Are you ready to embark on a culinary adventure that will tantalize your taste buds? Imagine a velvety soup that combines the smoky richness of Gouda cheese with the vibrant flavor of roasted red peppers, creating a harmonious symphony of flavors. This Creamy Roasted Red Pepper and Smoked Gouda Soup is a true masterpiece, guaranteed to warm your soul and leave you craving for more.
Prepare to be transported to a world of comfort and indulgence with every spoonful. The smooth, creamy texture envelops your senses, while the subtle smokiness of the Gouda adds depth and complexity. The roasted red peppers lend their natural sweetness, creating a perfect balance that will have you savoring each bite. Whether you’re seeking a cozy meal on a chilly evening or a show-stopping dish for your next gathering, this soup is sure to impress.
Ingredients:
- 3 red bell peppers
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 8 ounces smoked Gouda cheese, grated
- Salt and black pepper, to taste
- Chopped fresh parsley or chives for garnish (optional)
Instructions:
- Preheat your oven to 400°F (200°C). Place the whole red bell peppers on a baking sheet and roast for 30-40 minutes, turning occasionally, until the skins are charred and blistered.
- Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes. This will make it easier to remove the skins.
- Once cooled, peel the skins off the peppers and discard the stems and seeds. Chop the roasted peppers into small pieces and set aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, or until the onion is translucent and softened.
- Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
- Pour in the vegetable or chicken broth and the chopped roasted red peppers. Bring the mixture to a simmer and let it cook for 10-15 minutes to allow the flavors to meld.
- Remove the pot from the heat and use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, you can work in batches and blend the soup in a regular blender, being careful with the hot liquids.
- Return the pureed soup to the pot and stir in the heavy cream and grated smoked Gouda cheese. Season with salt and black pepper to taste.
- Gently heat the soup over medium-low heat, stirring frequently, until the cheese is fully melted and the soup is heated through. Be careful not to let it boil, as this may cause the cream to curdle.
- Ladle the Creamy Roasted Red Pepper and Smoked Gouda Soup into bowls and garnish with chopped fresh parsley or chives, if desired. Serve hot and enjoy this delightful flavor explosion!
