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This Red Pepper Gouda Soup served in a bowl, garnished with chopped green onion, and crusty bread for dipping.
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Red Pepper Gouda Soup

This Red Pepper Gouda Soup is smoky and cheesy with a hint of spice. Perfect for cozy nights! Serve with crusty bread for ultimate comfort.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings
Calories 587kcal
Author Sujatha Muralidhar

Ingredients

  • 2 red bell peppers
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon crushed red pepper optional for spice
  • 2 cups vegetable broth (or chicken broth)
  • 1 cup heavy cream (or half-and-half)
  • 1½ cups Gouda cheese shredded
  • ½ teaspoon Salt
  • ½ teaspoon ground black pepper
  • 2 tablespoon green onion finely chopped(optional)

Instructions

  • Preheat your oven to 450°F.
  • Place the red peppers on a baking sheet and roast for 20 minutes, turning occasionally, until the skin is charred.
  • Transfer them to a bowl, close it with a lid, and let them steam for 10 minutes. Peel off the skin, remove the seeds, and chop. And set aside.
  • Heat olive oil in a pot over medium heat.
  • Add chopped onion and sauté until soft (about 3 minutes).
  • Stir in garlic, smoked paprika, and crushed red pepper. Cook for another 30 seconds.
  • Add the chopped roasted red peppers and vegetable broth. Bring to a simmer and cook for 5 minutes.
  • Use an immersion blender and blend until smooth.
  • Then, simmer on low heat, add heavy cream and shredded cheddar cheese.
  • Stir until the cheese melts and the soup is creamy.
  • Season with salt and ground black pepper.
  • Ladle into bowls and garnish with green onion. And Enjoy!

Notes

  • Adjust the spice level by increasing or reducing crushed red pepper and smoked paprika. For extra heat, add cayenne or jalapeños.
  • Swap heavy cream with cashew or coconut milk and use nutritional yeast or dairy-free cheese for a creamy taste.
  • Store in the fridge for up to 3 days or freeze for 3 months.
  • Gently warm on the stovetop or microwave, adding broth if needed. Avoid over boiling to maintain a smooth, creamy consistency.

Nutrition

Calories: 587kcal | Carbohydrates: 13g | Protein: 25g | Fat: 50g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 168mg | Sodium: 1512mg | Potassium: 364mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3840IU | Vitamin C: 80mg | Calcium: 679mg | Iron: 1mg