Cooking, Baking & Cocktail Shaking

Roasted Red Pepper Smoked Gouda Soup

I know it’s officially spring, but I made you soup!

Roasted Red Pepper Smoked Gouda Soup

Yes, it’s spring, but there’s still a chill in the air. Just yesterday it snowed here in Baltimore, so there’s still time for this Roasted Red Pepper Smoked Gouda Soup.

I’m sure you’d rather be eating this Mediterranean Chicken & Grilled Veggie Salad, but you’re getting soup instead, so deal with it (wink). We’ll be up to our eyeballs in garden soil before you know it, reaping the fresh produce we so carefully sowed and prayed to the high heavens to grow.

Roasted Red Pepper Smoked Gouda Soup

Until then, I’ve roasted a few hot house red peppers and turned them into a velvety smooth soup made with creamy smoked gouda cheese.

I’ve always had a thing for roasted red pepper soup, but never did I think to add cheese. It’s the end all be all, you guys. Cheese is king!

Aside from roasting and removing the charred skin from the peppers, this soup is fairly simple to make. It’s the kind of soup you pair with a fat hunk of crusty bread or a crunchy, gooey grilled cheese sandwich.

Roasted Red Pepper Smoked Gouda Soup

If you’re looking to add light soup to your Easter menu, this Roasted Red Pepper Smoked Gouda Soup is the perfect way to start a family meal.

Roasted Red Pepper Smoked Gouda Soup

This soup is intensely flavorful with a hint of smoke in the background. It's best served piping hot with a fat hunk of crusty bread.

Yield: 6-8 servings

Prep Time: 10 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 30 minutes

Ingredients:

  • 6 large red peppers
  • 3 tablespoons olive oil, divided
  • 2 large carrots, cut into thin rounds
  • 2 stalks celery, diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 and 1/2 teaspoons ground cumin
  • 1 and 1/2 teaspoons smoked paprika
  • 3 cups chicken stock
  • 1/2 cup heavy cream
  • 1 teaspoon granulated sugar
  • 2 cups grated smoked gouda
  • salt and pepper to taste

Directions:

  1. Preheat oven to 425 degrees F. Place the peppers on a baking pan and drizzle with 2 tablespoons of olive oil, turning the peppers to coat evenly. Roast for 15 minutes. Flip each pepper and roast for an additional 15 minutes. The peppers should be soft and slightly charred. 
  2. Remove the peppers from the oven and cover the pan with aluminum foil. Allow the peppers to steam for 10-15 minutes. Uncover and allow the peppers to cool long enough to handle. 
  3. When the peppers are cool enough to handle, remove the stem, seeds, and charred skin. Tear the peppers into 2-inch strips and set aside. 
  4. Heat remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the carrots, celery, and onions to the pot. Cook for 7-10 minutes, or until the veggies have softened. Add the garlic and bay leaf to the pot and cook for an additional 2 minutes, stirring often so the garlic doesn't burn. Add the cumin and smoked paprika; stir to combine. 
  5. Pour the stock over the veggies and add the roasted red peppers to the pot. Bring the mixture to a boil; turn down the heat and allow the soup to simmer for 20 minutes, or until the carrots and celery are tender. 
  6. Remove the pot from the heat and pluck out the bay leaf.  Using an immersion blender, blend the soup until smooth. Alternatively, you can ladle the mixture into the bowl of a blender or food processor and pulse until smooth. 
  7. Place the pot back over the heat and stir in the heavy cream and sugar. Slowly stir in the grated smoked gouda. Season with salt and pepper to taste. Serve with a side of crusty bread. 
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9 Responses to “Roasted Red Pepper Smoked Gouda Soup”

  1. #
    2
    Andrea @ Sunday Brunch — March 22, 2016 at 9:36 am

    Smoked Gouda and Roasted Red Pepper is a match made in heaven. Looks amazing!

    Reply

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    3
    Jessica @ A Kitchen Addiction — March 22, 2016 at 1:18 pm

    We’re in a winter storm watch until Thursday, so this soup is just what we need! 

    Reply

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    4
    Hannah — March 23, 2016 at 1:19 am

    This sounds divine! Can’t wait to try it! I absolutely adore smoked gouda in anything. My all-time fav cheese!!!

    Reply

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    5
    Rebeccah @ Of Hops and Honey — March 23, 2016 at 8:08 pm

    What a great combo! I’m always trying to sneak smoked gouda into the grocery cart – now at least I’ll have an excuse!

    Reply

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    6
    shannon @ a periodic table — April 5, 2016 at 7:27 am

    I would still eat this, no matter how warm and springy it got. red peppers always taste so fresh and delicious, i doubt it would matter. This would be delightful with a side salad or wee spring sandwich. 

    Reply

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    7
    Steph — May 12, 2016 at 10:35 pm

    How much heavy cream and where does the TSP of sugar come in? Maybe I’m going crazy and overlooked both…

    Reply

    • Jennie replied May 12th, 2016 at 10:44 pm

      Hi Steph! Thanks for stopping by. Sorry about the confusion. I added the heavy cream to the instructions but failed to add it to the ingredient list. I’ve made the necessary edits to the recipe. Thank you so much for bringing the elusive heavy cream to my attention. Happy cooking!

      Reply

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    8
    Cyndi — December 19, 2016 at 11:14 am

    Hi, I made your soup yesterday. It tasted pretty good. I am by no means a chef so I had to do some minor tweaking. I don’t own a food processor and my blender is 20 years old, so it wasn’t as smooth as I anticipated, Also I don’t know the difference between heavy cream of half and half, so I used half and half. Oh yea, I used a dash of tabasco, cause I like a little more kick, but otherwise, EXCELLANT easy recipe. thank you so much.

    Reply

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