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

Total Time: 1 hour 30 minutes

Prep Time: 10 minutes

Cook Time: 1 hour 20 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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