Description
A delightful bowl of creamy soup featuring roasted red peppers and gouda cheese, perfect for a comforting meal.
Ingredients
Scale
- 4–5 medium red bell peppers
- 1 medium sweet onion, chopped
- 2–3 cloves garlic, minced
- 3 cups low-sodium vegetable or chicken broth
- 1 to 1½ cups shredded gouda cheese
- ½ to 1 cup heavy cream or whole milk
- 1–2 tbsp butter or olive oil
- Salt and black pepper, to taste
- Optional: smoked paprika, cayenne, fresh herbs, croutons for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the red bell peppers and roast for 20-25 minutes until the skins are blistered.
- Cover and peel the peppers after roasting, then chop.
- Sauté chopped onions in butter or olive oil for 5-7 minutes until translucent.
- Add garlic and cook for an additional 30 seconds until fragrant.
- Combine roasted peppers and broth in the pot, bring to a simmer for 8-10 minutes.
- Blend the soup until smooth and creamy.
- Return blended soup to the pot, incorporate gouda cheese, stirring until melted.
- Stir in heavy cream or whole milk, adjusting seasoning before serving.
Notes
Consider adding spices before roasting the peppers for an intensified flavor. You can also use low-fat milk instead of cream for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg