Soup du jour, you ask? Roasted Red Pepper Gouda Soup. SCORE!!!
While brunching with some friends in Denver about a month ago, I had the BEST Roasted Red Pepper Gouda Soup, and instantly knew I wanted and needed to re-create the goodness. I could have devoured a vat of that stuff. I’m talkin’ the creamiest roasted deliciousness you’ve ever had that would make anyone’s heart flutter.
I was also having quite the time with my best friends AND it was snowing outside which obvi made for an even cozier situation, but I still would have fallen in love and re-created this soup nonetheless.
There is always the option to roast your own peppers which I love doing, but for the sake of convenience and time in the present moment, you can definitely use jarred roasted red peppers. If you are roasting your own peppers (you won’t regret it), preheat your broiler and line a baking sheet with foil or parchment paper. Roast the peppers for a few minutes per side, or until all sides are very charred. Once the peppers are fully roasted, remove from the oven and cover tighly with foil for about 10 minutes or so. Once the peppers have cooled, peel the skin off the peppers and remove the stems and seeds. Slice into strips and voila!
I served this bowl of YUM with homemade Parmesan Croutons and fresh chives, and I’m fairly certain it would be perfect with a side of mixed greens or perhaps a turkey panini?
- FOR THE SOUP:
- 2 T butter
- 3 medium red bell peppers, roasted, skin and seeds removed (or 2- 12 oz jars roasted red peppers, drained)
- ½ yellow onion, diced
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 4 cloves garlic, minced
- 2½ c chicken broth (or vegetable broth)
- ¼ tsp thyme
- dash of cayenne pepper
- Salt and ground pepper to taste
- ½ tsp sugar
- ½ c heavy cream
- ¾ c Gouda cheese, shredded
- Chopped chives, as garnish
- If you are roasting your own peppers, preheat your broiler and line a baking sheet with foil. Place the bell peppers onto the foil and roast for a few minutes per side, until nicely charred all over. Once the peppers are roasted, remove from the oven and tightly cover with foil for about 10 minutes. Once cooled, peel the skin off the peppers and remove the stems and seeds. Slice into strips and set aside.
- Meanwhile, melt butter in a large stock pot over medium heat. Add onion, garlic, celery, and carrot; cook for 8-10 minutes, stirring frequently until carrots are tender.
- Add roasted red peppers, broth, and spices; bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.
- Puree soup using an immersion blender or transfer to food processor and puree in batches. Return to pot and add cream, gouda, and sugar. Cook over low heat until cheese has melted.
- Serve in bowls with fresh chives and toasted garlic bread.