Roasted Red Pepper and Tomato Soup with Smoky Gouda
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Indulge in the rich, smoky flavors of Roasted Red Pepper and Tomato Soup with Smoky Gouda. This soup combines the sweetness of roasted red peppers and tomatoes with the creamy, smoky depth of Gouda cheese, creating a comforting and luxurious dish. Perfect for chilly days or when you're in need of a warm, comforting meal, this soup is not only delicious but also easy to make. Serve it with crusty bread for dipping, and you have a meal that's sure to impress. Let's start cooking this mouthwatering soup that will become a new favorite in your home!
Ingredients:
4 large red bell peppers
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 can (28 ounces) whole tomatoes, with juice
2 cups vegetable broth
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional for heat)
Salt and freshly ground black pepper, to taste
1 cup smoked Gouda cheese, grated
Fresh basil leaves, for garnish
Heavy cream (optional, for serving)
Instructions:
Roast the Peppers: Preheat your oven to 425°F (220°C). Place the red bell peppers on a baking sheet and roast in the oven for 25-30 minutes, turning occasionally, until the skins are blackened and blistered. Remove from the oven, cover with foil or place in a bowl covered with plastic wrap, and let them cool. Once cooled, peel off the skins and remove the seeds.Sauté Onions and Garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent and soft, about 5 minutes.Blend the Soup: Cut the roasted red peppers into chunks and add them to the pot along with the whole tomatoes and their juice. Use a hand blender to blend the mixture until smooth. Alternatively, you can use a regular blender, working in batches if necessary.Simmer: Add the vegetable broth, smoked paprika, and cayenne pepper (if using) to the pot. Season with salt and pepper to taste. Bring the soup to a simmer and cook for 20-25 minutes, allowing the flavors to meld.Add Cheese: Reduce the heat to low and stir in the grated smoked Gouda cheese until melted and incorporated into the soup.Serve: Ladle the soup into bowls. If desired, drizzle with a little heavy cream and garnish with fresh basil leaves. Serve hot with a side of crusty bread for dipping.
This Roasted Red Pepper and Tomato Soup with Smoky Gouda is a perfect blend of sweet, smoky, and creamy flavors. It's a sophisticated twist on the classic tomato soup, elevated by the addition of roasted red peppers and the rich taste of smoked Gouda. Whether you're serving it as a starter or as the main course, this soup is sure to warm you up and satisfy your taste buds. Enjoy the comfort of this delicious, heartwarming soup any day of the week!