Description
A creamy soup made with roasted red peppers and Gouda cheese, blended to a smooth texture. Perfect for cold nights or as a comforting meal.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 medium onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 celery sticks, finely chopped
- 1 teaspoon dried thyme
- 4 cloves garlic, peeled and chopped
- One 14 ounce jar roasted red peppers, drained and chopped
- One 15 ounce can diced tomatoes
- 4 cups vegetable broth
- ½ cup fresh basil leaves
- 1 cup Gouda cheese, shredded
- ½ cup Creme Fraiche (optional)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Sauté onion, carrots, celery, and thyme until vegetables soften, about 5-7 minutes.
- Add garlic and cook for 1 minute.
- Pour in roasted red peppers, diced tomatoes, broth, and basil.
- Reduce heat and simmer for 10 minutes.
- Turn off heat and blend the soup with an immersion blender or transfer to a blender and puree until smooth.
- Return to heat and warm the soup.
- Stir in Gouda cheese and Creme Fraiche if using.
- Season with salt and pepper.
- Serve topped with basil, Gouda, and Creme Fraiche with bread or grilled cheese.
Notes
- Use fresh basil for best flavor.
- Adjust salt and pepper to taste.
- For a vegan version, omit the Gouda and Creme Fraiche or use plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg
Keywords: roasted red pepper gouda soup, creamy red pepper soup, smoked gouda soup, easy soup recipe, vegetarian soup