Roasted Red Pepper Gouda Soup
This Roasted Pepper Gouda Soup is the perfect creamy soup to add warmth and coziness this fall and winter!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped (see Notes 1)
2 carrots, peeled and finely chopped (see Notes 1)
2 celery sticks, finely chopped (see Notes 1)
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 (see Notes 2)
1/2 cup fresh basil leaves
1 cup Gouda cheese, shredded
1/2 cup Creme Fraiche, optional
Salt and pepper to taste
Instructions
In a large pot, heat the olive oil on medium-high heat. Saute the onion, carrots, celery, and dried thyme until the vegetables start to soften, about 5-7 minutes. Add the garlic and saute for an additional minute. Pour in the red pepper, tomatoes, broth and basil. Reduce the heat and simmer for 10 minutes.
Turn off the heat to let cool and using an immersion blender, pulse the soup ingredients until evenly blended (or transfer to a high-powered blender and pulse until pureed). The texture should become creamy and smooth. Turn the heat back on to simmer to warm the soup. Once ready, turn off the heat and stir in the gouda cheese and creme fraiche (optional). Salt and pepper to taste.
Top with additional fresh basil, gouda cheese, and creme fraiche. Serve with your favorite grilled cheese, toasted bread, or naan!
Notes
- Add 1 to 2 10-ounce packages of mirepoix (onion, carrots, celery), thawed if frozen.
- If you prefer a cream-based soup, substitute two cups of milk or cream for 2 cups of vegetable broth, and omit the creme fraiche.
Find it online: https://onehungrybunny.com/roasted-red-pepper-gouda-soup/
