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–+ servings
bowl of red pepper and gouda soup.
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5 from 1 vote

Red Pepper and Smoked Gouda Soup

Red Pepper Gouda Soup is a vibrant and comforting soup that's perfect for a cozy night in. Easy-to-make with sweet red peppers and smoked Gouda cheese, creating a filling and satisfying soup.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Servings: 6 12 oz servings
Calories: 306kcal
Author: Kelly Bloom
Cost: Low
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Equipment

  • Enameled Dutch Oven w Lid, 6 qt
  • Stainless Steel Dutch Oven w Lid, 6 qt
  • KitchenAid Immersion Blender

Ingredients

  • ½ large Onion white or yellow
  • 3 large Red Bell Pepper diced
  • 3 cloves Garlic minced
  • 2 tablespoon Olive oil
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper ground
  • 1 teaspoon Basil dried
  • 1 sprig Thyme
  • 1 quart Chicken stock regular, reduced sodium, homemade stock
  • 6 oz Smoked Gouda shredded
  • 1 cup Heavy cream or Half & Half
US Customary - Metric

Instructions

  • If you want to roast the red peppers first, do first over a gas stove burner flame until charred. Cool and rinse off the skin, pat dry, and dice.
  • Dice the onions, red bell peppers, and mince the garlic. Add the olive oil to the Dutch oven and add the diced vegetables seasonings.
    ½ large Onion, 3 large Red Bell Pepper, 3 cloves Garlic, 2 tablespoon Olive oil, 1 teaspoon Salt, 1 teaspoon Black pepper, 1 teaspoon Basil, 1 sprig Thyme
  • Saute over medium high heat until the peppers, onions, and garlic are softened, tender, and fragrant.
  • Add the chicken stock to the pot of sauteed vegetables.
    1 quart Chicken stock
  • Using an immersion blender, puree until smooth as you prefer.
    Immersion Blender Tip: Pop your Dutch oven of hot soup in your empty sink (faucet move to the other side of course), and stick blend the hot soup with the immersion blender. The sink catches any hot splatter, making it safer, and an easier clean-up.
  • Reduce the stove top heat to low and stir in the shredded smoked Gouda cheese. Stir constantly until the cheese has melted and emulsified into the soup.
    6 oz Smoked Gouda
  • Pour in the cream and stir. Raise the heat to medium low if it has cooled down. Do not reheat on medium-high or high, as it can curdle the Gouda cheese. Serve immediately.
    1 cup Heavy cream

Notes

  • Use an immersion blender: This will allow you to easily puree the soup directly in the pot, saving you time and dishes.
  • Don't overcook the soup: Once the cheese is melted, remove the soup from the heat to prevent it from curdling.
  • Season to taste: Be sure to taste the soup before serving and adjust the seasonings as needed.
  • Roast the red peppers: If you have the extra time, or prefer to, roasting the red peppers before adding them to the soup intensifies their flavor and adds an extra touch of smokiness.

Nutrition

Calories: 306kcal | Carbohydrates: 10g | Protein: 13g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 83mg | Sodium: 1168mg | Potassium: 302mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 854IU | Vitamin C: 11mg | Calcium: 245mg | Iron: 1mg