Description
This velvety soup gets its rich, smoky flavor from roasted red peppers and creamy Gouda cheese, all blended until smooth.
Ingredients
Scale
- 1 tbsp (15 ml) olive oil
- 1 tbsp (14 g) unsalted butter
- 1 medium yellow onion, chopped
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- 1 (32-ounce / 907g) jar roasted red peppers, drained
- 1/4 cup (40 g) sun-dried tomatoes, not packed in oil
- 4 cups (960 ml) vegetable broth
- 1 cup (240 ml) heavy cream
- 1 cup (4 oz / 113g) shredded smoked Gouda cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Heat olive oil and butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until softened.
- Stir in the minced garlic, smoked paprika, and Italian seasoning. Cook for 1 minute until fragrant.
- Add the drained roasted red peppers, sun-dried tomatoes, and vegetable broth to the pot.
- Bring the mixture to a simmer. Reduce the heat to maintain a gentle simmer and cook for 15 minutes, allowing the vegetable flavors to meld.
- Remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until it is completely smooth.
- Return the pot to low heat. Slowly stir in the heavy cream until combined.
- Add the shredded Gouda cheese, a handful at a time, stirring continuously until the cheese is fully melted and incorporated. Do not let the soup boil.
- Taste the soup and season with salt and pepper as needed. Serve hot.
Notes
- If you don’t have an immersion blender, you can blend the soup in batches in a regular blender. Let the soup cool slightly and do not overfill the blender to avoid accidents with hot liquid.
- For the best texture and melting, shred your own Gouda cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can make the soup grainy.
- Smoked paprika adds a lovely depth, but sweet paprika will also work if that’s what you have on hand.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop, Blending
- Cuisine: American