Description
A comforting and vibrant soup that blends sweet roasted red peppers with creamy Gouda and fresh tomatoes, perfect for chilly evenings.
Ingredients
Scale
- 4 roasted red peppers (jarred or homemade)
- 4 ripe tomatoes (fresh or canned)
- 1 cup Gouda cheese, cubed or shredded
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth (low-sodium)
- 2 tablespoons olive oil
- Fresh basil and thyme (to taste)
- Salt and pepper (to taste)
Instructions
- If roasting fresh peppers, preheat your oven to 425°F (220°C). Slice the peppers in half, remove the seeds, and drizzle them with olive oil. Roast until the skins blister and blacken, about 25-30 minutes. Cool slightly, then peel off the skins.
- In a large pot, heat a tablespoon of olive oil over medium heat. Sauté finely chopped onions and minced garlic until fragrant and translucent (about 5 minutes).
- Add chopped tomatoes and the roasted red peppers to the pot. Stir in salt, pepper, and chosen herbs. Cook for a few minutes to meld flavors.
- Pour in the broth and bring the mixture to a boil. Once boiling, reduce heat and simmer for about 15 minutes.
- Carefully blend the soup mixture until smooth. If too thick, add more broth to reach desired consistency.
- Return the soup to the pot and add Gouda. Stir until the cheese melts into the soup.
- Taste and adjust seasoning as needed. Serve warm, garnished with fresh herbs or a sprinkle of cheese.
Notes
For a chunkier texture, pulse the blender instead of blending smoothly. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg
Keywords: soup, roasted peppers, Gouda, creamy, comfort food, vegetarian