Roasted Red Pepper & Smoked Gouda Soup
Roasted red peppers and smoked gouda is one of my favorite flavor combos. It’s my go to quiche combo (with bacon), it makes amazing scones, great dip, and even flavorful pizza. But, using the combo for soup never occurred to me. Then a couple of years ago someone entered the lovely combo in a soup competition, upon which I felt daft for never thinking of it. While I don’t have that recipe, I knew I would have to create my own.
ROASTED RED PEPPER & SMOKED GOUDA SOUP:
- 6 large red bell peppers (3 lbs)
- 2 tablespoon olive oil
- 1 medium onion, chopped
- 1 large russet potato, peeled and chopped
- 1 cup carrot, chopped
- 3 cloves garlic, minced
- 4 cups of chicken stock (or vegetable**)
- 1 teaspoons dried basil leaves
- 1 teaspoon dried thyme leaves
- 2/3 cup shredded smoked Gouda, plus additional for serving
- Salt and pepper to taste
DIRECTIONS: Heat the broiler in your oven.
Slice peppers in half lengthwise, remove stems, white ribs, and seeds. Arrange pepper halves on a foil covered roasting pan with skin facing up; place on the top rack under broiler. Broil until outside skin is blackened (about 20 minutes). I like to use this time to start prepping the other veg.
*If you are looking at this and thinking: “Ain’t nobody got time for that!” Fear not, you can use two large jars of roasted red peppers, drained.
Peel potato, dice onion, potato, and cup of carrots. Grate 2/3 cup of cheese for soup, plus additional for serving. *I like my finely shredded so it will melt well, but nice thick shreds are also delicious for serving!
Remove peppers from oven once blackened, place in a large bowl covered with plastic wrap to facilitate removal of skin. Set aside to cool – the trapped steam helps release the skin from peppers. Once they begin cooling down the skin will peel off easily (see bottom-right picture).
**You could substitute chicken stock for vegetable and make this a vegetarian dish!
Carefully use an immersion blender and puree soup to desired consistency (or ladle soup, in batches, into a blender, vent cover and puree. Return soup puree to saucepan) Add 2/3 cup of shredded Gouda. Cook over low heat, stirring frequently, until cheese is melted. This is the point where I taste and then add salt & pepper. Since cheese can be salty – it’s a safer way to ensure you don’t over-season. Serve up and enjoy!
I like to garnish with croûtons, finely shredded smoked gouda (because it melts quicker and creates stringy ribbons of goodness) and fresh basil. Thick shreds of gouda have more of an impact flavor wise though.
This soup is great the first day, but as with most soups and stews it only gets better the second day. Also, nothing freezes as well as soup! Hope y’all enjoy.
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