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The soup in two bowls with a side of bread and the cheese crackers.
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Roasted Red Pepper and Gouda Soup
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This Roasted Red Pepper and Gouda Soup is creamy and loaded with flavor. It has a great balance of sweetness from the roasted peppers and a rich, savory flavor from the cheese. All topped off with some crispy homemade cheese chips. 

Servings: 4 servings
Author: Helena
Ingredients
  • 6 (1.6 lbs/750g) large red bell peppers, cut into large chunks
  • 1 yellow onion roughly chopped
  • 4 garlic cloves, peeled and whole
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon sweet paprika powder
  • 1 teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes, or more to taste
  • 2 tablespoons tomato paste
  • 2 ½ cups (500 ml) vegetal broth
  • ½ cup heavy cream or half and half
  • 1 cup freshly shredded gouda cheese
Gouda cheese chips
  • 1 cup freshly shredded gouda cheese
  • ½ teaspoon Italian seasoning
Instructions
  1. Preheat the oven to (390F) 200C and line a baking sheet with parchment paper.
  2. Add the red peppers, onion and whole garlic cloves to a baking sheet. Toss with the olive oil and spices to coat and spread out to an even layer. Roast in the oven for about 30 min or until fork tender.
  3. Add the roasted veggies to a large pot with the vegetable broth and tomato paste, stir well and bring to a simmer for about 10 min.
  4. Turn the heat off, add the heavy cream and blend the soup until smooth with an immersion bender. Bring the soup back to a simmer and stir in gouda cheese until melted. Taste and season with more salt and pepper if needed. Top with a drizzle of cream and some of the optional gouda cheese chips. 
Tastes great with some crusty bread for dipping
Gouda cheese chips
  1. Line a baking sheet with parchment paper.

  2. Divide the shredded gouda cheese in 2 tablespoon mounds, spacing them about 2 inches apart. (They will spread in the oven) Flatten each mound slightly and top with a little Italian seasoning.

  3. Bake for about 10-15 minutes, or until the cheese is melted and the edges are golden brown.

  4. Allow the gouda chips to cool down completely on the baking sheet, they will firm up as they cool. Crumble on top of the soup, or serve on the side.