Description
A comforting and flavorful soup made with roasted red peppers, fresh tomatoes, and creamy Gouda cheese, perfect for chilly evenings.
Ingredients
Scale
- 4 roasted red peppers
- 4 cups fresh diced tomatoes
- 1 cup grated Gouda cheese
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Fresh basil, thyme, or parsley (to taste)
- Salt and pepper (to taste)
Instructions
- Preheat your oven to 425°F.
- Cut the red peppers in half, remove seeds, and place cut-side down on a baking sheet. Roast for 20-25 minutes until charred.
- Place roasted peppers in a covered bowl to steam for easier peeling.
- In a large pot, heat olive oil over medium heat, add diced onion and sauté for 5 minutes until translucent.
- Add minced garlic and cook for another minute until fragrant.
- Chop the roasted red peppers and add to the pot along with fresh diced tomatoes and vegetable broth. Stir to combine.
- Bring to a gentle boil, then reduce heat and let it simmer for 20 minutes.
- Using an immersion blender, puree the soup until smooth and creamy.
- Return to low heat and stir in grated Gouda cheese until melted.
- Add salt, pepper, and herbs as needed to taste.
- Ladle the soup into bowls and garnish with fresh herbs or extra Gouda, serve warm with crusty bread.
Notes
For a richer flavor, consider adding a splash of balsamic vinegar during simmering. Adjust seasonings to your preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg
Keywords: soup, roasted red pepper soup, creamy soup, vegetarian, comfort food