Description
A creamy, comforting soup made with jarred roasted red peppers, caramelized onions, and melted smoked Gouda. This virtually hands-off recipe is perfect for tired evenings, requiring minimal effort and cleanup while delivering maximum flavor.
Ingredients
- 2 jars (14 oz each) roasted red peppers, drained and patted dry
- 2 medium yellow onions, sliced into thick wedges
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 4 cups low-sodium vegetable broth
- 2 cups (200g) smoked Gouda cheese, shredded
- ½ cup heavy cream (optional)
- 1 teaspoon dried thyme (or 1 sprig fresh)
- Salt and black pepper to taste
- Olive oil for drizzling
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place drained roasted red peppers and onion wedges on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
- Roast vegetables for 20-25 minutes until onions are caramelized and peppers are slightly charred.
- While vegetables roast, melt butter in a large pot or Dutch oven over medium heat.
- Add minced garlic and dried thyme to the pot. Sauté for 1 minute until fragrant, being careful not to brown the garlic.
- Add the roasted peppers and onions to the pot. Pour in vegetable broth and scrape up any browned bits from the bottom.
- Bring to a gentle simmer and cook for 10 minutes to meld flavors. Add heavy cream now if using.
- Remove pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a countertop blender.
- Return pot to low heat. Gradually add shredded smoked Gouda, stirring constantly until melted and smooth.
- Taste and adjust seasoning with salt and pepper. Serve hot with crusty bread and optional toppings like sour cream or fresh thyme.
Notes
Shred your own cheese for better melting; pre-shredded cheese contains anti-caking agents. Keep heat low when melting cheese to prevent separation. This soup does not freeze well due to the cheese and cream. It can be stored in the fridge for up to 4 days. For a vegan version, use olive oil, vegetable broth, and omit the cheese/cream, adding nutritional yeast for flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8
- Sodium: 650
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 22
- Fiber: 3
- Protein: 12
Keywords: roasted red pepper soup, smoked gouda soup, comfort food, easy soup, self-care meal, vegetarian soup, one-pot meal, creamy soup