Fresh roasted red peppers with creamy gouda, is the perfect fall-friendly soup to serve with crusty bread.
Let’s get started!
Curl up with a huge bowl of smokey, delicious comfort food - HOMEMADE SOUP!
Red Pepper Soup
01 Roast for 25-30 minutes or until skins are bubbly and separating from the peppers.
02 Peel and remove skins and set peppers aside.
03 In a large stockpot, add diced celery, diced onion, and butter
04 Reduce heat on the stove and simmer soup, covered with a lid, for 20 minutes.
05 Use an immersion blender in the stockpot to carefully blend.
06 Slowly stir in heavy whipping cream.
Roast 5 Red Bell Peppers till smokey
Roast for 25-30 minutes or until skins are bubbly and separating from the peppers.
Cook celery and onions.
In a large stockpot, add diced celery, diced onion, and butter. Heat vegetables over medium heat until onions are tender.
Use an immersion blender in the stockpot to carefully blend the remainder soup smooth and creamy.
Whipping cream makes it smooth
Slowly stir in heavy whipping cream, which gives the best balance, almost like a bisque!
Top with Cheese!
Gouda has a milder flavor compared to other cheeses like cheddar. The combination of sweet roasted red peppers and savory gouda make this soup so unique.
Serve soup with crusty bread, homemade croutons and lots of creamy smokey gouda cheese!