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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.
01
Roast for 25-30 minutes or until skins are bubbly and separating from the peppers.
Cook celery and onions.
02
In a large stockpot, add diced celery, diced onion, and butter. Heat vegetables over medium heat until onions are tender.
03
Use an immersion blender in the stockpot to carefully blend the remainder soup smooth and creamy.
04
Slowly stir in heavy whipping cream, which gives the best balance, almost like a bisque!
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.