Fresh roasted red peppers with creamy gouda, is the perfect fall friendly soup to serve with crusty bread. In no time at all, this soup takes homemade meals to the next level and is perfect for the cold winter months or just when you need a serious comfort bowl.
Keyword: gouda cheese, red pepper soup
Author: Salty Side Dish
5freshred bell peppersroasted
1/2tspground black pepper
1/4cupgouda cheeseshredded - per bowl
8oz.heavy whipping cream
fresh parsleyfor topping, optional
Preheat the oven to 450 and line a baking sheet with parchment paper or foil for easy clean-up. Cut peppers in half and remove seeds and stems.
Place red bell peppers, cut side down, onto the prepared baking sheet.
Roast for 25-30 minutes or until skins are bubbly and separating from the peppers. Remove sheet pan from oven and cool peppers.
Peel and remove skins and set peppers aside.
In a large stockpot, add diced celery, diced onion, and butter. Heat vegetables over medium heat until onions are tender.
Add spices, chicken broth, and peeled red peppers. Continue to heat over medium high heat until boiling. Reduce heat on the stove and simmer soup, covered with a lid, for 20 minutes.
Stir soup and use a spoon to smash and break up peppers as best as you can.
Use an immersion blender in the stockpot to carefully blend the remainder soup smooth and creamy.
Slowly stir in heavy whipping cream.
Serve red pepper soup topped with lots of shredded gouda cheese and chopped fresh parsley.
Roasting Red Peppers Tip
The peppers - I'd say cook a little longer than you think. You want the skin to easily peel off the pepper and that's best if you can see it happening - burning/splitting the skin while it's cooking.It isn't hard to get the skins off, it's just a little more time-consuming if they don't slide right off. If the skin is burnt, the pepper under it should be fine, nice and red, so don't worry if they begin to turn black.