Description
A creamy, comforting soup made with roasted red bell peppers and Gouda cheese, ideal for chilly days and family gatherings.
Ingredients
Scale
- 2 red bell peppers
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 8 ounces Gouda cheese, shredded
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast them until they are charred, about 30 minutes. Once done, remove them from the oven and allow them to cool. Once cool, peel away the skin and remove the seeds.
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 5 minutes.
- Add the roasted bell peppers and the vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
- Using an immersion blender, carefully purée the soup until it is completely smooth.
- Stir in the heavy cream and shredded Gouda cheese until both are melted and the soup is heated through.
- Taste the soup and season it with salt and pepper as needed. Serve hot, garnished with fresh basil.
Notes
Serve with crusty bread or a fresh salad for a complete meal. Great for potlucks and family dinners.
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg