Are you craving a warm, comforting, and incredibly flavorful soup that's also surprisingly easy to make? Look no further! This Roasted Red Pepper Gouda Soup is the perfect answer for a quick weeknight dinner or a sophisticated appetizer. The smoky sweetness of roasted red peppers perfectly complements the nutty richness of Gouda cheese, creating a symphony of taste in every spoonful. This healthy and delicious soup is a testament to the fact that homemade cooking doesn't have to be complicated. It's one of those easy recipes that will impress your family and friends without requiring hours in the kitchen. Let's get started!
Ingredients:
- 2 large red bell peppers
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 cup milk (or cream for a creamier soup)
- 4 ounces Gouda cheese, shredded
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and pepper to taste
- Optional toppings: Croutons, fresh chives, a swirl of cream
Instructions:
Roasting the Peppers:
- Preheat your oven to 400°F (200°C).
- Halve the red peppers, remove the stems and seeds.
- Place the peppers cut-side down on a baking sheet lined with parchment paper.
- Drizzle with olive oil and roast for 30-40 minutes, or until the skins are blackened and blistered.
- Once cool enough to handle, place the roasted peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes. This will make peeling much easier.
- Peel off the skins and remove any remaining seeds. Roughly chop the peppers.
Making the Soup:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the roasted red peppers, vegetable broth, smoked paprika, and oregano.
- Bring the mixture to a simmer, then reduce heat and cook for 15 minutes, allowing the flavors to meld.
- Remove from heat and carefully use an immersion blender (or transfer to a regular blender) to puree the soup until smooth. Be cautious when blending hot liquids.
- Return the soup to the pot (if using a regular blender). Stir in the milk (or cream) and shredded Gouda cheese until melted and the soup is creamy.
- Season with salt and pepper to taste.
Serving Suggestions:
Serve the soup hot, garnished with your favorite toppings such as croutons, fresh chives, or a swirl of extra cream. This delicious dish is perfect as a light lunch, a satisfying dinner, or a sophisticated appetizer for a gathering.
Tips and Variations:
- For a spicier kick: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce.
- For a richer flavor: Use heavy cream instead of milk.
- Add some protein: Cook some diced chicken or chorizo and add it to the soup for a heartier meal.
- Make it vegetarian/vegan: Ensure your broth is vegetable-based and use nutritional yeast for a cheesy flavor if omitting Gouda.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary depending on the specific ingredients used.
- Calories: Approximately 250-300
- Protein: 8-10g
- Fat: 15-20g
- Carbohydrates: 15-20g
This Roasted Red Pepper Gouda Soup is a fantastic addition to your repertoire of quick dinner ideas and healthy meals. The simple steps and readily available ingredients make it an easy recipe for even the busiest weeknights. Enjoy this delicious and satisfying soup!