Fast, Easy Roasted Red Pepper Soup With Gouda Cheese
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 Servings
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Calories
361 kcal
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Course
Main Course, Soup
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Cuisine
Canadian
Fast, Easy Roasted Red Pepper Soup With Gouda Cheese
Description
The recipe begins by gently sautéing finely diced onions, carrots, celery, garlic, and Italian seasoning in olive oil until the onion softens and turns translucent. Roasted red peppers, vegetable stock, and tomato sauce are added and simmered until the carrots become tender. The mixture is then pureed using an immersion or blender to achieve a smooth consistency. Honey and heavy cream are stirred into the warm soup, which is brought back to a gentle simmer. Finally, grated Gouda cheese is folded in off the heat, melting gently into the creamy soup base.
This soup offers a balance of earthy and sweet flavors with the smooth texture of pureed vegetables complemented by the richness of cream and the smoky notes from the Gouda. Its bright color and silky texture make it a satisfying starter or light meal.
It is served hot, optionally garnished with more grated cheese, a swirl of cream, or fresh herbs like parsley or chives to add freshness and color contrast.
To create design elements such as cream swirls, place dots of cream on the soup surface and drag a toothpick through them for a decorative effect. Adjust honey quantity to taste to balance acidity of the tomato and pepper base. Using smoked Gouda adds a subtle smoky depth to the final dish.
Ingredients
- 1 tablespoon olive oil
- 1 c onion finely diced
- 1 c carrot finely diced
- ½ c celery finely diced
- 2 cloves garlic minced
- 2 teaspoon Italian seasoning
- 1 c roasted red pepper Or a 250 ml jar or container, peeled
- 3 c vegetable stock
- 1 c tomato sauce
- 2 tablespoon honey (or more to taste)
- 1 c heavy cream
- 1 c gouda cheese Plus more for garnish if desired, regular or smoked, grated
- salt to taste
- black pepper to taste
- parsley optional, or chives, for garnish, fresh
Instructions
- Heat oil in a large heavy-bottomed pot on medium low. Add diced onion, carrot, celery, garlic, and Italian seasoning. Saute until onion is translucent.
- Stir in vegetable broth, roasted red peppers, and tomato sauce and simmer over medium heat until carrots are soft. Remove from heat and using an immersion blender (or transfer carefully to a regular blender, leaving space for steam to escape) puree to desired texture.
- Return the soup pot to stove and reduce to low heat. Stir in honey and cream and return the soup to a simmer. Turn off the heat, stir in the grated cheese and let sit 1 minute. Then stir gently to mix melted cheese through.
- Season to taste with salt and pepper and serve while hot. Garnish with additional grated cheese, cream or chopped herbs.
Notes
- Create decorative cream swirls by placing dots of cream on the soup surface and dragging a toothpick through them.
- Adjust the amount of honey to balance the soup's acidity according to personal preference.
- Smoked Gouda adds a subtle smoky flavor; use regular Gouda for a milder cheese taste.
- Fresh parsley or chives make attractive and flavorful garnishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 18g | 6% |
| Protein | 12g | 24% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 90mg | 30% |
| Sodium | 1340mg | 56% |
| Potassium | 386mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 4967IU | 99% |
| Vitamin C | 18mg | 20% |
| Calcium | 347mg | 35% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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