Roasted Red Pepper Gouda Soup
A quick roasted red pepper gouda soup with a few tricks to make it super easy yet completely delicious and full of flavor.
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Servings: 8 serving
Ingredients
- 24 ounce jar of roasted red bell peppers, chopped
- 1 medium yellow onion, diced
- 4 cloves garlic, minced or pressed
- 1 large carrot, peeled & chopped
- 2 ribs celery, minced
- 4 cup vegetable broth
- 1/2 cup heavy cream
- 8 ounce gouda, grated
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1 tablespoon apple cider vinegar or lemon juice
- 2 tablespoon butter
- salt & pepper to taste
Instructions
- Before starting, chop up all the vegetables.
- In a pot on medium high heat with a little oil, sauté the celery, garlic, carrot and onion. Cook these ingredients until they become soft, and the onions have change color. Season lightly with salt and pepper.
- Now, add in the chopped roasted red bell peppers. Then pour the vegetable broth over everything.
- Bring to a boil then lower to a simmer. Allow the soup to simmer until the broth reduces slightly to where the level is slightly below the veggies. The veggies should be soft at this point, and it’ll take about 10 minutes.
- Now, blend in the pot or transfer to a blender. If using a standing blender pour the soup back into the pot after blending.
- Lower the heat and add in the basil, dried herbs, butter, heavy cream and apple cider vinegar. Lastly, add in the grated cheese and stir until everything is melted together. Taste for salt and pepper before serving for the final touches then enjoy.
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