Description
This Roaster Red Pepper Gouda Soup is a creamy, flavorful delight featuring smoky roasted red bell peppers combined with melted smoked Gouda cheese and aromatic herbs. Using a cooking blender to roast and blend the ingredients creates a smooth, comforting soup perfect for a cozy meal.
Ingredients
Vegetables and Aromatics
- 6 Roasted Red Bell Peppers
- 1 Yellow Onion, chopped
- 1 Large Carrot, sliced
- 1 Celery Rib, sliced
- 1 Tbsp Fresh Minced Garlic
Herbs, Spices, and Seasonings
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 1/2 tsp Dried Thyme
- 1/4 tsp Rubbed Sage
- 1 Tbsp Tomato Bouillon Powder
- 1 tsp Sugar
- 1/2 tsp Kosher Salt
Dairy and Stocks
- 4 Tbsp Salted Butter
- 3 1/2 cups Chicken Stock
- 1/2 cup Heavy Cream
- 1 cup Smoked Gouda Cheese, grated
Instructions
- Roast the Peppers: Roast the red bell peppers over an open fire until all sides are charred to achieve that smoky flavor.
- Prep Ingredients: While roasting the peppers, chop the onion, slice the carrot and celery, grate the smoked gouda cheese, and set aside.
- Steam the Peppers: Once peppers are charred evenly, place them in a bowl and cover with foil to steam and loosen skins.
- Sauté Vegetables: Melt butter in a cast iron skillet and add sliced onion, carrot, and celery. Sweat them over medium heat until softened and fragrant.
- Add Garlic: Stir in minced garlic and cook for about two minutes until aromatic.
- Add Herbs and Spices: Mix in dried oregano, basil, thyme, rubbed sage, tomato bouillon powder, sugar, and kosher salt, stirring thoroughly to combine flavors.
- Prepare Peppers: Remove skins, seeds, and stems from the roasted red peppers carefully once cooled.
- Blend the Soup: Add the chicken stock, roasted red peppers, and sautéed vegetable mixture into a cooking blender.
- Cook Soup in Blender: Set the cooking blender to the soup setting at level 2 and cook for 13-14 minutes to fully blend and cook all ingredients.
- Add Dairy: Add the grated smoked gouda cheese and heavy cream to the soup in the blender, stirring gently with a spoon to combine.
- Final Blend: Replace the lid and pulse on the lowest setting until the cream is fully incorporated and the soup is smooth.
Notes
- Roasting the peppers over an open flame enhances the soup's depth with a smoky flavor.
- Steam the roasted peppers under foil to make peeling easier.
- Use a cast iron skillet for even heat distribution while sweating the vegetables.
- If you don’t have a cooking blender, you can roast and sauté separately and blend in a regular blender, then heat on stove.
- Adjust salt and sugar to taste depending on your broth and preference.
