Name: Roasted Red Pepper and Gouda Soup
Ingredients: 2 red bell peppers; 2 carrots, (peeled); olive oil; freshly ground salt & pepper; 2 cloves of garlic (minced); 1 ½ teaspoons onion powder (or substitute half a small, diced onion); 1 teaspoon dried basil; ½ teaspoon dried thyme; dash or two of cayenne pepper; 4 cups chicken broth; 1 can diced tomatoes (drained (use fire roasted tomatoes if desired)); 2 cups gouda cheese, (shredded); ½ cup heavy cream; 2 tablespoons cornstarch, (if desired for a thicker soup)

One of our favorite little delis served a delicious roasted red pepper gouda soup. It was a favorite quick lunch to grab on fall & winter days. Sadly the deli closed down and we were left without our beloved soup. So we decided we needed to make our own so we could enjoy it whenever the craving hit! You’ll definitely need a bowl of this soup for these crisp, fall days! You can find more delicious soup recipes here.

white bowl of red soup with bread lying next to it

hunk of yellow cheese lying next to red peppers

Roasted Red Pepper and Gouda Soup

Full of flavor and so delicious, this creamy Roasted Red Pepper and Gouda Soup is the perfect soup for fall and winter days!

Ingredients

2 red bell peppers
2 carrots, peeled
olive oil
freshly ground salt & pepper
2 cloves of garlic minced
1 ½ teaspoons onion powder or substitute half a small, diced onion
1 teaspoon dried basil
½ teaspoon dried thyme
dash or two of cayenne pepper
4 cups chicken broth
1 can diced tomatoes drained (use fire roasted tomatoes if desired)
2 cups gouda cheese, shredded
½ cup heavy cream
2 tablespoons cornstarch, if desired for a thicker soup

Instructions

Preheat oven to 400º F.
Line large baking sheet with foil. Place peppers on their sides on the foil, roast in preheated oven for 20 minutes.
Meanwhile, prep carrots. Cut carrots into one-inch pieces and slice pieces lengthwise. Place carrots in a small bowl, toss with enough of the olive oil to coat generously, along with salt & pepper to taste.
Once the peppers have roasted for 20 minutes, remove from oven and turn the peppers using tongs.
Add carrots to baking sheet, placing cut side down. Roast peppers and carrots for 15 minutes. Flip carrots and continue roasting for another 5 minutes. Check to make sure the carrots and peppers have fully roasted. The carrots should look slightly browned and shriveled.
The peppers should be charred and soft and look slightly collapsed. If they’re not done yet, continue roasting for a few more minutes.
Once done, remove carrots from baking sheet, coarsely chop and set aside.
Remove peppers from baking sheet and place on a large plate. Invert a large bowl over the top to completely cover the peppers, allowing them to steam (or you could place peppers in a large bowl and cover with plastic wrap). Let the peppers steam for about 15 minutes. Remove the skin from peppers (it should rub or peel off). Remove the stem and seeds from peppers. Coarsely chop peppers and set aside.
Heat 2 tablespoons olive oil in a large pot over medium heat.
Add garlic, onion powder, basil, thyme and cayenne pepper. Heat for 30-60 seconds or until fragrant.
Add in peppers, carrots, tomatoes and chicken broth. Stir and let simmer for about 10 minutes.
Use an immersion blender (or transfer soup to a blender) and puree till smooth.
Add gouda cheese and heavy cream (if using cornstarch, whisk into heavy cream before adding to soup, and bring soup to a low boil after adding), stir and heat until cheese is melted.
Season with salt & pepper.
Garnish soup with sour cream, basil, pepper and extra cheese if desired.