Roasted Red Pepper Gouda Soup Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat oven to 400°F.

Cut red bell peppers in half and remove seeds.

Place peppers cut-side down on a baking sheet and roast until charred, about 25-30 minutes.

Remove peppers from oven and let cool before peeling off the skin.

In a large pot, heat olive oil over medium heat; add chopped onion and sauté until translucent, about 5-7 minutes.

Add minced garlic and cook until fragrant, about 1 minute.

Chop roasted peppers and add to the pot along with vegetable broth, thyme, and basil; bring to a simmer.

Simmer for 15-20 minutes to combine flavors.

Use an immersion blender to puree the soup until smooth.

Stir in heavy cream and shredded gouda cheese until melted and creamy.

Season with salt, black pepper, and nutmeg to taste.

Add lemon juice for brightness before serving.

Serve hot, garnished with croutons and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens