Description
A creamy, smoky, and thick weeknight soup made with jarred roasted red peppers and smoked Gouda cheese. It is ready in 25 minutes, requires minimal active prep, and offers a bistro-quality comfort food experience.
Ingredients
Scale
- 2 jars (12oz each) jarred roasted red peppers, drained and patted dry
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 32 oz vegetable or chicken broth (low-sodium recommended)
- 1 teaspoon dried thyme
- 2 tablespoons butter (unsalted)
- 8 oz smoked Gouda cheese, shredded from a block
- ½ cup heavy cream
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prep ingredients: Dice the onion, mince the garlic, drain and pat dry the roasted red peppers, and shred the smoked Gouda cheese.
- Sauté aromatics: Melt butter in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
- Add peppers and broth: Stir in the drained roasted red peppers and dried thyme for 30 seconds. Pour in the broth, scraping up any bits from the bottom of the pot. Bring to a gentle simmer.
- Simmer and blend: Simmer for 5-7 minutes to meld flavors. Remove from heat and let cool slightly. Blend the soup until completely smooth using an immersion blender or countertop blender.
- Add cheese and cream: Return the blended soup to the pot over low heat. Stir in the heavy cream. Gradually add the shredded smoked Gouda, stirring constantly until melted and creamy. If too thick, add a splash of broth; if too thin, simmer briefly.
- Season and serve: Taste and adjust with salt and black pepper (keep in mind the cheese is salty). Serve immediately topped with fresh parsley, crusty bread, or other desired garnishes.
Notes
Drain the jarred peppers well and pat them dry to prevent a watery soup. Shred your own cheese to avoid anti-caking agents that cause graininess. Add cheese off the heat or on very low heat to prevent separation. This soup does not freeze well due to the dairy content.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8
- Sodium: 650
- Fat: 20
- Saturated Fat: 11
- Carbohydrates: 18
- Fiber: 3
- Protein: 12
Keywords: roasted red pepper soup, smoked gouda soup, weeknight dinner, easy soup, comfort food, fall recipes, creamy soup, 30 minute meals