Start Soup Season With This: Roasted Red Pepper Gouda Soup

By The Cooking Foodie · 75 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C). Cut the bell peppers in half lengthwise and remove stems and seeds. Place them cut-side down on a large baking sheet with the onion quarters and the whole garlic head (top sliced off). Drizzle with olive oil and season generously with salt and black pepper. Roast for 30 to 35 minutes, until the pepper skins are blistered and charred, the onion is tender and the g
2. Put the peppers in a bowl and cover tightly for 10 minutes. Peel off and discard the skins, then roughly chop the peppers.
3. Melt the butter in a large pot over medium heat. Add the roasted peppers, onion, garlic (squeezed from their skins) and tomato paste. Cook for 1 to 2 minutes, stirring often, until the paste darkens slightly. Stir in the smoked paprika, oregano and cayenne (if using) and cook for 30 seconds.
4. Add the crushed tomatoes, stock and sugar, and season with salt and black pepper. Bring to a gentle boil, then reduce the heat to low and simmer for 15 to 20 minutes.
5. Blend until completely smooth with an immersion blender, or in batches in a countertop blender, returning the soup to the pot.
6. Reduce the heat to low and do not let it boil. Add the grated smoked Gouda a handful at a time, stirring until melted before adding more. Stir in the cream, if using. Adjust salt and black pepper to taste.
7. Ladle into bowls and serve warm.

Summarized from The Cooking Foodie's video. Watch it for the details.

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