Roasted Red Pepper Gouda Soup
40 min
A silky roasted red pepper soup enriched with smoked gouda cheese and finished with heavy cream.
| prepPrepare the vegetables: dice the onion, peel and roughly chop the carrots, chop the celery, mince the garlic. | ||||||
| 15 ml olive oil | Sauté onion 3–4 min until translucent | Add carrots, celery, garlic & spices, sauté 3–4 min | Add peppers, tomatoes & stock, simmer 15–20 min | Blend until smooth with immersion blender | Stir in cream & cheese, melt 1–2 min | Season with salt & pepper to taste |
| 15 g butter | ||||||
| 1 small white onion, roughly chopped | ||||||
| 3 carrots, roughly chopped | ||||||
| 2 stalks celery, roughly chopped | ||||||
| 3 cloves garlic, minced | ||||||
| 1 teaspoon paprika | ||||||
| 1 teaspoon Italian seasoning | ||||||
| 900 g jar roasted red peppers, drained and rinsed | ||||||
| 4 sundried tomatoes | ||||||
| 950 ml vegetable stock | ||||||
| 240 ml heavy cream | ||||||
| 115 g freshly shredded smoked gouda cheese | ||||||
| Salt and pepper, to taste | ||||||
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