Roasted Red Pepper Soup with Smoked Gouda Cheese
Roasted red bell peppers
Ingredients
- 7 red bell peppers halved and seeded
- 3 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup yellow onion chopped
- 1/2 cup carrots sliced into 1/4-inch rounds
- 1 tablespoon tomato paste
- 1 clove garlic
- 3 cups chicken broth
- 2 tablespoons balsamic vinegar
- Large pinch kosher salt
- Freshly ground black pepper to taste
- 3/4 cup smoked gouda cheese cubed
Optional for Serving
- Heavy cream or crème fraîche
- Fresh herbs basil, thyme, chives, parsley, oregano
- Microgreens
Instructions
- Preheat broiler to high (500°F / 260°C). Place peppers cut-side down on a baking sheet and broil for 15–20 minutes until skins are blackened.
- Cover peppers immediately with foil and steam for 10 minutes, then peel and set aside.
- In a large pot, melt butter with olive oil over low-medium heat. Add oregano and basil and cook until fragrant.
- Add onion and sauté until softened. Stir in carrots and cook 1 minute. Add garlic and tomato paste and cook briefly.
- Add roasted peppers, chicken broth, and balsamic vinegar. Simmer for 10 minutes.
- Blend until smooth using an immersion blender.
- While soup is warm (not boiling), stir in smoked gouda until melted.
- Serve warm with optional cream and fresh herbs.
Notes
Swap chicken broth for vegetable broth if desired