Description
A smooth, flavorful blend of roasted red peppers, sundried tomatoes, and smoked gouda, simmered to perfection.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small white onion, roughly chopped
- 3 medium carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 3 cloves garlic, minced
- 1 teaspoon sweet paprika
- 1 teaspoon dried Italian seasoning blend
- 1 (32-ounce) jar roasted red peppers, drained and thoroughly rinsed
- 4 sun-dried tomatoes
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup freshly shredded smoked Gouda cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Dice the white onion, peel and roughly chop the carrots, chop the celery stalks, and mince the garlic cloves.
- Heat olive oil and unsalted butter in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Incorporate the chopped carrots, celery, minced garlic, paprika, and Italian seasoning blend; continue to sauté for an additional 3-4 minutes.
- Thoroughly drain and rinse the roasted red peppers to remove excess brine. Add the rinsed peppers, sun-dried tomatoes, and vegetable broth to the pot. Bring the mixture to a simmer over medium to medium-high heat. Allow the soup to cook for 15-20 minutes, or until the vegetables are tender.
- Remove the pot from the heat. Using an immersion blender, carefully blend the soup until it achieves a smooth, uniform consistency, free of any remaining vegetable chunks.
- Stir the heavy cream into the blended soup until fully combined. Add the freshly shredded smoked Gouda cheese, stirring continuously for 1-2 minutes until the cheese is completely melted and integrated into the soup.
- Taste the soup and adjust seasoning with kosher salt and freshly ground black pepper as desired. Serve hot.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 50mg
Keywords: Roasted Red Pepper Gouda, Soup, Vegetarian Soup