Description
A comforting bowl of roasted red pepper soup infused with gouda and fresh tomatoes, perfect for autumn evenings.
Ingredients
Scale
- 2 roasted red peppers (jarred or homemade)
- 4 fresh tomatoes (e.g., Roma or vine-ripened)
- 1 cup gouda cheese (shredded)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable or chicken broth
- 2 tablespoons olive oil
- Fresh basil or thyme (for garnish)
- Salt and pepper (to taste)
Instructions
- Preheat oven to 450°F (230°C). Roast the red peppers for 20-25 minutes until the skins blister. Cool and peel the skins.
- In a large pot, heat olive oil over medium heat. Sauté the chopped onion for 5 minutes until translucent. Add minced garlic and cook for another minute.
- Add roasted red peppers and diced tomatoes to the pot. Pour in the broth and bring to a simmer. Cook for 15-20 minutes.
- Remove from heat and blend the soup until smooth using an immersion blender.
- Return the blended soup to the pot and stir in shredded gouda until melted. Adjust seasoning with salt and pepper.
- Stir in fresh herbs just before serving.
- Ladle soup into bowls, drizzle with olive oil, and enjoy!
Notes
Feel free to add other vegetables like carrots or zucchini for additional flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg
Keywords: soup, roasted red pepper, gouda, tomatoes, comfort food, vegetarian soup