Roasted Red Pepper And Smoked Gouda Bisque Recipe
This soup is addicting. Homemade with roasted red peppers, fire roasted tomatoes, onion, garlic, cumin, oregano, basil and smoked gouda. Served with oyster crackers.
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Ingredients
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Bisque Base
Serving
Method
Preparation
- 1
Roast the Peppers
Preheat the oven to 450°F (230°C). Cut the red peppers in half, remove seeds, and place them cut-side down on a baking sheet. Roast in the oven for about 20-25 minutes, until the skin is blistered and charred. Remove from the oven and let cool.
- 2
Cooking
- 3
Combine Ingredients
Once the roasted peppers are cool enough to handle, peel off the charred skins and chop them. Add the roasted peppers, fire roasted tomatoes (with juices), cumin, oregano, basil, and vegetable broth to the pot with the sautéed onion and garlic. Stir well to combine.
- 4
Simmer the Bisque
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes, allowing the flavors to meld together.
- 5
Blend the Soup
After simmering, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender. Be cautious as the soup will be hot.
- 6
Finish with Gouda
Once blended, return the bisque to the pot. Stir in the smoked Gouda cheese and continue to cook over low heat, stirring until the cheese is melted and fully incorporated. Season with salt and black pepper to taste.
Serving
- 7
Serve the Bisque
Ladle the bisque into bowls and top with oyster crackers. Enjoy your delicious roasted red pepper and smoked gouda bisque!
