Red Pepper & Gouda Soup Recipe
Make Red Pepper & Gouda Soup Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Roasted Red Pepper & Aromatics
Liquid & Seasoning
Cheese & Finishing
Method
Roasted Red Pepper & Aromatics
- 1
Roast the peppers
Preheat the oven to 450°F (230°C). Place whole red bell peppers on a rimmed baking sheet. Roast until the skins are charred and blistered on all sides, about 20–25 minutes, turning once or twice with tongs.
- 2
Steam and peel
Transfer the hot peppers to a bowl and cover tightly with plastic wrap (or place in a sealed container) for 10–15 minutes to steam. Once cooled enough to handle, peel off the skins, remove stems and seeds, and roughly chop the pepper flesh.
- 3
Sauté aromatics
In a large heavy-bottomed pot or Dutch oven set over medium heat, add 2 tbs olive oil. When hot, add the diced onion and carrot and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
Liquid & Seasoning
- 4
Deglaze
If using, pour the white wine into the pot to deglaze, scraping any browned bits from the bottom. Let the wine reduce by half, about 1–2 minutes.
- 5
Combine peppers and broth
Add the chopped roasted red peppers to the pot. Stir in the smoked paprika, dried thyme, bay leaf, chicken (or vegetable) broth and the measured kosher salt and black pepper.
- 6
Simmer
Bring the mixture to a gentle simmer. Reduce heat to low, cover partially, and simmer for 15 minutes to let the flavors meld and vegetables become fully tender.
Cheese & Finishing
- 7
Make a roux
While the soup simmers, in a small saucepan melt 2 tbs unsalted butter over medium heat. Whisk in 2 tbs all-purpose flour and cook, whisking constantly, for 1–2 minutes to remove the raw flour taste. Slowly whisk in the whole milk until smooth and slightly thickened, about 2–3 minutes. Remove from heat.
- 8
- 9
Finish with milk roux and cream
Stir the warm milk-roux mixture into the pureed soup. Then stir in the heavy cream. Warm gently over low heat—do not boil—to combine, about 3–4 minutes.
- 10
Add Gouda
Gradually add the shredded aged Gouda, stirring constantly and allowing each handful to melt smoothly before adding more. If the soup seems too thick, thin with up to 1/2 cup additional broth or milk to reach desired consistency.
- 11
Adjust seasoning and serve
Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls, garnish with chopped fresh chives and a light crack of black pepper. Serve hot with crusty bread.