Red Pepper-gouda Bisque Recipe

Cooking Instructions

1. 1

   Roast the Peppers

   Preheat the oven to 400°F (200°C). Cut the red bell peppers in half, remove seeds, and place them cut side down on a baking sheet. Roast for 25-30 minutes or until the skin is blistered and charred. Remove from the oven, cover with foil, and let them steam for 10 minutes. Once cooled, peel off the skins and set aside.

2. 2

   Sauté the Aromatics

   In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

3. 3

   Combine Ingredients

   Chop the roasted peppers and add them to the pot along with the vegetable broth, salt, and black pepper. Bring to a simmer and cook for 15-20 minutes.

4. 4

   Blend the Soup

   Use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture in batches to a countertop blender and blend until smooth.

5. 5

   Finish with Cream and Cheese

   Return the blended soup to the pot over low heat. Stir in the heavy cream, shredded Gouda cheese, and fresh thyme. Cook until the cheese is melted and the soup is heated through, about 5 minutes.

6. 6

   Serve

   Ladle the bisque into bowls and garnish with additional thyme or cheese if desired. Serve hot.