Red Pepper and Gouda Soup
Warm up with a bowl of creamy, flavourful Roasted Red Pepper Gouda Soup. Perfect for chilly days, this comforting soup is rich, satisfying, and sure to become a family favourite.
Servings 4 Portions
Calories 199kcal
Ingredients
- 4 Red Peppers
- 1 Tablespoon Oil
- 1 Red Onion Diced
- 1 Teaspoon Garlic Puree or 3 cloves crushed garlic
- 400 g Chopped Tomatoes
- 500 ml Veg Stock
- 1 Tablespoon Paprika
- 1 Teaspoon Mixed Herbs
- Pinch Salt and pepper
- 100 g Gouda grated
- Splash Double Cream optional
- Extra Gouda optional
- Croutons optional
Instructions
- Cut the peppers in half and remove the seeds and stalks.
- Liberally brush with oil and place open-side down on a baking tray.
- Roast in the oven for 20 minutes at 180 degrees C.
- Carefully remove from the oven and leave to cool slightly.
- Once cool enough to handle safely, pull the skin away and discard.
- Warm the remaining oil (add more if needed) in a large, flameproof pan over medium heat on the hob.
- Add the onions and fry for 5-10 minutes until soft.
- Stir in the garlic puree.
- Add the peppers, chopped tomatoes and stock.
- Fill the chopped tomato tin with water and pour this in too.
- Add the paprika, mixed herbs, salt and pepper.
- Cover and bring to the boil.
- Remove the lid and reduce the temperature to a simmer.
- Stir in the grated cheese.
- Simmer for 10-15 minutes, until most of the cheese has melted.
- Remove from the heat.
- Use a stick blender to blitz into a smooth soup.
- Reheat to serve, adding cream, more cheese and croutons at the table if desired.
Video
Notes
The skin should come off the peppers fairly easily, if it doesn’t leave them to cool for a little longer and try again. If some bits just don’t come off, don’t worry, it’s not the end of the world.
If your chopped tomatoes don’t come in a tin, just add 400ml water using a jug.
I remove the soup from the heat and let it cool a little before blending so that I won’t get burnt by any splashes.
You can also use a soup maker.