Fast, Easy Roasted Red Pepper Soup With Gouda Cheese

The Best Roasted Red Pepper Soup Made Quick and Easy

5 from 4 votes

Fast, Easy Roasted Red Pepper Soup With Gouda Cheese

A rich and delicious soup that is quick and easy to make. Roasted red pepper and gouda cheese soup is perfect for a Meatless Monday dinner and leftovers are great in a packed lunch for work or school. Pair it up with toasted rustic bread or a grilled cheese sandwich.

Prep Time10

Cook Time20

Total Time30

Course: Main, Soup

Cuisine: canadian

Servings: Servings

Calories: 361kcal

Author: Sabrina Currie

Ingredients

1 tablespoon Olive Oil
1 c Onion, finely diced
1 c Carrot, finely diced
½ c Celery, finely diced
2 cloves Garlic, minced
2 teaspoon Italian Seasoning
1 c Roasted Red Peppers, peeled Or a 250 ml jar or container
3 c Vegetable Stock
1 c Tomato Sauce
2 tablespoon Honey (or more to taste)
1 c Heavy Cream
1 c Regular or Smoked Gouda Cheese, grated Plus more for garnish if desired
Salt and Pepper to taste
*Optional: Fresh Parsley or Chives for garnish

Instructions

Heat oil in a large heavy-bottomed pot on medium low. Add diced onion, carrot, celery, garlic, and Italian seasoning. Saute until onion is translucent.
Stir in vegetable broth, roasted red peppers, and tomato sauce and simmer over medium heat until carrots are soft. Remove from heat and using an immersion blender (or transfer carefully to a regular blender, leaving space for steam to escape) puree to desired texture.
Return the soup pot to stove and reduce to low heat. Stir in honey and cream and return the soup to a simmer. Turn off the heat, stir in the grated cheese and let sit 1 minute. Then stir gently to mix melted cheese through.
Season to taste with salt and pepper and serve while hot. Garnish with additional grated cheese, cream or chopped herbs.

Notes

*To make the little heart shaped swirls I made, make dots of cream in a circle and then run a small knife or a toothpick through them all in a circle and voila!

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