Roasted Red Pepper Gouda Soup Recipe
This small-batch version of our rich and creamy Roasted Red Pepper &Gouda Soup is perfect for two, with enough leftovers to freeze for a future meal. The homemade roasted peppers add depth, and the smoked gouda makes itultra-smooth and velvety. Don't skip the cilantro-lime sauce—it's the perfect finishing touch!
Servings: 6 cups
Ingredients
Cilantro Lime Sauce
- ⅓ cup coconut cream or sour cream (see notes)
- 1 tablespoon fresh squeezed lime juice
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- cilantro for garnish (optional)
Red Pepper and Gouda Soup
- 4 red bell peppers , trimmed, cored, and halved
- 1 ½ teaspoons olive oil
- 1 garlic clove , minced (about 1 teaspoon)
- ½ medium red onion , chopped
- ¼ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- 1 tablespoon tomato paste
- 1 ½ teaspoons rose harissa
- 1 ½ teaspoons cornstarch or all-purpose flour
- 2 cups low-sodium chicken broth or vegetable broth, plus extra as needed
- 1 bay leaf
- ¼ cup half-and-half
- ½ cup smoked gouda , shredded
- 1 tablespoon dry sherry
- 1 tablespoon fresh cilantro leaves , minced
- Salt and black pepper to taste
Instructions
Make the Cilantro Lime Sauce
- Whisk all the ingredients together in a small bowl and season with salt and pepper to taste. Cover and refrigerate until needed.
Roast the Peppers
- Preheat the broiler with the rack 6 inches from the heat source. Line a baking sheet with foil for easy cleanup.
- Toss the halved peppers with 1 ½ teaspoons olive oil, ¼ teaspoon salt, and a pinch of black pepper. Place them cut side down on the prepared sheet. Broil until the skins are charred and puffed but the flesh is still firm, about 4–7 minutes, rotating the pan halfway through.
- Transfer the broiled peppers to a bowl, cover with foil, and let steam for 10 to 15 minutes. Peel away any loose skins (don’t worry if some stay on) and chop the peppers. Make ahead tip: Store in an airtight container in the fridge for up to 3 days.
Cook the Soup
- In a Dutch oven over low heat, cook the garlic in 1 teaspoon olive oil, stirring constantly, until foamy and lightly golden, about 8 to 10 minutes. Add the onion, increase heat to medium, and cook until softened, about 5 to 7 minutes.
- Stir in the cumin and smoked paprika; cook until fragrant, about 30 seconds. Then add the tomato paste, harissa, and cornstarch, stirring for 1 minute to deepen the flavors.
- Slowly whisk in the broth, smoothing out any lumps. Stir in the bay leaf and chopped roasted peppers. Bring to a gentle simmer and cook until the peppers are very tender, about 5 to 7 minutes.
Blend & Finish
- Remove the bay leaf. Using an immersion blender (or blending in batches), puree the soup until completely smooth. For extra silkiness, strain through a fine-mesh sieve into a clean pot, pressing with a spoon to extract all the liquid.
- Stir in the half-and-half, sherry, and extra broth as needed to adjust the consistency. Gently heat over low (do not boil). Stir in the smoked gouda, blending once more for a velvety texture. Stir in the cilantro and season with salt and pepper to taste.Ladle into bowls and drizzle with the cilantro lime sauce.
Notes
For the cilantro-lime sauce I use Canned Coconut cream. It's thicker and richer than canned coconut milk because it has less water and more coconut meat. If you cannot find coconut cream you can substitute sour cream.
Freezing Tip: Let the soup cool completely before storing in airtight glass jars (leave 1-inch space at the top). Label and freeze for up to 3 months.