Roasted Red Pepper Gouda Soup by @manningherkitchen

40 min
Medium

6 servings

🧈

57 g

Butter

🫑

600 g

Red Bell Peppers

🧅

120 g

Yellow Onion

🥕

180 g

Carrot

🌿

40 g

Celery Rib

🧄

15 g

Garlic

🍲

830 ml

Chicken Broth

🌿

0.25 g

Ground Thyme

🌿

0.25 g

Oregano

🌿

0.18 g

Dried Basil

🌿

0.13 g

Dried Parsley

🌶️

0.15 g

Paprika

🧂

3 g

Salt

⚫

0.5 g

Black Pepper

🍬

4 g

Sugar

🥛

120 ml

Heavy Cream

🧀

170 g

Gouda Cheese

🌱

6 g

Chives

🌿

Parsley

🥖

30 g

Croutons

Preparation Steps

  1. Step 1/14

    Preheat the oven broiler and line a baking tray. Wash the 4 red bell peppers and place them on the tray.

    red bell pepper
    🍪baking tray

  2. Step 2/14

    Broil the peppers for about 5 minutes until the top sides char. Turn each pepper one quarter turn and return them under the broiler.

    red bell pepper
    🍪baking tray

  3. Step 3/14

    Repeat turning and broiling the peppers twice more until all sides are charred. Transfer the peppers to a large bowl and cover it with aluminum foil.

    red bell pepper
    🍪baking tray
    🥣large bowl
    📜aluminum foil

  4. Step 4/14

    Steam the covered peppers for 10 minutes. Peel away the skins and remove the stems and seeds.

    red bell pepper
    🥣large bowl
    📜aluminum foil

  5. Step 5/14

    Roughly chop the roasted peppers. Dice the yellow onion and chop the 2 carrots and celery rib.

    red bell pepper
    yellow onion
    carrot
    celery
    🔪chef's knife
    🪵cutting board

  6. Step 6/14

    Mince the 5 garlic cloves. Keep all vegetables in large pieces because the soup will be blended.

    garlic
    🔪chef's knife
    🪵cutting board

  7. Step 7/14

    Heat the large pot over medium heat and melt the 4 tablespoons butter. Add the onion, carrots, celery, and garlic to the pot.

    butter
    yellow onion
    carrot
    celery
    garlic
    🍲large pot
    🥄wooden spoon

  8. Step 8/14

    Sauté the vegetables for about 5 minutes until the onion begins to brown. Stir regularly to prevent the garlic from burning.

    yellow onion
    carrot
    celery
    garlic
    🍲large pot
    🥄wooden spoon

  9. Step 9/14

    Add the roasted red peppers and 1 3/4 cups chicken broth. Add ground thyme, dried oregano, dried basil, dried parsley, paprika, salt, and black pepper.

    red bell pepper
    chicken broth
    ground thyme
    dried oregano
    dried basil
    dried parsley
    paprika
    salt
    black pepper
    🍲large pot
    🥄wooden spoon

  10. Step 10/14

    Bring the soup to a boil. Simmer for about 5 minutes until all vegetables are very soft.

    chicken broth
    red bell pepper
    yellow onion
    carrot
    celery
    🍲large pot
    🥄wooden spoon

  11. Step 11/14

    Carefully transfer the hot soup to the blender in batches. Blend until completely smooth and velvety.

    red bell pepper
    yellow onion
    carrot
    celery
    garlic
    chicken broth
    🍲large pot
    🥄ladle

  12. Step 12/14

    Return the blended soup to the large pot. Add the remaining 1 3/4 cups chicken broth and 1 teaspoon granulated sugar.

    chicken broth
    granulated sugar
    🍲large pot
    🥄wooden spoon

  13. Step 13/14

    Stir in the 1/2 cup heavy cream and 1 1/2 cups Gouda cheese. Heat gently until the cheese is fully melted.

    heavy cream
    🧀Gouda cheese
    🍲large pot
    🥄wooden spoon

  14. Step 14/14

    Taste the soup and adjust salt and black pepper if needed. Ladle into bowls and garnish with chives and optional croutons.

    salt
    black pepper
    chives
    croutons
    🥄ladle

Composition

Ingredients

Types

Dairy, Vegetables, Broth, Herbs and Spices, Seasonings, Herbs, Bakery

Ingredients

Butter, Red bell peppers, Yellow onion, Carrot, Celery rib, Garlic, Chicken broth, Ground thyme, Oregano, Dried basil, Dried parsley, Paprika, Salt, Black pepper, Sugar, Heavy cream, Gouda cheese, Chives, Parsley, Croutons

Allergens

Milk, Gluten

Dietetics

Dietary regimen

Gluten-free, Low-carb

Calories

390 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 24g, Dietary fiber: 5g, Total fat: 28g, Saturated fat: 17g, Sugars: 13g

Nutritional Information

Minerals

Calcium: 330mg, Potassium: 530mg, Sodium: 900mg, Iron: 1.2mg

Vitamins

Vitamin A: 560mcg RAE, Vitamin C: 140mg, Vitamin B12: 0.6mcg, Vitamin K: 18mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

baking tray, aluminum foil, large bowl, chef's knife, cutting board, large pot, wooden spoon, ladle

Appliances

oven, stovetop, blender

Type

Type

Type Of Dish

Soup, Main Course

Occasions

Fall, Weeknight dinner, Family dinner, Cozy meal, Lunch

Origin

Source

Platform

instagram

Original Creator

@manningherkitchen

Origin

Cuisine

American, Contemporary

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Silky, Velvety, Smooth, Tender

Flavors

Smoky, Sweet, Savory, Cheesy, Rich, Herbaceous, Mildly spicy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours due to dairy content), fridge : 3 to 4 days (Cool completely before storing,Store in an airtight container,Reheat gently and stir well), freezer : 2 to 3 months (Freeze in airtight portions,Leave headspace for expansion,Cream-based soup may separate after thawing,Reheat slowly and whisk to recombine)