Ingredients
Scale
- 2 cups roasted red peppers
- 3 cups vegetable broth, low-sodium
- 1 teaspoon dried thyme
- 1 cup heavy cream (or coconut cream)
- 1 cup shredded Gouda cheese
- 1 onion, chopped (yellow onion preferred)
- 4 cloves garlic, minced
- pine nuts (optional, for garnish)
Instructions
- In a large pot over medium heat, warm about two tablespoons of olive oil.
- Add one chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add 4 minced garlic cloves and continue cooking until fragrant—about 1 minute.
- Toss in 2 cups of roasted red peppers along with 3 cups of vegetable broth and 1 teaspoon of dried thyme.
- Bring this mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes.
- Carefully pour in 1 cup of heavy cream (or coconut cream) into your pot while stirring.
- Using an immersion blender (or transferring it to a regular blender), blend until smooth and creamy.
- Return your blended soup to low heat and stir in 1 cup of shredded Gouda cheese.
- Keep stirring until melted and incorporated; this may take about 5 minutes.
- Ladle your Roasted Red Pepper Gouda Soup into bowls.
- Top each serving with toasted pine nuts for some added crunch and serve immediately.
Notes
Store leftovers in an airtight container.
Reheat gently on the stovetop.
Serve with crusty bread slices.
Blend soup for a smooth texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Calories: 250 kcal
- Sugar: 8g
- Sodium: 500mg
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg