Roasted Red Pepper and Gouda Soup Recipe
Food Recipes | Fall | Soups | Winter
This Roasted Red Pepper and Gouda Soup is your reminder to soak up the comfort food while you can, because spring is only 3 weeks away! And you can cut your cooking time in half with some Mt. Olive Roasted Red Peppers that are already ready to hit your soup.
PREP TIME
15 mins
COOK TIME
25 mins
SERVINGS
10
Ingredients
- 1 Tbsp olive oil
- 1 onion, diced
- 2 ribs celery, diced
- 1/2 head garlic, minced
- 1 Tbsp dried oregano
- 1/2 tsp cayenne pepper
- 2 bay leaves
- Salt, to taste
- Pepper, to taste
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- 12 oz bottle amber lager
- 4 cups chicken broth
- 3 large russet potatoes, chopped into 1.5” cubes
- 48 oz Mt Olive Roasted Red Peppers, roughly diced
- 3 cups smoked gouda, freshly shredded
- 1 cup white cheddar, freshly shredded
- 1 cup whole milk
- 1/2 cup sour cream
- Scallions, sliced for garnish
COOKING INSTRUCTIONS:
Roasted Red Pepper and Gouda Soup
- In a Dutch oven over medium-high heat, add oil, onion, and celery to pot and sauté until tender. Add garlic and sauté until fragrant.
- Add oregano, cayenne, bay leaf, salt, and pepper. Cook for a minute or so. Add Worcestershire, Dijon, lager, broth, and potatoes. Bring pot to simmer, then cover and continue to simmer for 10-12 minutes, or until potatoes are fork-tender. Stir in roasted red peppers. Bring back to boil for 1 min.
- Remove bay leaves. Using an immersion blender, blend soup until smooth. Stir in gouda, cheddar, milk, and sour cream until well-integrated. Remove from heat and serve immediately garnished with scallions.
PAIRINGS:
Roasted Red Pepper and Gouda Soup
Sauvignon Blanc
Pinot Noir
English Brown Ale
Made This Recipe? Leave A Review!
0.0 out of 5 stars (based on 0 reviews)