This roasted red pepper and gouda bisque is the creamiest, dreamiest soup for those chilly days right at the start of fall. Use jarred peppers to make it even easier!
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PrintRoasted Red Pepper and Gouda Bisque
This roasted red pepper and gouda bisque is the creamiest, dreamiest soup for those chilly days right at the start of fall. Use jarred peppers to make it even easier!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
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- 8 large red bell peppers, or 2 (12-ounce) jars roasted red peppers, drained
- 2 tablespoons butter
- 1 small yellow onion, diced
- 3 cloves garlic, sliced
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¼ teaspoon dried red pepper flakes
- 3 ½ cups broth (vegetable or chicken will work)
- 8 ounces smoked gouda, shredded
- ½ cup heavy cream
- Kosher salt and black pepper
- Croutons, chopped chives, and extra cheese, for serving, optional
Instructions
- Roast the red peppers: If using jarred roasted red peppers, skip to step 2. To roast your own, core the bell peppers and cut them into large pieces. Preheat the broiler in your oven and arrange the pepper pieces skin-side-up on a large baking sheet. Place under the broiler and roast, turning the baking sheet halfway, for 10-15 minutes, or until the peppers’ skin is black and blistered. Transfer the peppers carefully to a large bowl and cover with plastic wrap. Set aside for 15-20 minutes to steam and cool slightly. Once cool enough to handle, peel the skin off the peppers. Discard skin and set peppers aside.
- Saute the aromatics: Melt the butter in a large soup pot over medium heat. Add the onion and garlic and cook, stirring frequently, for 5-7 minutes, or until onion is soft and translucent. Add the smoked paprika, dried thyme, red pepper flakes, and a pinch of salt and pepper, and cook for an additional 30 seconds, or until fragrant.
- Add the peppers and broth: Add the roasted red peppers and broth. Cover and simmer for 15-20 minutes.
- Make it creamy: Remove the pot from the heat. Add the cheese one handful at a time, stirring each handful through until completely melted. Stir in the heavy cream. Taste and season to your liking. Serve topped with extra cheese, chopped chives and croutons.
More simple soup recipes:
Broccoli Cheddar Soup
Greek Lemon Rice Soup (Avgolemono)
30-Minute Black Bean Soup
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