Roasted Red Pepper and Gouda Soup

Prep Time
10

Cook Time
23

Difficulty Level
Intermediate

This creative and tasty recipe and photo are shared with permission by Foodie Bloggers Hangry In Love. Roasted Red Pepper and Gouda Soup

Mt Olive Pickles
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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

Instructions

  1. 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.
  2. Add oregano, cayenne, bay leaf, salt, and pepper. Cook for a minute or so. Add Worcestershire, Dijon, lager, broth, and potatoes.
  3. 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.
  4. 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.

Ready in: 33

Course: Main Dish Soup