Sweet Red Pepper and Gouda Soup

Sweet Red Pepper and Gouda Soup created by Parsley

I was recently in Gettysburg where I had a bowl of sweet red pepper and gouda soup. It was really good. I couldn't find a similar recipe on this site, but I found one on a blog spot called "dinnerdoldrumsnomore". It came out just like the one I was served... So, here it is... Enjoy! --The Mad Slovak --

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • Melt the butter in a large saucepan over medium heat.
  • Place the red bell pepper, onion and garlic in the saucepan and saute for 15 to 20 minutes OR until tender.
  • Pour in the chicken broth, stirring well.
  • Reduce heat to low and simmer for 30 minutes.
  • Transfer to a blender and puree until smooth. Do this in batches as necessary depending on the size of your blender. Be careful not to overfill your blender.
  • Return the liquid to the saucepan over medium low heat.
  • Stir in the heavy cream, the ground black pepper and cheese, and allow to heat through about 5 to 10 minutes.
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RECIPE MADE WITH LOVE BY

"I was recently in Gettysburg where I had a bowl of sweet red pepper and gouda soup. It was really good. I couldn't find a similar recipe on this site, but I found one on a blog spot called "dinnerdoldrumsnomore". It came out just like the one I was served... So, here it is... Enjoy! --The Mad Slovak --"

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  1. Jane M.
    Love this soup. Used 1/2 and 1/2 instead of heavy cream and a little cornstarch to smooth it out and incorporate the gooey gouda which settled to the bottom of the pan. I used a little chipotle red pepper instead of black pepper for smoky taste as my Gouda was not smoked. I did not have fresh onion so used powdered and a dash of Lawrys. I used olive oil instead of butter. I used fresh clove of garlic. Thanks for the recipe so I could figure out proprtions. I made 1/4 the recipe. Btw you must completely cook the red pepper to mushy consistency and blend it. The key to this soup is how smooth it turns out like the picture. I'm off to find a Mushroom Brie soup recipe next. Bon apetite!
  2. Susan S.
    This soup is hearty and tastes great. I used Vidalia onions and did not alter any of the other ingredients. Using an immersion blender is an easier, and less messy, way to chop the mixture up.
  3. tennstuds
    I changed the amount of ingredients slightly. I used 8 oz of heavy cream and a half teaspoon of pepper. I didn't have a blender so I used a hand mixer. I also used 2 well drained jars of roasted red peppers. My 1st time and it was awesome.
  4. iris5555
    I used roasted red peppers and smoked Gouda cheese. My soup had a somewhat bitter taste so these choices may not have been wise.
  5. Parsley
    Sweet Red Pepper and Gouda Soup Created by Parsley
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