Welcome to “Pope’s Plates: Generational Recipes,” where I delve into my grandmother’s treasured recipes, each dish holding a story and a sprinkle of nostalgia. #soupseries #wintersoups #redpeppersoup #winterdinner
Roasted Red Pepper Soup with Gouda
Ingredients:
2 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 ½ teaspoon kosher salt, divided
4 c. low-sodium vegetable stock
2 (12-oz.) jars roasted red peppers, drained and sliced
½ teaspoon smoked paprika
½ c. heavy cream
2 tablespoon fresh lemon juice
½ teaspoon freshly ground black pepper, plus more
1 c. shredded smoked gouda
¼ c. fresh basil leaves
Instructions:
In a large pot over medium heat, heat oil. Cook onion, garlic, and 1/2 teaspoon salt, stirring
occasionally, until onion is softened, 4 to 5 minutes.
Stir in broth, red peppers, paprika, and 1 teaspoon salt and bring to a boil.
Reduce heat to medium-low and simmer, stirring occasionally, until liquid is slightly
reduced, about 10 minutes.
Working in batches, transfer soup to a blender and puree until smooth (or puree in pot with
an immersion blender).
Return soup to pot and bring to a simmer, then stir in cream.
Add lemon juice and black pepper, then taste and season with remaining 1 teaspoon salt as
needed.
For serving: top with gouda, basil, and more black pepper.
NOTE: The red peppers we used were not as sweet as some and the soup had a bitterness we
did not like. We added 2 teaspoons of Agave as that addressed the lack of sweetness.
NOTE: I did choose to blend the grated gouda into part of the soup rather than using it as a
topper. After blending it a second time with the gouda in the soup, the cheese melted nicely.
Music used: What happens when we die by Savfk – www.youtube.com/@SavfkMusic