Ingredients

4 large red bell peppers (halved and seeded, or 2 cups jarred roasted peppers, drained)

2 roma tomatoes

1 tablespoon olive oil

1 medium yellow onion (diced)

3 cloves garlic (minced)

½ teaspoon smoked paprika

¼ teaspoon black pepper

3 ½ cups low-sodium vegetable broth (or chicken broth)

8 ounces smoked Gouda cheese (shredded, about 3 cups)

¼ cup light cream (or canned coconut milk for dairy-free)

1 ½ teaspoons Creole seasoning (Tony Chachere’s or similar)

¼ teaspoon dried basil

½ teaspoon dried oregano

1 teaspoon apple-cider vinegar or lemon juice

Sea salt (to taste)

Optional garnish: fresh basil ribbons, croutons, olive-oil drizzle

Instructions

Step 1: Preheat the broiler to high. Place the pepper halves and roma tomatoes skin-side up on a foil-lined baking sheet. Broil for 6 to 8 minutes per side, until their skins are blistered and blackened.

Step 2: Transfer the hot vegetables to a bowl and cover it with a plate or lid. Let them steam for 5 minutes, then peel off the skins. Discard the pepper stems and seeds, then slice the flesh into strips.

Step 3: Heat olive oil in a Dutch oven over medium heat. Add the diced onion and minced garlic, sautéing for 7 to 8 minutes until the onion becomes translucent.

Step 4: Add the roasted peppers, tomatoes, smoked paprika, black pepper, and broth to the pot. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 8 minutes.

Step 5: Use an immersion blender to puree the soup until smooth and silky. Alternatively, blend in batches in a countertop blender.

Step 6: Remove the pot from heat. Whisk in the shredded smoked Gouda, light cream, Creole seasoning, dried basil, dried oregano, and apple-cider vinegar until the cheese fully melts and the soup is creamy. Taste and adjust salt as needed.

Step 7: Ladle the soup into bowls and garnish with fresh basil ribbons, croutons, and a drizzle of olive oil if desired. Serve hot with crusty bread for a satisfying meal.

Tips & Variations

For a dairy-free version, substitute light cream with canned coconut milk and use a dairy-free smoked cheese alternative or omit the cheese.

To intensify smoky flavor, add a small amount of chipotle powder along with the smoked paprika.

If you don’t have a broiler, you can roast the peppers and tomatoes in a hot oven (450°F) for about 20 minutes, turning halfway.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop over low heat, stirring frequently to prevent the cheese from separating. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use jarred roasted peppers instead of fresh?

Yes, jarred roasted peppers are a convenient alternative. Use about 2 cups, drained well, to substitute for fresh roasted peppers without losing much flavor.

What can I substitute if I don’t have smoked Gouda?

You can use other smoked cheeses like smoked cheddar or fontina for a similar flavor. If you prefer a milder cheese, a sharp cheddar will also work but with less smoky aroma.