Roasted Red Pepper Soup with Gouda Cheese Crisps
Simple, elegant, and utterly satisfying: Roasted Red Pepper Soup with Gouda Frico. Your new favorite comfort food.
Equipment
- Nonstick Skillet
Ingredients
- 2 tablespoon Olive Oil
- 2 C Carrots diced (about 5)
- 2 C Celery diced (about 4-5 stalks)
- 2 C Yellow Onion diced (about ½ of an extra large onion)
- 10 cloves Garlic
- 1 Jalapeño diced
- 1.5 teaspoon Kosher Salt
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Parsley
- 4 C Chicken Bone Broth or chicken stock or veggie stock
- 2 28oz Canned Whole Tomatoes and their juice
- 42 oz Jarred Roasted Bell Peppers drained
- 1 tablespoon Fish Sauce or Maggi seasoning or other umami booster
- ½ C Greek Yogurt
- 3 C Gouda Cheese freshly grated. Regular or smoked both work and taste delicious!
- Freshly Cracked Black Pepper
- Fresh Herbs chopped, for garnish
Instructions
Roasted Red Pepper Soup
- Heat olive oil in a Dutch oven over medium heat.
- Sauté carrots, celery, and onions until slightly softened and becoming translucent, about 5-7 minutes.
- Add the garlic and jalapeño to the mirepoix. Sauté for another 2 minutes.
- Add the salt and herbs. Sauté for a minute.
- Add the bone broth, tomatoes, bell peppers, and fish sauce. Simmer for about 20 minutes, or until the veggies are soft.
- Remove from heat, then purée with an immersion blender.
- Add the greek yogurt, blending once more to incorporate.
Gouda Croutons - Stovetop Method
- Heat a nonstick pan over medium to medium-high heat.
- Add ¼ cup of the cheese, spreading it out into an even thickness.
- Cook the cheese until it's lightly browned, then carefully flip it like a pancake and use the pepper grinder to add pepper to taste.
- Cook for another 15-30 seconds, until the other side is lightly browned.
- Remove to a paper towel-lined plate to drain. Repeat 11 more times with the remaining cheese.
Assemble
- Scoop soup into bowls. Sprinkle on some fresh herbs. Use the gouda frico as a crouton, either resting on the side of the bowl or halfway dunked in.
Notes
Gouda Croutons, Oven Method. If you don't want to make the frico individually, you can do 2 batches in the oven using a parchment or silicone-lined baking sheet. Preheat the oven to 350F, then divvy up 6 ¼ cup portions on the sheet. Crack pepper over each. Bake for 8-10 minutes until golden brown, then drain on paper towels. Repeat with the remaining cheese.
- Refrigerate Soup: Store any leftover roasted red pepper soup in airtight containers in the fridge for up to 7 days. To reheat, warm on the stovetop or in the microwave until steaming.
- Freeze Soup: You can also freeze this soup for later. I suggest divvying it up into individual portions (or freezing in a muffin tin to make pucks of soup) so you can just pull what you want out of the freezer when you get hungry. It should keep well for up to 3 months.
- Gouda Frico: Allow the frico to drain thoroughly on paper towels and cool to room temperature before storing in an airtight container or zip-top bag. If possible, toss an extra silica packet and some clean, dry paper towels in there to keep them extra crispy! They should keep well at room temperature for about 5 days.
Nutrition
Calories: 292kcalCarbohydrates: 12gProtein: 20gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.001gCholesterol: 68mgSodium: 2314mgPotassium: 401mgFiber: 3gSugar: 4gVitamin A: 4509IUVitamin C: 52mgCalcium: 494mgIron: 1mg
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