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Smoky Roasted Red Pepper & Gouda Soup

Prep Time
15 min

Cook Time
45 min



Cuisine Type

Cheese Types


Recipe Description

Delicious blend of ingredients will warm you right up with this Smoky Roasted Red Pepper & Gouda Soup made with our Smoked Gouda cheese.


  • 1/4 cup vegetable oil
  • 4 onions, diced
  • 8 shallots, diced
  • 8 cloves garlic, minced  
  • 4 stalks celery, diced
  • 6 jars (12 oz each) roasted red peppers, drained, rinsed and chopped
  • 2 tbsp smoked paprika
  • 1 1/2 tsp each salt and pepper
  • 16 cups sodium-reduced chicken broth
  • 1 1/2 cups heavy whipping cream (35%)
  • 1 1/2 cups shredded Burnett Dairy Smoked Gouda Cheese
  • Cheesy Baguette Toasts:
    • 1 baguette, thinly sliced diagonally
    • 1/4 cup olive oil
    • 1/2 tsp salt 
    • 1/2 cup shredded Burnett Dairy Smoked Gouda Cheese


Soup: Heat oil in large saucepan set over medium-high heat; cook onions, shallots, garlic and celery for 8 to 10 minutes or until softened. Add red peppers, paprika, salt and pepper; cook for 5 minutes.

Add chicken broth; bring to boil. Reduce heat and simmer for 15 minutes. Purée using hand blender or in batches using a countertop blender until smooth. Let cool and refrigerate until ready for service.

Cheesy Baguette Toasts: Preheat oven to 375°F. Brush baguette slices with olive oil; sprinkle with salt. Bake, turning once, for about 10 minutes or until toasted. Top each with shredded cheese; bake for 3 to 5 minutes or until cheese is melted. 

For each serving, heat 1 1/2 cups (12 oz soup) with 2 tbsp cream and 2 tbsp shredded cheese until hot. To serve, top with cheesy toasts. 

Tip: Top each serving with chopped fresh chives or torn fresh basil. 

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