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Smoked Gouda & Roasted Red Pepper Bisque

Creamy Smoked Gouda & Roasted Red Pepper Bisque Bliss

A creamy masterpiece of Smoked Gouda & Roasted Red Pepper Bisque, perfect for comforting autumn evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 cups
Course: Appetizers
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Adds moisture and helps sauté the vegetables.
  • 2 tablespoons Unsalted Butter Adds richness and flavor; can substitute with margarine for a dairy-free version.
  • 1 medium Onion Provides a foundational savory flavor; ensure even cooking by chopping finely.
  • 1 medium Carrot Adds sweetness and color; can be replaced with parsnip for a different taste.
  • 2 cloves Garlic Enhances overall flavor; fresh garlic is preferred.
  • 0.5 teaspoon Crushed Red Pepper Flakes Adds heat; adjust amount based on spice preference.
  • 1 teaspoon Fresh Thyme Contributes earthiness; can substitute with dried thyme.
  • 0.5 cup Dry White Wine Adds depth; substitutable with more broth for a non-alcoholic version.
  • 4 cups Low-Sodium Chicken or Vegetable Broth Base liquid; adjust salt based on broth's sodium content.
For the Flavor Boost
  • 2 cups Roasted Red Peppers The main flavor component; choose those preserved in water for sweetness.
  • 1 medium Russet Potato Thickens the soup and adds creaminess; can replace with sweet potato.
For the Finish
  • 1 cup Heavy Cream or Half-and-Half Adds creaminess; coconut cream can be used for a dairy-free option.
  • 1 cup Smoked Gouda Cheese Imparts rich, smoky flavor; can substitute with other smoked cheeses.
  • to taste Salt and Pepper Essential for seasoning; adjust according to personal taste.

Equipment

  • large pot
  • blender

Method
 

Step‑by‑Step Instructions
  1. Heat the Base: In a large pot over medium heat, warm olive oil and unsalted butter until melted and bubbly, about 2-3 minutes.
  2. Sauté the Vegetables: Add finely chopped onion and diced carrot to the pot, sprinkle with a pinch of salt. Sauté for 5 minutes until tender.
  3. Add Garlic and Spices: Stir in minced garlic, crushed red pepper flakes, and fresh thyme. Cook for an additional minute.
  4. Incorporate Wine: Pour in dry white wine and let it simmer until reduced by half, about 3-4 minutes.
  5. Add Broth and Simmer: Pour in vegetable broth, increase heat to simmer, and cook for about 10 minutes.
  6. Mix in Red Peppers and Potato: Introduce chopped roasted red peppers and diced russet potato, simmer for 20-25 minutes.
  7. Blend Until Smooth: Blend the soup in batches until smooth and creamy.
  8. Finish with Cream and Cheese: Return the blended soup to low heat and stir in heavy cream and shredded smoked gouda.
  9. Adjust Seasoning: Taste and adjust salt and pepper as necessary.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 25gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 300mgPotassium: 550mgFiber: 3gSugar: 4gVitamin A: 300IUVitamin C: 18mgCalcium: 150mgIron: 1mg

Notes

This bisque can be made ahead and stored in the fridge for up to three days. Garnish with fresh herbs or croutons for appeal.

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