Craving a cozy and flavorful soup? This creamy roasted red pepper soup with Gouda and coconut milk is a delightful blend of smoky, creamy, and rich flavors. Perfect for chilly evenings or when you need a comforting bowl of warmth.
The combination of roasted red peppers and smooth Gouda creates a luscious texture, while the coconut milk adds a subtle sweetness. Whether you’re serving it as a starter or a main, this soup is sure to become a favorite.
Steps
- Preheat your oven to 200°C (400°F). Roughly cut the red peppers and arrange them with whole garlic cloves on a large baking tray. Drizzle with olive oil, season with salt and pepper, and roast until they are slightly charred, approximately 40 minutes.
- In a large pot, finely chop and sauté a white onion with a little olive oil until it becomes soft and translucent. Add the roasted peppers, garlic, sun-dried tomatoes, and vegetable stock to the pot.
- Allow the mixture to simmer for about 10 minutes, then turn off the heat. Use an immersion blender to puree the soup until it reaches a smooth, creamy consistency. Taste and adjust the seasoning, adding pepper if needed.
- Stir in a small amount of freshly squeezed lemon juice to enhance the flavor. Serve the soup with a swirl of creme fraiche and a dollop of homemade pesto on top. Pair with crusty bread for a delightful experience.
Ingredients
- 6 red bell or pointed peppers (approximately 1.6 lbs or 750g)
- 1 yellow onion
- 5 sun-dried tomatoes (from a jar)
- 4 whole garlic cloves, peeled
- 1/2 tablespoon freshly squeezed lemon juice
- 2.5 cups vegetable stock (600ml)
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1-2 tablespoons homemade pesto
- Creme fraiche, for garnish
Nutritional Values
Calories: 107kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Sodium: 614mg | Potassium: 493mg | Fiber: 4g | Sugar: 10g | Vitamin A: 6210IU | Vitamin C: 241.4mg | Calcium: 21mg | Iron: 1.1mg
FAQ
- Do I need to peel the roasted red peppers before making the soup?
- No, peeling the roasted red peppers is not necessary if you roast them until they become very soft. However, if you wish to peel them, it’s easier to cut the peppers in half rather than into chunks. After roasting, you can place them in a ziploc bag while still hot for a few minutes, which should help the skins come off easily.
- Can I use a regular blender instead of an immersion blender for this soup?
- Yes, if you don’t have an immersion blender, you can use a standard stand blender. Just be cautious when transferring the hot mixture from the pot, and avoid overfilling the blender.
- How should I store the roasted red pepper soup?
- Once the soup has cooled, you can store it in the refrigerator for 1-2 days, excluding the pesto and creme fraiche. It can also be frozen in suitable containers for up to 3 months.
- What can I serve with roasted red pepper soup?
- This soup pairs wonderfully with a drizzle of homemade pesto and creme fraiche on top. A piece of crusty bread or homemade focaccia is perfect for dunking and makes for a satisfying meal.
- Can I make the soup spicier?
- Absolutely, you can add red pepper flakes to introduce a bit of heat to the soup, adjusting the spice level to your preference.
Tips
- Avoid Crowding the Peppers: Use a large baking tray to ensure the peppers are spread out evenly. This allows them to roast and char properly instead of stewing.
- Blending Alternatives: If you don’t have an immersion blender, you can use a standard stand blender. Just be cautious when transferring the hot soup to avoid spills.
- Storage Tips: The soup can be stored in the fridge for 1-2 days or frozen for up to 3 months, excluding the pesto and creme fraiche toppings.
- Enhance with Spice: For a spicier version, consider adding red pepper flakes to the soup for an extra kick.
Equipment
- Large Baking Tray – To ensure the peppers are spread out and char evenly.
- Immersion Blender – For blending the soup until smooth and creamy directly in the pot.
- Stand Blender (if you don’t have an immersion blender) – As an alternative for blending the soup.
- Ziploc Bags – Useful if you decide to peel the peppers by steaming them after roasting.
