Spicy Smoked Gouda & Roasted Red Pepper Bisque Recipe
A rich and creamy bisque featuring smoky smoked Gouda and sweet roasted red peppers, enhanced with a spicy kick from crushed red pepper flakes and fresh thyme. This comforting soup is blended to a smooth texture, finished with cream and melted cheese for an indulgent flavor perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Base
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 1 large carrot, chopped
- 3 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 3 sprigs fresh thyme
Liquids and Broth
- ½ cup dry white wine
- 4 cups low-sodium chicken or vegetable broth
- ½ cup heavy cream or half-and-half
Vegetables and Cheese
- 2 jars (12 oz each) roasted red peppers, drained and chopped
- 1 russet potato, peeled and diced
- 8 oz smoked Gouda cheese, grated
Seasoning
- Salt and pepper, to taste
Instructions
- Sauté the Base Vegetables: Heat olive oil and butter over medium heat in a large pot. Add chopped onion, carrot, and a pinch of salt. Cook until tender, about 5 minutes.
- Add Aromatics and Spices: Stir in minced garlic, crushed red pepper flakes, and fresh thyme sprigs. Cook for another minute, allowing the spices and herbs to release their flavors.
- Deglaze with Wine: Pour in the white wine and scrape up any browned bits from the bottom of the pot. Cook until the wine reduces by half to concentrate the flavor.
- Add Broth and Simmer: Add the low-sodium broth, season with salt and pepper, and bring the mixture to a simmer.
- Add Peppers and Potato: Once simmering, add the roasted red peppers and diced russet potato. Continue simmering over medium-low heat, stirring occasionally, until the potato is very tender, about 20 to 25 minutes.
- Blend the Soup: Carefully blend the soup in batches until smooth, thick, and creamy. Alternatively, use an immersion blender directly in the pot to blend until smooth.
- Finish with Cream and Cheese: Return the blended soup to the pot over medium-low heat. Stir in the heavy cream and grated smoked Gouda, stirring constantly until the cheese is fully melted and the soup is creamy.
- Season and Serve: Taste and adjust seasoning with salt and pepper. Serve hot for a comforting meal.
Notes
- You can adjust the crushed red pepper flakes to control the spiciness.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- The soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Use an immersion blender for convenience and fewer dishes.
- Substitute smoked Gouda with other smoked hard cheeses if preferred.
Keywords: spicy smoked gouda bisque, roasted red pepper soup, creamy bisque, smoked cheese soup, vegetarian bisque, easy stovetop soup
