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Spicy Smoked Gouda & Roasted Red Pepper Bisque Recipe

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This Spicy Smoked Gouda & Roasted Red Pepper Bisque is a creamy and flavorful soup that perfectly balances smoky, spicy, and savory notes. Featuring roasted red peppers, smoked Gouda cheese, and a touch of crushed red pepper flakes, this comforting bisque is smooth, rich, and easy to prepare on the stovetop, making it an ideal dish for cozy dinners or special occasions.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Base Ingredients

  • 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, or more or less to taste
  • 3 sprigs fresh thyme

Liquids and Broth

  • ½ cup low-sodium chicken or vegetable broth
  • 1 tablespoon lemon juice
  • 4 cups low-sodium chicken or vegetable broth
  • ½ cup heavy cream or half-and-half

Main Flavor Ingredients

  • 2 (12-ounce) jars roasted red peppers, drained and chopped
  • 1 russet potato, peeled and diced
  • 8 ounces smoked Gouda cheese, grated
  • Salt and pepper, to taste

Instructions

  1. Heat the fats: Heat the olive oil and butter over medium heat in a large pot until the butter melts and the mixture is hot.
  2. Sauté vegetables: Add the chopped onion, carrot, and a generous pinch of salt. Cook, stirring occasionally, until soft and tender, about 5 minutes.
  3. Add aromatics: Stir in the minced garlic, crushed red pepper flakes, and fresh thyme sprigs, cooking for another minute to let the flavors bloom.
  4. Deglaze: Pour in ½ cup of the broth and the lemon juice. Cook for 2 to 3 minutes while scraping any browned bits from the bottom of the pot to deepen flavor.
  5. Add remaining broth and simmer: Add the rest of the broth, season with salt and pepper, and bring to a gentle simmer over medium heat.
  6. Add peppers and potato, then simmer: Once simmering, stir in the chopped roasted red peppers and diced potato. Lower heat to medium-low and cook uncovered, stirring occasionally, until the potato is very tender, about 20 to 25 minutes.
  7. Blend the soup: Carefully blend the soup in batches in a blender until smooth and creamy, or use an immersion blender directly in the pot for convenience.
  8. Return soup to pot: Place the blended soup back on the stove over medium-low heat.
  9. Add cream and cheese: Stir in the heavy cream and grated smoked Gouda cheese, stirring continuously until the cheese melts completely and the soup becomes silky.
  10. Final seasoning and serve: Taste and adjust seasoning with salt and pepper as needed. Serve the bisque warm for best flavor.

Notes

  • Use low-sodium broth to control the salt levels in the soup.
  • The amount of crushed red pepper flakes can be adjusted to your preferred spice level.
  • For a dairy-free version, substitute the cream with coconut milk and omit the cheese or use a dairy-free cheese alternative.
  • Allow the soup to cool slightly before blending to avoid splatters and burns.
  • Garnish with fresh thyme leaves or a drizzle of olive oil for an elegant presentation.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipeteach.com/spicy-smoked-gouda-and-roasted-red-pepper-bisque-recipe/