Smoked Gouda and sharp Cheddar, roasted red bell pepper, and a variety of other vegetables, seasonings, and chicken stock come together in this rich and velvety Roasted Red Pepper Smoked Gouda Soup recipe.
Melt the butter in medium saucepan over medium-high heat. Add the onion, celery, carrot, salt, and pepper, and cook until the vegetables are starting to soften and brown, about 8 to 10 minutes, stirring occasionally.
Add the garlic and roasted red bell pepper, and cook 1 minute, stirring constantly.
Add the lemon juice and scrape up any brown bits from the bottom. Cook until the lemon juice is evaporated, about 1 minute.
Stir in the flour and cook 1 minute, whisking constantly.
Whisk in the warm stock, Worcestershire, mustard powder, and paprika.
Bring the soup to a simmer and cook until the vegetables are completely tender, about 5 minutes, stirring occasionally.
Remove from heat and carefully puree the soup in batches in a blender or using an immersion blender.
Transfer the soup back to the pot and bring to a simmer again. Turn heat off and add the cheese, stirring until completely melted.
Ladle the soup into serving bowls and garnish with fresh parsley if desired.
Notes
Net Carbs: 10g per serving
Instead of 2 tablespoons lemon juice, you can deglaze the pan with ¼ cup dry white wine if desired.
To keep this soup vegetarian, use a vegan brand of Worcestershire sauce.