Sopa de pimentão vermelho com Gouda

Ingredientes

• 4 medium red bell peppers, roasted (Fresh red bell peppers, roasted for maximum flavor.)
• 1 cup Gouda cheese, grated (Choose aged Gouda for a sharper taste or young Gouda for a milder flavor.)
• 1 cup vegetable or chicken broth (Use quality broth for better flavor.)
• 1 tablespoon unsalted butter (For sautéing vegetables.)
• 1 small onion, diced (Adds sweetness to the soup.)
• 2 cloves garlic, minced (Enhances the flavor.)
• 1 medium carrot, diced (Contributes sweetness.)
• 1 stalk celery, diced (Adds depth.)
• 1 cup heavy cream (For creaminess.)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 pinch cayenne pepper (Adds heat.)
• 1 teaspoon sugar (Balances acidity from the peppers.)

Modo de preparo

1. 1

   --- Preparation ---

2. 2

   Preheat your oven to broil. Place red bell peppers on a baking sheet and roast until charred on all sides.

3. 3

   Cover roasted peppers with foil to steam and make peeling easier. After 10 minutes, remove skins, stems, and seeds.

4. 4

   Dice the onion, carrot, and celery, and mince the garlic.

5. 5

   --- Cooking ---

6. 6

   In a large pot, melt the butter over medium heat. Add diced onion, garlic, carrot, and celery. Sauté until softened.

7. 7

   Add the roasted red peppers, broth, oregano, thyme, cayenne, and sugar. Simmer for 15 minutes.

8. 8

   Blend the soup using an immersion blender until silky smooth, or blend in batches.

9. 9

   Return the blended soup to the pot, stir in the grated Gouda, and add heavy cream. Mix until melted and combined.

10. 10

    --- Serving ---

11. 11

    Adjust seasoning to taste and ladle the soup into bowls. Garnish with chopped fresh chives or parsley if desired.