Roasted Red Pepper Gouda Soup Recipe

Introduction

Roasted Red Pepper Gouda Soup is a comforting, creamy dish that combines smoky roasted peppers with the rich, nutty flavor of aged gouda. Perfect for chilly days, this soup warms your soul with every spoonful. It’s easy to prepare and feels like a restaurant-quality meal right at home.

Ingredients

• For the Roasted Peppers:
• 4 large red bell peppers
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• For the Soup Base:
• 3 tablespoons unsalted butter
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 teaspoon smoked paprika
• 1 tablespoon fresh thyme leaves
• ½ teaspoon black pepper
• For Finishing:
• 2 cups (8 oz) aged gouda cheese, shredded
• ¼ cup heavy cream (optional)
• ¼ cup fresh basil leaves

Instructions

1. Step 1: Preheat your oven’s broiler to high and position the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil for easy cleanup.
2. Step 2: Wash and dry the red bell peppers. Rub with olive oil and sprinkle with kosher salt. Place directly on the foil-lined baking sheet.
3. Step 3: Broil the peppers for 12-15 minutes, turning every 4 minutes with tongs until the skins are completely blackened and blistered.
4. Step 4: Transfer the peppers to a large bowl, cover tightly with plastic wrap, and let steam for 10 minutes to loosen the skins.
5. Step 5: When cool enough to handle, peel off the blackened skins, remove stems and seeds, roughly chop peppers, and set aside. Avoid rinsing to keep the roasted flavor intact.
6. Step 6: Heat a large Dutch oven over medium heat. Add butter and melt without browning.
7. Step 7: Add diced onion to the butter and cook for 5-6 minutes until translucent and soft.
8. Step 8: Stir in minced garlic and cook for 60 seconds until fragrant but not browned.
9. Step 9: Sprinkle flour over the onion and garlic mixture, stirring constantly for 2 minutes to form a roux.
10. Step 10: Slowly whisk in the broth to avoid lumps. The soup will start thin and thicken as it heats.
11. Step 11: Add chopped roasted peppers, smoked paprika, thyme, and black pepper. Stir to combine.
12. Step 12: Bring soup to a boil, reduce heat to low, and simmer uncovered for 15 minutes.
13. Step 13: Remove from heat and blend soup with an immersion blender until smooth. Alternatively, blend in batches using a regular blender, venting the lid carefully.
14. Step 14: Return soup to low heat and gradually add shredded gouda, stirring gently as it melts.
15. Step 15: Continue stirring until the soup is creamy and smooth, about 3-4 minutes.
16. Step 16: Taste and adjust seasoning, adding salt if needed.
17. Step 17: (Optional) Stir in heavy cream for extra richness.
18. Step 18: Tear fresh basil leaves and stir in just before serving to release their aroma.

Tips & Variations

• Use aged gouda that’s at least 6 months old for better flavor and meltability.
• For a spicy kick, add 1-2 chipotle peppers in adobo sauce during blending.
• Swap 2 cups of broth for crushed tomatoes for a tangier tomato red pepper version.
• Use sharp white cheddar instead of gouda for a different cheesy flavor.
• Use jarred roasted peppers to save time, skipping the roasting steps entirely.

Storage

Store the soup in an airtight container in the refrigerator for up to 5 days. The soup will thicken as it cools, which is normal. For longer storage, freeze in freezer-safe containers for up to 3 months, leaving headspace for expansion. Reheat gently on the stovetop over medium-low heat, stirring frequently and adding broth or water to loosen if needed. Avoid microwaving to prevent cheese separation.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply use vegetable broth instead of chicken broth to keep the soup vegetarian without sacrificing flavor.

Why is my soup grainy after adding cheese?

This usually happens if the cheese was added at too high a temperature or if pre-shredded cheese was used. Add cheese slowly over low heat and shred your own gouda for the smoothest texture.

Roasted Red Pepper Gouda Soup Recipe

Print Recipe

★★★★★

4.8 from 87 reviews

This Roasted Red Pepper Gouda Soup is a warm, smoky, and creamy delight that combines perfectly charred red bell peppers with aged Gouda cheese for a luxurious and comforting soup. Ideal for chilly days, it features a rich soup base made from sautéed onions, garlic, and a flavorful roux, finished with fresh herbs and optional heavy cream. The soup offers a beautiful coral color and velvety texture that will satisfy your soul.

• Author: Rami
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Roasted Peppers

• 4 large red bell peppers
• 2 tablespoons olive oil
• ½ teaspoon kosher salt

For the Soup Base

• 3 tablespoons unsalted butter
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 teaspoon smoked paprika
• 1 tablespoon fresh thyme leaves
• ½ teaspoon black pepper

For Finishing

• 2 cups (8 oz) aged Gouda cheese, shredded
• ¼ cup heavy cream (optional)
• ¼ cup fresh basil leaves

Instructions

1. Roast the Peppers: Preheat your oven’s broiler to high and position the rack about 6 inches from the heat. Line a baking sheet with aluminum foil for easy cleanup.
2. Prepare Peppers: Wash and dry 4 large red bell peppers. Rub them evenly with 2 tablespoons olive oil and sprinkle with ½ teaspoon kosher salt. Place directly on the foil-lined baking sheet.
3. Broil the Peppers: Broil for 12-15 minutes, turning every 4 minutes using tongs. The peppers should be completely blackened and blistered. The char gives the smoky flavor.
4. Steam and Peel Peppers: Transfer the charred peppers to a large bowl, cover tightly with plastic wrap, and let steam for 10 minutes to loosen the skins. When cool enough, peel off the skins, remove stems and seeds, chop roughly, and set aside.
5. Melt Butter: Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add 3 tablespoons butter and let it melt thoroughly without browning.
6. Sauté Onions: Add diced yellow onion and cook for 5-6 minutes until translucent and soft, stirring occasionally.
7. Add Garlic: Stir in minced garlic cloves and cook, stirring constantly for 1 minute until fragrant but not browned.
8. Make Roux: Sprinkle all-purpose flour over the onion and garlic mixture. Stir constantly for 2 minutes to form a roux that will thicken the soup.
9. Add Broth: Slowly pour in chicken or vegetable broth while whisking to prevent lumps. The mixture will begin thin but will thicken as it heats.
10. Combine Peppers and Spices: Stir in chopped roasted red peppers, smoked paprika, fresh thyme leaves, and black pepper.
11. Simmer Soup: Bring the soup to a boil, then reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally to blend flavors.
12. Blend Soup: Remove from heat and use an immersion blender to puree the soup until smooth (about 2-3 minutes). Alternatively, blend in batches in a regular blender while venting steam safely.
13. Add Gouda Cheese: Return pot to low heat, add shredded aged Gouda gradually, stirring after each addition to melt cheese slowly and prevent graininess.
14. Finish Soup: Stir gently until cheese is fully melted and soup is creamy, about 3-4 minutes. Taste and adjust salt as needed.
15. Add Optional Cream: Stir in heavy cream if using for extra richness.
16. Add Basil and Serve: Tear fresh basil leaves and stir them in just before serving to release aroma and add subtle freshness to the soup.

Notes

• Use aged Gouda (at least 6 months) for best melting and flavor; avoid pre-shredded cheese.
• Broiler temperatures vary; if peppers don’t char quickly, move rack closer to heat.
• Chicken broth yields richer flavor; vegetable broth keeps it vegetarian and lighter.
• The soup tastes better the next day as flavors develop; add basil only when serving.
• Store in airtight containers refrigerated up to 5 days or freeze up to 3 months.
• Reheat slowly on stovetop to avoid cheese separation; avoid microwaving.
• Adjust thickness with broth or water if soup becomes too thick.
• For more smoky flavor, ensure peppers are fully charred or add ½ teaspoon liquid smoke.
• Try variations like adding chipotle peppers for heat or swapping gouda with sharp white cheddar.

Keywords: roasted red pepper gouda soup, roasted pepper soup, creamy gouda soup, smoky soup recipe, vegetarian soup, comforting soup, fall soup recipe