Secret Roasted Red Pepper Gouda Soup Recipe

Introduction

This Roasted Red Pepper Gouda Soup is creamy, smoky, and packed with rich flavor. Perfect for cozy evenings, it combines tender roasted peppers with buttery Gouda cheese for a delightful meal. Whether served as a starter or a main dish, this soup will quickly become a favorite.

Ingredients

• 4 large red bell peppers (or 2 jars – 16 oz each – roasted red peppers, drained)
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 cups (8 oz) aged Gouda cheese, grated
• 1 tablespoon fresh lemon juice
• Salt, to taste
• Black pepper, to taste
• Fresh basil leaves, for garnish (optional)

Instructions

1. Step 1: If using fresh peppers, preheat the oven to 450°F (232°C) and place the rack in the middle position. Wash and dry the peppers, cut in half, remove stems, seeds, and ribs to avoid bitterness.
2. Step 2: Line a baking sheet with foil, place peppers cut-side down with space between them, and roast for 15–20 minutes until the skin blackens and blisters. Let cool for 10–15 minutes, then peel off the skins without rinsing. Coarsely chop the peeled peppers.
3. Step 3: Chop the onion into ¼-inch pieces and mince the garlic cloves. Grate the cheese, removing any rind.
4. Step 4: Heat a Dutch oven over medium heat and add olive oil. Once shimmering, add chopped onions and cook 5–7 minutes until soft and translucent, stirring regularly to avoid browning.
5. Step 5: Add minced garlic and tomato paste, stirring constantly for 1–2 minutes to release flavors. Be careful not to burn the garlic.
6. Step 6: Add the roasted peppers and vegetable broth. Stir well and bring to a gentle simmer over medium-high heat. Reduce heat and simmer for 10 minutes, stirring occasionally.
7. Step 7: Turn off heat. Using an immersion blender, blend the soup in the pot until smooth. Alternatively, blend in batches in a regular blender, allowing soup to cool slightly and holding the lid securely with a towel to prevent splatters.
8. Step 8: Return the soup to low heat. Slowly pour in heavy cream while stirring gently to prevent curdling. Add grated Gouda cheese in handfuls, stirring until each addition melts completely before adding more.
9. Step 9: Stir in fresh lemon juice, then season gradually with salt and black pepper to taste. Sample and adjust seasoning as needed.
10. Step 10: Serve hot, garnished with extra grated Gouda, fresh basil leaves, homemade croutons, a swirl of cream, or a drizzle of olive oil if desired. Pair with crusty bread, a green salad, or a grilled cheese sandwich.

Tips & Variations

• Roast fresh peppers for the deepest flavor, but jarred roasted peppers work well in a pinch.
• Grate cheese cold to avoid clumping, then let it come to room temperature before adding.
• For a thinner soup, add more vegetable broth or a splash of milk.
• Use smoked Gouda for a slightly smoky twist on flavor.
• Carefully add seasoning at the end; Gouda adds saltiness, so go slowly.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. Avoid boiling to keep the cream and cheese from separating. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without an immersion blender?

Yes, you can carefully blend the soup in batches using a regular blender. Allow the soup to cool slightly, fill the blender halfway, cover the opening with a kitchen towel, and blend on low then high speed. Pour blended batches back into the pot.

What can I use if I don’t have Gouda cheese?

You can substitute aged cheddar or Fontina cheese for a similar creamy texture and rich flavor. Avoid very mild cheeses, as the soup benefits from the intensity of aged cheeses.

Secret Roasted Red Pepper Gouda Soup Recipe

Print Recipe

★★★★★

4.5 from 110 reviews

This Roasted Red Pepper Gouda Soup is a rich and creamy comfort dish combining the smoky sweetness of roasted red peppers with the luscious flavor of aged Gouda cheese. Perfect as a starter or a light meal, this soup is effortlessly smooth and packed with depth from roasted vegetables, garlic, and a touch of fresh lemon juice. Ideal for cozy evenings, it pairs wonderfully with crusty bread or a simple green salad.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Peppers

• 4 large red bell peppers (or 2 16-oz jars roasted red peppers, drained)

Sauté Base

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste

Soup Ingredients

• 4 cups vegetable broth
• 1 cup heavy cream
• 2 cups (8 oz) aged Gouda cheese, grated
• 1 tablespoon fresh lemon juice
• Salt, to taste
• Black pepper, to taste

Garnish (Optional)

• Fresh basil leaves

Instructions

1. Prepare the Peppers: Preheat the oven to 450°F (232°C). Wash and dry the red bell peppers. Cut them in half, remove stems, seeds, and ribs. Place cut-side down on a foil-lined baking sheet, ensuring space between each. Roast for 15-20 minutes until skins are blistered and blackened. Let cool 10-15 minutes and then peel off the skins carefully without rinsing. Coarsely chop the roasted peppers.
2. Prepare Other Ingredients: Chop the onion into uniform ¼-inch pieces. Mince the garlic cloves finely. Grate the Gouda cheese using the large holes of a box grater and measure out 2 cups.
3. Sauté Onions and Aromatics: In a Dutch oven or heavy pot, heat olive oil over medium heat until shimmering. Add chopped onions and cook for 5-7 minutes until soft and translucent, stirring frequently. Add minced garlic and tomato paste, stirring constantly for 1-2 minutes to release flavors but avoid burning garlic.
4. Add Peppers and Broth, Simmer: Add chopped roasted peppers and pour in the vegetable broth. Stir to combine and increase heat to medium-high until small bubbles appear. Reduce heat to a gentle simmer and cook for 10 minutes, stirring occasionally to blend flavors.
5. Blend the Soup: Option A (Immersion Blender): Turn off heat and blend directly in the pot until smooth, about 2-3 minutes, ensuring the blender head remains submerged to avoid splattering. Option B (Regular Blender): Cool soup 5 minutes. Blend in batches, covering the lid opening with a towel for safety. Return blended soup to pot.
6. Add Cream and Cheese: Over low-medium heat, slowly stir in heavy cream to avoid curdling. Add grated Gouda cheese gradually, one handful at a time, stirring until fully melted between additions to prevent graininess.
7. Season and Finish: Stir in fresh lemon juice. Season with salt and black pepper starting with small amounts (½ teaspoon salt, ¼ teaspoon pepper) and adjust gradually by tasting. Keep soup warm on low heat without boiling.
8. Serve: Ladle hot soup into bowls. Garnish with extra grated Gouda and fresh basil leaves if desired. Serve with crusty bread, a simple green salad, or grilled cheese sandwich for a complete meal.

Notes

• Do not rinse the roasted peppers after peeling to preserve flavor.
• Use grated Gouda cold and let it come to room temperature for easier melting.
• Add salt gradually since Gouda cheese adds natural saltiness.
• When blending hot soup in a regular blender, remove the center cap and cover the opening with a kitchen towel to avoid splatter and burns.
• Peeling the blistered skins is easier once peppers are fully cooled but not wet.
• For a vegan or dairy-free version, substitute heavy cream with coconut cream and Gouda with a plant-based cheese alternative.

Keywords: Roasted Red Pepper Soup, Gouda Soup, Creamy Red Pepper Soup, Vegetarian Soup, Comfort Soup, Roasted Vegetables Soup