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Secret Roasted Red Pepper Gouda Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://platedbyemma.com/secret-roasted-red-pepper-gouda-soup-recipe/