Roasted Red Pepper Gouda Soup Recipe

Introduction

This Roasted Red Pepper Gouda Soup is a comforting and flavorful dish that combines smoky roasted peppers with creamy aged gouda. Perfect for chilly days, it’s rich, smooth, and easy to make at home.

Ingredients

• 4 large red bell peppers
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• 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
• 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 easier cleanup.
2. Step 2: Wash and dry the red bell peppers. Rub them with olive oil and sprinkle with kosher salt. Place them 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 and cover tightly with plastic wrap. Let them steam for 10 minutes to loosen the skins.
5. Step 5: Peel off the charred skins, remove stems and seeds, roughly chop the peppers, and set aside. Avoid rinsing them to keep the smoky flavor.
6. Step 6: In a large pot over medium heat, melt the butter until foamy but not browned.
7. Step 7: Add the diced onion and cook for 5-6 minutes until translucent and soft.
8. Step 8: Stir in the minced garlic and cook for 1 minute, making sure it does not brown.
9. Step 9: Sprinkle the flour over the onion and garlic. Stir constantly for 2 minutes to form a roux that will thicken the soup.
10. Step 10: Slowly whisk in the broth to avoid lumps. The mixture will start thin and thicken as it heats.
11. Step 11: Add the chopped roasted peppers, smoked paprika, thyme, and black pepper. Stir well.
12. Step 12: Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
13. Step 13: Remove from heat and blend the soup until smooth using an immersion blender or a regular blender in batches, venting the lid to release steam.
14. Step 14: Return the soup to low heat. Gradually add the shredded gouda, stirring slowly until melted and smooth.
15. Step 15: Taste and adjust seasoning with salt if needed.
16. Step 16: (Optional) Stir in the heavy cream for a richer texture.
17. Step 17: Tear fresh basil leaves and stir them into the soup just before serving to release their aroma.

Tips & Variations

• For a vegetarian version, use vegetable broth instead of chicken broth.
• If you don’t have an immersion blender, allow the soup to cool slightly before blending in batches to avoid splattering.
• Try adding a pinch of cayenne pepper for a spicy kick.
• Substitute gouda with smoked cheddar for a different smoky flavor.

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 sticking. Avoid boiling after adding cheese to keep the texture smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the roasted peppers ahead of time?

Yes, you can roast the peppers up to 2 days ahead. Store them in an airtight container in the refrigerator until ready to use.

What if I don’t have gouda cheese?

Substitute with other melty cheeses like smoked cheddar, fontina, or gruyere for a similar creamy texture and flavor.

Roasted Red Pepper Gouda Soup Recipe

Print Recipe

★★★★★

4.8 from 111 reviews

This Roasted Red Pepper Gouda Soup is a comforting and creamy soup that combines smoky roasted red bell peppers with rich aged gouda cheese. Perfect for chilly days, the soup is smooth, velvety, and infused with aromatic thyme and smoked paprika, making it a soul-warming delight.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting, Stovetop, Blending
• Cuisine: American

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. Prepare for Roasting: Turn your oven’s broiler to high and position the rack 6 inches from the heat source. Line a baking sheet with aluminum foil for easy cleanup.
2. Roast the Peppers: Wash and dry 4 large red bell peppers. Rub them 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 with tongs until skins are fully blackened and blistered for a smoky flavor.
4. Steam the Peppers: Transfer charred peppers to a large bowl, cover tightly with plastic wrap, and let steam for 10 minutes to loosen skins.
5. Peel and Chop Peppers: Once cool, peel off skins, remove stems and seeds, then roughly chop the peppers. Set aside.
6. Make the Soup Base: Heat a large Dutch oven or heavy-bottomed pot over medium heat. Melt 3 tablespoons unsalted butter without browning.
7. Sauté Onion: Add diced onion and cook for 5-6 minutes until translucent and soft, stirring occasionally.
8. Add Garlic: Stir in minced garlic and cook for 60 seconds until fragrant but not browned.
9. Create Roux: Sprinkle flour over the mixture, stir constantly for 2 minutes until a pasty roux forms.
10. Add Broth and Seasonings: Slowly pour in chicken or vegetable broth while whisking. Add chopped roasted peppers, smoked paprika, fresh thyme, and black pepper; stir well.
11. Simmer Soup: Bring to a boil, then reduce to low heat and simmer uncovered for 15 minutes, stirring occasionally to meld flavors.
12. Blend Soup: Remove from heat and blend with an immersion blender until smooth. Alternatively, carefully blend in batches in a blender, venting lid to release steam.
13. Add Gouda Cheese: Return pot to low heat. Gradually add shredded gouda, stirring slowly after each addition to melt cheese smoothly without graininess.
14. Incorporate Cheese Fully: Stir for about 3-4 minutes until soup transforms to a creamy coral color and cheese is completely melted.
15. Season Soup: Taste and adjust salt if necessary, keeping in mind the saltiness of gouda cheese.
16. Add Cream (Optional): Stir in ¼ cup heavy cream for extra richness, if desired.
17. Finish with Basil: Tear fresh basil leaves and stir them into the soup just before serving to release their aroma.

Notes

• Do not rinse roasted peppers after peeling to preserve smoky flavor.
• Be careful not to brown garlic while cooking to avoid bitterness.
• When blending hot soup, never fill the blender more than halfway and vent lid to prevent steam build-up.
• Low heat is crucial when melting the gouda cheese to prevent graininess.
• Optional heavy cream adds richness but can be omitted for a lighter soup.
• Wear gloves or avoid touching your face when handling roasted peppers to prevent irritation.

Keywords: roasted red pepper soup, gouda soup, creamy soup, roasted pepper soup, comforting soup, fall recipes, easy soup recipe