Secret To AMAZING Roasted Red Pepper Gouda Soup Recipe

Introduction

This Roasted Red Pepper Gouda Soup is a creamy, flavorful delight that combines the sweetness of roasted peppers with the rich, smoky notes of aged Gouda. Perfect for cozy dinners, this soup is both comforting and elegant, easy enough for weeknights yet impressive for guests.

Ingredients

• 4 large red bell peppers (or 2 16-oz jars 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 oven to 450°F (232°C) and place a rack in the middle. Wash and dry peppers, cut in half from stem to bottom, remove stems, seeds, and ribs. Place peppers cut-side down on a foil-lined baking sheet and roast for 15-20 minutes until skins blacken and blister. Cool for 10-15 minutes, then peel off skins carefully. Coarsely chop peeled peppers.
2. Step 2: Meanwhile, chop the onion into ¼-inch pieces and mince the garlic cloves. Grate the Gouda cheese and set aside.
3. Step 3: Heat olive oil in a Dutch oven over medium heat until shimmering. Add chopped onions and cook for 5-7 minutes until soft and translucent, stirring often to prevent browning.
4. Step 4: Add minced garlic and tomato paste, stirring constantly for 1-2 minutes until fragrant. Be careful not to burn the garlic.
5. Step 5: Add the roasted peppers and vegetable broth. Bring to a gentle simmer over medium-high heat, then reduce heat to maintain simmer. Cook for 10 minutes, stirring occasionally.
6. Step 6: Blend the soup until smooth using either an immersion blender directly in the pot or carefully in batches with a regular blender. Allow to cool slightly if using a regular blender for safety.
7. Step 7: Return soup to low heat and slowly stir in heavy cream. Gradually add grated Gouda in handfuls, stirring until completely melted before adding more.
8. Step 8: Stir in fresh lemon juice, salt, and black pepper. Taste and adjust seasoning as needed. Serve hot, garnished with fresh basil leaves or extra Gouda if desired.

Tips & Variations

• Roast your own peppers for best flavor, but jarred roasted peppers work well in a pinch.
• To avoid grainy texture, add cheese slowly and keep heat low while melting.
• For a spicy kick, add ¼ to ½ teaspoon red pepper flakes with the garlic.
• Make it heartier by stirring in cooked pasta, diced potatoes, or drained white beans.
• Try vegan or dairy-free versions using coconut cream and vegan cheese or cashew cream with nutritional yeast.

Storage

Allow the soup to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days, noting the flavor often improves after a day. Reheat gently on the stovetop over low heat, stirring frequently to avoid scorching. Add a splash of broth if the soup thickens too much. Freezing is not recommended due to the dairy content, but if necessary, expect some texture changes upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use jarred roasted red peppers instead of fresh?

Yes, you can substitute 2 jars (16 ounces each) of drained roasted red peppers to save time. The flavor may be slightly different but still delicious.

How do I prevent the cheese from clumping or becoming grainy?

Adding the cheese slowly over low heat and stirring continuously helps prevent clumps and graininess. Avoid high heat when melting cheese.

Secret To AMAZING Roasted Red Pepper Gouda Soup Recipe

Print Recipe

★★★★★

4.7 from 88 reviews

This Roasted Red Pepper Gouda Soup is a creamy, flavorful dish combining the sweetness of roasted red peppers with the rich, smoky taste of aged Gouda cheese. Perfect for cozy dinners, this soup balances fresh ingredients and slow simmering to develop deep, harmonious flavors, garnished with fresh basil for an aromatic finish.

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

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 4 large red bell peppers (or 2 16-oz jars roasted red peppers, drained)
• 1 medium yellow onion, chopped
• 4 garlic cloves, minced

Liquids & Dairy

• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tablespoon fresh lemon juice

Cheese

• 2 cups (8 oz) aged Gouda cheese, grated

Seasonings & Garnishes

• 2 tablespoons tomato paste
• Salt, to taste
• Black pepper, to taste
• Fresh basil leaves for garnish (optional)

Instructions

1. Preheat oven and prepare peppers: Set oven rack in middle position and preheat to 450°F (232°C). Wash red bell peppers, pat dry, cut in half, remove stems, seeds, and ribs. Line a baking sheet with foil, place peppers cut-side down with skin up, leaving space between them. Roast 15-20 minutes until skin blackens and blisters.
2. Cool and peel peppers: Remove peppers from oven with mitts, let cool 10-15 minutes on baking sheet. Gently peel off the blackened skin without rinsing to preserve flavor. Coarsely chop peeled peppers.
3. Prepare other ingredients: Chop onion into ¼-inch pieces, mince garlic finely, and grate Gouda cheese using large holes of a box grater. Measure 2 cups grated cheese and let it come to room temperature.
4. Cook onion and aromatics: Heat 2 tablespoons olive oil in a Dutch oven over medium heat until shimmering. Add chopped onions, cook 5-7 minutes until soft and translucent, stirring every minute. Add minced garlic and tomato paste, stirring constantly for 1-2 minutes to release flavors and avoid burning.
5. Add roasted peppers and broth: Stir in chopped roasted peppers and pour in 4 cups vegetable broth. Increase heat to medium-high until small bubbles (simmer) appear, then reduce heat to a gentle simmer. Cook for 10 minutes, stirring occasionally to blend flavors.
6. Blend the soup: Option A (immersion blender): Turn off heat, blend soup directly in the pot until smooth (2-3 minutes). Option B (regular blender): Cool soup 5 minutes, blend in batches halfway full with lid vent covered by towel, then return blended soup to pot.
7. Add cream and cheese: Set pot over medium-low heat. Slowly stir in 1 cup heavy cream. Add grated Gouda gradually, one handful at a time, stirring until fully melted between additions to prevent clumping.
8. Season and finish: Stir in 1 tablespoon fresh lemon juice. Season with salt and black pepper starting with ½ teaspoon salt and ¼ teaspoon pepper. Taste and adjust seasoning accordingly.
9. Serve and garnish: Ladle hot soup into bowls and garnish as desired with extra Gouda, fresh basil leaves, a swirl of cream, or croutons. Pair with crusty bread, a green salad, or a grilled cheese sandwich for a heartier meal.

Notes

• Peppers should be peeled carefully without rinsing to avoid flavor loss.
• Adding cheese gradually prevents grainy texture or clumping.
• Simmer soup gently to allow flavors to meld and prevent burning.
• Use caution blending hot soup to avoid splattering; immerse blender head completely or cool soup before blending in a jug.
• For a vegan version, substitute heavy cream with coconut cream and Gouda with vegan cheese.
• Soup is naturally gluten-free and can be adapted to different dietary needs.
• Store soup in an airtight container in the refrigerator up to 4 days; freezing is not recommended due to dairy content but can be done with texture changes.
• Reheat gently on stovetop, stirring frequently; avoid high heat microwave reheating to prevent curdling.

Keywords: roasted red pepper soup, gouda soup, creamy roasted pepper soup, vegetarian soup, gluten-free soup, comfort food soup