Roasted Red Pepper and Gouda Soup Recipe

Introduction

Discover the comforting flavors of Roasted Red Pepper and Gouda Soup, a creamy and smoky dish perfect for any season. With simple ingredients and straightforward steps, this soup brings warmth and richness to your table.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 large roasted red peppers (jarred or homemade), chopped (about 1½ cups)
• 1 medium potato, peeled and diced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 4 cups vegetable or chicken broth
• ¾ cup heavy cream (or half-and-half for a lighter version)
• 1 cup shredded Gouda cheese (smoked or regular)
• Salt and pepper to taste
• Drizzle of balsamic glaze (optional)
• Croutons or fresh basil leaves (optional)

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Step 2: Add the minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in the chopped roasted red peppers, diced potato, smoked paprika, and thyme, coating the vegetables well with the seasonings.
4. Step 4: Pour in the broth, bring to a boil, then reduce heat and simmer for 15–20 minutes until the potato is tender.
5. Step 5: Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender with care.
6. Step 6: Stir in the heavy cream and shredded Gouda cheese, reserving some cheese for garnish. Heat gently over low heat, stirring until the cheese melts completely. Avoid boiling.
7. Step 7: Season with salt and pepper to taste.
8. Step 8: Serve the soup in bowls. Garnish with a drizzle of balsamic glaze, croutons, fresh basil, and the reserved Gouda cheese if desired.

Tips & Variations

• Use smoked Gouda for a deeper smoky flavor or regular Gouda for a milder taste.
• For a lighter option, substitute heavy cream with half-and-half or coconut milk.
• If using fresh roasted peppers, peel and char them for the best flavor.
• Add a pinch of cayenne pepper for a subtle heat boost.
• Serve with crusty bread or a side salad for a complete meal.

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 the cheese from separating. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh red peppers instead of jarred?

Yes, fresh roasted red peppers work wonderfully. Roast and peel them before chopping to achieve the best flavor and texture.

Is this soup suitable for vegetarians?

Use vegetable broth instead of chicken broth to keep the soup vegetarian-friendly.

Roasted Red Pepper and Gouda Soup Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 83 reviews

This Roasted Red Pepper and Gouda Soup is a creamy, flavorful dish that combines the smoky sweetness of roasted red peppers with rich Gouda cheese. Perfectly seasoned with smoked paprika and thyme, this comforting soup is blended smooth and finished with a touch of cream, making it ideal for a cozy lunch or dinner.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 large roasted red peppers (jarred or homemade), chopped (about 1 1/2 cups)
• 1 medium potato, peeled and diced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 4 cups vegetable or chicken broth

Creamy Finish

• 3/4 cup heavy cream (or half-and-half for a lighter version)
• 1 cup shredded Gouda cheese (smoked or regular)
• Salt and pepper to taste

Garnishes (Optional)

• Drizzle of balsamic glaze
• Croutons
• Fresh basil leaves

Instructions

1. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Then add the minced garlic and cook for 1 minute until fragrant.
2. Cook the Base: Add the chopped roasted red peppers, diced potato, smoked paprika, and dried thyme to the pot. Stir to evenly coat the vegetables with the seasonings. Pour in the broth, bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the potato is tender.
3. Blend the Soup: Using an immersion blender, puree the soup in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until creamy.
4. Add Cream and Cheese: Stir in the heavy cream and shredded Gouda cheese, reserving some cheese for garnish. Cook the soup over low heat, stirring frequently until the cheese is melted and fully incorporated. Avoid boiling to prevent curdling.
5. Season and Serve: Adjust the seasoning with salt and pepper to taste. Ladle the soup into bowls and garnish with a drizzle of balsamic glaze, croutons, fresh basil leaves, and sprinkle with the reserved Gouda cheese if desired.

Notes

• Use jarred roasted red peppers for convenience, or roast your own for a fresher taste.
• Half-and-half can be used instead of heavy cream for a lighter soup.
• Smoked Gouda adds a deeper flavor, but regular Gouda works well too.
• If using a blender to puree the soup, allow the soup to cool slightly before blending to avoid pressure buildup.
• Do not boil the soup after adding cream and cheese to prevent curdling.
• Garnishes like balsamic glaze, croutons, or fresh basil add texture and extra flavor.

Keywords: roasted red pepper soup, gouda soup, creamy red pepper soup, stovetop soup, autumn soup, vegetable soup