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Roasted Red Pepper and Gouda Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://lucabites.com/roasted-red-pepper-and-gouda-soup-recipe/