Introduction

This roasted red pepper Gouda soup is a creamy, flavorful bowl perfect for cozy evenings. Combining the sweetness of roasted peppers with the rich, smoky notes of aged Gouda, it’s a comforting treat that’s surprisingly easy to make at home.

A rustic bowl filled with smooth, thick orange tomato soup with visible swirls on the surface, topped with a white cream swirl in the center, fresh green basil leaves, and thin pale yellow cheese shavings stacked lightly. The bowl sits on a white plate that holds two pieces of crusty, airy bread, one partially resting on the bowl’s edge showing a soft, textured inside. The setting has light stripes casting soft shadows over the bowl and plate, placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 450°F (232°C) and place the rack in the middle. Wash, dry, and halve the red bell peppers. Remove the stems, seeds, and white ribs before placing them cut-side down on a foil-lined baking sheet.
Step 2: Roast the peppers for 15-20 minutes until the skin blackens and blisters. Remove from the oven, let cool for 10-15 minutes, then peel off the skins carefully without rinsing. Coarsely chop the peeled peppers.
Step 3: While peppers roast, chop the onion into ¼-inch pieces and mince the garlic cloves. Grate the Gouda cheese and set aside.
Step 4: Heat olive oil in a Dutch oven or heavy pot over medium heat until shimmering. Add the chopped onions and cook for 5-7 minutes, stirring frequently, until soft and translucent.
Step 5: Stir in the minced garlic and tomato paste. Cook, stirring constantly, for 1-2 minutes until fragrant, taking care not to burn the garlic.
Step 6: Add the roasted peppers and vegetable broth. Increase heat to medium-high until the soup simmers, then reduce to a gentle simmer. Cook for 10 minutes, stirring occasionally.
Step 7: Turn off the heat and blend the soup until smooth. Use an immersion blender directly in the pot or carefully blend in batches using a regular blender (letting the soup cool slightly first).
Step 8: Return the blended soup to low heat. Slowly pour in the heavy cream while stirring to combine.
Step 9: Add the grated Gouda cheese gradually, stirring until each handful melts completely before adding more.
Step 10: Stir in fresh lemon juice and season with salt and black pepper to taste. Adjust seasoning as needed.
Step 11: Serve hot, garnished with fresh basil leaves if desired.

Tips & Variations

Roasting the peppers adds a smoky sweetness; do not skip peeling their skins for the best soup texture.
Use a garlic press for easier mincing if you’re short on time or new to chopping garlic.
Substitute gouda with smoked cheddar for a slightly different smoky flavor.
For a richer soup, replace some of the vegetable broth with chicken broth if not vegan.
Gradually add salt since the cheese contributes saltiness to the soup.

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 the soup after adding cream and cheese to maintain smooth texture.

How to Serve

A bowl of smooth tomato soup with a rich orange-red color swirled with a thin ring of white cream in the center, topped with three green basil leaves and a few thin pale yellow cheese shavings. The bowl is rustic brown with a rough texture, placed on a white plate, which rests on a white marbled surface. A piece of crusty bread with a light golden crust and soft airy inside leans on the bowl's edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use jarred roasted red peppers instead of fresh?

Yes, jarred roasted red peppers work well and save time. Just be sure to drain them thoroughly before adding to the soup.

How can I make this soup vegan?

Replace the heavy cream with coconut cream or a plant-based cream alternative, and use a vegan cheese substitute or nutritional yeast for a cheesy flavor.