Roasted Red Pepper Gouda Soup That’ll Warm Your Soul Recipe

Introduction

This Roasted Red Pepper Gouda Soup is a comforting dish that combines smoky roasted peppers with creamy aged gouda. It’s perfect for chilly days when you need something warm and flavorful to soothe your soul.

Ingredients

• 4 large red bell peppers
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• 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
• 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 place the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
2. Step 2: Wash and dry the red bell peppers. Rub them with olive oil and sprinkle with kosher salt. Place directly on the foil-lined baking sheet.
3. Step 3: Broil the peppers for 12-15 minutes, turning every 4 minutes until skins are blackened and blistered.
4. Step 4: Transfer peppers to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes to loosen skins.
5. Step 5: When cool, peel off skins, remove stems and seeds, and roughly chop the peppers. Set aside.
6. Step 6: In a large pot over medium heat, melt the butter without browning it.
7. Step 7: Add the diced onion and cook 5-6 minutes until translucent and soft.
8. Step 8: Stir in minced garlic and cook for 1 minute until fragrant but not browned.
9. Step 9: Sprinkle flour over the mixture and stir constantly for 2 minutes to create a roux.
10. Step 10: Slowly whisk in the broth to prevent lumps; mixture will thicken as it heats.
11. Step 11: Add roasted peppers, smoked paprika, thyme, and black pepper. Stir to combine.
12. Step 12: Bring to a boil, then reduce to a simmer for 15 minutes uncovered.
13. Step 13: Remove from heat and blend soup with an immersion blender until smooth. If using a regular blender, blend in batches and vent carefully.
14. Step 14: Return soup to low heat. Gradually add shredded gouda, stirring until melted and smooth.
15. Step 15: Continue stirring until cheese is fully incorporated and soup turns coral in color.
16. Step 16: Taste and adjust salt if needed.
17. Step 17: (Optional) Stir in heavy cream for added richness.
18. Step 18: Tear fresh basil leaves and stir in just before serving to release aroma.

Tips & Variations

• Use smoked gouda for an extra smoky flavor boost.
• You can substitute vegetable broth to make this soup vegetarian.
• If you don’t have an immersion blender, a regular blender works well—just be careful blending hot liquids.
• Omit the heavy cream for a lighter version or replace it with coconut milk for a dairy-free option.

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. This soup does not freeze well due to the cheese and cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast the peppers on a grill instead of under the broiler?

Yes, grilling red peppers until their skins are charred works beautifully and adds a nice smoky flavor, just like broiling.

What if I don’t have fresh thyme?

You can substitute 1 teaspoon of dried thyme, but add it during the simmering step to allow the flavors to develop fully.

Roasted Red Pepper Gouda Soup That’ll Warm Your Soul Recipe

Print Recipe

★★★★★

5 from 64 reviews

This Roasted Red Pepper Gouda Soup is a warm, comforting blend of smoky roasted red bell peppers and creamy aged gouda cheese. Perfect for chilly days, this soup combines a rich roux-based broth with aromatic herbs and a smooth texture achieved by blending. The optional addition of heavy cream adds luxury to the silky, coral-hued soup, topped with fresh basil for a bright, herbal finish.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Baking
• 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 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

For Finishing

• 2 cups (8 oz) aged gouda cheese, shredded
• ¼ cup heavy cream (optional)
• ¼ cup fresh basil leaves

Instructions

1. Roasting the Peppers: Preheat your oven’s broiler to high and place a rack about 6 inches from the heat source. Line a baking sheet with aluminum foil for easy cleanup.
2. Prepare the Peppers: Wash and dry the red bell peppers, then rub each with olive oil and sprinkle with 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 completely blackened and blistered to develop smoky flavor.
4. Steam the Peppers: Transfer peppers to a large bowl, cover tightly with plastic wrap, and let steam for 10 minutes to loosen the skins.
5. Peel and Chop: Once cool enough, peel off the skins, remove stems and seeds without rinsing, then roughly chop and set aside for later use.
6. Build the Soup Base: Heat a large Dutch oven or heavy-bottomed pot over medium heat. Melt butter until foamy but not browned.
7. Sauté Onions: Add diced onion and cook for 5-6 minutes until translucent and soft, releasing a sweet aroma.
8. Add Garlic: Stir in minced garlic and cook for 60 seconds until fragrant but not browned to avoid bitterness.
9. Create Roux: Sprinkle flour over the mixture and stir constantly for 2 minutes, making a thick, pasty roux to thicken the soup.
10. Add Broth and Seasonings: Slowly whisk in broth to prevent lumps, then add roasted peppers, smoked paprika, thyme, and black pepper. Stir well.
11. Simmer: Bring the soup to a boil, then reduce heat and simmer uncovered for 15 minutes to meld the flavors.
12. Blend Soup: Remove from heat and blend with an immersion blender until smooth (2-3 minutes). Alternatively, carefully blend in batches using a regular blender, venting for steam release.
13. Incorporate Gouda: Return soup to low heat and gradually add shredded gouda cheese, stirring after each handful until melted and silky, about 3-4 minutes. Avoid high heat to prevent graininess.
14. Season and Finish: Taste and adjust salt if necessary, then optionally stir in heavy cream for added richness.
15. Add Fresh Basil: Tear fresh basil leaves and stir into the soup right before serving to release their aroma and slightly wilt them.

Notes

• Do not rinse roasted peppers after peeling to preserve smoky flavor.
• Use a gentle heat when melting gouda to prevent curdling or grainy texture.
• Be cautious when blending hot soup; fill blender only halfway and vent the lid to avoid steam buildup.
• Heavy cream is optional but adds a luxurious texture and richness.
• Fresh basil must be added last to maintain its fresh aroma and brightness.
• For vegetarian version, use vegetable broth instead of chicken broth.

Keywords: roasted red pepper soup, gouda soup, creamy red pepper soup, roasted pepper soup recipe, comfort food soup