Print

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.

Ingredients

Scale

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

Find it online: https://mixitwitjoe.com/roasted-red-pepper-gouda-soup-thatll-warm-your-soul-recipe/