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The Secret To AMAZING Roasted Red Pepper Gouda Soup Recipe

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★★★★★

4.9 from 114 reviews

This Roasted Red Pepper Gouda Soup is a rich and creamy blend of smoky roasted red peppers, aged Gouda cheese, and a hint of fresh lemon. Perfect for a cozy lunch or dinner, this comforting soup combines the natural sweetness of roasted peppers with the savory depth of tomato paste and the creamy texture of heavy cream, all simmered to perfection on the stovetop.

Ingredients

Scale

Vegetables and Aromatics

  • 4 large red bell peppers (or 2 16-oz jars roasted red peppers, drained)
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced

Liquids and Broth

  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons olive oil

Cheese

  • 2 cups (8 oz) aged Gouda cheese, grated

Seasonings

  • 2 tablespoons tomato paste
  • Salt, to taste
  • Black pepper, to taste

Garnish

  • Fresh basil leaves (optional)

Instructions

  1. Prepare the Peppers: Preheat the oven to 450°F (232°C). Wash and dry the red bell peppers, cut them in half and remove stems, seeds, and ribs to avoid bitterness. Place them cut-side down on a foil-lined baking sheet and roast for 15-20 minutes until skins blacken and blister. Let them cool for 10-15 minutes, then peel off the skin and coarsely chop the peppers. Do not rinse after peeling to preserve flavor.
  2. Prep Other Ingredients: Chop the onion into ¼-inch pieces and mince the garlic cloves finely. Grate the Gouda cheese using the large holes of a box grater and set aside.
  3. Build the Soup Base: Heat 2 tablespoons of olive oil in a Dutch oven or heavy pot over medium heat. Add the chopped onions and cook for 5-7 minutes until soft and translucent, stirring regularly to prevent browning.
  4. Add Aromatics: Stir in the minced garlic and 2 tablespoons of tomato paste. Cook for 1-2 minutes while stirring constantly, being careful not to burn the garlic.
  5. Create the Soup: Add the roasted red peppers and 4 cups vegetable broth to the pot. Increase heat to medium-high until the soup begins to simmer, then reduce to maintain a gentle simmer. Cook for 10 minutes, stirring occasionally to blend flavors.
  6. Blend the Soup: Using an immersion blender, blend the soup directly in the pot until smooth (2-3 minutes), keeping the blender submerged to avoid splatters. Alternatively, cool the soup for 5 minutes, blend in batches in a regular blender covering the lid with a towel, and return blended soup to the pot.
  7. Add Cream and Cheese: Set the pot over medium-low heat. Slowly pour in the heavy cream while stirring gently to prevent curdling. Gradually add the grated Gouda cheese in handfuls, stirring until fully melted before adding more to ensure a smooth texture.
  8. Season and Finish: Add 1 tablespoon fresh lemon juice, then season with salt and black pepper starting with ½ teaspoon salt and ¼ teaspoon pepper. Adjust to taste, keeping in mind the saltiness of the cheese. Garnish with fresh basil leaves if desired, then ladle into bowls and serve warm.

Notes

  • Roasting fresh red peppers enhances their natural sweetness and adds a smoky depth to the soup not achievable with jarred peppers.
  • Do not rinse roasted peppers after peeling to retain maximum flavor.
  • Gradually add cheese to avoid clumping and ensure a creamy texture.
  • Use a gentle simmer to blend flavors without breaking down delicate ingredients.
  • Fresh lemon juice brightens and balances the richness of the soup.
  • If using a regular blender, blend in small batches and be cautious of hot liquids expanding.
  • For a thinner consistency, add more vegetable broth as needed during blending.

Keywords: roasted red pepper soup, gouda soup, creamy red pepper soup, vegetarian soup, stovetop soup recipe, roasted pepper recipe

Find it online: https://mixitwitjoe.com/the-secret-to-amazing-roasted-red-pepper-gouda-soup-recipe/