If you’re looking for a cozy, flavorful soup that feels like a warm hug on a chilly day, this Roasted Red Pepper Gouda Soup Recipe is an absolute winner. The smoky sweetness of roasted red peppers blends perfectly with the creamy, mellow richness of Gouda cheese, creating a velvety soup that’s both satisfying and elegant. It’s simple enough for a weeknight dinner yet impressive enough to serve guests, making it a personal favorite I always love to share.
Ingredients You’ll Need
All the ingredients for this Roasted Red Pepper Gouda Soup Recipe are wonderfully straightforward yet essential in building those layers of flavor, texture, and beautiful color. Each one plays a crucial part in turning simple basics into something truly delicious and comforting.
- Roasted red peppers: The star of the soup, bringing smoky sweetness and vibrant color.
- Gouda cheese, shredded: Adds creamy, rich depth and that signature smooth melt.
- Onion, chopped: Provides a savory foundation with its natural sweetness when sautéed.
- Garlic, minced: Gives a subtle aromatic kick that rounds out the flavors perfectly.
- Vegetable broth: The flavorful liquid base that keeps things light yet hearty.
- Heavy cream: Brings indulgent creaminess and a silky texture.
- Olive oil: For sautéing the aromatics and adding a slight fruity note.
- Salt: Essential for balancing and enhancing all the flavors.
- Pepper: Adds just the right amount of mild heat and complexity.
How to Make Roasted Red Pepper Gouda Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a pot over medium heat. Add the chopped onion and minced garlic, then cook them until they become soft and translucent. This step awakens their natural sweetness and lays down a flavorful base for the soup.
Step 2: Add Peppers and Broth
Next, stir in the roasted red peppers along with the vegetable broth. Bring everything to a boil, which helps to meld the flavors together. This mixture will soon be the heart of your delicious soup.
Step 3: Simmer for Flavor
Once boiling, reduce the heat and let your soup simmer gently for 15 minutes. This mellow simmer tames the peppers and infuses the broth with their smoky richness, making your soup supremely flavorful.
Step 4: Blend Until Smooth
Carefully blend the soup using an immersion blender right in the pot or transfer it to a traditional blender. Puree until silky smooth to create that wonderfully creamy texture that Gouda cheese loves to embrace.
Step 5: Add Cream and Cheese
Return the blended soup to the pot if needed, then stir in the heavy cream and shredded Gouda cheese. Heat gently, stirring frequently until the cheese fully melts into the soup, creating a luscious, velvety finish.
Step 6: Season and Serve
Finally, season with salt and pepper to your taste. Give everything one last stir to combine all those beautiful flavors, then ladle into bowls and get ready to enjoy a truly heartwarming soup experience.
How to Serve Roasted Red Pepper Gouda Soup Recipe
Garnishes
Elevate this soup with a sprinkle of fresh herbs like chopped chives or parsley to add a bright contrast. A small drizzle of high-quality olive oil or a few toasted pumpkin seeds can also add texture and a delightful finishing touch.
Side Dishes
Pair this soup with crusty artisan bread or warm garlic focaccia for dipping. A fresh, crisp green salad dressed lightly with lemon vinaigrette offers a refreshing complement that balances the richness beautifully.
Creative Ways to Present
Serve the soup in individual bread bowls for a rustic, cozy feel that’s perfect for fall evenings. Or add a dollop of sour cream or crème fraîche swirled on top, sprinkled with smoked paprika for an extra pop of flavor and color.
Make Ahead and Storage
Storing Leftovers
Your Roasted Red Pepper Gouda Soup Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve freshness and flavor, and keep in mind that the cheese may slightly thicken the soup upon chilling.
Freezing
You can freeze this soup for up to 2 months. To maintain the best texture, freeze it without the heavy cream and Gouda if possible, then add these when reheating to keep the soup creamy and smooth.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching. If the soup thickens too much, loosen it with a splash of vegetable broth or cream. This way, every bowl tastes freshly made.
FAQs
Can I use fresh red peppers instead of roasted?
You can, but roasting adds the smoky depth that makes this soup so special. If using fresh peppers, consider roasting or grilling them first for best results.
Is Gouda cheese the only cheese that works?
Gouda is ideal for its creamy melt and unique flavor, but you can experiment with other cheeses like smoked cheddar or Gruyère for interesting variations.
Can I make this soup vegan?
Absolutely! Substitute the Gouda with a plant-based cheese alternative and use coconut milk or cashew cream instead of heavy cream for a delicious vegan twist.
How thick should the soup be?
The soup should be thick and creamy but still pourable. Adjust by adding more broth if it’s too thick or simmer longer if it’s too thin.
What’s the best way to roast red peppers at home?
Roast them over an open flame, under a broiler, or on a grill until the skins blister and char, then seal in a bowl covered with plastic wrap to steam. Peel off the skins once cooled for tender, smoky peppers.
Final Thoughts
This Roasted Red Pepper Gouda Soup Recipe is one of those dishes that feels like a celebration of comfort and flavor all in one bowl. From the smoky roasted peppers to the creamy richness of Gouda, it’s a recipe that’s perfect for sharing with loved ones or cozying up on your own. I encourage you to try making it at home—you might just find your new favorite soup to warm your heart and soul.
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and comforting Roasted Red Pepper Gouda Soup featuring sweet roasted red peppers, rich gouda cheese, and a blend of aromatic onions and garlic simmered to perfection. This velvety soup is perfect for a cozy meal and easy to prepare in about 40 minutes.
Ingredients
Main Ingredients
- 2 cups roasted red peppers
- 1 cup gouda cheese, shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat Oil: Heat olive oil in a pot over medium heat until shimmering to prepare for sautéing.
- Sauté Aromatics: Add the chopped onion and minced garlic to the pot and cook, stirring occasionally, until the onions become soft and translucent, releasing their flavors.
- Add Peppers and Broth: Stir in the roasted red peppers and pour in the vegetable broth. Increase the heat to bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to low and let the soup simmer gently for 15 minutes to deepen the flavors.
- Blend Soup: Using a blender or immersion blender, blend the soup until it reaches a smooth, creamy consistency without chunks.
- Incorporate Cream and Cheese: Return the blended soup to the pot. Stir in the heavy cream and shredded gouda cheese, heating gently while stirring until the cheese melts completely and the soup is creamy.
- Season: Add salt and pepper to taste, adjusting the seasoning as needed for a balanced flavor.
- Serve Hot: Ladle the soup into bowls and serve immediately while warm and comforting.
Notes
- For a smokier flavor, use smoked gouda cheese instead of regular gouda.
- Roast your own red peppers for best flavor or use jarred roasted peppers for convenience.
- Adjust the amount of heavy cream for a lighter or richer consistency.
- This soup pairs well with crusty bread or a fresh green salad for a complete meal.
- Reheat gently to avoid separating the cream and cheese.
