Roasted Red Pepper Gouda Soup Recipe

Introduction

This Roasted Red Pepper Gouda Soup is a creamy, comforting dish that perfectly balances smoky sweetness with rich, cheesy goodness. Roasted peppers add depth, while Gouda cheese gives it a velvety texture you’ll love.

Ingredients

• 4 large red bell peppers (halved and seeded)
• 1 head garlic (top chopped off)
• 1 medium yellow onion (quartered)
• 3 tbsp olive oil (divided)
• 4 cups vegetable broth (low sodium)
• 0.5 cup heavy cream
• 1 cup Gouda cheese (freshly shredded or cubed)
• 0.5 tsp smoked paprika
• Salt and black pepper to taste

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Toss the halved red peppers and quartered onion with 2 tablespoons of olive oil, salt, and pepper. Arrange them cut-side down on a baking sheet. Wrap the garlic head in foil.
2. Step 2: Roast the peppers, onion, and garlic in the oven for 30-40 minutes, until the peppers are soft and slightly charred.
3. Step 3: Let the roasted vegetables cool slightly. Peel the skin from the peppers and squeeze the roasted garlic pulp from its casing. Discard the skins and garlic wrappers.
4. Step 4: In a saucepan, heat the remaining 1 tablespoon of olive oil and sauté the smoked paprika for 30 seconds until fragrant.
5. Step 5: Transfer the roasted peppers, onion, garlic pulp, and 2 cups of vegetable broth to a blender. Blend until smooth and velvety. Pour the mixture back into the saucepan and add the remaining broth.
6. Step 6: Warm the soup over low heat. Gradually stir in the Gouda cheese, stirring constantly until melted and the soup thickens. Avoid boiling to prevent the cheese from curdling.
7. Step 7: Stir in the heavy cream. Taste the soup and adjust seasoning with salt and pepper as needed. Serve warm and enjoy.

Tips & Variations

• For a smokier flavor, try adding a dash of liquid smoke or using smoked Gouda cheese.
• Substitute vegetable broth with chicken broth for a richer taste if not vegetarian.
• Roast the peppers and onion under a broiler for a quicker char if short on time.
• Add a pinch of cayenne pepper if you prefer a spicier 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 frequently to prevent the cheese from separating. Avoid boiling during reheating for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese instead of Gouda?

Yes, cheeses like smoked cheddar or Monterey Jack can work well, but Gouda offers a uniquely creamy and mild smoky flavor that complements the roasted peppers perfectly.

Is it necessary to peel the roasted peppers?

Peeling the peppers creates a smoother soup texture and removes any bitter charred skin, but if you don’t mind a slightly rustic texture, you can leave the skin on.

Roasted Red Pepper Gouda Soup Recipe

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★★★★★

4.6 from 62 reviews

• Author: lilan
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A creamy and flavorful Roasted Red Pepper Gouda Soup featuring charred red bell peppers, smoky paprika, and rich Gouda cheese. This comforting vegetarian soup is perfect for cozy meals and showcases the deep, roasted flavors enhanced by fresh cream and a touch of spice.

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Ingredients

Scale 1x2x3x

Roasted Vegetables

• 4 large red bell peppers, halved and seeded
• 1 medium yellow onion, quartered
• 1 head garlic, top chopped off
• 3 tbsp olive oil (divided)

Soup Base

• 4 cups low sodium vegetable broth
• 0.5 cup heavy cream
• 1 cup Gouda cheese, freshly shredded or cubed
• 0.5 tsp smoked paprika
• Salt and black pepper, to taste

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Instructions

1. Preheat and prepare vegetables: Preheat your oven to 400°F (200°C). Toss the halved red bell peppers and quartered onion with 2 tablespoons of olive oil, salt, and black pepper. Arrange them cut-side down on a baking sheet. Wrap the garlic head in foil to roast alongside.
2. Roast vegetables: Place the baking sheet and the foil-wrapped garlic in the oven and roast for 30-40 minutes, until the peppers are soft and slightly charred, and the onion is tender.
3. Cool and peel: Allow the roasted vegetables to cool slightly. Peel the skin off the red peppers and squeeze the soft garlic pulp out of its casing, discarding the skins and garlic skins.
4. Sauté smoked paprika: In a saucepan on the stovetop, heat the remaining 1 tablespoon of olive oil over medium heat. Stir in the smoked paprika and sauté for about 30 seconds to release the smoky aroma.
5. Blend soup base: Place the peeled roasted red peppers, onion, and garlic pulp into a blender along with 2 cups of the vegetable broth. Blend until the soup is completely smooth and velvety. Pour the blended mixture back into the saucepan with the remaining 2 cups of broth.
6. Heat and melt cheese: Warm the soup gently over low heat. Gradually stir in the Gouda cheese, stirring constantly until it is fully melted and the soup thickens to a luscious and creamy consistency. Avoid boiling to prevent separation.
7. Finish with cream and seasoning: Stir in the heavy cream and adjust salt and black pepper to taste. Serve the soup warm, perfect for a cozy meal.

Notes

• For a smoky depth, use smoked paprika, but regular paprika can be substituted if unavailable.
• Peeling the peppers after roasting ensures a smooth, melt-in-your-mouth soup texture.
• Do not boil the soup after adding cheese to prevent curdling.
• This soup is naturally vegetarian and can be made gluten-free by ensuring broth is gluten-free.
• Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Roasting
• Cuisine: American

Keywords: roasted red pepper soup, gouda soup, creamy pepper soup, roasted vegetable soup, vegetarian soup, smoked paprika soup