Roasted Red Pepper Gouda Soup Recipe
Roasted Red Pepper Gouda Soup Recipe. This recipe solves the problem of bland soups. After making this many times, I’ve perfected the balance of smoky peppers and sharp cheese. Creamy and comforting, it’s a cozy meal for any night. Try my Slow Cooker Chicken Pot Roast Recipe for another hearty meal. Jump to Recipe If you love recipes like this, you’ll also enjoy Slow Cooker Chicken Pot Roast Recipe for Easy Dinner and Easy Peanut Butter Brownies Recipe with Rich Chocolate Flavor.
Why This Roasted Red Pepper Gouda Soup Recipe Is Pure Comfort
- Creamy texture
- Rich flavor
- Easy to make
- Perfect for cold nights
What You'll Need for Roasted Red Pepper Gouda Soup Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 red bell peppers
- 1 medium onion
- 2 garlic cloves
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 cup shredded Gouda cheese
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Smoked paprika
- Salt
- Black pepper
- Garlic powder
- Optional: Fresh basil
- Optional: Croutons
- Optional: Shredded Gouda
- Optional: Extra heavy cream
📝 Ingredient Notes
- Red bell peppers: Roast until charred for added depth of flavor.
- Gouda cheese: Use sharp Gouda for a stronger flavor.
- Vegetable broth: Use low-sodium broth to control salt content.
- Smoked paprika: Adds a smoky, sweet finish to the soup.
- Heavy cream: For a rich, creamy texture.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Makes blending smooth and efficient. → See on Amazon
- Roasting Pan — Ensures even roasting of peppers and vegetables. → See on Amazon
How to Make Roasted Red Pepper Gouda Soup Recipe
- Roast peppers: Preheat oven to 400°F (200°C). Place bell peppers on a baking sheet. Drizzle with olive oil. Roast for 25–30 minutes until charred.
- Sauté onions and garlic: In a large pot, heat 2 tablespoons olive oil. Add chopped onion and garlic. Cook over medium heat for 5 minutes until softened.
- Add roasted peppers: Add the roasted peppers to the pot. Stir in smoked paprika, salt, and black pepper.
- Blend soup: Pour in vegetable broth. Bring to a simmer. Use an immersion blender to puree the soup until smooth.
- Add cheese and cream: Stir in shredded Gouda cheese and heavy cream. Cook for 3–5 minutes until cheese is melted and soup is heated through.
Cook's Tips for Perfect Roasted Red Pepper Gouda Soup Recipe
- Cooking technique: Roasting the peppers adds a deep, smoky flavor that makes the soup more complex.
- Common mistake and fix: If the soup is too thick, add more broth or water to reach desired consistency.
- Flavor enhancement: Garnish with fresh basil for a bright, fresh finish.
- Storage tip: Store in airtight containers in the fridge for up to 3 days.
Storing & Reheating Roasted Red Pepper Gouda Soup Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store in airtight containers for up to 3 days. Make-ahead tip: Can be made up to 2 days in advance.
Freezing Roasted Red Pepper Gouda Soup Recipe
Freeze in airtight containers for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) until warm. Microwave: Reheat in microwave in 30-second increments.
Recipe Notes
- Chef tip: Use a sharp knife to cut the peppers and onion for even cooking.
- Best substitution: If Gouda is unavailable, use cheddar or fontina.
- Make-ahead: Soup can be made ahead and reheated without losing flavor.
- Scaling: Double or triple the recipe for larger portions.
- Troubleshooting: If soup is too salty, add more broth to dilute it.
Want to level up this recipe?
Ladle — Helps pour soup smoothly without spilling. → Check price on Amazon
Roasted Red Pepper Gouda Soup Recipe
Ingredients
Main Ingredients
- 2 red bell peppers
- 1 medium onion
- 2 garlic cloves
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 cup shredded Gouda cheese
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
Seasonings
- Smoked paprika
- Salt
- Black pepper
- Garlic powder
Optional Toppings
- Fresh basil
- Croutons
- Shredded Gouda
- Extra heavy cream
Instructions
- Roast peppers: Preheat oven to 400°F (200°C). Place bell peppers on a baking sheet. Drizzle with olive oil. Roast for 25–30 minutes until charred.
- Sauté onions and garlic: In a large pot, heat 2 tablespoons olive oil. Add chopped onion and garlic. Cook over medium heat for 5 minutes until softened.
- Add roasted peppers: Add the roasted peppers to the pot. Stir in smoked paprika, salt, and black pepper.
- Blend soup: Pour in vegetable broth. Bring to a simmer. Use an immersion blender to puree the soup until smooth.
- Add cheese and cream: Stir in shredded Gouda cheese and heavy cream. Cook for 3–5 minutes until cheese is melted and soup is heated through.
Notes
- Chef tip: Use a sharp knife to cut the peppers and onion for even cooking.
- Best substitution: If Gouda is unavailable, use cheddar or fontina.
- Make-ahead: Soup can be made ahead and reheated without losing flavor.
- Scaling: Double or triple the recipe for larger portions.
- Troubleshooting: If soup is too salty, add more broth to dilute it.
Storage
- Fridge: Store in airtight containers for up to 3 days.
- Freezer: Freeze in airtight containers for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) until warm.
- Microwave reheat: Reheat in microwave in 30-second increments.
- Make ahead: Can be made up to 2 days in advance.
Nutrition Per Serving
- Calories: 320
- Protein: 10g
- Fat: 22g
- Carbs: 16g
- Fiber: 3g
- Sugar: 4g
- Sodium: 850mg
- Cholesterol: 70mg
- Sat. Fat: 13g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Roasted Red Pepper Gouda Soup Recipe FAQs
Yes, you can make it up to 2 days in advance. Store in an airtight container in the fridge.
If the soup is too thick, add more broth or water to reach desired consistency.
Yes, you can freeze the soup in airtight containers for up to 2 months. Thaw in the fridge and reheat gently.
If Gouda is unavailable, use cheddar or fontina for a similar flavor and texture.
No, this recipe is best made on the stove or in the oven. The air fryer is not suitable for blending and cooking soups.
A Warm Final Note
I can’t wait for you to try Roasted Red Pepper Gouda Soup Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
