Roasted Red Pepper Gouda Soup Recipe

If you’re craving a soul-warming soup that’s creamy, smoky, and packed with vibrant flavors, you’ve got to try this Roasted Red Pepper Gouda Soup Recipe. It’s one of those dishes that wraps you in comfort while dazzling your taste buds with the subtle sweetness of roasted red peppers and the rich, velvety melt of aged Gouda cheese. Whether you’re looking for a cozy lunch, an elegant starter, or a simple weeknight dinner, this soup checks every box with its perfect balance of depth, creaminess, and a hint of brightness from fresh lemon juice. Once you make it, it just might become your new go-to whenever you want something that feels special but is surprisingly easy to whip up.

Ingredients You’ll Need

The magic of this Roasted Red Pepper Gouda Soup Recipe lies in its simple, wholesome ingredients. Each one plays a vital role, from the luscious roasted red peppers that deliver smoky sweetness, to the aged Gouda that adds creamy depth and a slightly nutty character. With just a handful of pantry staples and fresh produce, you’ll have everything you need to create a bowl of pure comfort and flavor.

• Red bell peppers (4 large or 2 jars, drained): The star ingredient – roasting them enhances their sweetness and smoky notes.
• Olive oil (2 tablespoons): Adds richness and helps soften the onions and garlic without overpowering flavors.
• Yellow onion (1 medium, chopped): Provides a subtle sweetness and aromatic base that makes the soup inviting.
• Garlic cloves (4, minced): Brings warmth and depth, balancing the sweetness of peppers and onions.
• Tomato paste (2 tablespoons): Intensifies the overall flavor with a slight tang and natural umami punch.
• Vegetable broth (4 cups): The liquid foundation that ties all ingredients together with savory notes.
• Heavy cream (1 cup): Adds luscious creaminess, creating that silky smooth texture that feels indulgent.
• Aged Gouda cheese (2 cups, grated): The rich, nutty cheese that melts into the soup, making every spoonful irresistible.
• Fresh lemon juice (1 tablespoon): Brightens the flavors and balances the richness with a fresh zing.
• Salt and black pepper (to taste): Essential for seasoning and bringing out the best in every ingredient.
• Fresh basil leaves (optional, for garnish): Adds a fresh herbal note and a pop of color when serving.

How to Make Roasted Red Pepper Gouda Soup Recipe

Step 1: Roast and Prepare the Peppers

Begin by roasting fresh red peppers to coax out their natural sweetness and give the soup its signature smoky flavor. Preheat your oven to 450°F and carefully prep the peppers by halving and deseeding them. Roast them cut-side down on a foil-lined baking sheet until the skins blister and blacken. After cooling, peel off the charred skin, and chop coarsely. If you’re short on time, the jarred roasted peppers work beautifully too, just be sure to drain them well for the best texture.

Step 2: Build the Flavor Foundation

Next, warm olive oil in a Dutch oven over medium heat. Cook your chopped onions until they turn soft and translucent, which unleashes their natural sweetness. Add the minced garlic and tomato paste, stirring constantly for a couple of minutes; this step amps up the depth and adds subtle sweetness to the stew before the peppers join in.

Step 3: Combine Peppers and Broth, Then Simmer

Stir in the roasted peppers and pour over the vegetable broth. Bring everything to a gentle simmer, allowing the flavors to mingle beautifully. Cooking it for about 10 minutes helps the soup develop complexity and melds the rich elements into one harmonious blend.

Step 4: Blend Until Silky Smooth

Turn off the heat and carefully puree your soup. Using an immersion blender right in the pot is convenient and effective, ensuring every bit of roasted pepper and onion smooths into creamy perfection. If you prefer a traditional blender, let the soup cool slightly, blend in batches, and return it to the pot.

Step 5: Stir in Cream and Melt Gouda

With the soup back on low heat, slowly pour in the heavy cream while stirring constantly. Then gradually add your grated Gouda cheese one handful at a time, stirring between additions so it melts evenly and stays silky without clumps. This gentle process is key to that luxurious, creamy texture everyone will love.

Step 6: Season and Brighten the Soup

Finish by stirring in fresh lemon juice, salt, and black pepper to taste. The lemon juice gives the soup a zing that brightens the creamy richness and balances the smoky roasted peppers perfectly. Taste and adjust seasoning little by little until it sings.

How to Serve Roasted Red Pepper Gouda Soup Recipe

Garnishes

Simple garnishes can elevate your bowl to something truly special. A sprinkle of extra grated Gouda invites even more cheesy goodness, while fresh basil leaves add a fragrant herbal lift. For a bit of crunch, toss on some homemade croutons or drizzle a swirl of heavy cream or olive oil for a finishing touch that looks as good as it tastes.

Side Dishes

This soup pairs beautifully with crusty artisan bread, perfect for dipping and soaking up every last bit. A light green salad keeps the meal fresh and balances the richness of the soup, while a grilled cheese sandwich on the side turns it into a heartier, comforting feast.

Creative Ways to Present

For an elegant dinner, serve this soup in individual ramekins with basil chiffonade on top. Impress guests by adding a crisp prosciutto chip or roasted nuts for texture contrasts. Or, pour the soup into hollowed-out mini pumpkins or bread bowls to deliver a festive, cozy vibe that’s sure to wow.

Make Ahead and Storage

Storing Leftovers

Leftover Roasted Red Pepper Gouda Soup Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. Flavors tend to deepen overnight, so leftovers can be even more delicious. Just give it a good stir before reheating to reincorporate any settled cream or cheese.

Freezing

While this soup is delightful fresh, freezing is possible if you’re looking to meal prep. However, the creamy texture may slightly change after freezing and thawing due to the cheese and cream. Freeze in portions using freezer-safe containers and thaw overnight in the fridge for best results.

Reheating

Reheat gently over low to medium heat, stirring often to prevent the cheese from sticking or separating. Adding a splash of cream or broth can revive the soup’s silky texture if it feels too thick. Avoid boiling as that can cause the soup to curdle.

FAQs

Can I use jarred roasted red peppers instead of fresh ones?

Absolutely! Using jarred roasted red peppers is a fantastic shortcut that still delivers great flavor and saves time, just make sure to drain them well to avoid a watery soup.

What type of Gouda cheese works best for this soup?

Aged Gouda is ideal because it melts nicely and has a rich, nutty character that boosts the soup’s depth. Younger Gouda can be milder and less flavorful but still works if that’s what you have on hand.

Is this soup vegetarian or vegan?

This recipe is vegetarian as written, using vegetable broth and cheese, but not vegan due to the heavy cream and Gouda. For a vegan version, try substituting with dairy-free cream alternatives and a smoky vegan cheese.

Can I make this soup spicy?

Yes! If you like a little heat, add a pinch of cayenne pepper or red pepper flakes when cooking the onions and garlic. It pairs beautifully with the sweetness of the roasted red peppers.

How thick should the soup be?

The soup should be creamy and pourable but not too thin or watery. If it feels too thick, simply add a bit more broth when reheating. Too thin? Simmer longer to reduce or add a slurry of flour and water.

Final Thoughts

This Roasted Red Pepper Gouda Soup Recipe has a way of making chilly days so much cozier and anytime you want something that feels like a warm hug in a bowl. Its perfect blend of smoky, creamy, and bright flavors is easy to love and even easier to make. Give it a try, share it with friends and family, and watch how quickly it becomes one of your absolute favorites.

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