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Roasted Red Pepper Gouda Soup Recipe

Roasted Red Pepper Gouda Soup Recipe
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★★★★★

5.2 from 23 reviews

A creamy and flavorful Roasted Red Pepper Gouda Soup made with roasted red bell peppers, aromatic onions, garlic, and rich aged Gouda cheese, finished with a touch of fresh lemon juice. Perfect for a cozy meal served with crusty bread or a grilled cheese sandwich.

Ingredients

Scale

Main Ingredients

  • 4 large red bell peppers (or 2 16-oz jars roasted red peppers, drained)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 cups (8 oz) aged Gouda cheese, grated
  • 1 tablespoon fresh lemon juice
  • Salt, to taste
  • Black pepper, to taste

Optional Garnishes

  • Fresh basil leaves
  • Extra grated Gouda cheese
  • Homemade croutons
  • Swirl of cream
  • Drizzle of olive oil

Instructions

  1. Preheat oven and prepare peppers: Preheat oven to 450°F (232°C) with rack in middle position. Wash and dry red bell peppers, cut in half, remove stems, seeds, and ribs to avoid bitterness. Place cut-side down on foil-lined baking sheet with space between peppers.
  2. Roast peppers: Roast for 15-20 minutes until skin blackens and blisters. Remove and cool 10-15 minutes. Peel off skins carefully without rinsing, then coarsely chop.
  3. Prep onions and garlic: Peel and chop onion into ¼-inch pieces for even cooking. Mince garlic cloves finely, using a garlic press if preferred.
  4. Grate Gouda cheese: Remove rind if any and grate cheese cold using large holes on box grater. Measure 2 cups (about 8 oz).
  5. Cook onion and garlic base: Heat 2 tablespoons olive oil in Dutch oven over medium heat until shimmering. Add chopped onions and cook 5-7 minutes until soft and translucent, stirring frequently. Add minced garlic and tomato paste; stir constantly for 1-2 minutes until fragrant but not burnt.
  6. Add peppers and broth: Stir in roasted peppers and pour in vegetable broth. Increase heat to medium-high until small bubbles appear, then reduce to gentle simmer. Cook 10 minutes, stirring occasionally to blend flavors.
  7. Blend soup: Option A: Using immersion blender on stovetop, blend until smooth (2-3 minutes). Option B: Let soup cool slightly, blend in batches in regular blender, taking care to vent and prevent splattering.
  8. Add cream and cheese: Return soup to medium-low heat. Slowly stir in heavy cream to prevent curdling. Add grated Gouda cheese gradually, stirring until each addition melts fully to avoid clumping.
  9. Season soup: Add fresh lemon juice, then season with salt and black pepper to taste, adjusting gradually since cheese adds saltiness.
  10. Serve: Ladle hot soup into bowls. Garnish with fresh basil, extra Gouda, croutons, cream swirl, or olive oil drizzle as desired. Serve with crusty bread, green salad, or grilled cheese sandwich.

Notes

  • Roast peppers cut-side down for best caramelization, and peel off blackened skin for smoky flavor.
  • Do not rinse peeled peppers to preserve flavor intensity.
  • Grate cheese while cold for easier handling and better melting texture.
  • Add cheese slowly to prevent grainy or clumpy soup.
  • Adjust salt carefully since aged Gouda is naturally salty.
  • Use immersion blender for convenience, but regular blender can produce smoother texture if careful.
  • For thicker soup, simmer longer or add a small amount of flour slurry.
  • To fix bitterness, balance with a teaspoon of honey or sugar.
  • Make soup heartier by adding diced potatoes, cooked pasta, or white beans.

Nutrition

Keywords: roasted red pepper soup, gouda soup, creamy red pepper soup, vegetarian soup, autumn soup, easy soup recipe

Find it online: https://ellaeatsdaily.com/roasted-red-pepper-gouda-soup-recipe/