Spicy Smoked Gouda & Roasted Red Pepper Bisque Recipe

Introduction

This Spicy Smoked Gouda & Roasted Red Pepper Bisque is a rich and creamy soup that perfectly balances smoky cheese with a hint of heat. It’s comforting, flavorful, and easy to make, ideal for chilly evenings or when you want a cozy meal.

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large onion, chopped
• 1 large carrot, chopped
• 3 garlic cloves, minced
• 1 teaspoon crushed red pepper flakes (adjust to taste)
• 3 sprigs of fresh thyme
• ½ cup dry white wine
• 4 cups low-sodium chicken or vegetable broth
• 2 (12-oz) jars roasted red peppers, drained and chopped (preferably preserved in water)
• 1 russet potato, peeled and diced
• ½ cup heavy cream or half-and-half
• 8 oz smoked gouda cheese, grated (or any smoked hard cheese)
• Salt and pepper, to taste

Instructions

1. Step 1: Heat the olive oil and butter over medium heat in a large pot.
2. Step 2: Add the chopped onion, carrot, and a generous pinch of salt. Cook until tender, about 5 minutes.
3. Step 3: Stir in the minced garlic, crushed red pepper flakes, and thyme sprigs. Cook for another minute until fragrant.
4. Step 4: Pour in the white wine, scraping the bottom of the pot to loosen any browned bits. Cook until the wine is reduced by half.
5. Step 5: Add the broth, season with salt and pepper, then bring to a simmer.
6. Step 6: Once simmering, add the chopped roasted red peppers and diced potato. Simmer over medium-low heat, stirring occasionally, until the potato is tender, about 20–25 minutes.
7. Step 7: Carefully blend the soup in batches until smooth, thick, and creamy. Alternatively, use an immersion blender directly in the pot.
8. Step 8: Return the blended soup to medium-low heat. Stir in the cream and grated smoked gouda, stirring constantly until the cheese melts and the soup is creamy and combined.
9. Step 9: Taste and adjust seasoning with salt and pepper as needed. Serve warm and enjoy!

Tips & Variations

• For a milder heat, reduce the crushed red pepper flakes or omit them entirely.
• Use vegetable broth to keep this recipe vegetarian-friendly.
• Substitute smoked gouda with smoked cheddar or another smoky cheese for a different flavor profile.
• Add a splash of sherry or balsamic vinegar at the end for extra depth.

Storage

Store any leftover bisque in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. This soup also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, substitute the heavy cream with coconut cream or a plant-based cream, and use a dairy-free smoked cheese alternative or omit the cheese altogether.

What can I serve with this bisque?

This bisque pairs wonderfully with crusty bread, garlic toast, or a simple green salad for a complete meal.

Spicy Smoked Gouda & Roasted Red Pepper Bisque Recipe

Print Recipe

★★★★★

4.5 from 140 reviews

A rich and creamy bisque featuring smoky smoked Gouda and sweet roasted red peppers, enhanced with a spicy kick from crushed red pepper flakes and fresh thyme. This comforting soup is blended to a smooth texture, finished with cream and melted cheese for an indulgent flavor perfect for chilly days.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large onion, chopped
• 1 large carrot, chopped
• 3 garlic cloves, minced
• 1 teaspoon crushed red pepper flakes (adjust to taste)
• 3 sprigs fresh thyme

Liquids and Broth

• ½ cup dry white wine
• 4 cups low-sodium chicken or vegetable broth
• ½ cup heavy cream or half-and-half

Vegetables and Cheese

• 2 jars (12 oz each) roasted red peppers, drained and chopped
• 1 russet potato, peeled and diced
• 8 oz smoked Gouda cheese, grated

Seasoning

• Salt and pepper, to taste

Instructions

1. Sauté the Base Vegetables: Heat olive oil and butter over medium heat in a large pot. Add chopped onion, carrot, and a pinch of salt. Cook until tender, about 5 minutes.
2. Add Aromatics and Spices: Stir in minced garlic, crushed red pepper flakes, and fresh thyme sprigs. Cook for another minute, allowing the spices and herbs to release their flavors.
3. Deglaze with Wine: Pour in the white wine and scrape up any browned bits from the bottom of the pot. Cook until the wine reduces by half to concentrate the flavor.
4. Add Broth and Simmer: Add the low-sodium broth, season with salt and pepper, and bring the mixture to a simmer.
5. Add Peppers and Potato: Once simmering, add the roasted red peppers and diced russet potato. Continue simmering over medium-low heat, stirring occasionally, until the potato is very tender, about 20 to 25 minutes.
6. Blend the Soup: Carefully blend the soup in batches until smooth, thick, and creamy. Alternatively, use an immersion blender directly in the pot to blend until smooth.
7. Finish with Cream and Cheese: Return the blended soup to the pot over medium-low heat. Stir in the heavy cream and grated smoked Gouda, stirring constantly until the cheese is fully melted and the soup is creamy.
8. Season and Serve: Taste and adjust seasoning with salt and pepper. Serve hot for a comforting meal.

Notes

• You can adjust the crushed red pepper flakes to control the spiciness.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• The soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
• Use an immersion blender for convenience and fewer dishes.
• Substitute smoked Gouda with other smoked hard cheeses if preferred.

Keywords: spicy smoked gouda bisque, roasted red pepper soup, creamy bisque, smoked cheese soup, vegetarian bisque, easy stovetop soup