Roasted Red Pepper Gouda Soup Recipe

Introduction

This Roasted Red Pepper Gouda Soup is a creamy and comforting dish perfect for chilly days. Roasting the peppers brings out a smoky sweetness that pairs beautifully with the smooth, rich gouda cheese. It’s easy to prepare and makes a delightful starter or light meal.

Ingredients

• 5 fresh red bell peppers (roasted)
• 4 stalks celery (diced)
• 1 small onion (diced)
• 3 tbsp butter
• 1 tsp salt
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 1/2 tsp ground black pepper
• 1/4 tsp cayenne pepper
• 4 cups chicken broth
• 1/4 cup gouda cheese (shredded – per bowl)
• 8 oz. heavy whipping cream
• Fresh parsley (for topping, optional)

Instructions

1. Step 1: Preheat the oven to 450°F and line a baking sheet with parchment paper or foil for easy clean-up. Cut the red bell peppers in half and remove seeds and stems.
2. Step 2: Place the peppers cut side down onto the prepared baking sheet.
3. Step 3: Roast for 25-30 minutes until the skins are bubbly and beginning to separate from the flesh. Remove from the oven and let cool.
4. Step 4: Peel the skins off the peppers and set the peeled peppers aside.
5. Step 5: In a large stockpot, melt the butter over medium heat. Add the diced celery and onion and cook until the onions are tender.
6. Step 6: Add salt, dried basil, dried thyme, black pepper, cayenne pepper, chicken broth, and the peeled red peppers. Increase heat to medium-high and bring to a boil.
7. Step 7: Reduce heat to low, cover with a lid, and simmer for 20 minutes.
8. Step 8: Stir the soup and lightly mash the peppers with a spoon to break them up.
9. Step 9: Use an immersion blender to blend the soup until smooth and creamy.
10. Step 10: Slowly stir in the heavy whipping cream.
11. Step 11: Serve the soup hot, topped with shredded gouda cheese and fresh parsley if desired.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth.
• If gouda isn’t available, you can use smoked cheddar for a similar smoky flavor.
• To make peeling easier, place the roasted peppers in a sealed bowl or plastic bag for 10 minutes after roasting to steam their skins.
• Add a splash of white wine before simmering for added depth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. Avoid boiling to prevent the cream from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast the peppers ahead of time?

Yes, you can roast the peppers up to 2 days before making the soup. Store them in an airtight container in the refrigerator until ready to use.

Can I use a regular blender instead of an immersion blender?

Absolutely. Just let the soup cool slightly before blending in batches, then return it to the pot before adding the cream and heating through.

Roasted Red Pepper Gouda Soup Recipe

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★★★★★

4.5 from 98 reviews

This Roasted Red Pepper Gouda Soup is a creamy and flavorful delight featuring oven-roasted red bell peppers blended with aromatic vegetables and spices. Enhanced with shredded Gouda cheese and rich heavy cream, this comforting soup offers a perfect balance of smoky, spicy, and cheesy flavors ideal for cooler days or cozy meals.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 5 fresh red bell peppers (roasted)
• 4 stalks celery (diced)
• 1 small onion (diced)

Spices & Seasonings

• 1 tsp salt
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 1/2 tsp ground black pepper
• 1/4 tsp cayenne pepper

Dairy

• 3 tbsp butter
• 8 oz. heavy whipping cream
• 1/4 cup gouda cheese (shredded, per bowl)

Liquids

• 4 cups chicken broth

Optional Toppings

• Fresh parsley (for topping, optional)

Instructions

1. Preheat and prepare peppers: Preheat the oven to 450°F and line a baking sheet with parchment paper or foil for easy clean-up. Cut the red bell peppers in half and remove the seeds and stems.
2. Roast the peppers: Place the red bell peppers cut side down on the prepared baking sheet. Roast for 25-30 minutes or until the skins are bubbly and beginning to separate from the peppers. Remove from the oven and allow them to cool.
3. Peel peppers: Once cooled, peel off the skins from the roasted peppers and set them aside.
4. Sauté vegetables: In a large stockpot, melt the butter over medium heat. Add the diced celery and onion, and cook until the onions are tender and translucent.
5. Add spices and liquids: Stir in salt, dried basil, dried thyme, ground black pepper, and cayenne pepper. Pour in the chicken broth and add the peeled roasted red peppers. Increase heat to medium-high and bring the mixture to a boil.
6. Simmer the soup: Reduce heat to low, cover the stockpot, and let the soup simmer gently for 20 minutes to blend the flavors.
7. Break up peppers: Remove the lid and use a spoon to mash and break up the peppers as much as possible in the pot.
8. Blend the soup: Carefully use an immersion blender to puree the soup directly in the pot until it is smooth and creamy.
9. Add cream: Slowly stir in the heavy whipping cream to enrich the soup’s texture and flavor.
10. Serve: Ladle the soup into bowls and top each with a generous amount of shredded Gouda cheese and a sprinkle of fresh chopped parsley if desired.

Notes

• For a vegetarian version, substitute the chicken broth with vegetable broth.
• Removing the pepper skins after roasting ensures a smoother texture and less bitterness.
• If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender to puree.
• Adjust cayenne pepper quantity to control the spice level to your liking.
• Make sure to roast the peppers until skins are bubbly and peeling easily for best flavor.

Keywords: Roasted red pepper soup, Gouda cheese soup, creamy red pepper soup, autumn soup, easy roasted pepper soup