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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.

Ingredients

Scale

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

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