Finally, Roasted Red Pepper Gouda Soup is here. The caramelized, roasted flavor of the red bell peppers and the cheesy, creamy Gouda make this comfort soup irresistible. Dunk in crusty bread and enjoy!
I can't survive without a bowl of soup on a chilly evening like this. If you're in Pennsylvania, you know the evenings can still feel cold. And I had to make this roasted red pepper and Gouda soup before summer arrives!
The smokiness from the roasted red bell peppers adds a mild, enjoyable sweetness with a savory touch. This creamy red pepper soup is satisfying and the perfect warm, cozy dish for a comforting dinner(also, this cream of jalapeno soup).
Roast the bell peppers in the oven, then blend them with sautéed onions and garlic. Add cream and Gouda cheese, and enjoy a bowl of rich, comforting goodness.
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Why You'll Love This Recipe
⭐️The rich and creamy texture is this recipe's first and best highlight.
⭐️It has a natural sweetness with mild, savory flavors.
⭐️It's easy to make and perfect for all seasons.
Ingredients
- Red bell peppers: Choose red bell peppers that feel heavier for their size. The heavier they are, the fresher and sweeter their flavor.
- Olive oil: I use extra-virgin olive oil for its rich flavor that complements the roasted bell peppers.
- Onion: I’ve used red onions, but feel free to use sweet onions if you prefer.
- Garlic: Fresh garlic enhances the depth of flavor in this recipe.
- Smoked paprika: Adds a smoky flavor.
- Crushed Red pepper: This ingredient brings heat to the recipe, so adjust according to your spice preference.
- Vegetable broth: I use low-sodium vegetable broth. If you’re using salted broth, adjust the salt in the recipe. You can also substitute it with beef or chicken broth.
- Heavy cream gives the soup a rich, creamy texture. For a lighter option, you can substitute half-and-half or whole milk.
- Shredded Gouda cheese: This cheese adds a nutty and creamy flavor. I always buy a block of Gouda and grate it myself for better taste and freshness.
- Fresh herbs (optional): I've used green onions for garnishing; parsley or basil are the best choices.
How To Make Red Pepper Gouda Soup
- Preheat the oven to 450°F. Place red peppers on a baking sheet and roast for 20 minutes, turning occasionally, until charred. Transfer to a covered bowl, steam for 10 minutes, then peel, remove seeds, chop, and set aside.
- Heat olive oil in a pot over medium heat. Sauté chopped onion until soft, about 3 minutes. Stir in garlic, smoked paprika, and crushed red pepper, cooking for another 30 seconds.
- Add the roasted red peppers and vegetable broth. Bring to a simmer and cook for 5 minutes. Blend until smooth using an immersion blender.
- Simmer on low heat, stirring in heavy cream and shredded Gouda until melted—season with salt and black pepper. Ladle into bowls, garnish with green onions, and enjoy!
♨️How To Adjust The Heat Level
- This roasted red pepper Gouda soup has a noticeable heat, mainly from crushed red pepper and smoked paprika. However, you can make this soup mild or moderate.
- Control the amount of crushed red pepper and smoked paprika for a milder soup.
- For a spicier soup, increase the amount of crushed red pepper. You can also add cayenne pepper or ripe red jalapeños for extra heat. If you use green jalapeños, remember that they may slightly change the color of the soup.
The Leftovers
I never really have leftovers with this soup, but if you do, you can easily repurpose it as a pasta sauce, a casserole base, or even as a foundation for a vegetable curry.
- You can store in an airtight container in the refrigerator for up to three days or in the freezer for up to three months.
- To thaw frozen soup, place it in the refrigerator overnight. If you're in a hurry, you can defrost it in the microwave or submerge the sealed bag in a bowl of cold water.
- To reheat, warm it on the stovetop or in the microwave. Add a bit of vegetable broth or water to loosen the texture and restore its creamy consistency.
- Avoid over boiling, as high heat may cause the heavy cream to separate. Instead, gently heat and stir to maintain its smooth texture.
FAQ
Yes! Just like other soups, you can prepare and blend it beforehand. Store it in the refrigerator for up to three days and gently reheat it on the stovetop, adding extra broth if needed.
Yes! For a creamy texture, you can substitute the heavy cream with cashew or coconut milk. For a dairy-free cheese flavor, use nutritional yeast or dairy-free cheese.
Crusty bread is my go-to side, but you can pair it with grilled cheese sandwiches, a fresh garden salad, or crackers for a delicious combination.
Oven roasting is the best method—it brings out the peppers' deep, smoky sweetness. However, you can roast them directly over a gas flame or grill. The key is to char the skin evenly, then peel it off for the best flavor.
More Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Red Pepper Gouda Soup
Ingredients
- 2 red bell peppers
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper optional for spice
- 2 cups vegetable broth (or chicken broth)
- 1 cup heavy cream (or half-and-half)
- 1½ cups Gouda cheese shredded
- ½ teaspoon Salt
- ½ teaspoon ground black pepper
- 2 tablespoon green onion finely chopped(optional)
Instructions
- Preheat your oven to 450°F.
- Place the red peppers on a baking sheet and roast for 20 minutes, turning occasionally, until the skin is charred.
- Transfer them to a bowl, close it with a lid, and let them steam for 10 minutes. Peel off the skin, remove the seeds, and chop. And set aside.
- Heat olive oil in a pot over medium heat.
- Add chopped onion and sauté until soft (about 3 minutes).
- Stir in garlic, smoked paprika, and crushed red pepper. Cook for another 30 seconds.
- Add the chopped roasted red peppers and vegetable broth. Bring to a simmer and cook for 5 minutes.
- Use an immersion blender and blend until smooth.
- Then, simmer on low heat, add heavy cream and shredded cheddar cheese.
- Stir until the cheese melts and the soup is creamy.
- Season with salt and ground black pepper.
- Ladle into bowls and garnish with green onion. And Enjoy!
Notes
- Adjust the spice level by increasing or reducing crushed red pepper and smoked paprika. For extra heat, add cayenne or jalapeños.
- Swap heavy cream with cashew or coconut milk and use nutritional yeast or dairy-free cheese for a creamy taste.
- Store in the fridge for up to 3 days or freeze for 3 months.
- Gently warm on the stovetop or microwave, adding broth if needed. Avoid over boiling to maintain a smooth, creamy consistency.
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