Creamy Roasted Red Pepper Smoked Gouda Soup Recipe

Introduction

This Creamy Roasted Red Pepper Smoked Gouda Soup is a comforting blend of smoky, sweet, and velvety flavors perfect for any season. With roasted red peppers and melted smoked gouda, it offers a rich, satisfying meal that’s easy to make at home.

Ingredients

• 2 cups roasted red peppers (jarred or fresh)
• 1 cup smoked Gouda cheese, finely grated
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth (low sodium)
• 1 cup heavy cream
• 1 teaspoon smoked paprika
• Salt, to taste
• Black pepper, to taste
• 2 sprigs fresh thyme
• 2 tablespoons olive oil or butter

Instructions

1. Step 1: If using jarred roasted peppers, drain and pat dry. To roast fresh peppers, broil at 450°F for 20 minutes until blistered and charred, then peel off the skins.
2. Step 2: Heat olive oil or butter in a large pot over medium heat. Add chopped onion and cook for about 5 minutes until translucent. Stir in minced garlic and cook for 1 minute until fragrant.
3. Step 3: Add roasted red peppers, broth, smoked paprika, and thyme sprigs to the pot. Bring to a gentle simmer and cook for 10 minutes to blend the flavors.
4. Step 4: Remove thyme sprigs. Using an immersion blender or a regular blender, puree the soup until completely smooth and velvety. Return the soup to low heat.
5. Step 5: Stir in the grated smoked Gouda cheese and heavy cream. Heat gently for 3 to 5 minutes, stirring constantly, until the cheese melts completely.
6. Step 6: Taste and season with salt and black pepper as needed. Ladle the soup into bowls and garnish with fresh thyme sprigs. Serve with crusty bread or croutons if desired.

Tips & Variations

• For a dairy-free version, substitute the heavy cream with coconut milk and omit the cheese or use a vegan cheese alternative.
• Roasting your own red peppers adds a deeper smoky flavor, but jarred peppers keep this recipe quick and convenient.
• Add a pinch of cayenne pepper for a spicy kick.
• Use fresh thyme for garnish and cooking to give herbal brightness.

Storage

Store leftover soup 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. You can also freeze the soup for up to 2 months; thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned red peppers instead of roasting fresh ones?

Yes, canned or jarred roasted red peppers work perfectly and save time. Just be sure to drain and pat them dry to avoid excess liquid in the soup.

What can I substitute for smoked Gouda if I can’t find it?

You can use other smoked cheeses like smoked cheddar or a mild smoked mozzarella. For a milder flavor, regular gouda or a creamy cheddar will also work well in this recipe.

Creamy Roasted Red Pepper Smoked Gouda Soup Recipe

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★★★★★

4.6 from 58 reviews

This creamy roasted red pepper smoked Gouda soup is a velvety, flavorful dish combining smoky Gouda cheese and roasted red peppers, enhanced with smoked paprika and fresh thyme. Perfect as a comforting starter or light meal, it’s rich, smooth, and easy to prepare with either jarred or freshly roasted peppers.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Soup Base

• 2 cups roasted red peppers (jarred or freshly roasted)
• 1 cup smoked Gouda cheese, grated finely
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth, low sodium
• 1 cup heavy cream

For Seasoning and Finishing Touches

• 1 teaspoon smoked paprika
• Salt, to taste
• Black pepper, to taste
• 2 sprigs fresh thyme
• 2 tablespoons olive oil or butter

Instructions

1. Prepare the Red Peppers: If using jarred peppers, drain and pat dry. For fresh, broil red peppers at 450°F for 20 minutes until blistered and charred, then peel the skins carefully.
2. Sauté Aromatics: Heat 2 tablespoons of butter or olive oil in a large pot over medium heat. Add chopped onion and cook for about 5 minutes until translucent. Add minced garlic and cook for another 1 minute until fragrant.
3. Simmer the Soup: Stir in the roasted red peppers, 4 cups of low-sodium broth, smoked paprika, and thyme sprigs. Bring soup to a gentle simmer and cook for 10 minutes to allow flavors to meld.
4. Puree the Soup: Remove thyme sprigs from the pot. Using an immersion blender or transferring in batches to a regular blender, puree the soup until completely smooth and velvety.
5. Incorporate Cheese and Cream: Return the pureed soup to low heat. Stir in the shredded smoked Gouda and half of the heavy cream (½ cup). Heat gently for 3 to 5 minutes, stirring frequently until the cheese is fully melted and soup is creamy.
6. Season and Serve: Taste the soup and adjust seasoning with salt and black pepper as needed. Ladle the soup into bowls and garnish with fresh thyme sprigs. Optionally, serve with crusty bread or croutons.

Notes

• Use jarred roasted peppers for convenience or fresh roasted peppers for deeper flavor complexity.
• For an extra rich soup, swirl additional heavy cream on top when serving.
• Pair this soup with crusty bread or garlic croutons for a satisfying meal.
• If you want to make this soup vegetarian, use vegetable broth instead of chicken broth.
• Adjust smoked paprika quantity based on your preferred smoky intensity.

Keywords: roasted red pepper soup, smoked gouda soup, creamy soup, comfort food, easy soup recipe, stovetop soup, autumn soup