Creamy Roasted Red Pepper Smoked Gouda Soup Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
