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Roasted Red Pepper Gouda Soup Recipe

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★★★★★

4.6 from 743 reviews

This Roasted Red Pepper Gouda Soup is a rich and creamy blend of charred red bell peppers and Roma tomatoes, enhanced with smoked Gouda cheese, aromatic spices, and a touch of cream. Perfectly smooth and comforting, this soup is ideal for chilly evenings and pairs wonderfully with crusty bread. The recipe offers a flexible approach with options for dairy-free substitutions and a shortcut using jarred roasted peppers.

Ingredients

Scale

Vegetables

  • 4 large red bell peppers, halved and seeded (or 2 cups jarred roasted peppers, drained)
  • 2 roma tomatoes
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced

Spices & Seasonings

  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • 1 ½ teaspoons Creole seasoning (Tony Chachere’s or similar)
  • ¼ teaspoon dried basil
  • ½ teaspoon dried oregano
  • Sea salt, to taste

Liquids

  • 3 ½ cups low-sodium vegetable broth or chicken broth
  • ¼ cup light cream or canned coconut milk (for dairy-free option)
  • 1 teaspoon apple-cider vinegar or lemon juice
  • 1 tablespoon olive oil

Dairy

  • 8 ounces smoked Gouda cheese, shredded (≈ 3 cups)

Optional Garnishes

  • Fresh basil ribbons
  • Croutons
  • Olive-oil drizzle

Instructions

  1. Char the vegetables: Preheat your oven’s broiler to high. Arrange the pepper halves and Roma tomatoes skin-side up on a foil-lined baking sheet. Broil them for 6–8 minutes on each side until the skins are blistered and blackened, creating a smoky depth of flavor.
  2. Steam and peel: Transfer the hot roasted vegetables to a bowl and cover it to steam for 5 minutes. This process loosens the skins, allowing you to peel them off easily. Remove and discard the pepper stems and seeds, then slice the pepper flesh into strips.
  3. Sauté aromatics: Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and minced garlic, cooking for 7–8 minutes until the onion becomes translucent and fragrant, building the soup’s flavor base.
  4. Simmer soup base: Add the roasted peppers, tomatoes, smoked paprika, black pepper, and broth to the pot. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 8 minutes to meld the flavors together.
  5. Purée the soup: Use an immersion blender directly in the pot or transfer the soup in batches to a countertop blender, blending until the texture is silky smooth and creamy.
  6. Finish with Gouda and seasonings: Remove the pot from heat. Stir in the shredded smoked Gouda, light cream (or coconut milk for dairy-free), Creole seasoning, dried basil, oregano, and apple-cider vinegar. Whisk thoroughly until the cheese melts, giving the soup a luscious, creamy texture. Adjust salt to your taste.
  7. Serve: Ladle the soup into bowls and garnish with fresh basil ribbons, crunchy croutons, and a drizzle of olive oil if desired. Serve hot alongside crusty bread for a comforting meal.

Notes

  • Jarred shortcut: Skip the broiling step by using two 16-ounce jars of well-drained roasted peppers for convenience.
  • Dairy-free option: Substitute smoked Gouda cheese with plant-based smoked cheddar shreds and replace cream with canned coconut milk.
  • Storage: Refrigerate the soup for up to 4 days or freeze for up to 3 months. Reheat gently and whisk to restore creaminess before serving.
  • Heat boost: Add a pinch of cayenne pepper along with smoked paprika for an extra spicy kick.

Keywords: Roasted Red Pepper Soup, Gouda Soup, Creamy Soup, Vegetarian Soup, Gluten Free Soup, Smoked Gouda, Roasted Vegetables, Comfort Food, Easy Soup Recipe

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