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Roasted Red Pepper Gouda Soup Recipe

Roasted Red Pepper Gouda Soup Recipe
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★★★★★

5.3 from 27 reviews

This Roasted Red Pepper Gouda Soup is a creamy, flavorful blend of roasted red bell peppers and aged Gouda cheese, simmered with garlic, onion, and tomato paste, finished with heavy cream and fresh lemon juice. Perfect as a comforting appetizer or light meal, its rich texture and smoky sweetness make it an irresistible dish with delightful garnishes like fresh basil and extra cheese.

Ingredients

Scale

Vegetables and Aromatics

  • 4 large red bell peppers (or 2 16-oz jars roasted red peppers, drained)
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste

Liquids and Dairy

  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 cups (8 oz) aged Gouda cheese, grated
  • 1 tablespoon fresh lemon juice

Other Ingredients

  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste
  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Prep the Peppers: Preheat your oven to 450°F (232°C) and place the rack in the middle. Wash and dry the red peppers. Cut them in half lengthwise, remove stems and seeds, then place them cut-side down on a foil-lined baking sheet. Roast for 15-20 minutes until the skin blisters and blackens. Allow to cool for 10-15 minutes, then peel off the skin carefully without rinsing. Coarsely chop the peeled peppers.
  2. Prepare Other Ingredients: Chop the onion into uniform ¼-inch pieces and mince the garlic cloves finely. Grate the aged Gouda cheese and set aside.
  3. Sauté Aromatics: Heat olive oil in a Dutch oven over medium heat until shimmering. Add chopped onions and cook, stirring often, until soft and translucent (5-7 minutes). Add minced garlic and tomato paste, stirring constantly for 1-2 minutes to release flavors without burning.
  4. Simmer Soup Base: Add the roasted peppers and vegetable broth to the pot, stirring thoroughly. Increase heat to medium-high until small bubbles appear, then reduce to a gentle simmer. Cook for 10 minutes, stirring occasionally to blend flavors.
  5. Blend the Soup: Use an immersion blender directly in the pot to blend until smooth (2-3 minutes), or carefully blend in batches using a regular blender, taking care to prevent splashes and burns. Return soup to pot if blended separately.
  6. Add Cream and Cheese: Over medium-low heat, slowly pour in heavy cream while stirring gently to prevent curdling. Gradually add grated Gouda, stirring until each addition melts fully and the soup is smooth and creamy.
  7. Season and Finish: Stir in fresh lemon juice. Add salt and black pepper starting with small amounts, then adjust to taste, considering the cheese’s saltiness. Stir well to combine all flavors.
  8. Serve: Ladle hot soup into bowls and garnish with fresh basil leaves, extra grated Gouda, a swirl of cream, or a drizzle of olive oil as desired. Pair with crusty bread, simple green salad, or a grilled cheese sandwich for a complete meal.

Notes

  • Roasting peppers adds a smoky depth; don’t skip peeling the blistered skin for smoother texture and flavor.
  • Add cheese gradually to avoid clumping and graininess.
  • Use an immersion blender for easier blending and fewer cleanup steps.
  • Adjust salt carefully as Gouda cheese contributes additional saltiness.
  • This soup stores well and can be reheated gently on the stove.

Nutrition

Keywords: Roasted Red Pepper Soup, Gouda Soup, Creamy Pepper Soup, Vegetarian Soup, Roasted Pepper Recipe

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