Introduction

This Roasted Red Pepper Gouda Soup is a creamy, flavorful dish perfect for cozy dinners. Roasting the peppers brings out a smoky sweetness that pairs beautifully with rich aged Gouda cheese. It’s easy to prepare and sure to impress.

The image shows a bowl of thick, smooth orange-red soup with a swirl of white cream on top, forming a round pattern. In the center, there are small pieces of shaved pale yellow cheese and three fresh green basil leaves. The soup is served in a rustic brown bowl placed on a white plate. A piece of crusty bread with a golden-brown crust and soft, airy inside is perched on the edge of the bowl, with additional bread pieces on the plate. The scene is set on a white marbled surface with soft natural light casting gentle shadows. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large red bell peppers (or 2 16-oz jars roasted red peppers, drained)
2 tablespoons olive oil
1 medium yellow onion, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
4 cups vegetable broth
1 cup heavy cream
2 cups (8 oz) aged Gouda cheese, grated
1 tablespoon fresh lemon juice
Salt, to taste
Black pepper, to taste
Fresh basil leaves, for garnish (optional)

Instructions

Step 1: Preheat your oven to 450°F (232°C) and set the rack in the middle position. Wash and dry the red peppers, then cut them in half and remove stems, seeds, and ribs. Place them cut-side down on a foil-lined baking sheet and roast for 15–20 minutes until the skins blacken and blister.
Step 2: Remove peppers from the oven and let cool for 10–15 minutes. Peel off the blackened skin gently without rinsing. Coarsely chop the peeled peppers.
Step 3: Meanwhile, chop the onion into ¼-inch pieces and mince the garlic cloves.
Step 4: Heat olive oil in a Dutch oven over medium heat until shimmering. Add the chopped onions and cook for 5–7 minutes until soft and translucent.
Step 5: Add the minced garlic and tomato paste. Stir constantly for 1–2 minutes to release the flavors, taking care not to burn the garlic.
Step 6: Add the roasted peppers and vegetable broth. Stir well, increase heat to medium-high and bring to a simmer. Reduce heat to maintain a gentle simmer and cook for 10 minutes, stirring occasionally.
Step 7: Blend the soup until smooth using an immersion blender directly in the pot, or carefully transfer to a regular blender in batches, then return to the pot.
Step 8: Over low heat, slowly stir in the heavy cream. Gradually add the grated Gouda cheese in handfuls, stirring until fully melted before adding more.
Step 9: Stir in fresh lemon juice, then season with salt and black pepper to taste. Adjust seasoning gradually to balance flavors.
Step 10: Serve hot, garnished with fresh basil leaves, extra grated Gouda, or a swirl of cream if desired. Pair with crusty bread or a simple salad.

Tips & Variations

For a quicker version, use jarred roasted red peppers instead of fresh.
Grate the Gouda cheese cold, then let it come to room temperature before adding to avoid clumping.
For a smoky twist, add a pinch of smoked paprika or a drop of liquid smoke.
Use an immersion blender for easier cleanup and safety when blending hot soup.
Add homemade croutons or a drizzle of good olive oil for extra texture and flavor.

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 the cream and cheese from separating. Avoid boiling after dairy is added to maintain a smooth texture.

How to Serve

A rustic bowl holds smooth, thick orange tomato soup with a swirl of white cream on the surface creating a spiral pattern. On top of the cream, there are small, pale yellow cheese shavings and two fresh, dark green basil leaves placed as garnish. A slice of crusty bread with a golden brown, textured crust and airy inside rests on the right edge of the bowl. The bowl sits on a white plate, all placed on a surface with a white marbled texture. Sunlight casts striped shadows across the scene, giving it a warm, cozy feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese instead of Gouda?

Yes, mild cheddar, fontina, or Monterey Jack are good substitutes that melt well and complement the roasted peppers.

Is it necessary to peel the roasted peppers?

Peeling the peppers removes the bitter, blistered skin and results in a smoother, more pleasant texture and flavor in the soup.