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Roasted Red Pepper Gouda Soup Recipe

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★★★★★

4.8 from 138 reviews

This Roasted Red Pepper Gouda Soup is a creamy, flavorful dish featuring the sweetness of roasted red peppers combined with rich aged Gouda cheese. Perfectly balanced with a touch of garlic, tomato paste, and fresh lemon juice, this comforting soup is ideal for cozy lunches or dinners. Roasting the peppers enhances their natural sweetness, while blending creates a luscious texture that pairs wonderfully with crusty bread or a grilled cheese sandwich.

Ingredients

Scale

Peppers

  • 4 large red bell peppers (or 2 16-oz jars roasted red peppers, drained)
  • 2 tablespoons olive oil

Aromatics and Base

  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 4 cups vegetable broth

Dairy and Seasonings

  • 1 cup heavy cream
  • 2 cups (8 oz) aged Gouda cheese, grated
  • 1 tablespoon fresh lemon juice
  • Salt, to taste
  • Black pepper, to taste

Garnish (Optional)

  • Fresh basil leaves

Instructions

  1. Prepare and Roast Peppers: Preheat oven to 450°F (232°C) with a rack in the middle. Wash and dry the peppers, cut in half to remove stems, seeds, and ribs. Place cut-side down on a foil-lined baking sheet and roast for 15-20 minutes until skins are blistered and blackened. Let cool 10-15 minutes, then peel off skins and coarsely chop the peppers.
  2. Chop Aromatics and Grate Cheese: While peppers roast, chop the onion into ¼-inch pieces and mince garlic cloves finely. Grate aged Gouda cheese using the large holes of a box grater, measuring about 2 cups (8 oz).
  3. Sauté Onions: Heat 2 tablespoons olive oil in a Dutch oven over medium heat until shimmering. Add chopped onions, cooking for 5-7 minutes until soft and translucent, stirring frequently. If onions brown too fast, reduce heat.
  4. Add Garlic and Tomato Paste: Stir in minced garlic and 2 tablespoons tomato paste, cooking for 1-2 minutes while stirring constantly to release flavors, being careful not to burn the garlic.
  5. Combine Peppers and Broth: Add roasted peppers and 4 cups vegetable broth to the pot. Increase heat to medium-high until small bubbles form, then reduce to a gentle simmer. Cook for 10 minutes, stirring occasionally to blend flavors.
  6. Blend the Soup: Option A: Use an immersion blender directly in the pot (off heat), blending until smooth (2-3 minutes). Keep blender head submerged to avoid splatters. Option B: Let soup cool 5 minutes, then blend in batches in a regular blender with lid vented and covered with a towel; pour into a clean pot afterward.
  7. Add Cream and Melt Cheese: Return pot to medium-low heat. Slowly stir in 1 cup heavy cream to prevent curdling. Gradually add grated Gouda one handful at a time, stirring until fully melted before adding more to ensure a smooth, creamy texture.
  8. Season and Finish: Stir in 1 tablespoon fresh lemon juice. Season with salt starting at ½ teaspoon and black pepper starting at ¼ teaspoon. Taste and adjust seasoning gradually, keeping in mind the saltiness of the cheese.
  9. Serve: Ladle hot soup into bowls. Garnish with fresh basil leaves, extra grated Gouda, a swirl of cream, or a drizzle of olive oil if desired. Pair with crusty bread, a simple salad, or a grilled cheese sandwich for a complete meal.

Notes

  • Roasting peppers enhances their sweetness and flavor significantly compared to using jarred peppers.
  • Do not rinse roasted peppers after peeling to retain maximum flavor.
  • Gradually adding cheese while stirring prevents clumping or grainy texture.
  • If using a regular blender, blend hot soup in small batches with care to avoid burns and spills.
  • Adjust salt carefully since Gouda cheese is already salty.
  • Customize garnishes with homemade croutons or fresh herbs for added texture and aroma.

Keywords: roasted red pepper soup, gouda cheese soup, creamy pepper soup, vegetarian soup, easy roasted pepper soup

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