Creamy Roasted Red Pepper Gouda Soup Recipe You’ll Adore

There’s something truly comforting about a warm bowl of soup, especially one as rich and velvety as this creamy roasted red pepper Gouda soup. If you love the smoky sweetness of roasted red peppers blended with the smooth, nutty flavor of Gouda cheese, this recipe is made for you.

this Recipe

Perfect for chilly evenings or when you want to impress guests with minimal effort, this roasted red pepper soup is easy to make and wonderfully satisfying. You’ll find yourself coming back to this recipe again and again.

Why You’ll Love This Recipe

• Rich and creamy texture with a perfect balance of smoky and cheesy flavors.
• Uses simple, fresh ingredients you can find easily at any grocery store.
• Roasting the peppers enhances their natural sweetness and depth.
• Quick prep and cook times make it ideal for weeknight dinners.
• Vegetarian-friendly and easily customizable for added protein or spice.

Ingredients

Here’s everything you’ll need to make this luscious roasted red pepper Gouda soup.

• 4 large red bell peppers, halved and seeded
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup whole milk
• 1 cup shredded smoked Gouda cheese
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Calories: Approximately 230 per serving

How to Make Creamy Roasted Red Pepper Gouda Soup 🥣🧀

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Place the halved red peppers cut-side down on the sheet, drizzle with 1 tablespoon of olive oil, and roast for 25 minutes until skins are charred and peppers are tender.
3. Remove peppers from oven and let cool slightly, then peel off the skins and roughly chop the flesh.
4. In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic, smoked paprika, and thyme, cooking another minute until fragrant.
5. Add the roasted peppers and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes to meld flavors.
6. Using an immersion blender, carefully puree the soup until smooth and creamy. Alternatively, blend in batches in a countertop blender.
7. Return the soup to low heat and stir in the milk and shredded Gouda cheese, stirring continuously until the cheese melts and the soup is silky.
8. Season with salt and pepper to taste. If the soup is too thick, add a splash more milk or broth to reach your desired consistency.
9. Ladle the soup into bowls, garnish with fresh parsley and a sprinkle of black pepper, then serve warm.

Tips for the Best Results

• Make sure to peel the charred skin off the roasted peppers for a smooth texture and to avoid bitterness.
• Use smoked Gouda for a deeper flavor, but regular Gouda works well if you prefer milder cheese.
• If you want a spicier kick, add a pinch of cayenne pepper or a drizzle of hot sauce before serving.
• For an extra creamy soup, substitute half the milk with heavy cream or half-and-half.
• Don’t skip blending the soup thoroughly – it makes a big difference in texture and mouthfeel.

Storage and Reheating

Store any leftover roasted red pepper Gouda soup in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop and deepen overnight.

To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You can add a splash of milk or broth if the soup has thickened too much. For longer storage, freeze the soup in freezer-safe containers for up to 3 months.

Frequently Asked Questions

Can I use jarred roasted red peppers instead of fresh?

Yes, you can substitute jarred roasted red peppers if you’re short on time. Just be sure to drain them well and adjust seasoning, as jarred peppers may be saltier or less smoky than fresh-roasted ones.

Is this soup vegetarian and gluten-free?

This recipe is both vegetarian and gluten-free as written, using vegetable broth and no gluten-containing ingredients. Always check your broth label to be sure it meets your dietary needs.

What cheese can I use if I don’t have Gouda?

Smoked Gouda adds a distinctive flavor, but you can substitute with other melty cheeses like fontina, mozzarella, or sharp cheddar for a different yet delicious twist.

Can I make this soup dairy-free?

To make a dairy-free version, replace the milk with unsweetened almond or oat milk and use a dairy-free cheese alternative or nutritional yeast for a cheesy flavor.