Key Takeaways:
- This Roasted Red Pepper Gouda Soup recipe transforms basic ingredients into a restaurant-quality dish in just 45 minutes
- Sweet roasted peppers and smoky Gouda create a perfect flavor balance
- Make ahead for even better flavor the next day
- Naturally vegetarian with easy vegan modifications
Why This Roasted Red Pepper Gouda Soup Will Become Your New Favorite
When the weather turns chilly, nothing beats a warm bowl of homemade soup. This Roasted Red Pepper Gouda Soup brings the perfect combination of sweet, smoky, and creamy to your table. I first tried this soup at a local bistro and knew I had to recreate it at home. After several test batches, I’ve perfected this Roasted Red Pepper Gouda Soup recipe that’s sure to impress even the pickiest eaters.
What makes this soup special? The roasted red peppers give a sweet depth while the aged Gouda adds a smoky richness that takes this from basic soup to something truly special. Best of all? It’s ready in 45 minutes but tastes like it simmered all day, just like my potato soup that’s become a reader favorite.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 385 |
| Protein | 12g |
| Fat | 28g |
| Carbohydrates | 18g |
| Fiber | 3g |
| Sodium | 620mg |
| Vitamin C | 180% DV |
| Calcium | 35% DV |
What You’ll Need
Ingredients (Serves 4)
| Ingredient | Amount |
|---|---|
| Red bell peppers | 4 large (or 2 16-oz jars roasted red peppers, drained) |
| Olive oil | 2 tablespoons |
| Yellow onion | 1 medium, chopped |
| Garlic cloves | 4, minced |
| Tomato paste | 2 tablespoons |
| Vegetable broth | 4 cups |
| Heavy cream | 1 cup |
| Aged Gouda cheese | 2 cups (8 oz), grated |
| Fresh lemon juice | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh basil leaves | For garnish (optional) |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Dutch oven or heavy pot | Main cooking vessel |
| Baking sheet | For roasting peppers |
| Blender or immersion blender | For pureeing soup |
| Sharp chef’s knife | For chopping vegetables |
| Cutting board | For prep work |
| Wooden spoon | For stirring |
| Measuring cups and spoons | For accurate measurements |
| Box grater | For grating cheese |
| Ladle | For serving |
Step-by-Step Instructions (For Beginners)
Phase 1: Preparation (15 minutes)
If Using Fresh Peppers:
- Preheat your oven properly:
- Set rack in middle position
- Heat to 450°F (232°C)
- Allow full preheat before adding peppers
- Prepare the peppers carefully:
- Wash peppers under cool running water
- Pat dry with paper towels
- Cut in half from stem to bottom
- Remove stem by cutting around it
- Scoop out all seeds and white ribs
- TIP: Seeds and ribs can make soup bitter
- Roast peppers for maximum flavor:
- Line baking sheet with aluminum foil
- Place peppers cut-side down (skin up)
- Leave space between peppers
- Roast 15-20 minutes until skin blackens and blisters
- WARNING: Oven will be very hot, use proper mitts
- Cool and peel roasted peppers:
- Remove from oven with oven mitts
- Let cool 10-15 minutes on baking sheet
- Gently peel off blackened skin using fingers
- TIP: Don’t rinse peppers – water washes away flavor
- Coarsely chop peeled peppers
Meanwhile, Prep Other Ingredients:
- Chop onion uniformly:
- Cut off both ends
- Cut in half from top to bottom
- Peel off papery skin
- Place flat side down for stability
- Slice into strips, then across for dice
- Aim for ¼-inch pieces for even cooking
- Prepare garlic properly:
- Separate 4 cloves from bulb
- Press with flat side of knife to loosen skin
- Peel away skin completely
- Mince into very small pieces
- TIP: A garlic press works great for beginners
- Grate the cheese correctly:
- Remove any rind if present
- Use large holes of box grater
- Grate directly onto wax paper for easy transfer
- Measure 2 cups (about 8 oz)
- TIP: Grate cheese cold, then let warm to room temperature
Phase 2: Cooking (30 minutes)
Building Your Soup Base:
- Heat your pot properly:
- Place Dutch oven on stove
- Set heat to medium
- Add 2 tablespoons olive oil
- Wait until oil shimmers (1-2 minutes)
- TIP: Don’t rush this step – proper heat prevents sticking
- Cook onions until soft:
- Add all chopped onions to hot oil
- Stir to coat completely
- Cook 5-7 minutes, stirring every minute
- Look for: soft, translucent appearance
- WARNING: If onions start to brown too quickly, lower heat
- Add aromatics:
- Add all minced garlic
- Add all tomato paste (2 tablespoons)
- Stir constantly for 1-2 minutes
- TIP: This brief cooking releases flavor and sweetens tomato paste
- WARNING: Watch carefully – garlic burns easily!
Creating the Soup:
- Add peppers and broth:
- Add all roasted peppers
- Pour in all vegetable broth (4 cups)
- Stir everything together thoroughly
- Increase heat to medium-high
- Wait for small bubbles around edges (simmering)
- Reduce heat to maintain gentle simmer
- Cook 10 minutes, stirring occasionally
- TIP: This simmering time lets flavors blend
- Blend the soup carefully: Option A: Using an immersion blender (easier):
- Turn off heat completely
- Insert blender head while pot is still on stove
- Tilt slightly to prevent splashing
- Blend until completely smooth (2-3 minutes)
- Move around to catch all chunks
- WARNING: Keep blender head submerged to prevent splatters
- Remove pot from heat
- Let soup cool 5 minutes for safety
- Fill blender only halfway for each batch
- Remove center cap from blender lid
- Cover opening with folded kitchen towel
- Hold lid firmly while blending on low, then high
- Pour blended soup into clean pot
- Repeat until all soup is blended
- WARNING: Hot liquid expands in blenders!
Final Steps:
- Adding dairy carefully:
- Return pot to stove if using regular blender
- Set heat to medium-low
- Pour in heavy cream slowly while stirring
- TIP: Low heat prevents cream from curdling
- Adding cheese properly:
- Add Gouda one handful at a time
- Stir until each handful completely melts
- Be patient between additions
- TIP: This gradual method prevents clumping and graininess
- Final seasonings:
- Add fresh lemon juice (1 tablespoon)
- Start with ½ teaspoon salt
- Start with ¼ teaspoon black pepper
- Taste and adjust seasonings
- TIP: Cheese adds saltiness, so add salt gradually
Serving Your Roasted Red Pepper Gouda Soup
- Ladle hot soup into bowls
- Consider these garnishes:
- Extra grated Gouda
- Fresh basil leaves
- Homemade croutons
- Swirl of cream
- Drizzle of olive oil
- Pair with:
- Crusty bread
- Simple green salad
- Grilled cheese sandwich for a heartier meal
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Troubleshooting Your Soup
| Problem | Likely Cause | Solution |
|---|---|---|
| Grainy texture | Cheese added too quickly or too hot | Remove from heat, blend again |
| Too thick | Not enough liquid | Add more broth ¼ cup at a time |
| Too thin | Not enough reduction | Simmer longer or add 1-2 Tbsp flour mixed with water |
| Cheese clumping | Heat too high when adding cheese | Remove from heat, whisk vigorously |
| Bitter taste | Pepper seeds/membranes included | Balance with 1 tsp honey or sugar |
Variations & Substitutions
Want to change things up? This Roasted Red Pepper Gouda Soup recipe is incredibly versatile! Looking for more quick soup ideas? Check out my busy day soup recipe for another easy option.
Make It Heartier:
- Add 1 cup diced potatoes (simmer until tender)
- Stir in 1 cup cooked pasta at the end
- Add 1 can drained white beans for protein
Dietary Adaptations:
- Vegan version: Use coconut cream and vegan cheese
- Lighter option: Substitute half-and-half for heavy cream
- Dairy-free: Use cashew cream and nutritional yeast
- Gluten-free: Already naturally gluten-free!
Flavor Variations:
- Spicy kick: Add ¼-½ teaspoon red pepper flakes
- Herb boost: Add 1 teaspoon dried basil or ½ teaspoon thyme
- Smoky version: Add ½ teaspoon smoked paprika
- Sweeter profile: Add 1 diced carrot with onions
Storage & Reheating
Refrigerator Storage:
- Cool completely before refrigerating
- Store in airtight container
- Keeps up to 4 days
- TIP: Flavors often improve after a day!
Freezer Storage:
- Not ideal for freezing due to dairy content
- If you must freeze, expect texture changes
- Thaw in refrigerator overnight
Reheating Tips:
- Reheat on stovetop over low heat
- Stir frequently to prevent scorching
- Add splash of broth if too thick
- WARNING: Never microwave on high power – use 50% power in short intervals
Safety Notes & Tips
Kitchen Safety:
- Use caution with hot ovens and pans
- Keep pot handles turned inward on stovetop
- Use proper oven mitts, not dish towels
- Never leave cooking food unattended
Food Safety:
- Keep dairy products refrigerated until use
- Don’t leave finished soup at room temperature for more than 2 hours
- Use clean utensils for serving
- Reheat leftovers to 165°F (74°C)
Pro Tips for Success:
- Read the entire recipe twice before starting
- Prep all ingredients before turning on heat
- Taste as you go, especially when seasoning
- Clean as you cook to avoid overwhelming mess
- TIP: If using jarred roasted peppers, drain well and pat dry
This Roasted Red Pepper Gouda Soup recipe is perfect for both weeknight dinners and special occasions. The rich, creamy texture and bold flavors will have everyone asking for seconds!
