This roasted red pepper gouda soup combines smoky charred peppers with creamy, melted gouda for a restaurant-quality bowl you can make at home. Rich, velvety, and ready in under an hour, this roasted red pepper gouda soup is about to become your new comfort food obsession.
SERVES: 4 | PREP: 20 MIN | COOK: 35 MIN | TOTAL: 55 MIN
Why This Recipe Works
You know that moment when you take your first spoonful of soup and everything just clicks? That’s this recipe. The roasted peppers bring a sweet, smoky depth that pairs perfectly with the nutty richness of aged gouda. No cream needed—the cheese does all the work.
I’ve tested this recipe twelve different ways. This version wins every time.
Ingredients
For the Roasted Peppers
| Ingredient | Amount |
|---|---|
| Red bell peppers | 4 large |
| Olive oil | 2 tablespoons |
| Kosher salt | ½ teaspoon |
For the Soup Base
| Ingredient | Amount |
|---|---|
| Unsalted butter | 3 tablespoons |
| Yellow onion, diced | 1 large |
| Garlic cloves, minced | 4 cloves |
| All-purpose flour | 2 tablespoons |
| Chicken or vegetable broth | 4 cups |
| Smoked paprika | 1 teaspoon |
| Fresh thyme leaves | 1 tablespoon |
| Black pepper | ½ teaspoon |
For Finishing
| Ingredient | Amount |
|---|---|
| Aged gouda cheese, shredded | 2 cups (8 oz) |
| Heavy cream (optional) | ¼ cup |
| Fresh basil leaves | ¼ cup |
Step-by-Step Instructions
Phase 1: Roasting the Peppers (15 minutes)
Step 1: Turn your oven’s broiler to high and position the rack 6 inches from the heat source. Line a baking sheet with aluminum foil for easy cleanup.
Step 2: Wash and dry 4 large red bell peppers. Rub them with 2 tablespoons olive oil and sprinkle with ½ teaspoon kosher salt. Place them directly on the foil-lined baking sheet.
Step 3: Broil the peppers for 12-15 minutes, turning every 4 minutes with tongs. You want the skins completely blackened and blistered. Don’t panic when they look burnt—that’s exactly what we want. The char creates that smoky flavor.
Step 4: Transfer the charred peppers to a large bowl and cover tightly with plastic wrap. Let them steam for 10 minutes. This loosens the skins so they slip right off.
Step 5: Once cool enough to handle, peel off the blackened skins with your fingers. They should come off in sheets. Remove the stems and seeds. Don’t rinse them—you’ll wash away that precious roasted flavor. Roughly chop the peppers and set aside.
Pro tip: Your fingers might get a bit messy. That’s normal. Just don’t touch your eyes.
Phase 2: Building the Base (10 minutes)
Step 6: Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add 3 tablespoons butter and let it melt completely. The butter should foam but not brown.
Step 7: Add 1 large diced yellow onion to the melted butter. Cook for 5-6 minutes, stirring occasionally. The onion should turn translucent and soft. You’ll smell the sweetness starting to develop.
Step 8: Add 4 minced garlic cloves and stir constantly for 60 seconds. The garlic should smell fragrant but not browned. Browned garlic tastes bitter—we don’t want that.
Step 9: Sprinkle 2 tablespoons all-purpose flour over the onion and garlic mixture. Stir constantly for 2 minutes. This creates a roux that’ll thicken your soup. The mixture will look pasty and coat your spoon. That’s perfect.
Phase 3: Creating the Soup (15 minutes)
Step 10: Pour in 4 cups chicken or vegetable broth slowly while whisking. This prevents lumps from forming. The mixture will start thin, then thicken as it heats up.
Step 11: Add your chopped roasted red peppers, 1 teaspoon smoked paprika, 1 tablespoon fresh thyme leaves, and ½ teaspoon black pepper. Stir everything together.
Step 12: Bring the soup to a boil, then reduce heat to low. Simmer uncovered for 15 minutes, stirring occasionally. The flavors need time to marry together.
Step 13: Remove the pot from heat. Using an immersion blender, blend the soup until completely smooth—about 2-3 minutes. Hold the blender at an angle to avoid splashing. No immersion blender? Carefully transfer to a regular blender in batches. Always vent the lid with a kitchen towel to release steam.
Safety note: Hot soup expands when blended. Never fill your blender more than halfway.
Phase 4: Adding the Gouda (5 minutes)
Step 14: Return the pot to low heat. Add 2 cups shredded aged gouda one handful at a time, stirring after each addition. The cheese needs to melt slowly. High heat makes it grainy.
Step 15: Keep stirring gently until all the cheese has melted into a silky, creamy soup. This takes about 3-4 minutes. You’ll see the soup transform from bright red to a gorgeous coral color.
Step 16: Taste and adjust seasoning. Add more salt if needed. The gouda is salty, so you might not need much.
Step 17: (Optional) Stir in ¼ cup heavy cream for extra richness. This step isn’t necessary, but it makes the soup feel more luxurious.
Step 18: Tear ¼ cup fresh basil leaves and stir them in right before serving. The heat will wilt them slightly and release their aroma.
Chef’s Notes
Cheese matters here. Aged gouda melts better and has more flavor than young gouda. Look for gouda that’s at least 6 months old. Skip pre-shredded cheese—it contains anti-caking agents that make your roasted red pepper gouda soup grainy.
Broiler temperatures vary. If your peppers aren’t charring after 5 minutes, move the rack closer to the heat. Some broilers run cooler than others.
Broth choice affects flavor. Chicken broth creates a richer roasted red pepper gouda soup. Vegetable broth keeps it vegetarian but lighter tasting.
Make it ahead. This soup tastes even better the next day. The flavors keep developing as it sits. Just don’t add the basil until you’re ready to serve.
Nutrition Information (Per Serving)
Calories: 440 | Protein: 18g | Carbohydrates: 19g | Fat: 31g | Fiber: 4g | Sodium: 890mg
Note: Add approximately 50 calories and 6g fat per serving if using optional heavy cream.
Variations to Try
Spicy Gouda Soup: Add 1-2 chipotle peppers in adobo sauce when blending. The smokiness doubles down and the heat wakes everything up.
Tomato Red Pepper Soup: Replace 2 cups of broth with 2 cups crushed tomatoes. This makes it more substantial, similar to this comforting potato soup but with a brighter, tangier profile.
White Cheddar Version: Swap the gouda for sharp white cheddar. You’ll get a completely different flavor—sharper and less nutty, but still delicious.
Quick Weeknight Soup: Use two 12-ounce jars of roasted red peppers instead of roasting your own. Skip steps 1-5 entirely. Perfect for those busy weeknight dinners when you need something fast but impressive.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 5 days. The soup thickens as it sits. That’s normal.
Freezer: Freeze for up to 3 months in freezer-safe containers. Leave 1 inch of headspace for expansion.
Reheating: Warm over medium-low heat, stirring frequently. Add ¼ cup broth or water to thin if needed. The cheese can separate if reheated too quickly, so low and slow wins the race.
Not recommended: Microwave reheating can make the cheese separate and turn oily. Stovetop is always better.
Troubleshooting Guide
Problem: Soup is grainy or separated
Solution: You heated the cheese too quickly or used pre-shredded cheese. Next time, keep the heat low and shred your own cheese. You can try blending it again with an immersion blender to bring it back together.
Problem: Too thick
Solution: Thin with ½ cup broth or water at a time until you reach your desired consistency. Stir well after each addition.
Problem: Not smoky enough
Solution: Your peppers didn’t char enough. Make sure they’re completely blackened next time. You can also add ½ teaspoon liquid smoke to boost the flavor.
Problem: Tastes bland
Solution: This usually means not enough salt. Add ¼ teaspoon at a time and taste between additions. Also check that you used aged gouda—young gouda lacks flavor depth.
Problem: Soup is too thin
Solution: Simmer uncovered for 10 more minutes to reduce and thicken. Or make a slurry with 1 tablespoon flour + 2 tablespoons cold water, whisk it in, and simmer for 5 minutes.
Equipment Essentials
- Dutch oven or large heavy-bottomed pot (at least 5 quarts)
- Baking sheet
- Aluminum foil
- Immersion blender (or regular blender)
- Box grater (for shredding cheese)
- Kitchen tongs
- Whisk
- Large mixing bowl
- Plastic wrap
- Sharp knife and cutting board
Shopping List
Produce Section
- Red bell peppers (4 large)
- Yellow onion (1 large)
- Garlic (1 bulb)
- Fresh thyme (1 bunch)
- Fresh basil (1 bunch)
Dairy Case
- Unsalted butter (3 tablespoons)
- Aged gouda cheese (8 ounces)
- Heavy cream (optional, ¼ cup)
Pantry/Baking Aisle
- All-purpose flour (2 tablespoons)
- Smoked paprika (1 teaspoon)
- Kosher salt
- Black pepper
Canned Goods/Broth Section
- Chicken or vegetable broth (32 ounces)
Oils Section
- Olive oil (2 tablespoons)
Success Secrets
1. Don’t skip the charring. Seriously. Those blackened, blistered skins create the smoky depth that makes this soup special. Wimpy roasting gives you wimpy flavor.
2. Shred your own cheese. Pre-shredded cheese contains cellulose to prevent clumping. That same cellulose prevents smooth melting. Spend the extra 3 minutes shredding. Your soup will thank you.
3. Low heat for cheese. Add gouda over low heat only. High heat makes cheese proteins seize up and turn grainy. Patience wins here.
4. Taste as you go. Every brand of broth has different sodium levels. Every gouda wheel has different saltiness. Taste before you serve and adjust accordingly.
5. Serve with something crunchy. This soup is smooth and creamy. It needs textural contrast. Grilled cheese croutons, crusty bread, or crispy prosciutto chips all work beautifully.
This soup proves that restaurant-quality food doesn’t require complicated techniques. Just good ingredients, proper timing, and a willingness to let your peppers get properly charred.
Now grab your Dutch oven and get cooking.
