Key Takeaways:

• Rich, creamy soup that combines sweet roasted peppers with smoky Gouda cheese
• Perfect make-ahead meal that tastes even better the next day
• Simple ingredients transform into an impressive dish
• Naturally vegetarian with easy vegan modifications

Why You’ll Love This Recipe

Nothing beats a warm bowl of homemade soup on a cold day. This Roasted Red Pepper Gouda Soup brings together sweet roasted peppers and rich, smoky Gouda cheese for a restaurant-worthy meal you can make at home. Best of all? It takes just 45 minutes from start to finish.

Equipment Needed

• Large Dutch oven or heavy-bottomed pot
• Blender or immersion blender
• Sharp knife
• Cutting board
• Wooden spoon
• Measuring cups and spoons

Ingredients (Serves 4)

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

Optional Garnishes:

• Extra grated Gouda
• Fresh basil leaves
• Croutons
• Heavy cream drizzle

Step-by-Step Instructions (For Beginners)

Phase 1: Preparation (15 minutes)

If Using Fresh Peppers:

1. Position your oven rack in the middle
2. Preheat oven to 450°F (wait until it’s fully heated)
3. Prepare the peppers:
   • Wash peppers under cool water
   • Cut in half lengthwise from stem to bottom
   • Remove stem carefully
   • Scoop out all seeds and white membranes
   • TIP: Wear gloves if you have sensitive skin
4. Roast the peppers:
   • Line a baking sheet with foil
   • Place peppers cut-side down (skin facing up)
   • Space them evenly – don’t overcrowd
   • Put in oven for 15-20 minutes
   • Look for these signs they’re done:
     • Skin will be black in spots
     • Skin will look wrinkled
     • Peppers will be collapsed
5. Cool and peel:
   • Remove from oven with oven mitts
   • Let cool 10-15 minutes
   • Peel skin off gently using your fingers
   • TIP: If skin sticks, use a paper towel to grip it
   • Don’t rinse – it removes flavor!

Meanwhile, Prep Other Ingredients:

6. Chop the onion:
   • Cut off both ends
   • Cut in half from top to bottom
   • Peel off skin
   • Place flat side down
   • Cut into strips, then across for dice
   • Pieces should be about 1/4 inch
7. Prepare garlic:
   • Separate 4 cloves from bulb
   • Press firmly with flat knife to remove skin
   • Mince into very tiny pieces
   • TIP: A garlic press works too!
8. Grate the cheese:
   • Remove rind if present
   • Use large holes of box grater
   • Grate 2 cups (about 8 oz)
   • TIP: Cold cheese grates easier

Phase 2: Cooking (30 minutes)

Starting the Base:

1. Heat your pot:
   • Place Dutch oven on stove
   • Set heat to medium
   • Add 2 tablespoons olive oil
   • Wait until oil shimmers (1-2 minutes)
2. Cook onions:
   • Add all chopped onions
   • Stir to coat with oil
   • Cook 5-7 minutes, stirring every minute
   • Look for: soft, translucent onions
   • TIP: If browning too fast, lower heat
3. Add garlic and tomato paste:
   • Add minced garlic
   • Add 2 tablespoons tomato paste
   • Stir constantly for 1-2 minutes
   • TIP: Watch carefully – garlic burns easily!

Building the Soup:

4. Add peppers and broth:
   • Put in roasted peppers
   • Pour in 4 cups vegetable broth
   • Stir everything together
   • Increase heat to medium-high
   • Wait for small bubbles (simmering)
   • Reduce heat to maintain gentle simmer
   • Cook 10 minutes, stirring occasionally
5. Blending (Choose A or B): A. Using an immersion blender:
   • Turn off heat
   • Put blender head in soup
   • Tilt slightly to prevent splashing
   • Blend until smooth (2-3 minutes)
   • Move around to catch all chunks
   B. Using a regular blender:
   • Let soup cool 5 minutes
   • Fill blender halfway only
   • Remove center cap from lid
   • Cover with kitchen towel
   • Hold lid firmly while blending
   • Pour back into pot
   • Repeat if needed

Final Steps:

6. Adding dairy:
   • Turn heat to medium-low
   • Pour in 1 cup heavy cream slowly
   • Stir after each addition
7. Adding cheese:
   • Add cheese one handful at a time
   • Stir until each handful melts
   • TIP: Don’t rush – this prevents graininess
8. Final touches:
   • Add 1 tablespoon lemon juice
   • Add salt (start with 1/2 teaspoon)
   • Add pepper (start with 1/4 teaspoon)
   • Taste and adjust seasonings

Phase 3: Serving

1. Ladle into bowls while hot
2. Add optional garnishes:
   • Extra grated Gouda
   • Fresh basil leaves
   • Croutons
   • Cream drizzle

Important Beginner Tips:

• Read the entire recipe twice before starting
• Get all ingredients ready before turning on heat
• Don’t walk away from cooking onions or garlic
• Keep heat moderate – no boiling after adding dairy
• Taste as you go, especially when seasoning
• Clean as you cook to avoid overwhelming mess

Troubleshooting Tips

• Grainy soup? Cheese was added too quickly or heat was too high
• Too thick? Add more broth
• Too thin? Simmer longer or add more cheese
• Cheese clumping? Remove from heat and blend again

Variations

• Vegetable boost: Add carrots and celery with onions
• Spicy version: Add red pepper flakes
• Lighter option: Use half-and-half instead of cream
• Vegan adaptation: Use cashew cream and vegan cheese

Storage & Reheating

• Refrigerator: Up to 4 days in airtight container
• Freezer: Not recommended (dairy may separate)
• Reheat: Low heat, stirring often

Safety Notes

• Never blend hot soup without venting
• Let roasted peppers cool before handling
• Heat dairy products gradually to prevent curdling

Time Summary:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes