This Roasted Red Pepper Gouda Soup is an irresistible blend of sweet, smoky, and creamy flavors. The roasted red peppers bring a rich, slightly sweet taste, perfectly balanced by the creamy smoked gouda cheese. It's easy to make and a great alternative to a more Traditional Tomato Basil Soup. Plus, it's versatile enough to serve as a starter or the main course.
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Why You'll Love This Recipe
If you're looking for a warm, comforting dish packed with flavor, you'll love this Roasted Red Pepper Gouda Soup. This creamy and savory soup blends the rich taste of roasted red peppers with the smooth, velvety texture of Gouda cheese. Perfect for a cozy night in or as an impressive starter for a dinner party, every spoonful promises a delicious experience.
Check out my Favorite Italian Sausage and Tortellini Soup if you want a heartier soup!
Ingredients
Vegetables: Roasted red bell peppers, yellow onion, fresh carrots, and celery.
Liquids: Chicken stock, heavy cream, and butter.
Cheese: The best option is to use Smoked Gouda Cheese. (See expert tips)
Herbs and Seasonings: Dried Oregano, Dried Basil, Dried Thyme, Rolled Sage, Tomato Bouillon Powder, Sugar, Fresh Minced Garlic, and Kosher Salt.
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
Step 1: Roast the red bell peppers over an open fire until all sides are charred.
While the bell pepper is on the grill, prep all the other vegetables, grate the smoked gouda cheese, and set them aside.
Once the red peppers have thoroughly roasted and are evenly charred, place them in a bowl and cover the bowl with foil.
Step 2: Melt the butter in a cast iron skillet and add the sliced vegetables. Sweat the vegetables down until softened and fragrant.
Add the minced garlic to the vegetable mixture and continue cooking for about two more minutes or until the garlic is fragrant.
Add all the herbs and spices, stirring to combine everything thoroughly.
Step 3: Remove the skin, seeds, and stems from the roasted red peppers.
Add the chicken stock, roasted red bell peppers, and cooked vegetable mixture to a cooking blender.
Set the cooking blender to soup setting on level 2 for about 13-14 minutes.
Allow the cook the soup.
Step 4: Add the shredded gouda cheese and heavy cream to the roasted red pepper soup. Using a spoon, stir the cheese and cream in.
Lastly, place the lid back on the blender and pulse on the lowest setting until you no longer see the cream.
Serve hot.
Expert Tips
- Roast Your Own Peppers: While jarred roasted red peppers are convenient, roasting your own can add a depth of flavor worth the extra effort. Char the peppers over an open flame or in the oven until the skins are blackened, then peel and deseed.
- Use High-Quality Gouda: The quality of your cheese can make a big difference. Opt for a high-quality gouda; if you love a smoky flavor, smoked gouda can elevate the soup to a new level.
- Blend Thoroughly: For a smooth and creamy soup, blend thoroughly. This ensures a velvety texture without any chunks.
- Garnish for Extra Flavor: Add a finishing touch by garnishing your soup with freshly chopped basil, a sprinkle of crushed red pepper flakes, and extra shredded gouda cheese.
- Serve Warm: This soup is best enjoyed warm. If you’re making it ahead of time, reheat it gently on the stove to maintain its creamy consistency and rich flavors.
- Pair with Complementary Dishes: Enhance your meal by serving the soup with homemade rosemary bread, a fresh green salad, or even a gooey cheese frenchee sandwich. These pairings make for a comforting and satisfying dining experience.
Recipe FAQs
Using jarred roasted red peppers can save time and provide great flavor. Just make sure to drain and rinse them before using.
Both regular and smoked gouda work wonderfully in this soup. Smoked gouda adds a smoky flavor, while regular gouda offers a creamy, mild taste.
Yes, you can prepare the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat it over medium-low heat on the stove, stirring occasionally to maintain its creamy texture.
Yes, you can freeze this soup. Allow it to cool completely, then transfer it to airtight containers or freezer bags. It will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
This soup pairs perfectly with crusty bread, a fresh green salad, and grilled cheese sandwiches. It also works well as a starter for a larger meal.
If the soup is too thick, add more chicken stock until you reach your desired consistency. If it's too thin, let it simmer a bit longer to reduce and thicken.
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📖 Recipe
Roaster Red Pepper Gouda Soup
Equipment
Ingredients
- 6 Roasted Red Bell Peppers
- 4 tablespoon Salted Butter
- 1 Yellow Onion Chopped
- 1 Large Carrot Sliced
- 1 Celery Rib Sliced
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- ½ teaspoon Dried Thyme
- ¼ teaspoon Rubbed Sage
- 1 tablespoon Tomato Bouillion Powder
- 1 teaspoon Sugar
- 1 tablespoon Fresh Minced Garlic
- ½ teaspoon Kosher Salt
- 3 ½ Cups Chicken Stock
- ½ Cup Heavy Cream
- 1 Cup Smoked Gouda Cheese Grated
Instructions
- Roast the red bell peppers over an open fire until all sides are charred.
- While the bell pepper is on the grill, prep all the other vegetables, grate the smoked gouda cheese, and set them aside.
- Once the red peppers have thoroughly roasted and are evenly charred, place them in a bowl and cover the bowl with foil.
- Melt the butter in a cast iron skillet and add the sliced vegetables. Sweat the vegetables down until softened and fragrant.
- Add the minced garlic to the vegetable mixture and continue cooking for about two more minutes or until the garlic is fragrant.
- Add all the herbs and spices, stirring to combine everything thoroughly.
- Remove the skin, seeds, and stems from the roasted red peppers.
- Add the chicken stock, roasted red bell peppers, and cooked vegetable mixture to a cooking blender.
- Set the cooking blender to soup setting on level 2 for about 13-14 minutes. Allow the cook the soup.
- Add the shredded gouda cheese and heavy cream to the roasted red pepper soup. Using a spoon, stir the cheese and cream in.
- Lastly, place the lid back on the blender and pulse on the lowest setting until you no longer see the cream.
Video
Notes
- Roast Your Own Peppers: While jarred roasted red peppers are convenient, roasting your own can add a depth of flavor worth the extra effort. Char the peppers over an open flame or in the oven until the skins are blackened, then peel and deseed.
- Use High-Quality Gouda: The quality of your cheese can make a big difference. Opt for a high-quality gouda; if you love a smoky flavor, smoked gouda can elevate the soup to a new level.
- Blend Thoroughly: For a smooth and creamy soup, blend thoroughly. This ensures a velvety texture without any chunks.
- Garnish for Extra Flavor: Add a finishing touch by garnishing your soup with freshly chopped basil, a sprinkle of crushed red pepper flakes, and extra shredded gouda cheese.
- Serve Warm: This soup is best enjoyed warm. If you’re making it ahead of time, reheat it gently on the stove to maintain its creamy consistency and rich flavors.
- Pair with Complementary Dishes: Enhance your meal by serving the soup with homemade rosemary bread, a fresh green salad, or even a gooey cheese frenchee sandwich. These pairings make for a comforting and satisfying dining experience.
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