Roasted Red Pepper Gouda Soup

Roasted Red Pepper Gouda Soup

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Roasted Red Pepper Gouda Soup is a rich, creamy, and comforting dish that combines the smoky sweetness of roasted red peppers with the smooth, melt-in-your-mouth texture of Gouda cheese. This soup is perfect for cozy evenings, light lunches, or as a stunning starter for a dinner party.

What makes this soup special is its balance of flavors:

  • The natural sweetness of roasted red peppers
  • The creaminess of Gouda cheese
  • A subtle smoky depth from paprika and garlic

It’s easy to prepare, packed with flavor, and ready in under an hour. Whether you’re cooking for your family or creating content for your food platform, this soup is a must-have recipe.

Ingredients (Serves 4–6)

For the Soup:

  • 4 large red bell peppers
  • 1 medium onion, finely chopped
  • 3 cloves of garlic, minced
  • 2 tablespoons olive oil
  • 4 cups vegetable broth (or chicken broth)
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1½ cups shredded Gouda cheese
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • 1 teaspoon salt (or to taste)
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour

Optional Garnishes:

  • Fresh parsley or basil
  • Extra shredded Gouda
  • Croutons
  • Red chili flakes
  • A swirl of cream

Step-by-Step Instructions

Step 1: Roast the Red Peppers

  1. Preheat your oven to 220°C (430°F).
  2. Wash and dry the red peppers, then place them on a baking sheet lined with parchment paper.
  3. Roast for 20–25 minutes, turning halfway, until the skin is blistered and slightly charred.
  4. Remove from the oven and place the peppers in a covered bowl or plastic bag for 10 minutes to steam.
  5. Peel off the skins, remove the seeds, and roughly chop the roasted peppers.

Step 2: Sauté the Base

  1. Heat olive oil and butter in a large pot over medium heat.
  2. Add the chopped onion and cook for 5–7 minutes until soft and translucent.
  3. Add minced garlic and cook for another 1 minute, stirring constantly.

Step 3: Make the Roux

  1. Sprinkle the flour over the onion and garlic mixture.
  2. Stir continuously for about 1 minute to cook out the raw flour taste.
  3. Slowly pour in the vegetable broth while whisking to prevent lumps.

Step 4: Blend the Soup

  1. Add the roasted red peppers to the pot.
  2. Add smoked paprika, salt, and black pepper.
  3. Let the mixture simmer for 10–15 minutes.
  4. Using an immersion blender (or regular blender), blend until smooth and creamy.

Step 5: Add Cream & Gouda

  1. Reduce heat to low.
  2. Stir in the milk and heavy cream.
  3. Gradually add the shredded Gouda cheese, stirring constantly until fully melted.
  4. Let the soup simmer gently for another 5 minutes until thick and velvety.
Roasted Red Pepper Gouda Soup

Texture and Flavor Profile

This soup is:

  • Creamy and smooth
  • Slightly smoky and sweet
  • Rich but not overpowering
  • Comforting and restaurant-quality

The roasted red peppers give it its signature deep color and natural sweetness, while the Gouda adds a luxurious texture and slightly nutty taste.

Chef’s Tips for Best Results

  1. Use smoked Gouda if you want a deeper flavor.
  2. If the soup gets too thick, add extra broth or milk gradually.
  3. Always add cheese on low heat to prevent separation.
  4. Blend in batches if using a traditional blender and let it cool slightly for safety.

Healthy Variations

You can easily customize this soup to suit different needs:

Lighter Version

  • Replace heavy cream with low-fat milk or cooking cream.
  • Reduce the amount of cheese by half.

Vegan Version

  • Use plant-based cream and plant-based Gouda alternative.
  • Replace butter with olive oil.

Extra Protein Version

  • Add shredded chicken or white beans after blending.

Serving Suggestions

This soup pairs perfectly with:

  • Grilled cheese sandwiches
  • Garlic bread
  • Whole grain toast
  • A fresh green salad

For a beautiful presentation, garnish with a swirl of cream and fresh herbs before serving.

Storage & Reheating

Storage:

  • Store in an airtight container in the refrigerator for up to 4 days.

Freezing:

  • You can freeze it for up to 2 months without the cream.
  • Add the cream only when reheating for the best texture.

Reheating:

  • Reheat slowly over low heat, stirring frequently.
  • Add milk if necessary to restore smoothness.

Final Thoughts

Roasted Red Pepper Gouda Soup is an elegant yet simple recipe that delivers restaurant-quality comfort food at home.
It’s perfect for chilly days, cozy dinners, or even as a star recipe on your food blog or Pinterest boards.

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