Roasted Red Pepper and Gouda Soup Recipe

Close-up of creamy roasted red pepper and Gouda soup served in a white bowl, garnished with a swirl of cream and fresh thyme, with a spoon resting inside.

Roasted Red Pepper and Gouda Soup Recipe

This creamy soup blends roasted red peppers with smoked Gouda cheese for a cozy and flavorful dish.

Prep Time15

Cook Time30

Total Time45

Servings: servings

Calories: 328kcal

Author: Sandra

Ingredients

For the Soup:

1 tablespoon olive oil
1 medium onion chopped (Note 1)
2 garlic cloves minced (Note 2)
4 large roasted red peppers jarred or homemade, chopped (1-1/2 cup chopped) (Note 3)
1 medium potato peeled and diced (for creaminess) (Note 4)
1 teaspoon smoked paprika
1 teaspoon dried thyme
4 cups vegetable or chicken broth (Note 5)
3/4 cup heavy cream or half-and-half for a lighter version (Note 6)
1 cup shredded Gouda cheese smoked or regular (Note 7)
Salt and pepper to taste

For the Garnish:

Drizzle of balsamic glaze optional
Croutons or fresh basil leaves optional

Instructions

Heat olive oil in a large pot over medium heat.
1 tablespoon olive oil
Add the chopped onion and sauté until soft and translucent, about 5 minutes. (Note 8)
1 medium onion
Add the garlic and cook for 1 minute, until fragrant. (Note 9)
2 garlic cloves
Add the chopped roasted red peppers, diced potato, smoked paprika, and thyme. Stir to coat the vegetables in the seasonings.
4 large roasted red peppers, 1 medium potato, 1 teaspoon smoked paprika, 1 teaspoon dried thyme
Pour in the broth, bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potato is tender. (Note 10)
4 cups vegetable or chicken broth
Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree. (Note 11)
Stir in the heavy cream and shredded Gouda cheese, reserving a small amount of cheese for garnish.
3/4 cup heavy cream, 1 cup shredded Gouda cheese
Cook over low heat, stirring until the cheese is melted and fully incorporated. Do not boil. (Note 12)
Season with salt and pepper to taste.
Salt and pepper to taste
Ladle the soup into bowls. Garnish with a drizzle of balsamic glaze, croutons, or fresh basil, and sprinkle with the reserved Gouda cheese.
Drizzle of balsamic glaze, Croutons or fresh basil leaves

Notes

Precise chopping isn't necessary since the soup will be blended. Roughly chop the onion into manageable pieces that cook evenly within the time specified.
Precise mincing isn’t necessary as the soup will be blended. Roughly chop or smash the garlic cloves for quicker prep. Just make sure to cook them briefly to release their flavor without burning.
Dice the potato into small, even cubes to make sure it cooks quickly and blends smoothly.
If using jarred peppers, drain them thoroughly to avoid making the soup watery. For homemade, roast peppers under a broiler, in the air fryer, or over a gas flame until the skin is charred, then place them in a covered bowl to steam for easier peeling.
Use low-sodium broth to prevent the soup from being too salty. You can always adjust the salt at the end.
For a dairy-free version, substitute the cream with unsweetened coconut milk or a cashew cream blend. Avoid sweetened alternatives, as that can alter the flavor.
Use freshly shredded cheese. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
Avoid browning the onion; it should be soft and translucent. Overcooked onions can become bitter.
Add the garlic just before adding other ingredients and let it cook just until fragrant. Avoid overcooking.
Make sure the potatoes are fully cooked before blending. Undercooked potatoes can result in a grainy texture. Check doneness by piercing a cube with a fork—it should slide in easily.
If using a countertop blender, let the soup cool slightly, and blend in small batches. Hold the blender lid with a kitchen towel to prevent hot liquid from escaping.
Stir the cheese and cream over low heat. High heat can cause the cream to curdle or the cheese to clump.

Nutrition