There’s a certain comfort that comes with a warm bowl of soup, especially when it’s packed with the rich flavors of roasted red peppers and creamy Gouda. On a particularly chilly evening, I decided to shake things up in my kitchen and create a dish that would not only warm my body but also my spirit. Enter my Creamy Roasted Red Pepper Gouda Soup—where every spoonful wraps you in a velvety embrace, bursting with smoky sweetness and depth.
This recipe is not just about indulgence; it’s a quick, vegetarian, and gluten-free delight that gets you from prep to table in just 30 minutes. Picture this: tender bell peppers, gently charred to bring out their natural sweetness, mingling beautifully with melted Gouda, transforming into a harmonious soup that rivals any takeout. Whether you’re in need of a soul-soothing dinner or a dish to impress your friends, this soup is a home-cooked hug in a bowl that’s waiting for you to savor it. Let’s dive into the easy steps to create this cozy masterpiece!
Why You’ll Love This Roasted Red Pepper Gouda Soup
Is comfort food calling your name?
Creamy texture: This soup wraps you in warmth with each velvety spoonful, thanks to the melted Gouda and roasted peppers.
Quick preparation: Whip it up in just 30 minutes, making it perfect for busy weeknights.
Versatile flavors: Swap ingredients easily; go dairy-free or mix up cheese varieties for a personalized touch.
Crowd-pleaser: It’s a guaranteed hit with friends and family, served alongside crusty bread or grilled cheese.
Nutritious: With a blend of vitamins and low-calorie goodness, this soup is a guilt-free indulgence that fits various diets!
Roasted Red Pepper Gouda Soup Ingredients
• Dive into the rich flavors with these essential ingredients.
For the Soup Base
- 4 large red bell peppers – Adds sweetness and smoky flavor; alternatively, use 2 cups jarred roasted peppers, well-drained.
- 2 roma tomatoes – Contributes acidity and depth; fresh or canned can be used based on availability.
- 1 tablespoon olive oil – Provides fat for sautéing; can substitute with butter for added richness.
- 1 medium yellow onion, diced – Adds aromatic base flavor; can replace with shallots for a milder taste.
- 3 cloves garlic, minced – Enhances overall flavor; fresh is best, but powdered garlic can work in a pinch.
- ½ teaspoon smoked paprika – Offers smoky notes to complement roasted veggies; regular paprika can be used for a milder touch.
- ¼ teaspoon black pepper – Provides seasoning; adjust to your spice preference.
- 3 ½ cups low-sodium vegetable broth (or chicken broth) – Forms the soup base; homemade or store-bought both work well.
For the Creaminess
- 8 ounces smoked Gouda cheese, shredded – Creates a creamy texture with a smoky flavor; substitute with regular Gouda or dairy-free cheese for alternatives.
- ¼ cup light cream (or canned coconut milk for dairy-free) – Adds richness; you can skip for a lighter version or use cashew cream for that extra flavor.
For Flavor
- 1 ½ teaspoons Creole seasoning (or similar) – Blends beautifully with the bold flavors; Italian seasoning adds a nice twist.
- ¼ teaspoon dried basil & ½ teaspoon dried oregano – Infuses herbal notes into the soup; fresh herbs are preferable, but double the quantity if using fresh.
- 1 teaspoon apple-cider vinegar (or lemon juice) – Balances flavors; can replace with lime juice based on preference.
- Sea salt to taste – Enhances all flavors; adjust based on the saltiness of your broth.
For Garnishing (Optional)
- Fresh basil ribbons, croutons, and a drizzle of olive oil – Provide delightful finishing touches to your comforting bowl of Roasted Red Pepper Gouda Soup.
How to Make Roasted Red Pepper Gouda Soup
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Char Vegetables: Preheat your broiler to high. Place the halved red bell peppers and roma tomatoes, skin-side up, on a baking sheet. Broil them for 6–8 minutes until they’re beautifully blistered and charred.
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Steam & Peel: Once charred, cover the vegetables with foil for about 5 minutes. This will help loosen their skins. After steaming, peel off the skins, discard the seeds and stems, and slice the roasted veggies into strips.
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Sauté Aromatics: In a Dutch oven, melt the olive oil over medium heat. Add the diced onion and minced garlic, and sauté for 7–8 minutes until the onions become translucent and fragrant.
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Simmer: Toss in your roasted vegetables, tomatoes, smoked paprika, black pepper, and vegetable broth. Bring your mixture to a gentle boil, then reduce the heat and let it simmer for about 8 minutes to blend all those flavors together.
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Purée: Using an immersion blender, carefully blend the soup until it’s silky smooth, creating a luscious texture that promises warmth and comfort.
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Finish with Gouda: Remove the pot from heat, and whisk in the shredded Gouda, light cream, Creole seasoning, dried herbs, and apple-cider vinegar. Stir until creamy, and taste to adjust salt if necessary.
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Serve: Ladle the soup into bowls, and top with fresh basil ribbons, croutons, and a drizzle of olive oil. Serve hot alongside your favorite crusty bread for an extra cozy meal!
Optional: Add a sprinkle of crushed red pepper for a hint of heat!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Roasted Red Pepper Gouda Soup preparations are perfect for busy home cooks looking to save time without sacrificing flavor! You can char and peel the red bell peppers and tomatoes up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain that vibrant taste. Similarly, sauté the onions and garlic ahead of time, and refrigerate them for up to 3 days. When you’re ready to finish up, simply combine all the prepped components with broth, simmer, and blend. Then, stir in the Gouda and cream right before serving to keep the soup creamy and rich, ensuring it tastes just as delicious as if it were made fresh.
What to Serve with Roasted Red Pepper Gouda Soup?
Cozy up with a delicious world of flavors that perfectly complement your soup and create a memorable meal experience.
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Crusty Bread: The ideal companion for dipping, this hearty bread soaks up the creamy goodness of the soup. It’s a match made in comfort food heaven!
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Crispy Salad: A fresh salad with a lemon vinaigrette brings a tangy contrast to the richness of the soup. Think of it as a refreshing bite between spoonfuls of warmth.
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Grilled Cheese Bites: An all-time favorite, cheesy toast or bite-sized grilled cheese sandwiches enhance the cozy feel. Pair with the soup for delightful dips and crunch!
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Roasted Chickpeas: For added texture and a protein boost, spice up some roasted chickpeas. They provide a crunch and flavor that melds beautifully with the soup’s velvety consistency.
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Herbed Quinoa: Light and fluffy, herbed quinoa is filled with a subtle flavor that harmonizes well. It adds body to your meal while keeping it wholesome and nutritious.
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Light Wine: A chilled glass of Sauvignon Blanc or a light-bodied red complements the smoky flavors beautifully. Sipping wine while enjoying this warm bowl will elevate any evening in.
Embrace these delightful pairings and watch your Roasted Red Pepper Gouda Soup evolve into a delightful dining experience!
Storage Tips for Roasted Red Pepper Gouda Soup
- Fridge: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove, whisking to restore the creamy texture of your Roasted Red Pepper Gouda Soup.
- Freezer: For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Heat on the stove over low heat, stirring frequently. Add a splash of broth or cream if needed to revive the velvety consistency.
- Serving Fresh: Enjoy this comforting soup hot for the best flavor, and consider garnishing with fresh basil or croutons just before serving to elevate your dish!
Roasted Red Pepper Gouda Soup Variations
Feel inspired to put your unique spin on this delightful soup, letting your creativity shine through every bowl!
- Dairy-Free: Use plant-based cheese and canned coconut milk for a creamy texture without dairy.
- Different Cheeses: Experiment with varieties like sharp cheddar or creamy mozzarella to switch up the flavors.
- Add Greens: Stir in fresh spinach or kale for extra nutrients and vibrant color.
- Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for an exciting kick.
- Roasted Veggies: Incorporate other roasted vegetables like zucchini or carrots for a heartier soup.
- Protein Boost: Toss in roasted chickpeas or shredded chicken for added substance and nutrition.
- Herb Infusion: Use fresh herbs like thyme or dill in place of dried for a fresh flavor explosion.
- Tomato Twist: Swap out the roma tomatoes with sun-dried tomatoes for a richer, deeper flavor.
Let these variations inspire your kitchen adventures, where each bowl can tell a new tale of warmth and comfort!
Expert Tips for Roasted Red Pepper Gouda Soup
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Avoid Burning Garlic: Garlic can turn bitter if overcooked, so sauté it gently until just fragrant before adding other ingredients.
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Skip the Broiling: If you’re short on time, use jarred roasted peppers instead. Just drain and toss them straight into your soup base!
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Mix Your Cheeses: For a balanced flavor, consider mixing smoked Gouda with regular Gouda or even a touch of Parmesan. This will enhance the overall richness of your roasted red pepper Gouda soup.
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Adjust Spice Levels: Start with less Creole seasoning and black pepper, then gradually add more if you prefer a bolder kick.
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Perfect Texture Every Time: An immersion blender will help achieve the silky smooth consistency you desire. Blend until satisfied, but avoid over-blending to keep some texture.
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Creative Garnishes: Experiment with different garnishes like crispy bacon bits or a dollop of sour cream for added flavor and zing!
Roasted Red Pepper Gouda Soup Recipe FAQs
What type of red bell peppers should I use for the best flavor?
Absolutely! For the best flavor in your Roasted Red Pepper Gouda Soup, choose large, firm red bell peppers that are vibrant in color. Look for peppers that feel heavy for their size and have smooth skin without dark spots. If you’re in a hurry, jarred roasted peppers can also work well; just make sure to drain them thoroughly before adding to your soup!
How should I store leftover soup, and how long does it last?
You can store your Roasted Red Pepper Gouda Soup in an airtight container in the refrigerator for up to 4 days. Just make sure to let it cool down before sealing it up. When you’re ready to enjoy it again, reheat gently on the stovetop over low heat, whisking to bring back its creamy texture!
Can I freeze this soup, and what’s the best way to do it?
Yes, you can freeze your Roasted Red Pepper Gouda Soup! To do this, allow the soup to cool completely and then pour it into freezer-safe containers, leaving about an inch of space at the top for expansion. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw the soup overnight in the fridge or run warm water over the sealed container. Reheat on the stove, stirring and adding a splash of broth if necessary to restore the creaminess.
What if my soup is too thick or too thin after cooking?
Very! If your Roasted Red Pepper Gouda Soup ends up too thick, stir in a little vegetable broth or water to reach your desired consistency. If it’s too thin, simply simmer it on low heat for a few extra minutes to help it thicken; this will also deepen the flavors. If you prefer a thicker soup in the future, just add less broth to start with!
Are there any dietary considerations I should keep in mind?
Absolutely! This Roasted Red Pepper Gouda Soup is vegetarian and gluten-free. For a dairy-free option, you can substitute the Gouda with a plant-based cheese and the light cream with canned coconut milk. If you or your guests have allergies, always check ingredients on any packaged items, such as broth and cheese, to ensure they meet your dietary needs.
Roasted Red Pepper Gouda Soup: Comfort in Every Spoonful
Ingredients
Equipment
Method
- Preheat your broiler to high. Place the halved red bell peppers and roma tomatoes, skin-side up, on a baking sheet. Broil them for 6–8 minutes until they’re beautifully blistered and charred.
- Once charred, cover the vegetables with foil for about 5 minutes. This will help loosen their skins. After steaming, peel off the skins, discard the seeds and stems, and slice the roasted veggies into strips.
- In a Dutch oven, melt the olive oil over medium heat. Add the diced onion and minced garlic, and sauté for 7–8 minutes until the onions become translucent and fragrant.
- Toss in your roasted vegetables, tomatoes, smoked paprika, black pepper, and vegetable broth. Bring your mixture to a gentle boil, then reduce the heat and let it simmer for about 8 minutes to blend all those flavors together.
- Using an immersion blender, carefully blend the soup until it’s silky smooth, creating a luscious texture that promises warmth and comfort.
- Remove the pot from heat, and whisk in the shredded Gouda, light cream, Creole seasoning, dried herbs, and apple-cider vinegar. Stir until creamy, and taste to adjust salt if necessary.
- Ladle the soup into bowls, and top with fresh basil ribbons, croutons, and a drizzle of olive oil. Serve hot alongside your favorite crusty bread for an extra cozy meal!