Name: Roasted Red Pepper and Gouda Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 3 red bell peppers, seeded and roughly chopped; 1 yellow onion, peeled and roughly chopped; 1 large carrot or 2 small, scrubbed and roughly chopped; 1 bulb garlic, top trimmed off; 1 tablespoon avocado oil or olive oil; 2 teaspoons herbes de provence; ½ teaspoon smoked paprika; 2 cups broth (vegetable or chicken); 4 ounces gouda cheese, shredded, room temperature (young gouda, not aged); 1 tablespoon apple cider vinegar or lemon juice; Salt and pepper to taste; Additional shredded gouda; Fresh herbs (such as parsley or thyme)

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If you are craving a comforting, silky soup that bursts with smoky, sweet flavor, look no further than this Roasted Red Pepper and Gouda Soup Recipe. It’s a heartwarming bowl of goodness where the natural sweetness of slow-roasted red peppers melds beautifully with creamy, melting gouda cheese. This soup is not only a feast for your taste buds but also a treat for the eyes with its vibrant color. Perfect for chilly evenings or whenever you want a delicious meal that feels like a hug in a bowl.

Ingredients You’ll Need

A collection of fresh ingredients is laid out on a white marbled surface. There are three large, shiny red bell peppers grouped together on the bottom right. Near them, a solid block of yellow cheese stretches horizontally on the bottom left. Above the cheese, a glass jar filled with golden honey sits with a metallic lid. Just above the honey jar, a long, bright orange carrot lies diagonally, with the top closer to the center. At the top center, a medium-sized light brown onion with its dry outer skin intact rests beside a white garlic bulb. Next to the garlic, a small white cup filled with golden-yellow liquid is placed, and nearby, a small clear cup contains dried herbs and spices. A short clear glass filled with dark red powder is also present near the top right. The overall setup is simple and clean, visually organized on the white marbled background. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first step to creating the magic in this soup. Each component is simple yet works harmoniously to deliver depth of flavor, richness in texture, and that irresistible warmth that makes this recipe stand out.

3 red bell peppers, seeded and roughly chopped: Roasting these brings out their sweet and smoky character, the star of the soup.
1 yellow onion, peeled and roughly chopped: Adds a subtle sweetness and depth when roasted alongside the peppers.
1 large carrot, scrubbed and roughly chopped: Provides natural sweetness and a lovely orange color.
1 bulb garlic, top trimmed off: Roasted whole to impart mellow, buttery garlic flavor without overpowering the soup.
1 tablespoon avocado oil or olive oil: Helps roast the vegetables perfectly and adds a smooth mouthfeel.
2 teaspoons herbes de provence: Introduces delicate herbal notes reminiscent of sun-soaked Mediterranean gardens.
½ teaspoon smoked paprika: Intensifies the smokiness complementing the roasted peppers beautifully.
2 cups broth: The base that ties it all together, infusing the soup with savory richness.
4 ounces gouda cheese, shredded and at room temperature: Use a young gouda for the best melt and creaminess.
1 tablespoon apple cider vinegar or lemon juice: Adds a little tang to brighten all the flavors.
Salt and pepper to taste: Essential for balancing the soup perfectly.
Toppings such as additional shredded gouda and fresh herbs: For a final touch of indulgence and freshness.

How to Make Roasted Red Pepper and Gouda Soup Recipe

Step 1: Roast the Vegetables

Start by preheating your oven to 400°F. Arrange the red peppers, onion, carrot, and whole garlic bulb on a sheet pan. Drizzle with oil and sprinkle with herbes de provence, smoked paprika, salt, and pepper. Toss everything so the flavors evenly coat the vegetables. Spread them out in a single layer to ensure each piece roasts beautifully. Pop the pan in the oven for about 30 to 40 minutes, letting the veggies soften and develop that slight char which carries so much depth.

Step 2: Prepare the Roasted Peppers

Once roasted, allow the peppers to cool enough to handle. The cooling makes peeling off the charred skins a breeze, leaving you with tender, smoky pepper flesh that’s ready to add amazing flavor. Discard the skins and place the peeled peppers, along with the roasted carrots and onions, into a large pot. Then carefully squeeze the roasted garlic cloves out of the bulb and join them in the pot for a mellow garlic infusion.

Step 3: Heat and Blend

Pour in your broth and warm the mixture over medium heat for just a few minutes to loosen all those rich flavors. Using an immersion blender, gently puree the soup until silky smooth. This step transforms all those lovely roasted veggies into a luxurious base just waiting for the star ingredient.

Step 4: Melt in the Gouda

Gradually add your shredded young gouda cheese to the hot soup, stirring continuously until it fully melts and creates that creamy, velvety texture that sets this dish apart. The cheese adds a subtle nuttiness and richness that’s utterly irresistible.

Step 5: Add Brightness and Season

A tablespoon of apple cider vinegar or lemon juice is the secret weapon for balancing the sweet and smoky notes with a fresh, tangy lift. Finish off by adjusting salt and pepper to your personal taste, and your soup is ready to serve!

How to Serve Roasted Red Pepper and Gouda Soup Recipe

A white bowl filled with bright orange tomato soup that has visible small bits of onion mixed inside. The soup is topped with a pile of shredded yellow cheese and a sprinkle of chopped green herbs. The bowl sits on a light gray plate over a white marbled surface. Next to it, there is a small clear glass bowl with more shredded yellow cheese and a copper-colored spoon nearby. Some scattered green herb pieces are also on the marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate your presentation by sprinkling more shredded gouda cheese for an extra cheesy hit and adding fresh herbs like thyme or parsley for a pop of color and aroma. These simple touches make every spoonful feel like a gourmet experience.

Side Dishes

This soup pairs wonderfully with a crispy baguette or warm crusty bread to soak up every drop. For something heartier, a side salad dressed with lemon vinaigrette brightens the meal and adds refreshing crunch.

Creative Ways to Present

Serve your Roasted Red Pepper and Gouda Soup Recipe in rustic bowls to complement the vibrant color. For a cozy touch, drizzle a swirl of cream or a dash of smoked paprika on top. You might even serve it in mini bread bowls for a crowd-pleasing party starter, turning an everyday dinner into something extra special.

Make Ahead and Storage

Storing Leftovers

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the soup even more delicious the next day.

Freezing

This soup freezes beautifully, making it a perfect prepared meal. Transfer cooled soup into freezer-safe containers or bags, leaving space for expansion. It can be frozen up to 3 months without losing its lovely texture or flavor.

Reheating

When reheating, do so gently on the stove over low to medium heat, stirring often to prevent sticking and ensure the gouda melts back into creamy perfection. Avoid boiling to keep the texture smooth and luscious.

FAQs

Can I use aged gouda instead of young gouda?

Aged gouda is firmer and doesn’t melt as smoothly as young gouda. If you only have aged gouda, you can omit adding it to the soup and instead grate it on top when serving for a wonderful flavor boost without affecting the creamy texture.

What if I don’t have herbes de provence?

No worries! You can substitute with a mix of dried thyme, rosemary, and oregano to maintain that lovely herbal note.

Is it possible to make this soup vegan or dairy-free?

Absolutely. Replace the gouda with a dairy-free cheese alternative that melts well or blend in cashew cream for richness. Use vegetable broth to keep it vegan-friendly.

Can I roast the vegetables ahead of time?

Yes! Roasting the vegetables a day in advance can save time. Store them covered in the fridge and proceed with blending and cooking when ready to serve.

What type of broth works best?

Chicken broth adds extra depth, but vegetable broth works perfectly for a lighter, vegetarian version. Choose a low-sodium broth so you can control the seasoning.

Final Thoughts

This Roasted Red Pepper and Gouda Soup Recipe is truly a gem to keep in your recipe repertoire. It’s comforting, flavorful, and surprisingly easy to make, perfect for when you want to treat yourself or impress guests with minimal fuss. Trust me, once you try it, this cozy, cheesy soup will become a go-to favorite that you’ll want to share again and again.

Roasted Red Pepper and Gouda Soup Recipe

Ingredients You’ll Need