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Roasted Red Pepper and Gouda Soup Recipe

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4 from 81 reviews

This Roasted Red Pepper and Gouda Soup is a creamy, flavorful blend of roasted vegetables and smooth gouda cheese. Perfectly roasted red bell peppers, carrots, onions, and garlic come together with herbs and smoked paprika for a comforting soup, finished with a touch of apple cider vinegar for brightness. Ideal as a warming meal on chilly days.

Ingredients

Main 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

Toppings

  • Additional shredded gouda
  • Fresh herbs (such as parsley or thyme)

Instructions

  1. Preheat and Prepare Vegetables: Preheat your oven to 400°F (205°C) and line a sheet pan. Combine the roughly chopped red bell peppers, yellow onion, carrots, and the whole garlic bulb on the pan. Drizzle with avocado or olive oil, sprinkle with herbes de provence, smoked paprika, salt, and pepper. Toss everything together to coat evenly.
  2. Roast the Vegetables: Spread the vegetables evenly on the sheet pan. Roast in the oven for 30-40 minutes until the vegetables are tender and the red peppers have a slight char on their skins. This process brings a deep, smoky flavor to the soup.
  3. Peel Peppers and Prepare Soup Base: Let the roasted peppers cool just enough to handle. Peel off and discard the charred skins from the bell peppers. Place the peeled peppers, roasted carrots, onions, and squeeze out the roasted garlic cloves from the bulb into a pot.
  4. Add Broth and Heat: Pour in 2 cups of broth and warm over medium heat just until heated through — do not boil.
  5. Blend Smooth: Use an immersion blender to carefully puree the soup until smooth and creamy. This step ensures the roasted flavors meld perfectly with the broth.
  6. Melt Gouda: Stir in the shredded young gouda cheese until it melts completely, creating a luscious, velvety texture in your soup.
  7. Finish and Season: Add the apple cider vinegar or lemon juice to brighten the flavor. Adjust seasoning with additional salt and pepper to taste.
  8. Serve: Ladle the soup into bowls and garnish with extra shredded gouda and fresh herbs if desired. Enjoy warm.

Notes

  • Use young gouda cheese aged less than 9 months for best melting results. Aged gouda will not melt well and should be served grated on top instead.
  • You can substitute vegetable broth for a vegetarian version or chicken broth for a meatier flavor.
  • If you prefer a thinner soup, add more broth when blending or heating.
  • Omitting cheese will still yield a creamy soup thanks to the pureed roasted vegetables.

Find it online: https://deliciousyum.com/roasted-red-pepper-and-gouda-soup-recipe/