Name: Deliciously Smoky Roasted Red Pepper Gouda Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 pieces Red Bell Peppers (jarred roasted peppers can save time); 2 tablespoons Olive Oil (or avocado oil); 1 teaspoon Kosher Salt (or sea salt); 3 tablespoons Butter (or olive oil for dairy-free); 1 medium Yellow Onion (diced, or shallots for a milder flavor); 3 cloves Garlic (freshly minced); 2 tablespoons All-Purpose Flour (or cornstarch/gluten-free flour); 4 cups Chicken or Vegetable Broth (vegetable broth for vegetarian); 1 teaspoon Smoked Paprika (or regular paprika with liquid smoke); 1 tablespoon Fresh Thyme Leaves (or dried thyme, reduced amount); 1 teaspoon Black Pepper (or white pepper); 8 ounces Aged Gouda (or sharp white cheddar); 1 cup Heavy Cream (optional for a luxurious finish); 1 handful Fresh Basil Leaves (optional)

As the sun dips below the horizon, the fragrant aroma of roasting red peppers dances through my kitchen, promising warmth and comfort. This Smoky Roasted Red Pepper Gouda Soup has become a cherished recipe in our home, perfectly balancing sweet, smoky flavors with the rich creaminess of aged gouda. In under an hour, you’ll have a hearty bowl of soup that’s not only a delight to the palate but also a cozy hug on a chilly evening. Bonus: it’s vegetarian-friendly when made with vegetable broth, making it a versatile crowd-pleaser for anyone looking to elevate their mealtime. What’s your favorite way to enjoy soup?

Why You’ll Love This Soup Recipe

Velvety Comfort: The smoky richness of roasted red peppers combined with aged gouda creates an exquisite blend that’s truly comforting.

Quick and Easy: Made in under an hour, this recipe is perfect for busy weeknights when you crave something hearty yet satisfying.

Versatile Variations: Enjoy experimenting with different twists like Spicy Gouda Soup or a classic Tomato Red Pepper Soup for a refreshing change.

Vegetarian Delight: Easily transform it into a vegetarian-friendly option by substituting vegetable broth, making it suitable for everyone at the table.

Perfect Pairing: This soup pairs beautifully with grilled cheese sandwiches or crispy prosciutto chips; a delightful combo you won’t want to miss!

Roasted Red Pepper Gouda Soup Ingredients

For the Soup Base

Red Bell Peppers – The heart of this soup, providing sweetness and smoky flavor; jarred roasted peppers can save time.
Olive Oil – Ideal for roasting, it enhances the flavor; feel free to substitute with avocado oil.
Kosher Salt – Elevates the natural flavors; sea salt works just as well.
Butter – Adds a rich, creamy texture; olive oil is a great dairy-free alternative.
Yellow Onion – Sweetness and depth come from this classic base; shallots can be used for a milder option.
Garlic – Freshly minced garlic offers aromatic depth; avoid pre-minced for the best flavor.
All-Purpose Flour – Thicks the soup beautifully; swap for cornstarch or gluten-free flour for a gluten-free version.
Chicken or Vegetable Broth – Use as the soup’s liquid base; vegetable broth makes it vegetarian-friendly.
Smoked Paprika – Infuses the soup with a lovely smoky depth; regular paprika and a touch of liquid smoke can serve in a pinch.
Fresh Thyme Leaves – Adds herby notes; dried thyme can be used—just remember to reduce the amount to one-third.
Black Pepper – Simple seasoning for that extra kick; white pepper adds an interesting twist.

For the Creaminess

Aged Gouda – Essential for its creamy texture and rich flavor; sharp white cheddar can be a tasty alternative.
Heavy Cream (Optional) – For those wanting a luxurious finish, though it can be omitted for a lighter soup.

For Garnishing

Fresh Basil Leaves – A sprinkle of freshness right before serving; skip if not available.

Indulging in this Roasted Red Pepper Gouda Soup is a delightful journey into comfort food that your whole family will cherish!

Step‑by‑Step Instructions for Smoky Roasted Red Pepper Gouda Soup

Step 1: Preheat and Prepare
Preheat your broiler on high and line a baking sheet with aluminum foil for easy cleanup. While the broiler heats up, wash and dry four red bell peppers, then cut them in half and remove the seeds. Brush the cut sides lightly with olive oil and sprinkle with kosher salt, preparing them to be broiled for that rich, smoky flavor.

Step 2: Broil the Peppers
Place the prepared bell peppers skin side up on the baking sheet and slide them into the preheated broiler. Broil for 12 to 15 minutes, keeping a close eye, until the skins are blackened and blistered. The smoky aroma filling your kitchen will signal that it’s time to remove them from the oven, ensuring the peppers are beautifully charred.

Step 3: Steam and Peel the Peppers
Transfer the charred peppers to a bowl and cover it tightly with plastic wrap to trap the steam. Allow them to steam for about 10 minutes; this will make peeling easier. Once cooled, peel off the charred skins, then chop the roasted peppers into bite-sized pieces, adding them to a separate bowl for the smoky roasted red pepper gouda soup.

Step 4: Sauté the Aromatics
In a large Dutch oven over medium heat, melt three tablespoons of butter until bubbly. Add one diced yellow onion, stirring frequently for about 5 to 6 minutes, until the onion is translucent and fragrant. This base will enhance the soup’s flavor, creating a perfect backdrop for the roasted red peppers.

Step 5: Add Garlic
Stir in three minced garlic cloves to the pot and cook for an additional minute, allowing the garlic to release its aromatic goodness. The savory notes will complement the sweet, smoky roasted red peppers, making it an inviting prelude to the next step in your smoky roasted red pepper gouda soup.

Step 6: Make the Roux
Sprinkle in two tablespoons of all-purpose flour, stirring continuously for around 2 minutes to form a roux. This step will thicken your soup, resulting in a creamy, luscious texture. Gradually, you’ll want to prepare for the next steps that will further deepen the flavors of your roasted red pepper gouda soup.

Step 7: Add Broth and Seasonings
Slowly whisk in four cups of chicken or vegetable broth, ensuring the mixture is smooth and free of lumps. Then add the chopped roasted peppers, smoked paprika, fresh thyme leaves, and freshly cracked black pepper to the pot. Stir well, bringing the mixture to a gentle boil, and then reduce the heat to simmer for 15 minutes. This will meld the flavors beautifully.

Step 8: Blend the Soup
After simmering, carefully use an immersion blender (or transfer to a countertop blender) to puree the soup until it’s silky smooth. Return the blended soup to the stove over low heat, gradually stirring in 8 ounces of shredded aged gouda until it melts completely. The gouda adds that signature richness and a deep, cheesy flavor to your roasted red pepper gouda soup.

Step 9: Final Touches
Taste your soup and adjust the seasoning as necessary, adding salt or pepper to enhance the flavors as desired. Lastly, stir in a handful of fresh basil leaves for a pop of freshness before serving. This finishing touch will elevate your smoky roasted red pepper gouda soup, bringing everything together beautifully.

Helpful Tricks for Roasted Red Pepper Gouda Soup

Char the Peppers: Ensure your peppers are thoroughly charred for maximum smoky flavor. Skipping this step will dilute the soup’s depth.
Choose Aged Gouda: Use aged gouda for optimal melting and flavor. Avoid pre-shredded cheese, as it may not melt smoothly.
Blend on Low Heat: Blend the soup over low heat to prevent the cheese from separating. This keeps your texture silky and smooth.
Season Gradually: When adjusting the seasoning, add salt and pepper gradually. This helps avoid overpowering your delicious roasted red pepper gouda soup.
Serve with Crunch: Enhance the experience by pairing the soup with crunchy grilled cheese croutons or crispy prosciutto chips for textural contrast.

Variations & Substitutions for Roasted Red Pepper Gouda Soup

Feel free to put your own spin on this delightful soup and explore flavors that excite your palate!

Spicy Gouda: Add chipotle peppers in adobo during the blending process for a smoky kick. This brings an exciting heat that complements the rich creaminess beautifully.
Tomato Red Pepper: Replace half of the broth with crushed tomatoes for a tangy twist. You’ll create a soup bursting with vibrant color and a refreshing taste.
White Cheddar Version: Swap aged gouda for sharp white cheddar for a uniquely tangy flavor. The substitution offers a different creamy texture, perfect for cheese lovers!
Quick Weeknight Soup: Use jarred roasted red peppers instead of fresh to save time. Skip the broiling step altogether, making weeknight dinner prep a breeze!
Dairy-Free Delight: Replace heavy cream with coconut cream to add a subtle sweetness without dairy. This creamy alternative still ensures a luscious mouthfeel, perfect for those avoiding dairy.
Smoky Vegan Option: Use a plant-based butter and vegetable broth in place of chicken broth. Smoked paprika brings in the necessary smokiness without compromising on flavor.
Herb-Infused Twist: Experiment with fresh herbs by swapping thyme for basil or rosemary. Each choice adds a different layer of aromatic depth to your warm bowl of soup.
Cheesy Zucchini Addition: Stir in some finely chopped zucchini while cooking the onion for added texture and nutrition. This not only elevates the dish but offers a delightful surprise in every bite.

Don’t forget, this soup pairs fabulously with grilled cheese sandwiches or a bowl of fresh crisp greens like in a Garlic Herb Roasted dish to complement those robust flavors! Enjoy the journey of flavors as you make it your own!

Make Ahead Options

Preparing this Smoky Roasted Red Pepper Gouda Soup in advance is a game-changer for busy nights! You can roast the red peppers and chop them up up to 24 hours in advance, storing them in an airtight container in the refrigerator to preserve their freshness. Additionally, the soup base can be made and refrigerated for up to 3 days—simply omit adding the gouda until you’re ready to serve. To maintain optimal flavor, be sure to reheat gently on low heat, stirring in the gouda until melted just before serving. This way, you’ll enjoy the same rich and creamy deliciousness with minimal effort at dinner time!

Storage Tips for Roasted Red Pepper Gouda Soup

Fridge: Store in an airtight container for up to 5 days. The soup may thicken, so add additional broth when reheating for the perfect creamy consistency.

Freezer: This deliciously smoky soup can be frozen for up to 3 months. Ensure there’s enough headspace in the container since the soup will expand when frozen.

Reheating: When ready to enjoy, reheat on the stovetop over low heat, stirring occasionally to maintain the creamy texture. If you find it too thick, add a splash of broth to loosen it up.

What to Serve with Smoky Roasted Red Pepper Gouda Soup

Transform your cozy soup experience into a delightful meal with perfect pairings that enhance each comforting spoonful.

Grilled Cheese Sandwich: A classic pairing, the crispy, cheesy goodness complements the silky soup, creating an irresistible duo.
Crispy Prosciutto Chips: These savory, crunchy chips add a salty contrast, enhancing the soup’s creamy texture while providing an exciting flavor twist.
Herbed Croutons: Toasted with garlic and fresh herbs, croutons offer a satisfying crunch that’s perfect for dipping into the rich soup.
Garlic Bread: The buttery, garlicky warmth of this bread enhances the cozy feel of the soup—perfect for mopping up every delicious bite.
Roasted Vegetables: A platter of seasonal roasted veggies not only adds color but also brings healthy, earthy flavors that balance the soup’s richness.
Zesty Side Salad: A fresh salad with tangy vinaigrette cuts through the creamy texture of the soup, refreshing your palate with each bite.
Wine Pairing: A light Sauvignon Blanc or a crisp Pinot Grigio enhances the smoky flavors of the soup, making your meal feel complete and elegant.
Chocolate Chip Cookies: End the meal on a sweet note; these classic cookies offer comforting warmth, complementing the cozy vibes of the soup.

Roasted Red Pepper Gouda Soup Recipe FAQs

How do I select ripe red bell peppers?
When choosing red bell peppers, look for ones that are vibrant in color with smooth skin and no dark spots or blemishes. If they’re firm to the touch, that’s a good sign of ripeness. The sweeter the pepper, the better the flavor for your soup, so choose the ones that feel heavy for their size!

How should I store leftover roasted red pepper gouda soup?
Store your soup in an airtight container in the fridge for up to 5 days. It may thicken as it sits, so don’t worry! Just add a splash of broth when reheating to bring it back to that delicious creamy consistency you love.

Can I freeze roasted red pepper gouda soup?
Absolutely! This smoky delight can be frozen for up to 3 months. Just make sure to leave some headspace in the container, as the soup will expand when frozen. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat on the stovetop over low heat, adding broth as needed to achieve your desired texture.

What should I do if my soup is too thick?
If your soup turns out thicker than you’d like, no need to worry! Simply mix in a splash of broth or water to reach your desired consistency when reheating. This will help restore that velvety texture—just stir well and heat gently.

Is this recipe safe for those with dietary restrictions?
For vegetarians, you can easily make this soup by substituting chicken broth with vegetable broth. If you’re concerned about dairy, I often suggest using olive oil in place of butter and skipping the heavy cream to keep it lighter. Just ensure to check for any allergens related to the cheese, especially since aged gouda does contain dairy.

Can pets eat roasted red pepper gouda soup?
While some ingredients are safe, it’s best to avoid sharing this soup with pets due to the garlic and onion content, which can be harmful to them. Stick to pet-friendly treats, and keep this hearty bowl just for you!