There’s something undeniably comforting about a warm, velvety bowl of soup, and this Roasted Red Pepper and Gouda Soup takes comfort food to a gourmet level. The natural sweetness of roasted red peppers blends perfectly with the smoky, creamy depth of Gouda cheese to create a soup that’s both elegant and hearty. This dish feels like something you’d order at a cozy bistro on a cool autumn evening, yet it’s simple enough to make at home.

The soup is smooth, rich, and infused with subtle smokiness—each spoonful bursts with vibrant color and flavor. Paired with a crusty loaf of bread or a grilled cheese sandwich, it’s a meal that soothes the soul.

Why I Love This Recipe

I absolutely love this recipe because it combines the sweetness of roasted peppers with the creamy, slightly nutty flavor of Gouda cheese—a perfect balance of flavors. It’s not only visually stunning but also incredibly satisfying without being too heavy. The aroma that fills your kitchen while roasting the peppers is simply divine!

This soup is also versatile and nutritious. It’s loaded with vitamin C, calcium, and antioxidants while still tasting indulgent. Whether for a weeknight dinner, a special occasion, or meal prep, it always impresses.

Why It’s a Must-Try Dish

This is a must-try because it transforms humble ingredients into a restaurant-quality dish that’s bursting with comfort and sophistication. The combination of roasted red peppers, onions, garlic, and smoky cheese is unbeatable.
It’s vegetarian-friendly, easy to make in under an hour, and works year-round. Plus, it pairs beautifully with salads, grilled sandwiches, or even as a starter for an elegant dinner party.

Preparation and Cooking Details

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4
• Calories: ~290 per serving
• Course: Soup / Main Course
• Cuisine: American / European Fusion

Ingredients

For the Soup

• 4 large red bell peppers, roasted, peeled, and seeded (or use jarred roasted peppers)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 3 cups vegetable or chicken broth
• 1 cup heavy cream (or half-and-half for lighter option)
• 1 ½ cups smoked Gouda cheese, shredded
• 1 teaspoon paprika (or smoked paprika for deeper flavor)
• ½ teaspoon dried thyme (or 1 tsp fresh thyme leaves)
• Salt and freshly ground black pepper, to taste
• Optional: a pinch of red pepper flakes for a hint of spice

For Garnish

• Fresh thyme or basil leaves
• A drizzle of olive oil or cream
• Extra shredded Gouda (optional)

Directions / Step-by-Step Preparation

Step 1: Roast the Red Peppers (if using fresh)

1. Preheat oven to 425°F (220°C).
2. Cut red bell peppers in half and remove seeds.
3. Place them skin-side up on a baking sheet and roast for 20–25 minutes, until skins are charred.
4. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
5. Peel off skins and roughly chop the peppers.

Step 2: Sauté Aromatics

1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add onions and sauté for 4–5 minutes until translucent.
3. Add garlic and cook another 1 minute until fragrant.

Step 3: Build the Base

1. Add roasted red peppers, thyme, and paprika.
2. Stir to combine and cook for 2–3 minutes.
3. Pour in the broth and bring to a gentle simmer.
4. Cook uncovered for 10–12 minutes to let flavors meld.

Step 4: Blend the Soup

1. Remove from heat and let it cool slightly.
2. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
3. Return the blended soup to the pot.

Step 5: Add Cream and Cheese

1. Stir in the heavy cream and bring to a gentle simmer.
2. Gradually add shredded Gouda cheese, stirring until melted and smooth.
3. Taste and adjust seasoning with salt and pepper.

Step 6: Serve

Ladle the soup into bowls and garnish with fresh thyme, a drizzle of cream, or extra cheese on top. Serve warm.

How to Serve

• Serve hot with a slice of toasted sourdough bread, garlic toast, or a gooey grilled cheese sandwich.
• For a lighter option, pair it with a green salad with balsamic vinaigrette.
• Garnish with fresh herbs or a drizzle of olive oil for a restaurant-style finish.

Recipe Tips

• Roasting Peppers: For extra smoky flavor, roast peppers directly over a gas flame or grill instead of baking.
• Cheese Choice: Smoked Gouda gives a rich flavor, but regular Gouda or Fontina also works well.
• Creaminess Level: Adjust the amount of cream to your preference; substitute coconut milk for a dairy-free version.
• Texture Tip: For an ultra-smooth consistency, strain the soup through a fine mesh sieve after blending.

Variations

• Spicy Kick: Add a roasted jalapeño or ½ tsp cayenne pepper.
• Tomato Blend: Mix in 1 cup of roasted tomatoes for a tangier flavor.
• Vegan Option: Use vegetable broth, coconut milk, and vegan smoked cheese.
• Herb Twist: Replace thyme with basil or rosemary for a different aroma.
• Protein Boost: Stir in cooked shredded chicken or white beans for extra substance.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in individual portions for up to 3 months.
• Reheating: Warm gently over low heat or microwave in short intervals; avoid boiling to prevent curdling.

Special Equipment Needed

• Large pot or Dutch oven
• Immersion blender (or standard blender)
• Baking sheet (for roasting peppers)
• Wooden spoon or ladle

FAQ

Q1: Can I use jarred roasted red peppers?
Yes! Jarred roasted peppers are a great shortcut. Just drain and rinse before using.

Q2: Can I make this soup dairy-free?
Absolutely. Use coconut milk instead of cream and vegan cheese or nutritional yeast for flavor.

Q3: Why did my cheese clump?
Add cheese slowly over low heat and stir constantly. Overheating can cause separation.

Q4: Can I make it ahead?
Yes! The flavors deepen after a day in the fridge—making it even better the next day.

Conclusion

This Roasted Red Pepper and Gouda Soup is the perfect blend of warmth, creaminess, and sophistication. It’s easy enough for weeknight dinners yet impressive enough for guests. Each spoonful is a comforting mix of sweet, smoky, and savory—like a hug in a bowl.

Whether you enjoy it on a chilly evening or as a cozy lunch, this soup will instantly become one of your all-time favorites. So grab your ladle, roast those peppers, and let your kitchen fill with the aroma of pure comfort!