Roasted Red Pepper and Gouda Soup -

Roasted Red Pepper and Gouda Soup

Elina James

Prep Time 15

Cook Time 35

Total Time 50

Course Soups

Cuisine American

Servings 4 servings

Calories 300 kcal

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)

Step 1: Roast the Red Peppers (if using fresh) : Preheat oven to 425°F (220°C). Cut red bell peppers in half and remove seeds. Place them skin-side up on a baking sheet and roast for 20–25 minutes, until skins are charred. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins and roughly chop the peppers.
Step 2: Sauté Aromatics :In a large pot or Dutch oven, heat olive oil over medium heat. Add onions and sauté for 4–5 minutes until translucent. Add garlic and cook another 1 minute until fragrant.
Step 3: Build the Base : Add roasted red peppers, thyme, and paprika. Stir to combine and cook for 2–3 minutes. Pour in the broth and bring to a gentle simmer. Cook uncovered for 10–12 minutes to let flavors meld.
Step 4: Blend the Soup : Remove from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches). Return the blended soup to the pot.
Step 5: Add Cream and Cheese : Stir in the heavy cream and bring to a gentle simmer. Gradually add shredded Gouda cheese, stirring until melted and smooth. 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.