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roasted red pepper gouda soup in a bowl with basil garnish

Roasted Red Pepper Gouda Soup – Flavor-Packed Comfort Food

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  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop, Roasting, Blending
  • Cuisine: American
  • Diet: Vegetarian

Description

Roasted Red Pepper Gouda Soup is a rich and velvety blend of fire-roasted red peppers, creamy aged Gouda, and aromatic vegetables. This comforting soup is bursting with bold, smoky flavor and a touch of tang from lemon juice, making it a standout for any cozy lunch or dinner.


Ingredients

  • 4 large red bell peppers (or 2 16-oz jars roasted red peppers, drained)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 cups (8 oz) aged Gouda cheese, grated
  • 1 tablespoon fresh lemon juice
  • Salt, to taste
  • Black pepper, to taste
  • Fresh basil leaves, for garnish (optional)


Instructions

1. Preheat oven to 450°F (232°C) if using fresh peppers. Cut and clean peppers, removing stems, seeds, and ribs.

2. Place peppers cut-side down on a foil-lined baking sheet and roast for 15–20 minutes until skins blacken and blister. Cool for 10–15 minutes, then peel and coarsely chop.

3. While peppers roast, chop the onion and mince the garlic. Grate the Gouda cheese and set aside.

4. Heat olive oil in a Dutch oven over medium heat. Add chopped onion with a pinch of salt and pepper. Cook for 5–7 minutes, stirring until translucent.

5. Stir in the minced garlic and tomato paste. Cook for 1–2 minutes, stirring constantly until fragrant.

6. Add the roasted peppers and vegetable broth. Bring to a simmer and cook for 10 minutes to blend flavors.

7. Turn off heat. Use an immersion blender to puree soup until completely smooth. Alternatively, carefully transfer batches to a countertop blender and blend until smooth.

8. Return pot to medium-low heat. Slowly stir in heavy cream, mixing until combined.

9. Add grated Gouda cheese a handful at a time, stirring until each portion is melted before adding more.

10. Stir in lemon juice, then season with salt and black pepper to taste. Adjust as needed.

11. Serve hot, garnished with fresh basil and a drizzle of olive oil, if desired.


Notes

If using jarred roasted peppers, skip roasting and peeling steps—just drain and chop before using.

Always blend hot liquids carefully—immersion blenders are easiest and safest.

Gouda melts best at low heat—avoid boiling after adding cheese to prevent graininess.

Add a pinch of smoked paprika for an extra layer of smoky flavor.

Pairs beautifully with crusty sourdough or grilled cheese sandwiches.