There’s something truly comforting about a warm bowl of soup, especially when it’s packed with bold flavors and creamy textures. Our Roasted Red Pepper and Gouda Soup combines the smoky sweetness of roasted red peppers with the rich, velvety taste of Gouda cheese to create a dish that’s both satisfying and elegant. It’s perfect for cozy dinners or impressing guests with minimal effort.
This recipe brings together simple ingredients in a way that highlights their natural flavors while delivering a smooth, hearty soup. Whether you’re a seasoned cook or just looking for a new favorite, this soup is easy to make and sure to become a staple in your kitchen. Let’s dive into crafting this delicious blend of smoky, cheesy goodness that’s perfect any time of year.
Ingredients
To craft our Roasted Red Pepper and Gouda Soup with perfect balance and depth, we carefully select each ingredient. Below we break down what you’ll need to create this rich, flavorful soup.
Roasted Red Peppers
- 4 large red bell peppers, roasted, peeled, and seeded
Roasting intensifies sweetness and adds a smoky depth essential to our soup’s signature flavor. - Optional: 1 roasted poblano pepper for added warmth and complexity
Gouda Cheese
- 8 ounces smoked Gouda cheese, shredded
The creamy texture and smoky, buttery notes of Gouda are pivotal. We recommend smoked Gouda for that ideal aroma and richness. - Tip: Use young Gouda for a milder flavor or aged Gouda for a sharper taste depending on your preference.
Vegetables and Aromatics
| Ingredient | Preparation | Amount |
|---|---|---|
| Yellow onion | Finely chopped | 1 large |
| Garlic cloves | Minced | 3 cloves |
| Carrot | Diced | 1 medium |
| Celery stalk | Diced | 2 stalks |
| Olive oil or butter | For sautéing | 2 tablespoons |
These vegetables create a savory foundation, releasing sweet and earthy notes when sautéed, perfectly complementing the roasted peppers and cheese.
Liquids and Seasonings
- Vegetable or chicken broth, low sodium – 4 cups
This adds light savory layers without overpowering the main ingredients. - Half-and-half or heavy cream – 1 cup
For that velvety, smooth texture that coats every spoonful. - Smoked paprika – 1 teaspoon
Enhances the smoky flavor consistent with our roasted peppers and Gouda. - Salt – to taste
- Freshly ground black pepper – to taste
- Fresh thyme leaves – 1 teaspoon (optional)
Fresh herbs bring a delicate aromatic contrast.
By assembling these carefully curated ingredients we guarantee a vibrant, luscious soup that embodies the essence of Roasted Red Pepper and Gouda Soup.
Equipment Needed
To craft our Roasted Red Pepper and Gouda Soup perfectly, having the right equipment on hand is essential. Below, we list the tools needed to ensure a smooth cooking process and an impeccably textured, flavorful soup.
Essential Kitchen Tools
- Large Roasting Pan or Baking Sheet
For roasting the red peppers and optional poblano pepper, a sturdy pan or sheet is crucial to achieve charred, smoky skin.
- Sharp Chef’s Knife
For dicing onion, garlic, carrot, and celery uniformly, ensuring even cooking and balanced texture.
- Cutting Board
A stable surface for all vegetable prep to keep safety and precision.
- Large Heavy-Bottomed Pot or Dutch Oven
Use this for sautéing the vegetables, simmering the soup base, and evenly melting the smoked Gouda cheese.
- Immersion Blender or High-Powered Blender
To puree the soup to a creamy, velvety consistency, enhancing the integration of roasted peppers and cheese.
- Measuring Cups and Spoons
Accuracy in liquids and seasonings like smoked paprika is vital for maintaining the soup’s bold, balanced flavor.
- Wooden Spoon or Silicone Spatula
Ideal for stirring the ingredients without scratching cookware and for scraping melted Gouda from the pot’s surface.
Optional but Helpful
- Peeler – For peeling carrots cleanly.
- Ladle – For serving the soup elegantly.
Equipment Summary Table
| Equipment | Purpose |
|---|---|
| Large Roasting Pan | Roasting red and poblano peppers |
| Sharp Chef’s Knife | Chopping vegetables |
| Cutting Board | Safe prep surface |
| Heavy-Bottomed Pot/Dutch Oven | Cooking and melting cheese |
| Immersion or High-Powered Blender | Pureeing soup to creamy texture |
| Measuring Cups & Spoons | Precise measurements for liquids and spices |
| Wooden Spoon/Silicone Spatula | Stirring and scraping pot |
| Peeler (Optional) | Peeling carrots |
| Ladle (Optional) | Serving soup |
By assembling these tools, we set ourselves up for success in creating a luxurious Roasted Red Pepper and Gouda Soup that marries smoky depth with creamy richness in every spoonful.
Prep Work
Before we start cooking, preparing each component properly sets the foundation for our Roasted Red Pepper and Gouda Soup to shine. Let’s break down the essential steps to get everything ready efficiently.
Preparing the Roasted Red Peppers
- Begin by roasting 4 large red bell peppers on a large roasting pan under the broiler or over an open flame until the skin blisters and blackens evenly.
- Transfer the peppers immediately to a sealed container or cover them tightly with plastic wrap. Let them steam for 15 to 20 minutes—this makes peeling effortless.
- Once cooled, peel off the charred skin carefully, remove the stems and seeds, and slice the peppers into strips or chunks as the recipe requires.
- If using the optional roasted poblano pepper, prepare it the same way for an added smoky warmth.
Chopping Vegetables
- Peel and finely dice 1 large yellow onion to create a savory base.
- Mince 3 cloves of garlic to release their aromatic flavor.
- Peel and chop 1 medium carrot along with 2 celery stalks into small uniform pieces; these will enhance the soup’s depth and texture.
- Use a sharp chef’s knife for clean cuts to ensure even cooking and a smooth blend later on.
| Vegetable | Prep Detail | Quantity |
|---|---|---|
| Yellow onion | Peel and finely dice | 1 large |
| Garlic cloves | Peel and mince | 3 |
| Carrot | Peel and chop small pieces | 1 medium |
| Celery stalks | Chop small pieces | 2 |
Grating the Gouda Cheese
- Take 8 ounces of smoked Gouda cheese for that signature creamy and smoky flavor.
- Use a coarse grater to shred the cheese evenly, which allows it to melt smoothly into our soup.
- Set the grated cheese aside, ready to be added gradually for a luscious, velvety finish.
By carefully prepping our roasted red peppers, vegetables, and Gouda cheese, we ensure every bite of this soup boasts rich flavor and perfect texture.
Cooking Instructions
Let’s bring the Roasted Red Pepper and Gouda Soup to life with precise steps that capture every bit of its smoky, creamy essence. Follow along as we build layers of flavor and texture.
Sautéing Vegetables and Aromatics
- Heat 2 tablespoons of olive oil or unsalted butter in a heavy-bottomed pot or Dutch oven over medium heat.
- Add the chopped yellow onion (1 cup), carrot (1/2 cup), and celery (1/2 cup). Sauté gently, stirring frequently until the vegetables soften and become translucent, about 5 to 7 minutes.
- Stir in the minced garlic (3 cloves) and cook for an additional 30 seconds. Be careful not to let the garlic burn; we want it to release its fragrant aroma.
- Sprinkle 1 teaspoon smoked paprika over the softened vegetables to deepen the smoky flavor profile inherent in this soup.
Adding Roasted Peppers and Liquids
- Transfer the peeled and chopped roasted red peppers (4 large) and optional roasted poblano pepper (1 medium) into the pot. Stir to combine well with the sautéed vegetables.
- Pour in 4 cups of low-sodium vegetable or chicken broth slowly while stirring, ensuring the mixture is evenly blended.
- Raise the heat to bring the soup just to a simmer.
- Add 1 cup of half-and-half or heavy cream to introduce richness and a velvety texture.
- Season with salt and freshly ground black pepper to taste. Start sparingly; you can always adjust later.
Simmering the Soup
- Reduce heat to low and allow the soup to simmer gently for 20 minutes uncovered. This will allow the flavors to meld and intensify.
- Using an immersion blender, carefully puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender, then return it to the pot.
- Over low heat, stir in the grated smoked Gouda cheese (8 ounces) gradually. Keep stirring until the cheese melts fully into the soup, making it luxuriously creamy.
- Taste once more and adjust seasoning if necessary.
- Keep the soup warm over low heat until ready to serve.
| Step | Ingredient or Action | Notes |
|---|---|---|
| Sauté Vegetables | Onion, carrot, celery, garlic | Soften over medium heat 5-7 min |
| Add Roasted Peppers | Red and optional poblano | Combine with vegetables |
| Add Liquids | Broth, half-and-half/cream | Bring to simmer |
| Simmer and Blend | Simmer 20 min, puree smooth | Use immersion blender |
| Incorporate Cheese | Smoked Gouda | Melt thoroughly into soup |
This method unlocks the full aromatic and creamy profile of our Roasted Red Pepper and Gouda Soup creating a rich, comforting meal that is perfect for any occasion.
Blending and Finishing
To achieve the signature creamy texture and bold flavor of our Roasted Red Pepper and Gouda Soup, the final blending and finishing steps are crucial. Let’s take a detailed look at how to perfect the soup’s consistency and flavor balance.
Pureeing the Soup
Once the soup has simmered and the vegetables are tender, it’s time to puree:
- Use an immersion blender directly in the pot for convenience and safety.
- Blend in short bursts, moving the blender around to ensure an even, smooth consistency free of any lumps.
- Alternatively, transfer the soup in batches to a countertop blender. Work carefully with hot liquids, filling containers only halfway and venting lids slightly to avoid pressure buildup.
- Aim for a velvety smooth texture that highlights the roasted red peppers’ smoky sweetness.
Tip: If the soup appears too thick, add small amounts of broth or cream to reach your desired consistency before blending.
| Step | Action | Objective |
|---|---|---|
| Immersion blending | Blend in pot with immersion blender | Smooth consistency |
| Batch blending | Use blender cautiously | Even pureeing |
| Adjusting liquid | Add broth or cream if needed | Desired thickness |
Incorporating Gouda Cheese
The moment to add smoked Gouda cheese transforms the soup into a luscious, creamy masterpiece:
- Reduce the heat to low to prevent curdling or separation.
- Slowly stir in shredded Gouda cheese, allowing it to melt evenly.
- Stir gently but continuously to blend the cheese smoothly into the soup without causing clumps.
- The Gouda imparts a rich, smoky flavor and a creamy mouthfeel that perfectly complements the roasted peppers.
Pro tip: Grating the cheese finely helps it melt quickly and evenly, ensuring a seamless finish.
Adjusting Seasonings
This final step ensures our Roasted Red Pepper and Gouda Soup is perfectly flavorful:
- Taste the soup carefully once the cheese is fully incorporated.
- Adjust salt and freshly ground black pepper to enhance depth.
- Add a pinch of smoked paprika to boost the smoky aroma, if desired.
- Consider a splash of fresh lemon juice or a small pinch of cayenne pepper for brightness and subtle heat.
- Stir well and let the soup sit a minute to marry all the flavors before serving.
| Seasoning | Purpose | Recommended Adjustment |
|---|---|---|
| Salt | Enhances overall flavor | To taste |
| Black pepper | Adds mild heat and spiciness | To taste |
| Smoked paprika | Amplifies smoky notes | Pinch to ½ tsp |
| Lemon juice | Brightens and balances flavors | Splash |
| Cayenne pepper | Adds subtle heat | Small pinch (optional) |
By carefully pureeing, incorporating our signature smoked Gouda cheese, and finely tuning the seasonings, our soup becomes a rich, velvety bowl of comfort that perfectly highlights the smoky-sweet essence of roasted red peppers and the creamy depth of Gouda.
Serving Suggestions
To elevate Roasted Red Pepper and Gouda Soup, thoughtful serving ideas enhance both presentation and flavor. Let’s explore how simple additions and pairings can turn this dish into a memorable meal.
Garnishes
Adding the right garnishes brings both visual appeal and complementary textures to our soup. Consider these options:
- Fresh herbs: Sprinkle chopped fresh basil, chives, or parsley for a pop of color and brightness.
- Crème fraîche or sour cream: A small dollop adds creamy tang and balances the smoky richness.
- Toasted nuts: Slivered almonds or chopped hazelnuts introduce a pleasant crunch.
- Croutons: Crisp homemade croutons give a satisfying contrast to the soup’s velvety texture.
- Smoked paprika or chili flakes: Lightly dusting with smoked paprika intensifies the paprika flavor while chili flakes add gentle heat.
- Drizzle of olive oil or infused oil: A swirl of herb or garlic-infused olive oil enhances aroma and mouthfeel.
Pairing Ideas
For a well-rounded meal featuring our Roasted Red Pepper and Gouda Soup, these complementary dishes provide harmony in flavor and texture.
| Pairing Category | Suggestions | Notes |
|---|---|---|
| Bread | Crusty baguette, sourdough, focaccia | Perfect for dipping and soaking |
| Salads | Arugula with lemon vinaigrette, mixed greens with toasted walnuts | Fresh, peppery contrast |
| Proteins | Grilled chicken breast, smoked sausages | Adds savory depth without overpowering |
| Sides | Roasted garlic mashed potatoes, herbed quinoa | Mild sides enhance soup flavors |
| Wines/Drinks | Dry rosé, light Pinot Noir, sparkling water | Balances smoky, creamy profile |
By combining the vibrant smokiness of roasted red peppers and the creamy indulgence of Gouda with these thoughtfully chosen garnishes and pairings, we create a soup experience that excites every sense.
Make-Ahead and Storage Tips
To savor the rich flavors of our Roasted Red Pepper and Gouda Soup anytime we want, here are essential make-ahead and storage tips designed to preserve its creamy texture and smoky depth.
Make-Ahead Preparation
- Roast your red peppers and prep vegetables up to 24 hours in advance. Store them in airtight containers in the refrigerator. This step saves time and deepens flavor as the ingredients marinate in their natural juices.
- Cook the soup fully before storing, including melting in the Gouda cheese, to develop that signature creamy, smoky profile. Cool it slightly before refrigerating or freezing.
Refrigeration Guidelines
- Cool the soup to room temperature within two hours after cooking to ensure safety and maintain quality.
- Transfer the soup into air-tight, heat-safe containers. Label each container clearly with the date.
- Store in the refrigerator for up to 3 days, keeping the smooth texture intact and fresh flavors vibrant.
| Storage Method | Timeframe | Tips |
|---|---|---|
| Refrigerator | 3 days | Use airtight containers, cool before storing |
| Freezer | Up to 3 months | Use freezer-safe containers, leave space for expansion |
Freezing Instructions
- Our Roasted Red Pepper and Gouda Soup freezes beautifully but needs careful reheating.
- Allow the soup to cool completely. Portion into freezer-safe containers or heavy-duty freezer bags.
- Make sure to leave about 1 inch of headspace to allow for expansion.
- Label with the freezing date and reheat within 3 months for best taste.
- For reheating, thaw overnight in the refrigerator. Warm gently on the stove over low heat, stirring often to maintain the soup’s creamy consistency without separating.
Reheating Tips for Optimal Texture
- Reheat slowly on low heat to avoid curdling the Gouda cheese.
- Stir frequently to redistribute the flavorful smoked Gouda and keep the soup’s velvety texture.
- If soup becomes too thick, add a splash of broth or half-and-half to return it to the perfect creamy consistency.
- Avoid high heat or microwave reheating at high power to maintain the smooth mouthfeel and prevent separation.
By following these Make-Ahead and Storage Tips carefully, we can enjoy the comforting, smoky essence and luscious creaminess of our Roasted Red Pepper and Gouda Soup anytime with ease and confidence.
Conclusion
This Roasted Red Pepper and Gouda Soup is a delicious way to bring bold flavors and creamy comfort to your table. With its smoky sweetness and rich texture, it’s a dish that feels both special and approachable. Whether you’re cooking for family or entertaining guests, this recipe offers a satisfying and elegant meal option.
By mastering the steps and using quality ingredients, you can enjoy a soup that’s bursting with flavor and smoothness. Plus, the make-ahead tips make it easy to prepare in advance without losing any of its charm. We’re confident this soup will become a favorite in your kitchen rotation.
Frequently Asked Questions
What are the main ingredients in Roasted Red Pepper and Gouda Soup?
The soup mainly uses roasted red bell peppers, smoked Gouda cheese, yellow onion, garlic, carrot, celery, low-sodium broth, half-and-half or heavy cream, smoked paprika, and fresh herbs.
Can I make this soup if I’m a beginner cook?
Yes, the recipe is designed to be simple and accessible, suitable for both beginners and experienced cooks.
How do I roast the red peppers for the soup?
Roast the peppers whole in a hot oven or under a broiler until the skin is charred, then peel off the skin before adding to the soup.
What equipment do I need to prepare this soup?
Essential tools include a roasting pan, sharp chef’s knife, heavy-bottomed pot or Dutch oven, and an immersion blender. Optional tools are a peeler and ladle.
How do I get the soup smooth and creamy?
Use an immersion blender or countertop blender to puree the soup until velvety smooth. Stir in the smoked Gouda cheese gently over low heat for creaminess.
Can I prepare parts of the soup ahead of time?
Yes, you can roast the peppers and chop vegetables up to 24 hours ahead, storing them in airtight containers in the fridge.
How should I store leftover soup?
Allow the soup to cool to room temperature, then refrigerate in airtight containers for up to 3-4 days, or freeze for longer storage.
What is the best way to reheat the soup?
Reheat gently on low heat, stirring frequently to maintain the creamy texture without curdling the cheese.
What are some good garnishes for this soup?
Fresh herbs, crème fraîche or sour cream, toasted nuts, croutons, and a drizzle of infused olive oil work great as garnishes.
What should I serve with Roasted Red Pepper and Gouda Soup?
Pair it with crusty bread, fresh salads, grilled chicken, or mild side dishes, and consider a light white wine or refreshing beverage.