Roasted red pepper soup is a comforting dish that brings vibrant color and rich flavor to any meal. Combining the natural sweetness of roasted peppers with the creamy, smoky notes of Gouda cheese creates a soup that’s both satisfying and unique. It’s perfect for cozy nights or when you want to impress guests with minimal effort.
We love how this recipe balances simplicity with gourmet appeal. Roasting the peppers enhances their depth while the melted Gouda adds a luscious texture that elevates every spoonful. Whether you’re a seasoned cook or just starting out, this soup is easy to make and endlessly delicious. Let’s dive into a recipe that turns humble ingredients into a standout dish you’ll want to make again and again.
Ingredients
To create our Roasted Red Pepper Soup With Gouda Cheese, we gather fresh and flavorful ingredients that bring this vibrant dish to life. Below are the essentials for both the soup base and the delicious cheese garnish.
For the Roasted Red Pepper Soup
- 6 large red bell peppers, roasted, peeled, and seeded
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth (low sodium preferred)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes (optional, for subtle heat)
- Salt and freshly ground black pepper, to taste
- 1/2 cup heavy cream (for richness)
For the Gouda Cheese Garnish
- 1 cup young Gouda cheese, shredded (for meltability)
- Fresh thyme leaves, for garnish (optional)
- Freshly ground black pepper, a light sprinkle
| Ingredient | Quantity | Notes |
|---|---|---|
| Red bell peppers | 6 large | Roasted and peeled |
| Olive oil | 2 tbsp | |
| Onion | 1 medium | Finely chopped |
| Garlic | 3 cloves | Minced |
| Vegetable broth | 4 cups | Low sodium |
| Smoked paprika | 1 tsp | Adds depth |
| Ground cumin | 1/2 tsp | Enhances smoky flavor |
| Crushed red pepper flakes | 1/4 tsp | Optional, for subtle heat |
| Salt and black pepper | To taste | |
| Heavy cream | 1/2 cup | Adds creaminess |
| Gouda cheese | 1 cup | Shredded, young variety |
| Fresh thyme leaves | Garnish (optional) | Adds herbaceous aroma |
| Black pepper | Light sprinkle | For finishing touch |
Tools and Equipment Needed
To craft our Roasted Red Pepper Soup with Gouda Cheese perfectly, we will need a set of essential tools and equipment that ensure smooth preparation and enhance the cooking process. Here’s a detailed list of what to gather before starting:
| Tool/Equipment | Purpose |
|---|---|
| Large roasting pan or baking sheet | To roast the red bell peppers evenly |
| Sharp chef’s knife | For chopping onions, garlic, and peeling peppers |
| Cutting board | Safe surface for all chopping and prepping |
| Large heavy-bottomed pot or Dutch oven | To sauté vegetables and simmer the soup |
| Immersion blender or countertop blender | To puree the soup until smooth and creamy |
| Wooden spoon or silicone spatula | For stirring ingredients during cooking |
| Measuring cups and spoons | To measure broth, spices, and other ingredients accurately |
| Ladle | To serve the soup neatly into bowls |
| Grater | To finely grate young Gouda cheese for garnish |
| Soup bowls and serving spoons | For presenting and enjoying the finished dish |
Our roasted red pepper soup requires special attention during the roasting and blending stages. We recommend using an immersion blender for convenience and to achieve a velvety texture without transferring hot liquids.
Additionally, a sturdy roasting pan or baking sheet ensures the peppers caramelize evenly enhancing the soup’s rich flavor. Using a heavy-bottomed pot helps prevent scorching during the sauté and simmer phases, maintaining the integrity of the spices and aromatics.
“Gathering the right tools lets us focus on bringing out the vibrant color and bold flavors in every spoonsful of this soup.”
Having these tools ready will streamline the cooking process, making it easier for us to create a restaurant-quality roasted red pepper soup garnished with luscious Gouda cheese.
Prep Work
To create the perfect Roasted Red Pepper Soup with Gouda Cheese, meticulous preparation is key. Let’s walk through the essential steps that set the foundation for this flavorful dish.
Roasting the Red Peppers
We start by roasting six large red bell peppers to develop their deep smoky sweetness. Follow these precise steps:
- Preheat your oven to 450°F (232°C).
- Place the whole red peppers on a large roasting pan in a single layer.
- Roast for 25–30 minutes, turning every 7 minutes, until the skins char evenly and blister.
- Transfer the peppers to a large bowl, cover tightly with plastic wrap or a damp cloth, and let them steam for 15 minutes. This loosens the skins for easy peeling.
- Peel off the blackened skins carefully. Remove seeds and stems.
- Slice the peeled peppers into strips or chunks as per your preference.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Oven preheat | 450°F | – | Ensures even roasting |
| Roasting | 450°F | 25–30 minutes | Turn every 7 minutes |
| Steaming (covered) | Room Temp | 15 minutes | Loosens pepper skins |
Preparing the Vegetables
While the peppers roast, we prep the complementary vegetables that build the soup’s savory base:
- Finely chop 1 large onion for gentle sweetness.
- Mince 3 cloves of garlic for aromatic depth.
- Use a sharp chef’s knife and ensure vegetables are chopped uniformly for even cooking.
- Measure out spices ahead: 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, and a pinch of crushed red pepper flakes.
This prep work ensures a smooth, flavorful blend that perfectly balances the natural sweetness of the roasted peppers.
Grating the Gouda Cheese
The final step in preparation involves the Gouda cheese garnish, an essential element that adds creamy richness:
- Use a young Gouda cheese for its mild, buttery flavor and easy melting quality.
- Grate approximately 1 cup (100g) of cheese finely.
- Set aside in a small bowl, keeping it ready to sprinkle just before serving.
“The creamy melt of Gouda complements the vibrant roasted red pepper soup, creating a luxurious mouthfeel that turns a simple soup into a gourmet delight.”
By completing these prep steps thoroughly, we position ourselves to create a soup with maximum flavor and texture.
Cooking Instructions
Follow these step-by-step directions to create our Roasted Red Pepper Soup with Gouda Cheese. Each phase builds rich flavors and smooth textures for a truly comforting dish.
Making the Soup Base
- Heat 2 tablespoons olive oil in a heavy-bottomed pot over medium heat.
- Add 1 finely chopped onion and sauté for 5-7 minutes until translucent and fragrant.
- Stir in 3 minced garlic cloves and cook for an additional 1 minute to release their aroma.
- Add the prepared 6 roasted and peeled red bell peppers, chopping them roughly.
- Sprinkle in the spices: 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, and 1/4 teaspoon crushed red pepper flakes for a subtle kick.
- Pour in 4 cups vegetable broth, stirring to combine.
- Add salt and black pepper to taste. We recommend starting with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting later.
- Bring the mixture to a simmer and cook uncovered for 15 minutes allowing the flavors to meld.
Pro tip: Stir occasionally to prevent sticking and enhance caramelization of ingredients.
Blending the Soup
- Remove the pot from heat and allow it to cool slightly for safety.
- Using an immersion blender, puree the soup directly in the pot until completely smooth and velvety.
- Alternatively, transfer soup in batches to a blender, puree, then return to the pot.
- For a silkier texture, strain the blended soup through a fine mesh sieve, pressing gently with a spatula.
| Step | Tool Used | Result |
|---|---|---|
| Immersion blending | Immersion blender | Velvety smooth texture |
| Straining | Fine mesh sieve | Silky refined mouthfeel |
Incorporating the Gouda Cheese
- Return the blended soup to low heat.
- Gradually stir in 1 cup shredded young Gouda cheese, stirring constantly until melted and fully incorporated.
- Slowly pour in 1/2 cup heavy cream, stirring to enrich the texture and balance the smoky pepper flavors.
- Taste and adjust seasoning if necessary.
- Heat gently for 2-3 minutes to meld all flavors without boiling to prevent cheese curdling.
Serving suggestion: Garnish with additional shredded Gouda, a sprinkle of fresh thyme, and a crack of black pepper for extra depth and presentation.
Serving Suggestions
To elevate our Roasted Red Pepper Soup with Gouda Cheese experience, thoughtful garnishing and pairing choices are essential. These simple additions enhance both the visual appeal and the flavor profile, making every spoonful memorable.
Garnishing Tips
We recommend these garnishes to highlight our soup’s vibrant color and creamy texture:
- Young Gouda cheese shavings: Sprinkle freshly grated Gouda on top. The cheese gently melts, adding extra richness and a delightful creamy finish.
- Fresh thyme sprigs: Add an herbal note and a pop of color with a small sprig or chopped fresh thyme.
- Cracked black pepper: A light dusting intensifies the smoky and sweet flavors.
- A drizzle of olive oil: Use a quality extra-virgin olive oil to give a glossy finish and subtle fruity hints.
- Toasted croutons or garlic crostini: Add crunch and a toasty aroma.
“Beautiful garnishes not only enhance flavor but also invite the diner to savor every spoonful with all senses.”
Pairing Ideas
To complete our Roasted Red Pepper Soup with Gouda Cheese meal, consider these complementary dishes and beverages that bring out the rich and smoky characteristics of the soup:
| Pairing Type | Recommendations | Why It Works |
|---|---|---|
| Bread | Crusty sourdough, rosemary focaccia | Adds texture and subtle herbal notes |
| Salads | Arugula and pear with lemon vinaigrette | Light and peppery, balances soup richness |
| Protein Sides | Grilled chicken breast or smoked turkey slices | Mild flavors that won’t overpower the soup |
| Cheese Plate | Aged Gouda, Manchego, or creamy Brie | Echo the soup’s cheese content and texture |
| Wines | Chardonnay, Pinot Noir, or Gewürztraminer | White wines complement creaminess; reds add depth |
| Non-Alcoholic | Sparkling water with lemon, or spiced iced tea | Refreshing cleansers to balance richness |
Pairing with complementary textures and flavors enhances every aspect of our Roasted Red Pepper Soup with Gouda Cheese. These serving suggestions bring out the best in this cozy, gourmet dish.
Make-Ahead and Storage Tips
Proper make-ahead and storage strategies ensure our Roasted Red Pepper Soup with Gouda Cheese stays fresh and flavorful for multiple servings or later enjoyment. Follow these steps to preserve the vibrant taste and creamy texture:
Make-Ahead Preparation
- Prepare the soup fully following the recipe before the final addition of heavy cream and Gouda cheese. This allows the base flavor to develop fully.
- Cool the soup completely at room temperature, ideally within 2 hours after cooking to prevent bacterial growth.
- Store the soup base in an airtight container, leaving out the cream and cheese garnish until serving for optimal freshness.
Refrigeration Guidelines
- Transfer the cooled soup to a clean, airtight container.
- Refrigerate at or below 40°F (4°C) for up to 4 days.
- Store the grated young Gouda cheese separately in a sealed container to maintain its texture and avoid moisture absorption.
- When ready to serve, gently reheat the soup over medium-low heat stirring occasionally.
- Stir in heavy cream and garnish with freshly grated Gouda just before serving to maintain the creamy richness.
Freezing the Soup
Freezing extends the shelf life of our dish without compromising flavor:
| Step | Instructions |
|---|---|
| Cool | Let soup cool completely after cooking |
| Package | Use freezer-safe airtight containers |
| Portion | Freeze in single or family-sized portions |
| Freeze duration | Up to 3 months |
| Thawing | Thaw overnight in refrigerator |
| Reheating | Warm gently on the stovetop, add cream/cheese after reheating |
Additional Tips
- Avoid freezing soup with heavy cream added as it may separate upon thawing.
- For convenience, portion the soup into individual containers ideal for quick lunches or small dinners.
- Label all stored containers with the preparation date for easy tracking.
- Fresh garnishes like thyme sprigs and black pepper should be added only at serving time to maximize aroma and visual appeal.
Keeping the soup base separate from the dairy ensures our Roasted Red Pepper Soup with Gouda Cheese retains its signature smoothness and distinctive smoky flavor even after refrigeration or freezing.
By following these Make-Ahead and Storage Tips we guarantee each bowl bursts with flavor and maintains the luxurious texture that makes this recipe so memorable.
Conclusion
This Roasted Red Pepper Soup with Gouda Cheese is a perfect blend of smoky sweetness and creamy richness that never fails to impress. Its straightforward preparation and gourmet flavors make it a versatile choice for any occasion.
With the right ingredients and tools, we can easily create a comforting dish that feels both elegant and satisfying. Whether for a cozy night in or entertaining guests, this soup is sure to become a favorite in our recipe collection.
Frequently Asked Questions
What are the main ingredients in Roasted Red Pepper Soup with Gouda Cheese?
The soup mainly uses roasted red bell peppers, olive oil, onion, garlic, vegetable broth, smoked paprika, cumin, crushed red pepper flakes, salt, black pepper, heavy cream, and young Gouda cheese.
How do I roast red peppers for the soup?
Roast whole red peppers on a baking sheet or open flame until charred. Then steam in a covered bowl to loosen skins before peeling them off carefully.
Can beginners make this soup easily?
Yes, the recipe is simple and clear, suitable for both beginners and experienced cooks looking to create a flavorful, gourmet-style soup.
What tools are necessary to prepare this soup?
You need a roasting pan, sharp chef’s knife, cutting board, heavy-bottomed pot, immersion blender, and measuring cups for best results.
How do I get the soup’s velvety texture?
Using an immersion blender after simmering the ingredients ensures a smooth, creamy texture throughout the soup.
How should I garnish Roasted Red Pepper Soup with Gouda?
Top with Gouda cheese shavings, fresh thyme sprigs, cracked black pepper, a drizzle of olive oil, and optional toasted croutons or garlic crostini.
What dishes pair well with this soup?
Pair it with crusty bread, light salads, mild protein sides, cheese plates, and a selection of wines to complement the smoky, creamy flavors.
How can I store leftover soup?
Store the soup base (without cream and cheese) in an airtight container in the fridge at or below 40°F (4°C) for up to four days; cheese should be stored separately.
Can I freeze the soup?
Yes, freeze the cooled soup base in freezer-safe containers. Thaw overnight in the fridge and add cream and Gouda cheese before serving.
What is the benefit of adding Gouda cheese to the soup?
Gouda adds creamy richness and a mildly sweet, nutty flavor that perfectly complements the smoky, sweet roasted peppers.