As I finished peeling the last of the charred red peppers, the kitchen was filled with a tantalizing aroma that whisked me back to cozy evenings spent savoring homemade soups with friends. This Rich and Creamy Roasted Red Pepper Gouda Soup is my go-to recipe for those chilly nights when comfort food is a must. With just under an hour of prep time, you’ll deliver a velvety bowl of warmth that boasts smoky, sweet flavors and the luxurious texture of aged gouda—that means no cream is needed! Plus, it’s wonderfully versatile, allowing for easy adaptations like a spicy twist or a veggie-friendly option. curious about how to create your own perfect bowl? Let’s dive in!

Why is this soup a must-try?

Comforting Warmth: This Roasted Red Pepper Gouda Soup is your answer to chilly evenings, providing a creamy and cozy bowl that wraps you in warmth.

Easy to Make: With simple ingredients, you can whip this up in under an hour, making it the perfect weeknight dinner.

Flavorful Creations: The smoky sweetness of charred red peppers combined with aged gouda creates a rich flavor that’s sure to impress anyone at your table.

Versatile Options: Whether you’re in the mood for a spicy gouda twist or a vegetarian version with vegetable broth, this recipe easily adapts to fit your preferences.

Serve with Style: Pair this soup with crusty bread or grilled cheese croutons to elevate the meal for family or guests—just like my Garlic Roasted Vegetables!

Crowd Pleaser: Perfect for gatherings, its luxurious profile and comforting aroma will have everyone coming back for seconds.

Roasted Red Pepper Gouda Soup Ingredients

For the Soup

Red Bell Peppers – Adds sweetness and smoky depth; ensure they are well-charred to enhance flavor.
Olive Oil – Helps in roasting the peppers and adds richness; can substitute with avocado oil.
Kosher Salt – Enhances flavors and aids in roasting; can substitute with table salt, adjusting quantity to taste.
Butter – Provides a silky mouthfeel; can use plant-based butter for a dairy-free alternative.
Yellow Onion – Adds sweetness and depth; must be sautéed until translucent.
Garlic – Offers fragrant undertones; use fresh, minced garlic for the best flavor, with powdered garlic as a potential substitute.
All-Purpose Flour – Acts as a thickener to create a roux; whole wheat flour could be a substitute but may alter the flavor.
Chicken or Vegetable Broth – Adds depth of flavor; use vegetable broth for a vegetarian option.
Smoked Paprika – Introduces a unique smoky flavor profile; regular paprika could be used, but it will lack the smokiness.
Fresh Thyme Leaves – Adds an aromatic note; can substitute with dried thyme, using 1/3 of the amount.
Black Pepper – For seasoning; adjust according to taste.
Aged Gouda – Provides creaminess and flavor; avoid pre-shredded gouda to prevent graininess, or use sharp white cheddar for a different flavor.
Heavy Cream (optional) – Increases richness and smoothness; can omit if desired.
Fresh Basil – Enhances freshness; use any preferred fresh herb if basil is unavailable.

For Serving

Grilled Cheese Croutons – Add a delicious crunch; perfect for dipping into the creamy soup.
Crusty Bread – A lovely side; provides a textural contrast to the smooth soup.

Step‑by‑Step Instructions for Roasted Red Pepper Gouda Soup

Step 1: Preheat and Prepare
Begin by preheating your broiler to high. Line a baking sheet with foil for easy cleanup. While the broiler heats up, wash and dry four red bell peppers, ensuring they are completely dry to promote even charring. This will bring out their sweet, smoky flavor necessary for the Roasted Red Pepper Gouda Soup.

Step 2: Broil the Peppers
Coat the cleaned bell peppers lightly with olive oil and sprinkle with kosher salt. Place them on the prepared baking sheet and broil for 12 to 15 minutes, turning every few minutes until the skins are charred and blackened all over. Keep an eye on them to prevent burning. Once done, remove them from the oven—your kitchen will start smelling divine!

Step 3: Steam and Peel
Transfer the charred peppers to a bowl and cover it with plastic wrap or a lid to trap steam for about 10 minutes. This steaming process helps loosen the skins. Once steamed, carefully peel off the charred skin, remove the stems and seeds, and roughly chop the roasted peppers. Set them aside; their sweet essence is crucial for your Roasted Red Pepper Gouda Soup.

Step 4: Sauté the Aromatics
In a large pot, melt 3 tablespoons of butter over medium heat. Add one diced yellow onion and cook for about 5 to 6 minutes until it becomes translucent and starts to caramelize, releasing its sweetness. This forms a flavorful base for your soup, giving it depth and richness.

Step 5: Build the Roux
Stir in 3 minced garlic cloves and cook for an additional minute until fragrant. Next, add 2 tablespoons of all-purpose flour, stirring continuously for about 2 minutes to create a roux. This step is essential as it thickens your Roasted Red Pepper Gouda Soup while also enhancing its creamy texture.

Step 6: Incorporate the Broth and Spices
Gradually whisk in 4 cups of chicken or vegetable broth, ensuring no lumps remain. Add the chopped roasted peppers, 1 teaspoon of smoked paprika, 1 teaspoon of fresh thyme leaves, and a pinch of black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 15 minutes, allowing the flavors to meld beautifully.

Step 7: Blend Until Smooth
After simmering, take an immersion blender and blend the soup directly in the pot until it’s completely smooth and creamy. If you don’t have an immersion blender, carefully transfer batches to a blender. This step transforms your soup into the velvety Roasted Red Pepper Gouda Soup you crave, leaving no lumps behind.

Step 8: Melt the Gouda
Return the pot to low heat and begin adding 1 to 2 cups of shredded aged gouda cheese, a little at a time, while stirring continuously. Allow the cheese to melt fully, resulting in a thick, luscious consistency that beautifully enriches the soup. Be patient, as adding cheese too quickly can create a grainy texture.

Step 9: Final Seasoning and Serve
Taste the soup and adjust seasoning with more salt or pepper if needed. Just before serving, stir in a handful of chopped fresh basil for a refreshing lift. Serve your Roasted Red Pepper Gouda Soup warm, alongside crusty bread or grilled cheese croutons for a delightful meal that comforts on chilly nights.

Make Ahead Options

These Roasted Red Pepper Gouda Soup preparations are perfect for busy home cooks looking to save time! You can roast and peel the red bell peppers up to 24 hours in advance; simply store them in an airtight container in the fridge to maintain their freshness. For even more time-saving, you can also sauté the onions and garlic, and prepare the roux in advance—just refrigerate them for up to 3 days. When you’re ready to enjoy your soup, blend the ingredients together as instructed, add the melted gouda, and adjust the seasoning before serving. This approach lets you savor a gourmet-quality Roasted Red Pepper Gouda Soup without the rush, ensuring every bowl is just as delicious!

What to Serve with Roasted Red Pepper Gouda Soup

As you bring together this creamy masterpiece, imagine a table filled with vibrant colors and delightful aromas that invite everyone to sit down and savor each bite.

Grilled Cheese Sandwiches: A classic pairing, the melty cheese and crispy bread create a delightful contrast to the creamy soup, making every dip a joyous experience.
Crusty Baguette Slices: The crunchy exterior and soft interior of fresh baguette slices are perfect for scooping up the rich soup, enhancing your meal with texture and flavor.
Simple Arugula Salad: Tossed with a light vinaigrette, the peppery arugula salad adds a bright note that cuts through the richness, balancing each mouthful beautifully.
Savory Herbed Croutons: Homemade croutons sprinkled over the soup provide a satisfying crunch, and can be seasoned with your favorite herbs for added flavor.
Sparkling Water with Lemon: A refreshing drink option, the citrusy twist of lemon perfectly complements the smoky depth of the soup, cleansing the palate with each sip.
Roasted Vegetables: A medley of seasonal roasted vegetables brings an earthy touch and vibrant colors to your table, enhancing the overall comfort food experience.
Creamy Polenta: This creamy base pairs well with the soup’s richness, soaking up the flavors beautifully while providing an elegant, silky texture.
Red Wine: A glass of robust red wine invites warmth to your meal, mirroring the soup’s smoky flavors and enriching the overall dining experience.
Chocolate Chip Cookies: Conclude your meal on a sweet note with warm cookies that warm the heart, creating the perfect ending to an indulgent evening.

How to Store and Freeze Roasted Red Pepper Gouda Soup

Fridge: Store your roasted red pepper gouda soup in an airtight container for up to 5 days. Allow it to cool completely before sealing to prevent condensation.

Freezer: For longer storage, freeze the soup in airtight containers for up to 3 months. Remember to leave some headspace in the container, as the soup will expand when frozen.

Reheating: When ready to enjoy, thaw overnight in the fridge. Reheat gently on the stove over low heat, stirring frequently. Add a splash of broth or water if the soup thickens too much.

Variations: If your version includes optional heavy cream, you may want to add fresh cream after reheating for a richer taste in your roasted red pepper gouda soup.

Roasted Red Pepper Gouda Soup Variations

Feel free to let your culinary creativity shine with these delightful twists on this inviting soup!

Spicy Gouda Soup: Incorporate chipotle peppers for a fiery kick. A touch of heat can transform this creamy soup into a vibrant dish that excites your taste buds.
Tomato Red Pepper Soup: Replace part of the broth with crushed tomatoes for a tangy undertone. The added acidity balances the sweetness of the peppers beautifully, making each spoonful refreshing.
White Cheddar Version: Swap gouda for sharp white cheddar for a different cheesy flavor profile. This option adds a delightful sharpness and creates its own comforting character.
Quick Weeknight Version: Use jarred roasted red peppers to save time without compromising flavor. Perfect for those busy evenings when you crave comfort without the lengthy prep.
Add Creaminess: Drizzle heavy cream just before serving for extra indulgence. This richness amplifies the already luxurious texture, making it a hit for special occasions.
Herb Variations: Experiment with different herbs like rosemary or oregano instead of thyme. The aromatic notes can bring a fresh twist to the flavor profile, inviting a new layer of complexity.
Veggie-Packed Twist: Toss in some chopped carrots or celery when sautéing the onions. This not only boosts nutrition but adds a subtle sweetness that harmonizes beautifully.
Cheesy Croutons: Top the soup with homemade cheesy croutons made from your favorite bread drizzled in olive oil and cheese. They’ll add a delightful crunch and satisfying texture, similar to enjoying a classic grilled cheese alongside.

Feel free to explore these variations and elevate your homemade Roasted Red Pepper Gouda Soup experience. It pairs wonderfully with sides like my Buffalo Chicken Stuffed Peppers or can complement a sweet treat like Red Velvet Cheesecake!

Expert Tips for Roasted Red Pepper Gouda Soup

Char Properly: Make sure to fully char your bell peppers before using them. This enhances the soup’s smoky flavor and depth.
Shred Cheese Yourself: Always opt to shred your own aged gouda for the best melt. Pre-shredded options can lead to a grainy texture in your soup.
Control the Heat: Add the gouda cheese gradually over low heat to prevent it from becoming grainy. Take your time for a smooth finish!
Taste Testing: Check the saltiness of the soup right before serving, since broth and cheese can vary widely in salt content; adjust as needed.
Serve with Crunch: Enhance the experience by pairing the soup with crispy grilled cheese croutons or crunchy baguette slices for a delightful texture contrast.

Roasted Red Pepper Gouda Soup Recipe FAQs

What should I look for when selecting red bell peppers?
When choosing red bell peppers, look for ones that are vibrant, firm, and free from dark spots or blemishes. The best peppers will have a glossy skin and feel heavy for their size, indicating ripeness and juiciness. The more ripe the pepper, the sweeter and smokier the flavor will be in your Roasted Red Pepper Gouda Soup.

How should I store leftover soup?
After making your soup, let it cool to room temperature. Store it in an airtight container in the refrigerator for up to 5 days. If you’re not ready to enjoy it right away, freezing is a fantastic option—just be sure to cool it completely beforehand to avoid condensation. This will help maintain the soup’s creamy texture when you thaw it later.

Can I freeze Roasted Red Pepper Gouda Soup?
Absolutely! To freeze your Roasted Red Pepper Gouda Soup, ladle it into airtight containers, leaving about an inch of headspace to allow for expansion. The soup can be frozen for up to 3 months. When ready to serve, simply thaw it overnight in the fridge before gently reheating on the stove. If it appears too thick, add a splash of broth or water as needed during reheating.

What can I do if my soup turns out too thick or grainy?
If your soup ends up thicker than desired, don’t worry! You can simply stir in a little vegetable or chicken broth over low heat until you reach your desired consistency. If it’s grainy—often a result of adding cheese too quickly—blending the soup for a few more seconds can help smooth it out. Remember to maintain low heat when melting the gouda to keep that luxurious texture.

Is there a substitute for aged gouda in the recipe?
Yes, you can substitute aged gouda with sharp white cheddar for a different flavor profile in your Roasted Red Pepper Gouda Soup. Ensure you’re shredding the cheese fresh, as pre-shredded options may not melt as smoothly. This can still lead to a delicious and creamy result, just with a tangier taste.