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Roasted Red Pepper Gouda Soup

Ultimate Roasted Red Pepper Gouda Soup for Cozy Nights

This Roasted Red Pepper Gouda Soup blends sweet, smoky charred red peppers with rich gouda, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 3 medium Red Bell Peppers Can substitute with yellow or orange peppers.
  • 2 tablespoons Olive Oil Any neutral oil can be used.
  • 1 teaspoon Kosher Salt Can substitute with regular salt.
  • 2 tablespoons Butter For a dairy-free option, substitute with olive oil.
  • 1 medium Yellow Onion Can substitute with leeks.
  • 2 cloves Garlic Fresh is preferred over powder.
  • 2 tablespoons All-Purpose Flour Gluten-free flour blends can be used.
  • 4 cups Chicken or Vegetable Broth Vegetable broth keeps it vegetarian.
  • 1 teaspoon Smoked Paprika Can substitute with regular paprika.
  • 1 teaspoon Fresh Thyme Use dried thyme in smaller amount.
  • to taste Black Pepper Freshly ground is recommended.
For the Creamy Finish
  • 1 cup Aged Gouda Cheese Can substitute with sharp white cheddar.
  • 1/2 cup Heavy Cream Optional for extra creaminess.
  • Fresh Basil Can substitute with parsley.

Equipment

  • Dutch oven
  • Baking sheet
  • Immersion Blender

Method
 

Step-by-Step Instructions
  1. Preheat the oven’s broiler to high and line a baking sheet with aluminum foil. Place red bell peppers on the sheet.
  2. Roast the peppers under the broiler for 12-15 minutes, turning occasionally until skins blister.
  3. Transfer roasted peppers to a bowl and cover with plastic wrap to steam for 10 minutes. Then peel and chop.
  4. Melt butter in a Dutch oven over medium heat. Add yellow onion and sauté for 5-6 minutes until translucent.
  5. Stir in minced garlic and cook for 1 minute, allowing it to become aromatic.
  6. Sprinkle in flour, stirring continuously for 2 minutes to form a roux.
  7. Gradually whisk in broth, ensuring there are no clumps. Bring to a gentle simmer.
  8. Add chopped roasted peppers, smoked paprika, thyme, and black pepper. Simmer for 15 minutes.
  9. Blend the soup until smooth using an immersion blender or in batches in a regular blender.
  10. Return soup to low heat and gradually add gouda, stirring until melted.
  11. Adjust seasoning to taste and stir in heavy cream if desired for extra richness.
  12. Stir in fresh basil before serving. Ladle into bowls and garnish with additional basil if preferred.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 25gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 2000IUVitamin C: 60mgCalcium: 300mgIron: 2mg

Notes

For best results, shred gouda cheese yourself to avoid additives that prevent smooth melting.

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