Roasted Red Pepper Gouda Soup

Red Pepper Gouda Soup came together on one of those early autumn Sundays when the air finally shifted and everyone seemed ready for something warm. My kitchen windows were fogged from the first cold rain of the season, and outside, the neighborhood kids were arguing over jackets they didn’t want to wear yet.

Inside, my cousin Hannah was perched on a stool scrolling through photos from her recent trip to Amsterdam, describing cheese shops with the seriousness of a food critic. At the same time, my dad was at the table sorting mail, quietly asking if soup would be ready before the football game started.

I had picked up a block of aged gouda earlier that morning from the local market, along with a bag of glossy red bell peppers that looked too good to pass up. Roasting them under the broiler filled the kitchen with a smoky sweetness that made everyone wander closer, pretending not to be curious.

When the soup finally simmered and blended into a silky pot of deep orange, it felt like the unofficial start of soup season. We ate bowls of this Red Pepper Gouda Soup with thick slices of bread, talking about travel plans, weather predictions, and nothing important at all and that felt exactly right.

Short Description

Red Pepper Gouda Soup is a creamy, smoky blend of roasted red bell peppers, sautéed onion and garlic, fresh herbs, and melted aged gouda, finished smooth and rich with optional cream and basil.

Key Ingredients

• 4 large red bell peppers
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• 3 tablespoons unsalted butter
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 teaspoon smoked paprika
• 1 tablespoon fresh thyme leaves
• ½ teaspoon black pepper
• 2 cups shredded aged gouda cheese (8 oz)
• ¼ cup heavy cream (optional)
• ¼ cup fresh basil leaves

Tools Needed

• Baking sheet
• Aluminum foil
• Large soup pot
• Wooden spoon
• Whisk
• Immersion blender or countertop blender
• Chef’s knife and cutting board

Cooking Instructions

Step 1: Roast the Peppers

Preheat the broiler to high and position the oven rack about 6 inches below the heat. Line a baking sheet with foil.

Rub the peppers with olive oil and sprinkle with kosher salt. Broil for 12 to 15 minutes, turning every 4 minutes, until the skins are deeply blackened and blistered.

Step 2: Steam and Prep the Peppers

Transfer the hot peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes. Peel off the skins, remove stems and seeds, and roughly chop the peppers. Do not rinse to preserve flavor.

Step 3: Build the Soup Base

Melt butter in a large pot over medium heat. Add the diced onion and sauté for 5 to 6 minutes until soft and translucent. Stir in the garlic and cook for 1 minute until fragrant. Sprinkle in the flour and stir continuously for 2 minutes until thick and lightly golden.

Step 4: Simmer the Soup

Slowly whisk in the broth to avoid lumps. Add chopped peppers, smoked paprika, thyme, and black pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes, allowing flavors to meld.

Step 5: Blend Until Smooth

Remove the pot from heat. Blend the soup until completely smooth using an immersion blender, or carefully blend in batches using a countertop blender with the lid vented.

Step 6: Add the Gouda

Return the soup to low heat. Add shredded gouda a handful at a time, stirring constantly until fully melted and creamy. Avoid boiling to prevent separation.

Step 7: Finish and Serve

Taste and adjust seasoning. Stir in heavy cream if using. Add torn basil just before serving for freshness.

Why You’ll Love This Recipe

Deep roasted pepper flavor with smoky warmth

Creamy texture without needing excessive cream

Naturally gluten adaptable with simple swaps

Elegant enough for guests, simple enough for weeknights

Pairs beautifully with bread or salads

Mistakes to Avoid & Solutions

Under-roasting the peppers
Pale peppers lead to flat flavor.
Solution: Let skins fully blacken to develop sweetness and smokiness.

Rinsing the roasted peppers
This washes away flavor.
Solution: Peel without rinsing to keep the natural oils intact.

Adding cheese over high heat
Cheese can clump or separate.
Solution: Lower heat completely before stirring in gouda.

Skipping the flour step
The soup may feel thin.
Solution: Cook the flour briefly with butter and onion to build body.

Over-blending in sealed blender
Hot soup can expand and spill.
Solution: Vent the lid and blend in small batches if needed.

Serving and Pairing Suggestions

Serve with crusty sourdough or grilled cheese

Pair with a crisp green salad or roasted vegetables

Add a swirl of cream for plated presentations

Serve family-style in a large soup tureen

Pair with dry white wine or light red like Pinot Noir

Storage and Reheating Tips

Storage: Refrigerate in an airtight container for up to 4 days

Freezing: Freeze without cream for up to 2 months

Reheating: Warm gently over low heat, stirring often

Avoid boiling: This preserves the creamy texture

FAQs

1. Can I make this soup vegetarian?
Yes. Use vegetable broth instead of chicken broth.

2. What type of gouda works best?
Aged gouda adds depth and melts smoothly. Avoid smoked gouda unless you want stronger smoke flavor.

3. Can I use jarred roasted peppers?
Freshly roasted peppers give the best flavor, but jarred can work in a pinch. Drain well before using.

4. Is heavy cream necessary?
No. The soup is creamy from the gouda alone. Cream adds extra richness if desired.

5. Can I make it ahead of time?
Yes. The flavor deepens after a day in the fridge.

Tips & Tricks

Shred cheese finely for faster melting

Add a pinch of cayenne for gentle heat

Use fresh thyme for brighter flavor

Blend longer for ultra-smooth texture

Finish with flaky salt for contrast

Recipe Variations

Spicy Red Pepper Gouda Soup
Add ½ teaspoon crushed red pepper flakes with the paprika. Finish with chili oil before serving.

Tomato Red Pepper Gouda Soup
Add 1 cup crushed tomatoes with the broth for a deeper, slightly tangy base.

Vegan Red Pepper Soup
Skip butter and gouda. Use olive oil, plant-based cream, and nutritional yeast for richness.

Herb-Forward Version
Add rosemary or oregano along with thyme for a more aromatic profile.

Final Thoughts

Red Pepper Gouda Soup always feels like a quiet marker of the season shifting. It starts with something simple and bright, then deepens slowly as it cooks, filling the kitchen with a warmth that invites people to linger. The color alone feels cheerful on gray days, and the flavor carries both sweetness and depth without being heavy.

This soup fits naturally into slow afternoons, casual dinners, and moments when the table fills up unexpectedly. It’s the kind of recipe that doesn’t ask for attention but earns it anyway, one spoonful at a time.