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Creamy Roasted Red Pepper and Gouda Soup

creamy roasted red pepper and Gouda soup - featured image
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A velvety, comforting soup featuring sweet roasted red peppers and creamy Gouda cheese, perfect for cozy gatherings and easy weeknight dinners. Serve with artisan bread for the ultimate homemade comfort meal.

Ingredients

Scale
  • 4 large roasted red bell peppers (about 18 oz), peeled and seeded (freshly roasted or jarred)
  • 1 medium yellow onion, chopped (about 5 oz)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 cups low sodium vegetable broth (or chicken broth)
  • 1 cup heavy cream (or half-and-half for lighter soup)
  • 1 teaspoon smoked paprika (optional)
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups shredded Gouda cheese (about 6 oz; regular or smoked)
  • Artisan bread, sliced (for serving)
  • Fresh parsley or chives, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 425°F. Place whole red bell peppers on a foil-lined baking sheet and roast for 25-30 minutes, turning once, until skins are charred and peppers are soft. Transfer to a bowl, cover, and let steam for 10 minutes. Peel off skins, remove seeds, and roughly chop. If using jarred peppers, drain and pat dry.
  2. In a large soup pot, heat olive oil over medium heat. Add chopped onion and cook for 5-6 minutes until soft and translucent. Stir in minced garlic and cook 1 minute more, just until fragrant.
  3. Add chopped roasted peppers, smoked paprika, and thyme. Stir well and cook for 2 minutes.
  4. Pour in vegetable broth and bring to a gentle simmer. Cover and cook for 10 minutes.
  5. Remove from heat and blend until smooth using an immersion blender or in batches with a regular blender. The soup should be velvety and thick.
  6. Return pot to low heat and stir in heavy cream. Warm gently—do not boil. Add salt and pepper to taste.
  7. Gradually sprinkle in shredded Gouda cheese, stirring until completely melted and smooth.
  8. Taste and adjust seasoning. If too thick, add a splash of broth; if too thin, simmer uncovered for a few minutes.
  9. Ladle hot soup into bowls, garnish with parsley or chives, and serve with toasted artisan bread.

Notes

For dairy-free, substitute coconut cream and plant-based Gouda. Soup thickens as it cools; thin with broth when reheating. Add cayenne or hot sauce for spice. Freeze without cream and cheese, then add after reheating. Taste with bread for full flavor experience.

Nutrition

Keywords: roasted red pepper soup, gouda soup, creamy soup, comfort food, artisan bread, vegetarian, gluten-free, easy soup recipe, cozy dinner, homemade soup

Find it online: https://evabake.com/creamy-roasted-red-pepper-and-gouda-soup-recipe-best-homemade-comfort-with-artisan-bread/