Roasted Red Pepper Gouda: 1 Amazing Comfort Soup

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Roasted red pepper gouda soup has become my absolute favorite comfort food, and I’m so excited to share it with you! I first tried a version of this soup at a small cafe in Wisconsin, and the moment I tasted that smoky sweetness combined with the creamy, melted cheese, I was hooked. It was like a warm hug in a bowl. This recipe captures that same magic, but with a few tweaks I’ve made over time to make it even better. Imagine the rich aroma filling your kitchen as it simmers, promising a delicious meal that feels both elegant and incredibly satisfying. If you’ve ever wondered what is a Wisconsin apple kringle, this soup is a completely different, but equally delightful, Wisconsin-inspired treat! Let’s get cooking!

Why You’ll Love This Roasted Red Pepper Gouda Soup

You’re going to adore this soup because it’s incredibly versatile and packed with flavor. It’s the perfect dish for a chilly evening or when you want something a little special without a lot of fuss. If you’re curious about what is a Wisconsin apple kringle, this soup offers a different kind of cozy delight from the heartland! It’s the perfect dish for a chilly evening or when you want something a little special without a lot of fuss.

Incredibly creamy and satisfying texture
Wonderful smoky-sweet flavor profile
Quick to make, perfect for weeknights
Easily customizable with garnishes
A delightful vegetarian option
Pairs beautifully with crusty bread or a side salad
Makes a wonderful appetizer or light main course
A taste of comfort food that feels gourmet

Ingredients for Roasted Red Pepper Gouda Soup

Here’s what you’ll need to create this wonderfully creamy soup. It’s pretty straightforward, and you might already have most of these ingredients in your pantry! Think of this as your friendly guide, much like learning about an apple kringle pastry; simple components create something delicious. For more simple recipes, check out these recipes.

2 tablespoons olive oil – for sautéing the aromatics
1 small yellow onion, chopped – provides a sweet base
3 cloves garlic, minced – essential for savory depth
1 (12 oz) jar roasted red peppers, drained and chopped – these are key for that smoky-sweet flavor
1 teaspoon smoked paprika – enhances the roasted pepper notes
½ teaspoon crushed red pepper flakes (optional) – for a gentle kick
Salt and black pepper, to taste – to season perfectly
2 cups vegetable broth – the liquid base for our soup
½ cup heavy cream – for that luxurious, creamy finish
1 cup shredded Gouda cheese (smoked or regular) – the star that makes it cheesy and delicious!
Optional garnish: fresh basil, cracked pepper, or extra shredded cheese – to add a final flourish

How to Make Roasted Red Pepper Gouda Soup

Whipping up this incredibly flavorful soup is easier than you might think! You’ll be enjoying a bowl of pure comfort in no time. Think of it as a simpler, savory cousin to a delicate apple kringle pastry.

Step 1: Start by heating 2 tablespoons of olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped yellow onion and cook until it becomes nice and translucent, usually about 5 minutes. You’ll smell its sweetness starting to release. Then, stir in the minced garlic and cook for just 1 minute more until fragrant – be careful not to burn it!
Step 2: Now, add the drained and chopped roasted red peppers, smoked paprika, and optional crushed red pepper flakes. Season with a good pinch of salt and black pepper. Stir everything together and let it cook for about 2–3 minutes. This step really helps to meld those wonderful smoky and sweet flavors together, creating the soup’s signature taste.
Step 3: Pour in the 2 cups of vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat slightly and let it cook uncovered for 10 minutes. This allows the flavors to deepen and combine beautifully, much like the slow baking process of a traditional Wisconsin kringle recipe.
Step 4: Carefully use an immersion blender to puree the soup directly in the pot until it’s wonderfully smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender (just be sure to vent the lid!) and then return it to the pot.
Step 5: Lower the heat to the minimum setting. Stir in the ½ cup of heavy cream and the 1 cup of shredded Gouda cheese. Keep stirring gently until the cheese is completely melted and the soup is smooth and luscious. Avoid boiling after adding the cream and cheese.
Step 6: Taste your masterpiece! Adjust the seasoning with more salt and black pepper if needed. Ladle the hot soup into bowls. Garnish with fresh basil, a bit more cracked pepper, or a sprinkle of extra shredded cheese for a truly delightful finish. Enjoy every spoonful!

Pro Tips for the Best Roasted Red Pepper Gouda Soup

I’ve made this soup countless times, and these little tricks really elevate it from good to absolutely unforgettable. They’re simple but make a big difference, just like knowing the right way to prepare an authentic Wisconsin apple kringle. For more tips on cooking, consider these tips from the chef.

Always use jarred roasted red peppers for convenience and consistent flavor, but roasting your own fresh peppers will add an even deeper smoky note.
For an extra layer of flavor, opt for smoked Gouda cheese. It complements the roasted peppers beautifully.
Don’t rush the sautéing of the onions and garlic; letting them soften properly builds a crucial flavor base.
When blending, ensure the soup isn’t boiling hot if using a regular blender, and always leave the vent open to prevent pressure buildup.

What’s the secret to perfect Roasted Red Pepper Gouda Soup?

The real magic comes from the combination of fire-roasted peppers and good quality Gouda cheese. Using smoked paprika also adds a wonderful depth that mimics slow-roasting, similar to the care put into a traditional Wisconsin apple kringle. For more on the benefits of paprika, see this Healthline article.

Can I make Roasted Red Pepper Gouda Soup ahead of time?

Absolutely! This soup actually tastes even better the next day as the flavors meld together. Just store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.

How do I avoid common mistakes with Roasted Red Pepper Gouda Soup?

Avoid over-boiling after adding the cream and cheese, as this can cause it to separate. Also, don’t skimp on seasoning; taste and adjust salt and pepper at the end. Lastly, ensure your peppers are well-drained to avoid a watery soup.

Best Ways to Serve Roasted Red Pepper Gouda Soup

This rich and creamy soup is a star on its own, but it truly shines when paired with the right accompaniments. Think of it as the perfect savory counterpart to a sweet treat, much like enjoying a slice of sweet Wisconsin apple pastry alongside a hearty meal. You might also enjoy these refreshing drink ideas.

Crusty Bread: A thick slice of warm, crusty sourdough or a hearty whole-grain bread is perfect for dipping into this luscious soup. The bread soaks up every last bit of flavor.
Garlic Bread: For an extra layer of indulgence, warm garlic breadsticks or a cheesy garlic loaf are always a winner. The garlic and cheese complement the soup’s profile beautifully.
Light Salad: To balance the richness, serve this soup with a simple side salad. A fresh green salad with a light vinaigrette, or a caprese salad, offers a refreshing contrast.

Nutrition Facts for Roasted Red Pepper Gouda Soup

This creamy, cheesy soup is a satisfying choice. Here’s a breakdown of its nutritional highlights per serving, keeping in mind that variations in ingredients can affect these numbers. It’s a lovely dish, perhaps a different kind of comfort than an apple kringle from Wisconsin, but equally delightful! For more on healthy eating, see these tips.

Calories: 280
Fat: 21g
Saturated Fat: 10g
Protein: 10g
Carbohydrates: 12g
Fiber: 2g
Sugar: 5g
Sodium: 580mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Roasted Red Pepper Gouda Soup

This soup is a fantastic make-ahead meal, and storing it properly ensures it tastes just as good when you reheat it. It’s a different kind of comfort than a delightful Wisconsin bakery apple kringle, but just as satisfying! Once the soup has cooled completely (this is important to prevent bacteria growth), ladle it into airtight containers. For refrigeration, it will keep wonderfully for about 3 to 4 days. If you want to stock up for even longer, this soup freezes beautifully for up to 3 months. Just make sure to use freezer-safe containers or heavy-duty freezer bags.

When you’re ready to enjoy it again, the reheating process is simple. For refrigerated soup, gently warm it in a saucepan over low heat, stirring occasionally, until heated through. For frozen soup, thaw it overnight in the refrigerator first, then reheat as you would the refrigerated version. Avoid boiling, as this can affect the creamy texture. A slow, gentle reheat is key to preserving that delicious flavor and smooth consistency, ensuring it’s as good as when you first made it, no matter if you’re craving soup or a homemade Wisconsin apple kringle. For more delicious drinks, try these soda recipes.

Variations of Roasted Red Pepper Gouda Soup You Can Try

This soup is wonderfully adaptable, allowing you to tailor it to your preferences or dietary needs. It’s a fantastic canvas for flavor, much like how a base dough can become a delicious Wisconsin kringle recipe with different fillings. Consider these cozy twists on other recipes.

Make it Vegan: Swap the heavy cream for full-fat coconut milk or a dairy-free creamer. For the cheese, use your favorite vegan Gouda shreds. The result is still incredibly creamy and satisfying.
Spicy Kick: If you love heat, increase the crushed red pepper flakes or add a pinch of cayenne pepper. You could also blend in a jalapeño or a bit of your favorite hot sauce for an extra fiery soup.
Smoky Chipotle Twist: For an even deeper smoky flavor, add a teaspoon of chipotle powder along with the smoked paprika. This variation offers a robust, complex taste that’s incredibly comforting, reminiscent of hearty fare you might find alongside an apple cinnamon kringle Wisconsin style.
Lighter Version: Use half-and-half or whole milk instead of heavy cream for a slightly lighter soup. It will still be creamy, just a bit less rich.