Description
This Roasted Red Pepper Gouda Soup is a creamy, smoky, and satisfying soup made with fire-roasted red peppers and melted Gouda cheese. It’s a perfect balance of sweet, savory, and rich flavors, ideal for cozy nights or elegant dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 (12 oz) jar roasted red peppers, drained and chopped
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 cups vegetable broth
- ½ cup heavy cream
- 1 cup shredded Gouda cheese (smoked or regular)
- Optional garnish: fresh basil, cracked pepper, or extra shredded cheese
Instructions
- In a saucepan or Dutch oven, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic and cook 1 minute more.
- Stir in roasted red peppers, smoked paprika, red pepper flakes, salt, and pepper. Cook for 2–3 minutes to blend flavors.
- Add vegetable broth, bring to a gentle simmer, and cook for 10 minutes.
- Use an immersion blender to puree until smooth (or blend in batches and return to pot).
- Lower heat and stir in cream and Gouda until melted and smooth.
- Taste and adjust seasoning. Ladle into bowls and garnish with basil, cheese, or a drizzle of cream.
Notes
- Use smoked Gouda for added depth, or regular Gouda for a milder flavor.
- Keeps 4 days in the fridge or 2 months in the freezer. Reheat gently over low heat.
- Make it vegan: Swap cream for coconut milk and use dairy-free cheese.
- Roast fresh red bell peppers instead of jarred for extra flavor.
- Pair with crusty sourdough, garlic bread, or a light salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American / European Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg