Red Pepper Gouda Soup came together on a quiet Friday afternoon, the kind where the sky stays gray and the house feels paused. Earlier, my sister had stopped in with her teenage son after soccer practice, both cold and hungry, and not long after.
A neighbor handed me a basket of roasted red peppers left over from a canceled community lunch. Those small, overlapping moments lingered as the day slowed down and the kitchen became the natural gathering place again.
That evening unfolded gently. My husband sat nearby flipping through an old cookbook, while my youngest spread out colored pencils and paper at the table. I turned on the broiler and watched the peppers blister and darken, their smoky aroma filling the room.
As onions softened in butter and thyme warmed in the pot, the space felt alive again, warmed by sound, scent, and movement rather than noise. When the gouda melted in and the soup shifted to a soft coral shade.
Red Pepper Gouda Soup felt ready in a quiet, unforced way. It suited bowls passed across the table more than careful plating, fitting easily into busy evenings, unexpected visits, and slower Sundays when conversation stretches and no one rushes to leave.
Short Description
Red Pepper Gouda Soup is a creamy, smoky soup made with roasted red bell peppers, aged gouda cheese, fresh herbs, and a rich savory base. It is smooth, deeply flavorful, and ideal as a comforting main course or elegant starter.
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 bowl
- Dutch oven or heavy-bottomed pot
- Immersion blender or countertop blender
- Whisk
- Wooden spoon
Cooking Instructions
Step 1: Roast the Peppers
Preheat the oven broiler to high and position the rack about 6 inches from the heat. Line a baking sheet with foil. Rub the peppers with olive oil and sprinkle with kosher salt. Place on the sheet and broil for 12 to 15 minutes, turning every 4 minutes, until skins are fully blackened and blistered.
Step 2: Steam and Peel
Transfer peppers to a bowl and cover tightly with plastic wrap. Let steam for 10 minutes. Peel off the skins, remove stems and seeds, and roughly chop. Do not rinse.
Step 3: Build the Soup Base
Heat a large pot over medium heat. Melt butter until foamy but not browned. Add diced onion and cook for 5 to 6 minutes until soft and translucent. Add garlic and stir for 60 seconds until fragrant.
Step 4: Create the Roux
Sprinkle flour over the onion mixture and stir constantly for 2 minutes. The mixture should look thick and lightly paste-like.
Step 5: Add Liquids and Seasoning
Slowly whisk in broth to prevent lumps. Add roasted peppers, smoked paprika, thyme, and black pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.
Step 6: Blend the Soup
Remove from heat and blend using an immersion blender until completely smooth, about 2 to 3 minutes. If using a standard blender, work in batches and vent the lid.
Step 7: Add the Gouda
Return pot to low heat. Add shredded gouda gradually, stirring after each addition until fully melted and smooth, about 3 to 4 minutes.
Step 8: Finish and Serve
Taste and adjust seasoning. Stir in heavy cream if using. Add torn basil just before serving so it gently wilts.
Why You’ll Love This Recipe
Rich, creamy texture without overpowering heaviness
Deep smoky flavor from roasted peppers and paprika
Simple ingredients with elevated results
Works well as a main course or starter
Easy to prepare ahead for gatherings
Naturally gluten adaptable with minor swaps
Mistakes to Avoid & Solutions
Skipping the Steaming Step
The pepper skins become hard to remove.
Solution: Always steam the peppers so the skins release easily.
Overheating the Cheese
The soup turns grainy.
Solution: Keep heat low when adding gouda and stir gently.
Not Blending Enough
The texture stays chunky.
Solution: Blend until fully smooth before adding cheese.
Rinsing the Peppers
Flavor becomes muted.
Solution: Peel without rinsing to preserve roasted depth.
Adding Broth Too Fast
Lumps form in the roux.
Solution: Whisk broth in slowly and steadily.
Serving and Pairing Suggestions
Serve with crusty sourdough or grilled cheese
Pair with a simple arugula salad
Add roasted chickpeas or croutons on top
Serve family-style in a large soup pot
Pair with a light white wine or sparkling water
Storage and Reheating Tips
Store in an airtight container up to 4 days in the refrigerator
Reheat gently over low heat while stirring
Add a splash of broth or cream if thickened
Freeze without basil for up to 2 months
Thaw overnight before reheating
FAQs
1. Can I use jarred roasted red peppers?
Yes, but drain them well and reduce salt slightly.
2. Is this soup vegetarian?
Use vegetable broth to keep it vegetarian.
3. Can I make it dairy-free?
Replace butter with olive oil and use dairy-free cheese alternatives.
4. Why did my soup separate?
Heat may have been too high when adding cheese.
5. Can I make it ahead of time?
Yes, it tastes even better the next day.
Tips & Tricks
Shred gouda finely for faster melting
Use smoked gouda for deeper flavor
Blend longer than you think for ultra-smooth texture
Taste after cheese melts before adding salt
Fresh herbs added at the end brighten the soup
Recipe Variations
Spicy Red Pepper Gouda Soup
Add ½ teaspoon chili flakes with smoked paprika for gentle heat.
Tomato Red Pepper Gouda Soup
Blend in 1 cup crushed tomatoes during simmering for acidity.
Herb Forward Version
Add rosemary and oregano alongside thyme for bold aromatics.
Extra Creamy Style
Increase heavy cream to ½ cup and reduce broth by ½ cup.
Protein Boosted Soup
Stir in shredded rotisserie chicken after blending.
Final Thoughts
Red Pepper Gouda Soup fits beautifully into those everyday moments when comfort and flavor matter more than perfection. From quiet afternoons to impromptu dinners, it adapts easily while still feeling special. The roasted peppers bring warmth, the gouda adds richness, and the fresh herbs keep everything balanced.
Each time I make this soup, it feels like an invitation to slow down and gather around the table. It carries the kind of depth that feels thoughtful without being complicated. Red Pepper Gouda Soup is one of those recipes that earns its place in the rotation simply by showing up exactly when it is needed.
Roasted Red Pepper Gouda Soup
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
Instructions
- Preheat broiler to high, place rack 6 inches below heat. Line baking sheet with foil, coat peppers in oil and salt, broil 12–15 minutes, turning every 4 minutes until blackened.
- Transfer peppers to a bowl, cover with plastic wrap, steam 10 minutes. Peel skins, remove stems and seeds, roughly chop without rinsing.
- Melt butter in a large pot over medium heat, sauté onion 5–6 minutes until soft. Add garlic, stir 1 minute. Sprinkle in flour, stir 2 minutes until thick.
- Whisk in broth slowly. Add chopped peppers, paprika, thyme, and pepper. Bring to boil, then simmer uncovered 15 minutes.
- Remove from heat, blend until smooth with immersion blender or work in batches with vented lid.
- Return pot to low heat, add gouda in small handfuls, stirring until melted and creamy.
- Taste and adjust seasoning. Stir in cream if using, then add torn basil just before serving.
