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Roasted Red Pepper Soup with Gouda Cheese

Close-up of vibrant orange roasted red pepper soup with a swirl of cream or melted Gouda.
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This recipe delivers a creamy, restaurant-quality roasted red pepper soup balanced with the smoky flavor of Gouda cheese. It is a comforting dish perfect for any weeknight.

Ingredients

Scale
  • 4 large red bell peppers
  • 1 tablespoon olive oil plus more for roasting
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup heavy cream
  • 6 ounces smoked Gouda cheese, shredded
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400 degrees F. Place the whole red peppers on a baking sheet lined with foil. Drizzle lightly with olive oil. Roast for 25 to 30 minutes, turning halfway, until the skins are blackened and blistered.
  2. Place the hot peppers in a bowl and cover tightly with plastic wrap or a clean kitchen towel for 10 minutes to steam. This helps loosen the skins.
  3. Once cool enough to handle, peel the skins off the peppers. Remove the stems and seeds. Roughly chop the roasted pepper flesh.
  4. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until soft, about 5 to 7 minutes.
  5. Add the minced garlic and cook for 1 minute until fragrant.
  6. Add the chopped roasted peppers, vegetable broth, diced tomatoes, basil, oregano, and red pepper flakes (if using) to the pot. Bring the mixture to a simmer.
  7. Reduce the heat to low, cover, and cook for 15 minutes to let the flavors combine.
  8. Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until the soup is completely smooth and silky. Return the soup to the pot if necessary.
  9. Stir in the heavy cream. Heat the soup gently over low heat; do not allow it to boil after adding the cream.
  10. Remove the pot from the heat. Gradually stir in the shredded Gouda cheese, a handful at a time, stirring constantly until the cheese is fully melted and incorporated into the soup.
  11. Season the soup with salt and black pepper to your taste. Serve hot.

Notes

  • If you want a quicker preparation, you can substitute 2 (12-ounce) jars of roasted red peppers, drained, for the fresh peppers. Adjust seasoning as needed.
  • For a richer flavor, use Smoked Gouda cheese. For a milder taste, use regular Gouda.
  • If you prefer a thinner soup, add a little extra vegetable broth until you reach your desired consistency.

Nutrition

Find it online: https://cookingbycarla.com/roasted-red-pepper-soup-with-gouda/