Roasted Red Pepper Gouda Soup
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Oven-roasted red pepper combined with delicious gouda cheese makes the best and most delightful fall Roasted Red Pepper Gouda Soup recipe ever.
Smooth heavy cream with authentic ingredients is the perfect homemade warm and ready soup that will taste restaurant-made but from your kitchen.
Why you will love red pepper soup
You will love this easy and delicious seasonal soup that combines the amazing flavor profiles of Roasted Red Pepper Soup and smokey gouda cheese.
Excuse to use uncommon Gouda cheese: Gouda has a milder flavor than other cheeses like cheddar. The combination of sweet roasted red peppers and savory gouda makes this soup so unique.
Of course, any smoked cheese topping will do in a pinch, but it’s worth the extra effort to grab some for this creamy soup.
Ingredients
- Fresh red peppers
- Chicken broth
- Heavy whipping cream
- Gouda cheese
- Toppings – Overall, we just added cheese, but crusty bread or homemade croutons work fantastic and provide fantastic flavor.
How to make Roasted Red Pepper Gouda Soup
Preheat the oven to 450 and line a baking sheet with parchment paper or foil for easy clean-up. Cut peppers in half and remove seeds and stems.
Place red peppers cut side down onto the prepared baking sheet. Roast for 25-30 minutes or until skins are bubbly and separate from the peppers. Remove from oven and cool.
- You cant make roasted red pepper soup with the red peppers! The peppers – I’d say cook a little longer than you think. You want the skin to easily peel off the pepper, and that’s best if you can see it happening/burning/splitting the skin while it’s cooking. It isn’t hard to get the skins off; it’s just a little more time-consuming if they don’t slide right off. If the skin is burnt, the pepper under it should be fine, nice, and red, so don’t worry if they begin to turn black.
Remove skins and set peppers aside.
In a large stockpot, add celery, onion, and butter. Heat over medium heat until onions are tender. Add spices, broth, and peppers. Heat over medium-high heat until boiling.
Reduce heat and simmer, covered for 20 minutes. Stir to break up peppers as best as you can.
Use an immersion blender to blend the soup smooth.
Stir in heavy whipping cream.
Serve topped with shredded gouda cheese and chopped fresh parsley.
How to store leftover soup
As always, seal any leftover soup in an airtight container and refrigerate for up to 3 days.
Expert Cooking Tips
Always use an Immersion blender – When making homemade soup recipes, an immersion blender is a must. Immersion blenders are small blenders that are easy to add to a stockpot or dutch oven without pouring the soup into a blender.
While a blender would work in theory, the ingredients are super hot, and you risk burning yourself. We never recommend pouring a hot soup into a blender.
Vary the spices: While this recipe has a ton of exceptional spices, one thing the original recipe is missing is garlic. While we didn’t add it, a dash of garlic powder or roasted garlic can enhance this recipe’s delicious flavors or depth of flavor.
Garlic also brings an incredible flavor level to the natural smoke flavor of Gouda cheese.
Related Viral Soup Recipes
- Easy, Cheesy, and so filling, this Hamburger Soup Recipe combines some of life’s best ingredients into the most comfort food ever.
- Soups cousin, hearty chili, has so many variations you can eat it every night and have it change up. Try one of our favorites – Wendy’s Copycat Chili Recipe, which takes a fast food favorite and brings it right to your kitchen.
Roasted Red Pepper Gouda Soup
Ingredients
- 5 fresh red bell peppers roasted
- 4 stalks celery diced
- 1 small onion diced
- 3 tbsp butter
- 1 tsp salt
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper
- 4 cups chicken broth
- 1/4 cup gouda cheese shredded – per bowl
- 8 oz. heavy whipping cream
- fresh parsley for topping, optional
Instructions
- Preheat the oven to 450 and line a baking sheet with parchment paper or foil for easy clean-up. Cut peppers in half and remove seeds and stems.
- Place red bell peppers, cut side down, onto the prepared baking sheet.
- Roast for 25-30 minutes or until skins are bubbly and separating from the peppers. Remove sheet pan from oven and cool peppers.
- Peel and remove skins and set peppers aside.
- In a large stockpot, add diced celery, diced onion, and butter. Heat vegetables over medium heat until onions are tender.
- Add spices, chicken broth, and peeled red peppers. Continue to heat over medium high heat until boiling. Reduce heat on the stove and simmer soup, covered with a lid, for 20 minutes.
- Stir soup and use a spoon to smash and break up peppers as best as you can.
- Use an immersion blender in the stockpot to carefully blend the remainder soup smooth and creamy.
- Slowly stir in heavy whipping cream.
- Serve red pepper soup topped with lots of shredded gouda cheese and chopped fresh parsley.
Notes
Roasting Red Peppers Tip
The peppers – I’d say cook a little longer than you think. You want the skin to easily peel off the pepper and that’s best if you can see it happening – burning/splitting the skin while it’s cooking. It isn’t hard to get the skins off, it’s just a little more time-consuming if they don’t slide right off. If the skin is burnt, the pepper under it should be fine, nice and red, so don’t worry if they begin to turn black.Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
Did You Make This Recipe?
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Best soup I have ever made, hands down… just delicious!
Thanks so much for the feedback on the red pepper soup, Dee!
I really enjoy this red pepper soup. I followed it exactly. 😊 thanks