The unmistakable aroma of roasted peppers melding with creamy gouda can turn any ordinary kitchen into a cozy sanctuary. Today, I’m excited to share my go-to recipe for Roasted Red Pepper Gouda Soup, a dish that transforms simple ingredients into something extraordinary. This comforting soup comes together in under an hour, offering not just a delicious taste but also a delightful sense of home on chilly evenings. Whether you’re a seasoned chef or a kitchen newcomer, this recipe is all about easy, satisfying cooking. And the best part? You can customize it with fun variations, making it a versatile favorite for any palate. How do smoky, sweet flavors combined with velvety texture sound for dinner tonight? Let’s dive into this culinary adventure together!
Why is this soup a must-try?
Cozy Comfort: This Roasted Red Pepper Gouda Soup is the epitome of comfort food, warming you from the inside out.
Quick to Cook: Ready in under an hour, it’s perfect for busy weeknights when you want something delicious without the hassle.
Flavorful Variations: Feeling adventurous? Try adding chipotle for heat or swapping tomatoes for a heartier twist.
Ideal Pairing: Serve it with crusty bread or a light salad for a well-rounded meal that’s sure to impress family and friends.
Creamy Indulgence: The luscious texture and rich gouda flavor create a truly satisfying dish that feels like a warm hug on chilly days.
Looking for more comforting options? Check out my cozy Ravioli Soup Cozy or heartwarming Cowboy Soup Cozy!
Roasted Red Pepper Gouda Soup Ingredients
For the Soup Base
• Red Bell Peppers – Provide sweetness and a smoky flavor when roasted; jarred roasted red peppers can save time.
• Olive Oil – Essential for charring the peppers and enhancing the overall flavor.
• Kosher Salt – Brings out the natural goodness of all the ingredients.
• Butter – Adds richness that beautifully complements the soup’s depth.
• Yellow Onion – Acts as a sweet, flavorful base when sautéed until soft.
• Garlic – Infuses the soup with aromatic flavor; be mindful not to brown it.
• All-Purpose Flour – Helps thicken the soup by creating a roux.
• Chicken or Vegetable Broth – Forms the heart of the soup; chicken broth gives a richer flavor.
For Flavor Enhancement
• Smoked Paprika – Introduces a delightful layer of smokiness to the dish.
• Fresh Thyme – Brightens the flavors; fresh herbs make this dish come alive.
• Black Pepper – Elevates the flavor with just the right amount of spice.
For Creaminess
• Aged Gouda – This star ingredient brings a depth of flavor and creaminess; shred it for the best melt.
• Heavy Cream (optional) – Adds luxurious richness for an indulgent finish.
For Garnishing
• Fresh Basil – Offers a pop of herbal freshness just before serving.
This delightful Roasted Red Pepper Gouda Soup promises to wrap you in cozy flavors, perfect for any chilly night!
Step‑by‑Step Instructions for Roasted Red Pepper Gouda Soup
Step 1: Preheat the Broiler
Begin by preheating your broiler to high. Line a baking sheet with aluminum foil to catch the juice from the peppers and make cleanup easier. This initial step is crucial because charring the red bell peppers creates the smoky flavor that defines the Roasted Red Pepper Gouda Soup.
Step 2: Broil the Peppers
Coat the red bell peppers lightly with olive oil and sprinkle with kosher salt. Place them under the broiler for 12-15 minutes, turning occasionally, until the skins are completely blackened and blistered. Keep an eye on them to avoid burning. The charred skins will enhance the creaminess and depth of flavor in the soup.
Step 3: Steam the Peppers
Once the peppers are charred, remove them from the broiler and place them in a bowl. Cover the bowl with plastic wrap and allow the peppers to steam for about 10 minutes. This steaming process helps loosen the burnt skins, making them easier to peel off, which is essential for a smooth texture in your Roasted Red Pepper Gouda Soup.
Step 4: Sauté the Onion
In a Dutch oven, melt a tablespoon of butter over medium heat. Add the diced yellow onion and sauté for 5-6 minutes, or until it becomes translucent and soft. This creates a flavorful base, enriching the overall taste of your soup. Stir occasionally to prevent the onion from browning.
Step 5: Add Garlic and Flour
Stir in the minced garlic and sauté for an additional minute, ensuring the garlic becomes fragrant but does not brown. Next, sprinkle in the all-purpose flour to create a roux, cooking for about 2 minutes while stirring constantly. This step thickens the soup and adds body, giving your Roasted Red Pepper Gouda Soup its delightful texture.
Step 6: Incorporate Broth
Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps from the roux. Bring the mixture to a gentle boil. This forms the soup’s base, and it’s important to stir continuously to keep the soup smooth and lump-free.
Step 7: Simmer with Peppers
Add the chopped, peeled roasted peppers, smoked paprika, fresh thyme, and black pepper to the pot. Reduce the heat and let the soup simmer uncovered for about 15 minutes. This allows the flavors to meld beautifully, enhancing the comforting taste of your Roasted Red Pepper Gouda Soup.
Step 8: Blend the Soup
After simmering, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender. This step results in that velvety texture you want in your Roasted Red Pepper Gouda Soup, ensuring each spoonful is luxurious.
Step 9: Melt the Gouda
Return the blended soup to the pot and reduce the heat to low. Gradually stir in the shredded aged gouda, allowing it to melt completely over a low flame for 3-4 minutes. Make sure the cheese is well incorporated, which adds rich creaminess to the finished dish, making it irresistible.
Step 10: Final Adjustments and Serve
Taste the soup and adjust seasoning as needed, adding more salt or pepper to suit your preference. Just before serving, stir in fresh basil for a fragrant finish. This final touch brightens the flavors of your Roasted Red Pepper Gouda Soup, making it perfect for a cozy night in.
Make Ahead Options
These Roasted Red Pepper Gouda Soup components are perfect for busy cooks looking to save time! You can prepare the roasted red peppers up to 24 hours in advance; just store them in an airtight container in the refrigerator. Additionally, the soup base can be made and refrigerated for up to 3 days—simply follow the recipe up until blending, then cool it before refrigerating. To maintain its creamy texture, reheat gently on the stove before adding the shredded gouda, stirring continuously until melted. When you’re ready to serve, finish with fresh basil for an aromatic touch, and you’ll have a comforting meal ready in no time!
What to Serve with Roasted Red Pepper Gouda Soup
Savoring a warm bowl of creamy goodness is delightful, but let’s take your meal experience to the next level.
- Crusty Bread: A slice of freshly baked crusty bread offers the perfect vehicle for dipping, enhancing every spoonful.
- Grilled Cheese Sandwich: The classic combo! Gooey, melty cheese between buttery toasted bread adds a nostalgic touch alongside the soup.
- Light Green Salad: A refreshing salad with mixed greens and a zesty vinaigrette provides a crisp contrast to the soup’s creaminess.
- Herbed Garlic Bread: Warm, buttery garlic bread sprinkled with fresh herbs makes each bite a flavorful addition to your cozy meal.
- Roasted Brussels Sprouts: Their crunchy exterior and tender inside add a lovely textural balance, making your dinner feel complete.
- Crispy Prosciutto Chips: This salty, crispy treat brings an unexpected crunch that pairs deliciously with the soup’s smoothness.
- Red Wine: A glass of fruity red wine beautifully complements the smoky notes of the soup, elevating your dining experience.
- Chocolate Mousse: End on a sweet note with a light and airy chocolate mousse, offering a delightful contrast to the savory soup.
- Fresh Basil Pesto: Serve a dollop on the side for those who love an extra burst of herbaceous flavor to mingle with the creamy texture!
Expert Tips for Roasted Red Pepper Gouda Soup
- Char Peppers Thoroughly: Ensure you thoroughly char the peppers to unlock their best smoky flavor; avoid half-hearted roasting which results in blandness.
- Shred Your Gouda: Shred the aged gouda yourself before adding it to the soup for a smoother melt and creamier texture, avoiding clumps.
- Low Heat for Cheese: Always melt gouda over low heat to prevent a grainy texture; patience ensures a luxurious finish in your roasted red pepper gouda soup.
- Adjusting Seasoning: Taste and adjust your seasoning, as each broth varies in sodium levels; a little extra salt or pepper can truly elevate your dish.
- Experiment with Variations: Feel free to customize your soup by adding ingredients like chipotle for heat or switching tomatoes for depth; let your creativity shine!
How to Store and Freeze Roasted Red Pepper Gouda Soup
Fridge: Store your Roasted Red Pepper Gouda Soup in an airtight container for up to 5 days. The flavors continue to meld as it sits, creating even more deliciousness!
Freezer: For long-term storage, freeze the soup in airtight containers for up to 3 months. Just be sure to leave some space at the top for expansion as it freezes.
Reheating: When ready to enjoy, thaw overnight in the fridge for the best texture. Reheat slowly over low heat, stirring occasionally, to maintain the creamy consistency of the soup.
Thickening Note: Be aware that the soup may thicken upon refrigeration. If it does, simply add a splash of broth or water while reheating to achieve your desired consistency.
Roasted Red Pepper Gouda Soup Variations
Feel free to put your own spin on this comforting soup with these delicious variations!
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Spicy Twist: Stir in 1-2 chipotle peppers in adobo sauce for a smoky heat that elevates every spoonful.
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Hearty Addition: Swap in crushed tomatoes to create a more substantial soup that’s perfect for filling bellies on chilly nights.
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Cheese Swap: Substitute gouda with sharp white cheddar for a tangy flavor explosion that still delivers creaminess.
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Quick Fix: Use jarred roasted red peppers instead of fresh ones to cut down prep time without sacrificing taste.
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Creamier Option: Add an extra splash of heavy cream at the end for an even richer finish that feels indulgent.
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Herb Infusion: Replace fresh thyme with fresh rosemary or oregano for a different herbaceous twist that adds a new dimension.
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Nutty Depth: Stir in a tablespoon of tahini or cashew cream for an unexpected nutty flavor and a creamy texture boost.
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Garnish Upgrade: Top with crispy prosciutto chips or croutons for a delightful crunch that contrasts beautifully with the velvety soup.
Looking for more cozy options? Try this delightful Roasted Broccoli Quinoa for a healthy side or to accompany your soup, and don’t miss out on the rich flavors found in my delectable Thai Chicken Soup for a cozy night!
Roasted Red Pepper Gouda Soup Recipe FAQs
How do I choose the right red bell peppers?
Absolutely! When selecting red bell peppers, look for ones that are firm, shiny, and vibrant in color, with no dark spots or blemishes. The skin should be smooth, indicating freshness. Avoid peppers with wrinkled or soft spots, as they may be past their prime.
What is the best way to store leftovers?
Very good question! Store your Roasted Red Pepper Gouda Soup in an airtight container in the fridge for up to 5 days. It’s best to let the soup cool completely before sealing it to maintain its lovely creaminess. As it sits, the flavors will deepen and meld, making it even more delicious!
Can I freeze this soup?
Absolutely! You can freeze your Roasted Red Pepper Gouda Soup for up to 3 months. To freeze, allow the soup to cool completely, then ladle it into airtight containers, leaving some space at the top for expansion. For the best quality, I recommend labeling the containers with the date before placing them in the freezer.
What should I do if the soup is too thick after refrigerating?
Great question! If you find that your soup has thickened too much after refrigeration, simply add a splash of broth or water while reheating. Stir over low heat until you reach your desired consistency. This will help bring back that lovely creamy texture you love!
Is this soup suitable for vegetarians?
Yes, it is! This Roasted Red Pepper Gouda Soup is vegetarian-friendly, especially if you use vegetable broth. Just be aware if you’re serving it to others; make sure they are okay with cheese for any dietary restrictions, as gouda is a dairy product.
Cozy Up with Roasted Red Pepper Gouda Soup Perfect for Fall
Ingredients
Equipment
Method
- Preheat your broiler to high and line a baking sheet with aluminum foil.
- Coat the red bell peppers with olive oil and sprinkle with kosher salt. Broil for 12-15 minutes until skins are blackened.
- Remove the peppers and steam in a covered bowl for about 10 minutes.
- Melt butter in a Dutch oven and sauté diced onion for 5-6 minutes until translucent.
- Add minced garlic and sauté for another minute, then stir in flour to create a roux, cooking for 2 minutes.
- Whisk in chicken or vegetable broth, bringing to a gentle boil while stirring to avoid lumps.
- Add roasted peppers, smoked paprika, thyme, and black pepper, reducing heat to simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in shredded gouda over low heat until melted, about 3-4 minutes.
- Taste and adjust seasoning, then stir in fresh basil before serving.
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