"Velvety Roasted Red Pepper Gouda Soup Recipe – Creamy Comfort Food"
This velvety roasted red pepper Gouda soup recipe is the perfect blend of smoky, sweet, and savory flavors. Roasted red peppers are pureed into a silky base, enriched with creamy Gouda cheese, garlic, and herbs. Served with crusty bread or a light salad, it’s a cozy comfort food that’s ideal for chilly evenings or elegant gatherings.
Equipment
- Baking sheet (for roasting peppers)
- Blender or immersion blender
- Large pot
- Wooden spoon
- Fine sieve (optional, for extra smoothness)
Ingredients
- 4 large red bell peppers
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 1 cup heavy cream
- 1½ cups shredded Gouda cheese
- ½ tsp salt
- ¼ tsp black pepper
- Fresh basil leaves for garnish
- Optional: chili flakes or jalapeños for spice
Instructions
- Roast Peppers: Char peppers under broiler or over flame until skins blister. Steam in a covered bowl, peel, seed, and chop.
- Sauté Aromatics: In a pot, heat olive oil. Cook onion and garlic until fragrant.
- Simmer Base: Add roasted peppers and broth. Simmer 10 minutes.
- Blend: Transfer to blender or use immersion blender until smooth.
- Add Cheese & Cream: Return to pot, reduce heat, stir in Gouda gradually until melted. Add cream, season with salt and pepper.
- Finish: Strain for extra smoothness if desired. Garnish with basil and cream drizzle. Serve hot.
Notes
- Roast peppers until charred but not burnt for best flavor.
- Add Gouda slowly over low heat to prevent curdling.
- For lighter versions, use milk alternatives or reduced-fat cream.
- Freeze without cream or cheese; add them after reheating.
- Pair with crusty bread or grilled cheese for a complete meal.