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Creamy Roasted Red Pepper and Gouda Soup

creamy roasted red pepper and gouda soup - featured image
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A comforting and creamy soup featuring smoky roasted red peppers and melty Gouda cheese, perfect for chilly evenings and family gatherings.

Ingredients

Scale
  • 4 large red bell peppers, roasted and peeled
  • 1 ½ cups shredded smoked Gouda cheese
  • 3 tablespoons unsalted butter, softened
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 4 cups (1 liter) low sodium chicken broth (or vegetable broth for vegetarian)
  • 1 ½ cups (360 ml) half-and-half (or coconut milk for dairy-free)
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1 teaspoon fresh thyme, chopped (optional)

Instructions

  1. Preheat oven to 450°F (230°C). Place whole red bell peppers on a baking sheet and roast for 25–30 minutes, turning every 10 minutes until skin is blackened and blistered.
  2. Transfer roasted peppers to a bowl, cover with plastic wrap or a clean kitchen towel, and let steam for 10 minutes. Peel off skins, remove seeds and stems, then roughly chop the flesh.
  3. In a large soup pot, melt butter over medium heat. Add chopped onion and sauté for 5–7 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle flour over onion and garlic mixture, stirring constantly for about 2 minutes to cook out raw flour taste.
  5. Slowly whisk in chicken broth to avoid lumps. Stir in chopped roasted red peppers and smoked paprika. Bring to a gentle simmer and cook for 15 minutes.
  6. Use an immersion blender to puree the soup until smooth and creamy. If using a countertop blender, blend in batches and return to pot.
  7. Lower heat to medium-low. Gradually stir in shredded Gouda cheese until melted and silky. Pour in half-and-half and add fresh thyme if using. Heat gently for about 5 minutes without boiling.
  8. Season with salt and black pepper to taste. Serve hot, garnished with extra thyme or a drizzle of cream if desired.

Notes

Roasting the peppers yourself enhances the smoky flavor. Add shredded cheese slowly over low heat to prevent clumping. If soup is too thick, add more broth or half-and-half. Use vegetable broth for vegetarian version and coconut milk for dairy-free option.

Nutrition

Keywords: roasted red pepper soup, gouda soup, creamy soup, comfort food, easy soup recipe, smoky soup, family-friendly soup

Find it online: https://emmaoven.com/creamy-roasted-red-pepper-and-gouda-soup-recipe-easy-homemade-comfort-meal/