Roasted Red Pepper Gouda Soup

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.

Check out an immersion hand blender on amazon here.

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.

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