Recipe Highlights

• Awe-Inspiring Flavor

  The complex flavors in this roasted red pepper soup are truly remarkable. The broth is rich and velvety, offering a slightly smoky, bright, and vibrant pepper flavor unlike any cheesy soup you’ve ever tasted. It’s a symphony of taste in every spoonful.

• Soup-er Tips for Success

  Roasting peppers at home might seem daunting, but with my easy-to-follow tips, you’ll be blending up this one-pot recipe in no time. I’ll guide you step-by-step on how to roast the red peppers, easily remove the skin, and use your choice of blender to create the smoothest, most delicious soup possible. It’s foolproof, I promise.

• One Soup, Many Meals

  This recipe makes 6-8 generous servings of soup and cheese toast. I often serve it for dinner one night accompanied by a fresh salad, then enjoy the leftovers for lunch later in the week. It’s a great way to enjoy a delicious and homemade meal multiple times with minimal effort. For smaller households, there’s easily enough soup for another dinner portion, too!

Key Ingredients and Tips

• Red Bell Peppers: Don’t worry too much about slight blemishes or wrinkling. (That’s my life motto!) The peppers will be roasted until blistered, so while they need to be relatively fresh, they don’t need to be perfect.
• Garlic and Onion: The aromatic power duo! They’re essential for creating a savory and flavorful base for the soup.
• Broth: I typically use chicken broth for added richness. However, vegetable broth is also delicious and makes this a vegetarian red pepper soup with just one simple swap.
• Tomato Paste: Use tomato paste from a small can or tube. It adds depth and a subtle sweetness to the soup.
• Heavy Cream: There’s no substitute here! Use true full-fat heavy cream for the absolute best, most decadent red pepper soup. It’s what takes it from good to AMAZING.
• Smoked Gouda: Shred the cheese by hand for the best fresh taste and melting abilities. The smoky flavor complements the roasted red peppers beautifully.
• Seasonings: A combination of fresh thyme, dried bay leaves, smoked paprika, salt, pepper, and my secret ingredient… a dash of cayenne pepper! The cayenne is optional, but the subtle spicy heat is fantastic with the smooth and sweet roasted red peppers.
• Baguette: Choose a large, fresh French baguette that you can easily cut into thick 1-inch slices for the cheese toast.

How to Make Roasted Red Pepper Gouda Soup

Find the full ingredient list, detailed instructions, storage tips, and a video tutorial in the printable recipe card at the bottom of this post.

1. Prep and Roast

   Line a baking sheet with parchment paper. Peel the garlic cloves and scatter them on the baking sheet. Use a sharp knife to cut each red pepper in half lengthwise, remove the stem, seeds, and membrane. Flip the peppers face-down on the baking sheet and press down firmly on the backs to flatten them slightly.

   Set the oven to broil and move a rack to the upper third position, ensuring the peppers are close to the broiler element. Be careful!

   Broil the peppers for approximately 10-15 minutes, but keep a close eye on them after 6-7 minutes to prevent burning. You want them nicely charred but not completely burnt.

2. Bag and Steam

   The easiest way to peel roasted red peppers is to steam them! The moisture helps separate the charred skin from the soft pepper flesh. Transfer the charred peppers to a sealed ziplock bag, leaving the garlic cloves on the baking sheet for now. Seal the bag and let the steam work its magic for 10-15 minutes. The skins should rub right off with minimal effort.

3. Sauté Veggies and Add Broth

   While the peppers are steaming, sauté the onion, garlic, fresh thyme sprigs and dry bay leaves in a large soup pot over medium heat. Cook until the onions are soft, about 5-7 minutes. Add the broth, tomato paste, spices, and roasted garlic cloves. Stir well and bring the mixture to a simmer.

4. Peel and Add Peppers

   Remove the charred red pepper skins and discard them. Then, add the roasted peppers to the pot (no need to cut them up first).

5. Simmer and Blend

   Adjust the stovetop temperature to maintain a gentle simmer. Cover the pot with a lid and let it cook for about 20 minutes, stirring occasionally to prevent sticking. After 20 minutes, remove the lid, take out the bay leaves and as much of the thyme as possible. Turn off the heat and blend the soup until completely smooth, using either an immersion blender or a regular blender.

   Preheat the oven to 350°F (175°C) to prepare the cheese toasts while the soup is finishing.

6. Add Cream and Cheese

   Once the soup is pureed, stir in the heavy cream. Allow it to blend fully into the hot soup before gradually stirring in a little less than half of the shredded gouda cheese, adding one handful at a time to prevent clumping. Let the soup settle and the flavors meld while you bake the cheese toast.

7. Cheesy Toast Time

   Place the baguette slices on a baking sheet and top each slice with a generous mound of shredded gouda. Bake in the preheated oven for about 5 minutes, or until the cheese is melted, bubbly, and lightly golden.

Expert Tip

There are two ways to blend the red pepper soup: with a hand-held immersion blender or a standing blender. I prefer using an immersion blender because it’s convenient and easy to clean. If using an immersion blender, ensure the soup pot is off the heat and the blender end is fully submerged before turning it on or off to avoid splattering.

If using a standing blender, work in batches and ensure your model is heat-resistant and safe for hot liquids. Otherwise, let the soup cool slightly before blending, then reheat it on the stovetop. When blending hot soup in a standing blender, remove the plug from the lid and cover the hole with a kitchen towel to allow steam to escape safely. This prevents pressure buildup and messy splatters!

Serving Suggestions

I usually serve bowls of soup and toasted cheesy baguette slices for dinner with a fresh salad. I love pairing it with a simple romaine hearts salad or a classic Caesar salad.

For a heartier meal, skip the cheese toast and pair the roasted red pepper soup with a gouda grilled cheese sandwich or a pesto sandwich. The possibilities are endless!

Storing and Reheating

Once the soup has fully cooled, transfer it to airtight containers and refrigerate for up to 3-4 days. Ensuring the soup is completely cooled before storing helps maintain its creamy texture and flavor.

When reheating, use gentle heat to prevent the cheese from separating. Warm the soup slowly on the stovetop over low to medium-low heat, stirring frequently. If reheating in the microwave, use short intervals and stir between each interval to ensure even heating and prevent boiling, which can make the soup grainy.

Frequently Asked Questions

• Do I have to peel the red pepper skin?

  Yes, I highly recommend peeling the skins off the roasted red peppers before adding them to the soup. While charring the outside adds a fantastic flavor to the pepper flesh, the charred skin itself doesn’t taste very good.

• Can I use canned or jarred peppers?

  Yes, you can! Canned and jarred roasted red peppers don’t have the same vibrant flavor as fresh peppers, but they will still make a tasty soup in a pinch. Prepare the soup base as directed, then drain any liquid from the can or jar before adding the roasted peppers to the pot.

• How do I make the soup thicker?

  If you prefer a thicker soup, you can easily thicken it by stirring in more shredded cheese or a cornstarch slurry. To make a slurry, whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold heavy cream or milk until the powder is completely dissolved. Put the soup pot on the stovetop, turn the heat to medium-low, and bring the soup to a very gentle simmer. Pour in a teaspoon or so of the slurry at a time, stirring continuously until it thickens to your desired consistency.

• How do I adjust the soup if it is too thick?

  Easy! Stir in a bit of extra broth, heavy cream, or milk into the roasted red pepper gouda soup. Add only a tablespoon or so at a time, as a little liquid goes a long way. You don’t want to throw off the flavors!

More Soup Recipes

Roasted Red Pepper Gouda Soup Recipe

Ingredients

• 3 pounds red bell peppers (8-10), halved and cleaned
• 5 cloves garlic, peeled
• 2 tablespoons olive oil
• 2 cups chopped onion
• 2 sprigs fresh thyme
• 2 bay leaves
• 4 cups chicken stock or vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 1 dash cayenne pepper (optional)
• ½ cup heavy cream
• 8 ounces smoked gouda, shredded and divided
• 6-8 slices baguette

Instructions

1. Cut the peppers in half and remove all seeds and membranes. Press the red peppers flat with your hand and lay them on a rimmed baking sheet. Place the garlic cloves on the baking sheet.
2. Set the oven on broil and raise the rack to the upper position. Broil the red peppers and garlic for 10- 15 minutes, until thoroughly charred.
3. Once the pepper skin has blackened, remove the pan from the oven. Use tongs to place the peppers in a large gallon zip bag to steam. Leave them for 10-15 minutes.
4. Set a large 6-8 quart pot over medium heat. Add the oil, onions, thyme, and bay leaves. Sauté for 10 minutes, until the onions are soft.
5. Add the broth, roasted garlic cloves, tomato paste, paprika, salt, pepper, and cayenne. Bring to a simmer.
6. Then peel the charred skin off each pepper half and place the peppers in the pot. Discard the waxy skins.
7. Reduce the heat, cover, and simmer for another 20 minutes. Remove the bay leaves and thyme sprigs. Then, using a hand-held immersion blender or standard blender, blend until smooth. *If using a standard blender, be sure to remove the plug on the lid and cover with a kitchen towel—this will allow the hot steam to vent without a big mess! Once the soup is pureed, add the heavy cream and 3 ounces of shredded gouda to the soup. Puree again and allow the cheese to melt into the soup. Taste, then add salt and pepper if needed. If the soup is too thick, add an additional 1 cup of broth or water to thin it to your desired consistency.
8. Meanwhile, turn the oven to 350℉. Place the baguette slices on a baking sheet. and sprinkle with 5 ounces of shredded gouda. Bake the cheese toast for 5-7 minutes, until melted and bubbly.
9. Serve each cup of soup with a gouda cheese toast!

Notes

Once the soup has fully cooled, you can transfer it to airtight containers and refrigerate for up to 3–4 days. Because this soup contains cheese, be extra sure it’s fully cooled before sealing and storing – this will help maintain that creamy texture and flavor!

When reheating, gentle heat is key to keeping the soup creamy and preventing the cheese from separating. Warm it slowly on the stovetop over low to medium-low heat, stirring frequently. If reheating in the microwave, use short intervals and stir between each one to ensure even heating. Avoid boiling, as high heat can make it grainy.

Nutrition

Serving: 1 serving | Calories: 474kcal | Carbohydrates: 43g | Protein: 20g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 70mg | Sodium: 989mg | Potassium: 905mg | Fiber: 7g | Sugar: 18g | Vitamin A: 7883IU | Vitamin C: 297mg | Calcium: 354mg | Iron: 3mg

Course: Main, Soup
Cuisine: American
Author: Sommer Collier

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