There’s something wildly satisfying about the first spoonful of my Roasted Red Pepper Gouda Soup. I clearly remember the first time I tasted it—it was during a chilly evening at a friend’s house. The moment that warm, creamy roasted pepper soup hit my palate, I was hooked. The sweet, smoky notes from the roasted red peppers combined with the rich, velvety Gouda cheese soup base was unlike anything I’d tried before. It surprised me because it wasn’t just comforting; it packed a bold punch that felt like a celebration in a bowl.
This Roasted Red Pepper Gouda Soup embodies everything Cuba Queen stands for—flavor that grabs you by the taste buds and doesn’t let go. It’s unapologetically bold, bursting with smoky, cheesy punch, and creamy goodness that hits all the right notes for those who crave big flavors. Whenever I whip this up, I get the kind of reaction that tells me I’m sharing something special—a soup worthy of any festive gathering or cozy night in.
I’ve spent hours tweaking this creamy roasted pepper soup to make sure it’s just right. What works? Roasting the peppers to get that charred sweetness. What doesn’t? Skipping the smoked Gouda cheese step—that’s a deal breaker. The breakthrough moment came when I tossed in a pinch of smoked paprika, turning it from good to legendary. I’m beyond excited to pass this Roasted Red Pepper Gouda Soup recipe on to you. Get ready to take your soup game to the next level!
If you want to dive into more roasted red pepper soup inspirations or try other bold flavors, check out options like the roasted vegetable soup or my one-pot stuffed pepper soup recipe for a twist on those classic vibes. Trust me, this is the kind of creamy roasted pepper soup you’ll want to keep on repeat.
Ingredients You Need for This:
This Roasted Red Pepper Gouda Soup ingredient list is SHORT but mighty! Here’s exactly what you’ll need:
- 4 large red bell peppers (for that roasted red pepper soup base, perfectly charred)
- 1 tablespoon olive oil (the game-changer for roasting those peppers)
- 1 medium onion, chopped (for savory depth)
- 3 cloves garlic, minced (flavor bomb alert!)
- 4 cups vegetable broth (this keeps our vegetarian red pepper soup hearty and healthy)
- 1½ cups smoked Gouda cheese, shredded (trust me, splurge on this smoked Gouda soup recipe staple)
- 1 cup heavy cream (for that creamy roasted pepper soup texture)
- 1 teaspoon smoked paprika (secret weapon for added smoky depth)
- Salt and pepper to taste
You’ll find the best ingredients for this Roasted Red Pepper Gouda Soup at your local farmers market or specialty grocery. If you’re on a budget, swap heavy cream for full-fat coconut milk—it still keeps the soup creamy while adding a subtle tropical twist. Plus, pre-roast your peppers in advance and store them in an airtight container in the fridge for up to 3 days to save prep time.
Step-by-Step Instructions:
Making this Roasted Red Pepper Gouda Soup is a total flavor adventure, so let’s get into it with energy!
- Roast the red peppers: Slice your peppers in half, remove seeds, and place cut-side down on a baking sheet lined with foil. Drizzle olive oil over them. Roast at 450°F for about 20 minutes until the skins are charred and blistered. This roasted red pepper soup base is where magic begins.
- Cool and peel: Let the peppers cool before peeling off the skins. Don’t stress—your Roasted Red Pepper Gouda Soup will be incredible with or without every bit of skin removed.
- Sauté onions and garlic: In a large pot, heat olive oil, then toss in onions. Cook until translucent, about 5 minutes. Add garlic and smoked paprika, stir for 1 minute to release that smoky aroma.
- Blend the roasted peppers: Toss roasted peppers into a blender with a splash of vegetable broth. Blend until smooth—this is your creamy roasted pepper soup foundation.
- Combine and cook: Pour the pepper puree back into the pot with onions and garlic. Add remaining vegetable broth and bring to a gentle simmer.
- Add cheese and cream: Lower the heat, stir in shredded smoked Gouda and cream. Stir continuously until cheese melts completely into the soup, creating that rich hummm-worthy texture.
- Season and simmer: Taste and add salt and pepper as needed. Let your Roasted Red Pepper Gouda Soup simmer gently for 10 minutes for all those flavors to marry perfectly.
Pro tip for Roasted Red Pepper Gouda Soup perfection: keep stirring after adding cheese to avoid any clumps. Your soup should look velvety, smell smoky, and feel like a creamy dream. If it’s too thick, add a splash more broth until it hits your ideal consistency.
While your Roasted Red Pepper Gouda Soup is working its magic, grab your camera. This is Instagram gold in the making!
Presentation:
Serving this Roasted Red Pepper Gouda Soup is your chance to turn dinner into an event. Ladle it bright and creamy into bold white bowls that really make the soup pop.
Pair it with fresh, crunchy garlic bread or a crisp salad loaded with tangy vinaigrette to cut through the richness. If you want a flavor bomb, add a sprinkle of crispy bacon or toasted pine nuts on top. Vegetarians, this soup sings alone or with a side of roasted vegetables—it’s a true vegetarian red pepper soup superstar.
People absolutely lose their minds when I serve this Roasted Red Pepper Gouda Soup at casual dinner parties or chilly weekend brunches. It’s one of those recipes that sparks instant conversation and serious second helpings.
Leftovers? Day two soup? Transform that roasted red pepper soup into a luscious pasta sauce or even a creamy dip for your favorite crunchy snacks. Try swapping the smoked Gouda for sharp cheddar or even a dollop of cream cheese for a new twist.
For more ways to ring up your soup game, try my roasted garlic potato soup or roasted vegetable soup recipes—they’re just as celebration-worthy.
FAQs:
Can I make this Roasted Red Pepper Gouda Soup spicier?
Absolutely! I love adding a pinch of cayenne or a diced jalapeño when sautéing the onions. It adds a smoky heat punch without stealing the show.
What if I don’t have smoked Gouda for this Gouda cheese soup?
Go for smoked mozzarella or even a sharp cheddar. Your Roasted Red Pepper Gouda Soup will still taste fantastic, just with a slightly different cheese vibe.
How do I know when my Roasted Red Pepper Gouda Soup is done?
When it’s smooth, velvety, steaming hot, and your kitchen smells like a smoky cheese heaven. Taste for seasoning and creaminess—you’re looking for that perfect balance.
Can I freeze this creamy roasted pepper soup?
Yes, but a heads up—the cream may separate when thawed. Freeze without cream, then stir in fresh cream after reheating for the best results.
Is this a vegetarian red pepper soup?
It sure is! Using vegetable broth keeps it vegetarian and packed with flavor.
How long does it take to make?
In my kitchen, this Roasted Red Pepper Gouda Soup takes exactly 45 minutes start to finish. Worth every minute!
Can I make it dairy-free?
Try swapping smoked Gouda for a vegan smoked cheese and use coconut cream instead of heavy cream. The flavor profile will shift but still delivers creamy roasted pepper soup magic.
Need more inspiration? If this Roasted Red Pepper Gouda Soup rocks your world, you NEED to try the roasted red pepper soup with Gouda variation from Peel with Zeal or even check out unique takes on smoked Gouda soup recipes over at Superheroes and Spatulas.
Conclusion:
This Roasted Red Pepper Gouda Soup represents everything Cuba Queen lives for—bold, packed flavor, creamy indulgence, and mouthwatering satisfaction in every spoonful.
- Roast peppers hot and fast for that smoky sweetness.
- Don’t skip the smoked Gouda cheese—this is your flavor superstar.
- Stir cheese in gently to keep your soup lusciously smooth.
I’ve played with several variations, including swapping smoked Gouda for sharp cheddar, adding roasted corn for a sweet crunch, and even making a dairy-free coconut milk version that surprises every time. The original smoked Gouda version gets the biggest crowd reaction every time, so start there if you want to amaze family and friends.
Make this Roasted Red Pepper Gouda Soup your signature dish. Trust me, you’ve got this. It’s an epic creamy roasted pepper soup ready to create unforgettable flavor moments.
I want to see your Roasted Red Pepper Gouda Soup creations! Share your bold bowls and let’s keep these flavor adventures going.
For more bold soup thrills, visit my roasted garlic potato soup and stuffed pepper soup recipes. Let’s keep cooking loud, proud, and flavor-packed!
Here are some flavor-packed links to fuel your Roasted Red Pepper Gouda Soup journey: explore the Roasted Red Pepper Gouda Soup – Superheroes and Spatulas, the Roasted Red Pepper Soup with Gouda – Peel with Zeal, and my personal favorite, the roasted red pepper and smoked Gouda soup on Reddit. Don’t miss bold twists like the one-pot stuffed pepper soup recipe, the vibrant roasted vegetable soup, and the cozy roasted garlic potato soup for creamy, bold flavor fun.
Roasted Red Pepper Gouda Soup
This creamy Roasted Red Pepper Gouda Soup blends smoky roasted peppers with rich Gouda cheese for a comforting and flavorful dish perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 4 large red bell peppers, roasted and peeled
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 cups vegetable broth
- 1 cup heavy cream
- 1 ½ cups shredded Gouda cheese
- Salt and pepper to taste
- Fresh thyme for garnish (optional)
Instructions
- Roast the red bell peppers over an open flame or under the broiler until charred on all sides. Place them in a covered bowl to steam for 10 minutes, then peel off the skins and remove seeds.
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Chop the roasted red peppers and add them to the pot. Pour in vegetable broth and bring to a simmer for 10 minutes.
- Use an immersion blender or transfer to a blender to puree the soup until smooth. Return to pot if needed.
- Stir in heavy cream and shredded Gouda cheese. Cook over low heat until the cheese melts and the soup is heated through, about 5 minutes. Do not boil.
- Season with salt and pepper to taste. Garnish with fresh thyme if desired and serve warm.
Notes
For an extra smoky flavor, use smoked Gouda or add a pinch of smoked paprika. Serve with crusty bread for a perfect meal.