Roasted Red Pepper Gouda Soup is perfect for fall and winter when soup season starts. I made it one of my favorite comfort foods for fall and winter dinners.
Red pepper and gouda soup can be ready to take on even more aroma, so when heated up, they will taste even better after a long day.
Roasted pepper gouda soup is a quick meal and delicious soup. It is rich in nutritional value and provides essential ingredients after a long day at work or school. It is perfect for a quick reheated creamy soup the next day.
How to choose the best ingredients for Roasted Red Pepper Gouda Soup
Roasted red peppers (for soup, we need approximately 26oz (780g) drained if roasted red peppers are used from the jar/can, or you can make yourself from my recipe for better flavors.
Red onion/Staples celery and Leeks for a more intense flavor.
Carrots for sweeteners taste.
Chicken broth/stock (vegetable stock/broth fit as well): You can use ready-made or stock cube, but for a better flavor, you can make it yourself if you have the time and desire.
Fresh garlic It is best baked to enhance the flavor.
Pepper powder To enhance the aroma of peppers
Smoked pepper powder gives the soup a light, smoky aroma, but if you absolutely don’t like it, you can skip this step.
Olive oil: choose the best you have.
Freshly shredded gouda cheese (I don’t use ready-made shredded cheese because it has starch added to it so the cheese doesn’t stick together)
Fresh herbs like thyme and rosemary for more aroma.
Cayenne pepper for a more spicy flavor.
Cajun seasoning: You can use store-bought or make your own using my recipe.
Kosher salt is good for taste and provides more healthy nutrition.
Fresh ground black pepper for more aroma and spice flavor.
Heavy cream is optional for a more creamy texture.
Tips and Tricks for Red Pepper Gouda Soup
- You can add parmesan cheese for more flavor
- You can add tomato juice for a richer taste, mainly if you use vegetable stock, then the soup becomes vegetarian.
- You can swap gouda cheese for smoky gouda cheese. This is a version for smoky aroma lovers.
- For garnish, it will fit fresh basil or fresh chives for a more spicy taste.
Roasted Red Pepper Gouda Soup Step-by-Step Instructions
To make this comfort food, you will need a pot, a hand or stand blender or food processor, parchment paper, and a baking tray if you want to prepare roasted peppers yourself.
Use ready-roasted peppers from a jar, or use my roasted red pepper recipe. If you make them yourself, you won’t need to add onion and garlic, as those ingredients are already included in the roasted red pepper recipe. However, if you’re using peppers from a jar, I recommend roasting onion and garlic, as they will enhance the soup’s flavor.
Step 1: Start by washing the vegetables and peeling the carrots. Grate the cheese using a grater with large holes, and cut the celery, leek, and carrot in half and then into pieces of about 1/2 inch (about 1 cm).
At this stage, when using ready-made roasted peppers, you can also marinate sliced onions and garlic.
Step 2: Next, heat olive oil over low heat in a large pot and caramelize the chopped vegetables. Once the vegetables become tender, add the roasted peppers and pour chicken or vegetable stock in your choice. Then, increase the heat to medium.
In the following step, add spices such as pepper powder, smoked paprika, Cajun seasoning, a pinch of cayenne pepper (if you prefer a spicier flavor), and thyme and rosemary if you are using store-bought peppers.
Step 3: Let the soup cook for about 10-15 minutes until it comes to a boil, allowing the aromas from the spices to infuse.
Step 4: Blend the soup until you achieve a creamy texture and continue to simmer, stirring occasionally to prevent it from burning.
When the soup is hot, add the grated Gouda cheese and mix thoroughly until the cheese melts, giving the soup a creamy consistency.
Step 5: Finally, season with salt and pepper to taste. I recommend not adding salt beforehand since cheese can be pretty salty; it’s best to adjust the seasoning after adding the cheese to ensure the flavor is just right.
Serve the soup topped with extra cheese and a drizzle of cream for added richness.
Enjoy!
Sides To Serve Roasted Pepper and Gouda Soup
Roasted Pepper Gouda Soup tastes best when served with croutons, which you can make from my garlic bread sourdough, or crusty bread recipes. However, if you prefer to avoid bread, you can pair the soup with cheese chips for a low-carb or keto option. Alternatively, you can enhance it with roasted pumpkin or sunflower seeds. Adding crumbled feta cheese provides an element of protein; it complements the flavor of Gouda cheese without overpowering it and enriches the soup while serving as a substitute for cream.
How to store
You can store this comforting soup in the fridge in airtight containers for up to 3 days. Alternatively, you can freeze it for up to a month. Make sure to cool the soup first and avoid adding cream before freezing, as a cream can change the soup’s texture when frozen.
When freezing, fill the container with soup, leaving about 3 cm of space at the top to allow for expansion. Frozen soup can be safely stored for up to 4 weeks. It’s also a good idea to freeze the soup in portions corresponding to the sizes you plan to eat. Once the soup is defrosted, it should not be refrozen.
Other comfort soups
Creamy Broccoli Sweet Potatoes Soup
Pumpkin Soup Spicy Flavor Explosion
Roasted Red Pepper Gouda
Equipment
- hand or stand blender or food processor
- parchment paper
- baking tray
Ingredients
- 6 pieces medium red bell peppers (for soup, we need approximately 26oz (780g) drained if using roasted red pepper from the jar.
- 1 piece red onion
- 2 pieces celery staples
- 2 pieces carrots
- 1.5 oz leeks (white part)
- 3 cup chicken stock
- 4 cloves cloves fresh garlic
- 1 tsp pepper powder
- 1/3 tsp smoked powder pepper
- 3 tbsp olive oil
- 1 cup fresh shredded gouda cheese I don't use ready-made ground cheese because it adds starch to prevent the cheese from sticking together.
- 1 sprig of thyme
- 1 sprig of rosemary
- Pinch of cayenne pepper
- 1/2 tsp cajun seasoning
- Kosher Salt and fresh ground black pepper to taste
Instructions
- You can use ready-roasted peppers from a jar or make them yourself using my roasted red pepper recipe. If you make them yourself, you won’t need to add onion and garlic, as those ingredients are already included in the roasted red pepper recipe. However, if you’re using peppers from a jar, I recommend roasting onion and garlic as well, as they will enhance the soup’s flavor.
- Start by washing the vegetables and peeling the carrots. Grate the cheese using a grater with large holes, and cut the celery, leek, and carrot in half and then into pieces of about 1/2 inch (about 1 cm).
- Next, heat olive oil over low heat in a large pot and caramelize the chopped vegetables. Once the vegetables become tender, add the roasted peppers and pour chicken or vegetable stock in your choice. Then, increase the heat to medium.In the following step, add spices such as pepper powder, smoked paprika, Cajun seasoning, a pinch of cayenne pepper (if you prefer a spicier flavor), and thyme and rosemary if you are using store-bought peppers.
- Let the soup cook for about 10-15 minutes until it comes to a boil, allowing the aromas from the spices to infuse.
- Blend the soup until you achieve a creamy texture and continue to simmer, stirring occasionally to prevent it from burning. When the soup is hot, add the grated Gouda cheese and mix thoroughly until the cheese melts, giving the soup a creamy consistency.
- Finally, season with salt and pepper to taste. I recommend not adding salt beforehand since cheese can be pretty salty; it’s best to adjust the seasoning after adding the cheese to ensure the flavor is just right.Serve the soup topped with extra cheese and a drizzle of cream for added richness.Enjoy!
Nutrition
FAQ
What is the best method for safely defrosting frozen soup?
There are several options for defrosting soup:
- For health reasons, I recommend leaving it in the fridge/refrigerator overnight, and the soup should be defrosted in the morning.
- Cold water—Put the container or bag in cold water and change it every 30 minutes. Defrosting takes about 2-3 hours.
- The time in the microwave depends on 15-20 min. Remove any non-microwave-safe packaging, place the frozen soup in a microwave-safe container, and use the defrosting settings in the microwave.
- Use the defrost or low power setting, stirring frequently to distribute heat evenly.
There are two methods that I do not recommend because bacteria can multiply:
- Defrosting at room temperature
- Defrosting in warm water.
Roadster pepper gouda soup is my favorites cozy soup. Perfect for winter time.
Incredibly tasty recipe. Thank you
Thank you for sharing this recipe. this soup is incredibly tasty and easy to make. I also like to add chili flakes to it instead of chili power.
Thank you for sharing your tips.
Hi Daria, I love this recipe. Thank you for sharing it. I always use a fresh basil to elevate the flavors. You can try also.
Thank you Tina for the comment and the tip with fresh basil, I’ll try it!
What an easy soup to make, and how tasty and healthy!