This Roasted Red Pepper Soup with Smoked Gouda Cheese is rich, velvety, and deeply comforting. Sweet roasted red peppers are blended into a silky soup and finished with smoky gouda for a cozy, restaurant-quality bowl that’s surprisingly easy to make at home.
Why You’ll Love This Recipe
- Deep roasted red pepper flavor
- Creamy texture without being heavy
- Smoky gouda adds richness and depth
- Perfect for cozy dinners and entertaining
- Naturally halal-friendly and family-approved
Roasted Red Pepper Soup with Smoked Gouda Cheese
Roasted red bell peppers
Ingredients
- 7 red bell peppers halved and seeded
- 3 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup yellow onion chopped
- 1/2 cup carrots sliced into 1/4-inch rounds
- 1 tablespoon tomato paste
- 1 clove garlic
- 3 cups chicken broth
- 2 tablespoons balsamic vinegar
- Large pinch kosher salt
- Freshly ground black pepper to taste
- 3/4 cup smoked gouda cheese cubed
Optional for Serving
- Heavy cream or crème fraîche
- Fresh herbs basil, thyme, chives, parsley, oregano
- Microgreens
Instructions
- Preheat broiler to high (500°F / 260°C). Place peppers cut-side down on a baking sheet and broil for 15–20 minutes until skins are blackened.
- Cover peppers immediately with foil and steam for 10 minutes, then peel and set aside.
- In a large pot, melt butter with olive oil over low-medium heat. Add oregano and basil and cook until fragrant.
- Add onion and sauté until softened. Stir in carrots and cook 1 minute. Add garlic and tomato paste and cook briefly.
- Add roasted peppers, chicken broth, and balsamic vinegar. Simmer for 10 minutes.
- Blend until smooth using an immersion blender.
- While soup is warm (not boiling), stir in smoked gouda until melted.
- Serve warm with optional cream and fresh herbs.
Notes
Swap chicken broth for vegetable broth if desired
Ingredients
- 7 red bell peppers, halved and seeded
- 3 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup yellow onion, chopped
- 1/2 cup carrots, sliced into 1/4-inch rounds
- 1 tablespoon tomato paste
- 1 clove garlic
- 3 cups chicken broth
- 2 tablespoons balsamic vinegar
- Large pinch kosher salt
- Freshly ground black pepper, to taste
- 3/4 cup smoked gouda cheese, cubed
Optional for Serving
- Heavy cream or crème fraîche
- Fresh herbs (basil, thyme, chives, parsley, oregano)
- Microgreens
Instructions
- Preheat broiler to high (500°F / 260°C). Place peppers cut-side down on a baking sheet and broil for 15–20 minutes until skins are blackened.
- Cover peppers immediately with foil and steam for 10 minutes, then peel and set aside.
- In a large pot, melt butter with olive oil over low-medium heat. Add oregano and basil and cook until fragrant.
- Add onion and sauté until softened. Stir in carrots and cook 1 minute. Add garlic and tomato paste and cook briefly.
- Add roasted peppers, chicken broth, and balsamic vinegar. Simmer for 10 minutes.
- Blend until smooth using an immersion blender.
- While soup is warm (not boiling), stir in smoked gouda until melted.
- Serve warm with optional cream and fresh herbs.
Tips & Tricks
- Steaming peppers after roasting makes peeling effortless
- Add cheese off heat to prevent grainy texture
- For extra smokiness, use extra-smoked gouda
Details
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Roasting + Blending
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Halal-friendly, gluten-free
Notes
- Swap chicken broth for vegetable broth if desired
- Serve with crusty bread or grilled cheese
- Add chili flakes for gentle heat
Nutrition (Approximate per serving)
- Calories: 320
- Protein: 9g
- Carbohydrates: 22g
- Fat: 23g
FAQ
Can I make this soup ahead of time?
Yes, it tastes even better the next day.
Can I freeze roasted red pepper soup?
Yes, freeze before adding cheese for best texture.
What if I don’t have smoked gouda?
Use regular gouda or mild cheddar.
Is this soup spicy?
No, it’s naturally sweet and smoky.
Storage
- Refrigerate in an airtight container for up to 4 days
- Reheat gently on the stovetop
- Freeze (without cheese) up to 2 months
Similar Recipes
- Creamy Italian Sausage Gnocchi Soup
- Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette
Conclusion
This Roasted Red Pepper Soup with Smoked Gouda Cheese delivers bold flavor, silky texture, and comforting warmth in every spoonful. Perfect for weeknights, gatherings, or whenever you crave a cozy homemade soup.