Roasted Red Pepper and Smoked Gouda Soup (Decadence Meets Heat)
If you are looking for a soup that perfectly bridges the gap between sophisticated dining and pure comfort food, this Roasted Red Pepper and Smoked Gouda Soup is it. The vibrant orange hue promises a flavor explosion, and it delivers: sweet roasted peppers, tangy tomatoes, and the incredible richness of melted smoked Gouda cheese. It is creamy without being heavy, and the “heat” hits you right at the end for a warming finish.
The texture is what makes this dish truly decadent. As shown in the photos, the soup is thick enough to coat the back of a spoon, with glistening droplets of savory oil and specks of cracked black pepper on the surface. It’s a velvety emulsion of vegetables and cheese that feels luxurious on the palate, balanced by the sharp kick of Creole seasoning and smoked paprika.
Secrets to the Perfect Roasted Red Pepper and Smoked Gouda Soup
Why It Works
This recipe relies on flavor layering. We don’t just boil vegetables; we roast the peppers, tomatoes, onions, and garlic first. This caramelizes their natural sugars, providing a sweet foundation that stands up to the bold, savory notes of the smoked Gouda. The addition of acid (apple cider vinegar or lemon juice) is the secret weapon—it cuts through the dairy fat and brightens the deep, smoky flavors.
Visually, the specks of spice visible in the soup aren’t just garnish; they are evidence of the Creole seasoning and smoked paprika that infuse every spoonful with warmth.
Chef’s Tips
- Char the Peppers: Don’t be afraid to let the pepper skins turn black while roasting. This char adds the signature smoky flavor. Just be sure to sweat them in a covered bowl afterwards so the skins peel off easily, leaving only the sweet flesh.
- Grate Your Own Cheese: Pre-shredded Gouda often contains anti-caking agents that prevent it from melting smoothly. For that silky, spoon-coating texture shown in the image, buy a block of Smoked Gouda and grate it yourself.
- Temper the Cream: To prevent curdling, add the light cream and cheese at the very end over low heat. Do not let the soup come to a rolling boil once the dairy is added.
Serve this with a grilled cheese sandwich or our crusty artisan bread for dunking.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the cheese from separating. Freezing is not recommended for this soup as the dairy base tends to become grainy when thawed.
Substitutions
Cheese: If you can't find Smoked Gouda, use regular Gouda with a dash of liquid smoke, or sharp Cheddar for a different flavor profile. Cream: Heavy cream can be used for an even richer soup, or full-fat coconut milk for a dairy-free version (omit cheese or use vegan sub). Spice Level: Adjust the Creole seasoning or add cayenne pepper to increase the heat factor.
Ingredients
4 large, whole
2, halved
1 medium, quartered
3 cloves, peeled
1 tablespoon
3 1/2 cups, low-sodium
8 oz, smoked, freshly grated (wax casing removed)
1/4 cup
1 1/2 teaspoons
1/2 teaspoon
1/4 teaspoon
1/2 teaspoon
1 teaspoon (adjust to taste)
1/4 teaspoon, freshly cracked
1 teaspoon (or fresh lemon juice)
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
Preheat oven to 400°F (200°C). Place the red peppers, tomatoes, onion quarters, and garlic cloves on a baking sheet. Drizzle with olive oil. Roast for 30-40 minutes until peppers are charred and soft. Remove garlic earlier if it browns too fast.
Place the hot roasted peppers in a bowl and cover tightly with plastic wrap for 10 minutes. This steams the skins loose. Peel off the charred skins, remove seeds and stems.
In a blender or food processor, combine the roasted peppers, tomatoes, onions, garlic, and 1 cup of the vegetable broth. Blend until perfectly smooth.
Pour the vegetable puree into a large pot. Add the remaining 2.5 cups of broth, Creole seasoning, smoked paprika, basil, oregano, salt, and pepper. Bring to a simmer over medium heat for 10 minutes to marry flavors.
Reduce heat to low. Stir in the light cream and the apple cider vinegar.
Gradually whisk in the grated Smoked Gouda cheese, a handful at a time, stirring constantly until melted and smooth. Do not boil.
Taste and adjust salt or heat. Serve hot with a sprinkle of extra black pepper or red pepper flakes.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Roasted Red Pepper and Smoked Gouda Soup (Decadence Meets Heat)
If you are looking for a soup that perfectly bridges the gap between sophisticated dining and pure comfort food, this Roasted Red Pepper and Smoked Gouda Soup i
Ingredients
Instructions
Preheat oven to 400°F (200°C). Place the red peppers, tomatoes, onion quarters, and garlic cloves on a baking sheet. Drizzle with olive oil. Roast for 30-40 minutes until peppers are charred and soft. Remove garlic earlier if it browns too fast.
Place the hot roasted peppers in a bowl and cover tightly with plastic wrap for 10 minutes. This steams the skins loose. Peel off the charred skins, remove seeds and stems.
In a blender or food processor, combine the roasted peppers, tomatoes, onions, garlic, and 1 cup of the vegetable broth. Blend until perfectly smooth.
Pour the vegetable puree into a large pot. Add the remaining 2.5 cups of broth, Creole seasoning, smoked paprika, basil, oregano, salt, and pepper. Bring to a simmer over medium heat for 10 minutes to marry flavors.
Reduce heat to low. Stir in the light cream and the apple cider vinegar.
Gradually whisk in the grated Smoked Gouda cheese, a handful at a time, stirring constantly until melted and smooth. Do not boil.
Taste and adjust salt or heat. Serve hot with a sprinkle of extra black pepper or red pepper flakes.
Rate This Recipe
Tools You'll Need
- Baking Sheet
- Blender or Immersion Blender
- Large Soup Pot
- Cheese Grater
- Whisk
Recipe Tags
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At Cozy Bites Kitchen, we believe that great food doesn't have to be complicated. Our passion is creating easy, cozy, and delicious homemade recipes for everyday cooking - quick meals, comfort dishes, family dinners, soups, pastas, and simple home-style favorites. Warm, friendly, and fuss-free cooking made for real life.
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