Introduction
You know that warm, cozy feeling you get from your favorite comfort food? That’s exactly what roasted red pepper Gouda soup delivers, but with a little extra pizzazz. It’s creamy, slightly smoky, and packed with bold flavors that feel like a warm hug on a chilly day. Whether you’re looking for a quick weeknight meal or something special to serve at a dinner party, this soup ticks all the boxes.
When I first made it, I was honestly blown away by how simple it was to pull off such a flavorful dish. Roasted red peppers bring a sweet, smoky depth, and when you pair them with creamy Gouda cheese, it’s like magic in a bowl. And let’s be real, what’s better than dipping some crusty bread into a hot bowl of soup?
In this post, we’ll walk through everything you need to make the best roasted red pepper Gouda soup at home. First, we’ll start by prepping those vibrant peppers to bring out their smoky sweetness. Then, we’ll move on to choosing the perfect Gouda (smoked, anyone?) to give the soup its rich, velvety flavor. Finally, I’ll share all my tips and tricks to make sure this dish becomes an instant hit. Ready to get started? Let’s dive in!
Key Ingredients for Roasted Red Pepper Gouda Soup
Making roasted red pepper Gouda soup is like assembling a dream team of ingredients. To begin with, each one plays a key role in creating that perfect balance of smoky, creamy, and savory flavors. Moreover, the combination of these ingredients ensures a comforting, crowd-pleasing dish. So, here’s what you’ll need, along with the exact measurements for a hearty batch (serves 4-6):
The Stars of the Show
- Roasted Red Peppers: 4 large red bell peppers (about 2 cups roasted and peeled)
- These beauties bring the sweet, smoky flavor that’s the backbone of this soup. You can roast them fresh or use jarred roasted red peppers for a shortcut.
- Gouda Cheese: 1 ½ cups shredded Gouda (regular or smoked)
- Creamy and slightly nutty, Gouda melts beautifully into the soup. Smoked Gouda is perfect if you want an extra layer of flavor.
For a lighter alternative, explore ideas from this Cucumber Tomato Pasta Salad recipe, which balances bold flavors with a refreshing twist.
Supporting Cast
- Olive Oil: 2 tablespoons
- For sautéing the aromatics and adding richness.
- Yellow Onion: 1 medium, diced
- Onions bring a subtle sweetness and depth to the soup.
- Garlic: 3 cloves, minced
- Because what’s a good soup without a little garlic?
- Vegetable Stock: 4 cups
- This forms the base of the soup. Chicken stock works too if you’re not keeping it vegetarian.
- Heavy Cream: ½ cup
- Adds that velvety texture we all love. You can swap it for half-and-half if you prefer it lighter.
- Tomato Paste: 2 tablespoons
- For a little extra umami and color.
Seasonings
- Smoked Paprika: 1 teaspoon
- Enhances the smoky flavor from the roasted peppers.
- Salt and Black Pepper: To taste
- Always adjust these at the end to bring out all the flavors.
- Fresh Basil Leaves: ¼ cup, chopped (plus extra for garnish)
- Basil adds a fresh, herby finish to the soup.
- Crushed Red Pepper Flakes: ½ teaspoon (optional)
- For a hint of heat if you’re feeling adventurous.
How to Prepare Roasted Red Pepper Gouda Soup Like a Pro
Alright, now that we’ve got our ingredients lined up, it’s time to bring this soup to life! First things first: roasting those red peppers and picking the perfect Gouda. Trust me, these steps make all the difference when it comes to flavor.
Steps to Roast Peppers for the Best Red Pepper Soup
Roasting red peppers is where the magic starts. That smoky, slightly charred flavor is key to this soup’s signature taste. Here’s how you do it:
- Prep the Peppers: Wash and dry 4 large red bell peppers. Leave them whole—seeds and all—for now.
- Roast Them: Place the peppers directly on a gas stove burner or on a baking sheet under the broiler. Turn them every few minutes until the skin is blackened and blistered all over.
- Tip: If you’re using an oven, set it to 450°F and roast the peppers for about 25-30 minutes, turning occasionally.
- Steam and Peel: Once roasted, transfer the peppers to a bowl and cover it with plastic wrap or a plate. Let them steam for 10-15 minutes—this makes the skin super easy to peel off.
- Clean Up: Peel off the skin, slice open the peppers, and remove the seeds and stems. You’ll be left with soft, smoky roasted red peppers.
Shortcut: If you’re short on time, jarred roasted red peppers work just fine. Look for ones packed in water, not oil, to keep the soup from being too heavy.
Choosing the Right Gouda
Now let’s talk cheese—because Gouda is a big deal here! Not all Goudas are created equal, so pick the one that suits your vibe:
- Regular Gouda: Mild and creamy, perfect if you want a balanced flavor.
- Smoked Gouda: Adds an extra layer of smoky goodness that complements the roasted peppers beautifully.
- Aged Gouda: If you’re feeling fancy, go for aged Gouda. It’s nuttier and more intense, but it melts just as well.
Pro Tip: Shred the cheese yourself. Pre-shredded cheese often has anti-caking agents that can mess with the soup’s smooth texture.
Step-by-Step Guide to Making Roasted Red Pepper Soup
Alright, here comes the fun part—putting all those amazing ingredients together! This step-by-step guide will help you create a velvety, flavor-packed roasted red pepper Gouda soup that’s just as good as (if not better than) anything you’d get at a fancy restaurant.
1: Sauté the Aromatics
- Heat It Up: Grab a large pot or Dutch oven and heat 2 tablespoons of olive oil over medium heat.
- Add Onions and Garlic: Toss in the diced onion and cook for 4-5 minutes until it’s soft and translucent. Add the minced garlic and stir for another 30 seconds—just until fragrant.
- Pro Tip: Don’t let the garlic brown; it can turn bitter!
2: Building the Base for Your Creamy Red Pepper Gouda Soup
- Add the Tomato Paste: Stir in 2 tablespoons of tomato paste, letting it cook for about 1-2 minutes. This step deepens the flavor and gives the soup its vibrant red color.
- Toss in the Roasted Red Peppers: Chop your roasted peppers roughly (no need to be perfect here) and add them to the pot.
3: Simmer the Soup
- Pour in the Stock: Add 4 cups of vegetable stock to the pot, and give it a good stir. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15-20 minutes.
- Optional: Add ½ teaspoon of crushed red pepper flakes for a touch of heat.
4: How to Blend and Season Smoky Red Pepper Soup
- Puree Time: Use an immersion blender to blend the soup directly in the pot until it’s completely smooth. No immersion blender? No problem—just transfer the soup in batches to a blender.
- Safety Tip: If using a blender, let the soup cool slightly and don’t fill it more than halfway. Cover the lid with a towel to avoid splatters.
5: Add the Gouda
- Melt the Cheese: Stir in the shredded Gouda cheese, a handful at a time. Let each addition melt completely before adding more. This ensures the soup stays smooth and creamy.
- Finish with Cream: Slowly pour in ½ cup of heavy cream, stirring constantly. This step gives the soup its luxurious texture.
6: Season and Taste
- Add Seasonings: Sprinkle in 1 teaspoon of smoked paprika, then season with salt and black pepper to taste. Don’t skip this step—it brings all the flavors together!
- Stir in Basil: Toss in ¼ cup of freshly chopped basil for a bright, herby finish.
Serving Ideas
Now that you’ve got your roasted red pepper Gouda soup simmered to creamy perfection, it’s time to make it shine on the table. Serving it the right way—complete with toppings and sides—can turn this soup into a meal that feels straight out of a bistro.
Toppings and Sides to Serve with Roasted Pepper Soup
Adding toppings to this soup isn’t just for looks (though they do make it Instagram-worthy!). They bring extra flavor and texture that take every bite to the next level. Here are a few ideas:
- Fresh Basil Leaves: A sprinkle of torn basil on top not only looks gorgeous but also adds a fresh, herby note.
- Croutons: Homemade or store-bought, crunchy croutons bring a satisfying contrast to the creamy soup.
- Shredded Gouda: Because more cheese is never a bad idea. A small handful of Gouda melted on top gives it an extra dose of creamy goodness.
- Drizzle of Cream: Use a spoon or piping bag to swirl a little extra heavy cream on top—it looks fancy but takes seconds.
- Crushed Red Pepper Flakes: For spice lovers, a pinch of red pepper flakes adds a nice kick.
- Roasted Peppers: Dice a small roasted red pepper for a chunky garnish that doubles down on flavor.
Pairing Ideas for Gouda Cheese and Red Pepper Soup
Let’s be honest—soup is always better with something to dip, scoop, or nibble on the side. Here are some pairing ideas to round out your meal:
- Crusty Bread: Think sourdough, baguette, or even a simple toasted slice slathered with butter. Dunking is highly encouraged!
- Grilled Cheese Sandwich: Go classic or fancy with a Gouda and caramelized onion grilled cheese.
- Salad: A light arugula or spinach salad with a zippy vinaigrette balances the richness of the soup.
- Pita Chips or Crackers: For a crispy, salty side that’s easy to snack on.
Fun Serving Suggestions
- Individual Bowls: Ladle the soup into small, shallow bowls for an elegant presentation.
- Bread Bowls: Hollow out a round loaf of bread and pour the soup inside—it’s both rustic and practical!
- Shot Glasses: If you’re hosting a party, serve the soup in small shot glasses as an appetizer.
FAQs About Roasted Red Pepper Gouda Soup
Let’s tackle some common questions to make sure your soup-making adventure is as smooth as Gouda!
1. What are the ingredients in Campbell’s Roasted Red Pepper and Gouda Soup?
Campbell’s Roasted Red Pepper and Gouda Soup typically includes roasted red peppers, Gouda cheese, cream, onions, garlic, vegetable stock, and spices. Additionally, it may also contain preservatives and thickeners to help maintain its shelf life. Therefore, for exact details, it’s always a good idea to check the label, especially since ingredients can sometimes vary slightly by product.
2. Do you have to peel roasted peppers for soup?
Yes, peeling roasted peppers is essential for soup, as the skin can be tough and slightly bitter. Additionally, removing the skin ensures a smoother, creamier texture when you blend the soup. If you’re in a rush, jarred roasted peppers often come pre-peeled, which is a convenient option.
3. How do you get the bitter taste out of red pepper soup?
To fix a bitter red pepper soup, you can add a touch of sweetness, such as a teaspoon of sugar or honey, which helps balance the flavors. Alternatively, stirring in a bit of cream or butter can also mellow out the bitterness. Remember, tasting as you go is key to getting the flavor just right.
4. How many calories are in roasted red pepper and Gouda soup?
The calorie count for roasted red pepper and Gouda soup varies depending on the recipe or brand. Typically, one serving (about 1 cup) contains between 200 to 300 calories. However, homemade versions can be adjusted to fit your calorie needs by using lighter ingredients like low-fat cheese or reduced cream.
Conclusion
There’s something undeniably comforting about a bowl of roasted red pepper Gouda soup. In fact, it’s not just a meal—it’s an experience. From the moment you take in the aroma of smoky, sweet peppers to the first spoonful of velvety, cheesy goodness, this soup wraps you in a warm hug. Plus, with its perfect balance of flavors, it’s ideal for weeknights when you’re craving simplicity, dinner parties where you want to impress, or even those moments when you just need a little extra warmth to brighten your day.
So, grab your favorite bread or a side of salad, and enjoy every spoonful. Trust me, this recipe is one you’ll want to keep in your back pocket, because once you taste it, you’ll know—it’s a keeper.