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Roasted Red Pepper and Gouda Soup Recipe

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3.9 from 22 reviews

This comforting Roasted Red Pepper and Gouda Soup combines the smoky sweetness of oven-roasted vegetables with the creamy, mild richness of young Gouda cheese. Perfectly seasoned with herbes de Provence and smoked paprika, the soup is pureed to a smooth texture and finished with a bright splash of apple cider vinegar or lemon juice. It’s an easy, cozy dish ideal for chilly days or a satisfying lunch.

Ingredients

Vegetables and aromatics

  • 3 red bell peppers, seeded and roughly chopped
  • 1 yellow onion, peeled and roughly chopped
  • 1 large carrot (or 2 small), scrubbed and roughly chopped
  • 1 bulb garlic, top trimmed off

Seasonings and liquids

  • 1 tablespoon avocado oil or olive oil
  • 2 teaspoons herbes de Provence
  • ½ teaspoon smoked paprika
  • Salt and pepper, to taste
  • 2 cups broth (vegetable or chicken)
  • 1 tablespoon apple cider vinegar or lemon juice

Dairy

  • 4 ounces young Gouda cheese, shredded, room temperature (not aged)

Toppings (optional)

  • Additional shredded Gouda cheese
  • Fresh herbs (e.g., parsley or thyme)

Instructions

  1. Preheat Oven and Prep Veggies: Preheat your oven to 400°F (205°C) and set a sheet pan aside. Place the chopped red bell peppers, yellow onion, carrots, and whole garlic bulb (top trimmed) on the pan.
  2. Season and Roast: Drizzle the vegetables with avocado or olive oil. Sprinkle the herbes de Provence, smoked paprika, salt, and pepper over everything. Toss well to coat. Spread the vegetables evenly on the sheet pan and roast for 30-40 minutes, until the vegetables are tender and the peppers have slight charred skins.
  3. Peel Roasted Peppers: Once roasted, let the peppers cool enough to handle safely. Peel off the charred skins from the peppers and discard the skins. Place the peeled peppers, roasted carrots, and onions into a pot.
  4. Add Garlic and Broth: Squeeze the softened roasted garlic cloves out of the bulb into the pot. Pour in 2 cups of broth and heat on medium just until warmed through.
  5. Blend Soup Smooth: Use an immersion blender to carefully puree the soup until completely smooth and creamy.
  6. Melt Gouda: Add the shredded young Gouda cheese to the hot soup and stir until it has melted fully into the mixture, creating a rich and creamy texture.
  7. Finish and Season: Stir in the apple cider vinegar or lemon juice. Taste and adjust the seasoning with additional salt and pepper as desired.
  8. Serve and Garnish: Ladle the soup into bowls. Garnish with extra shredded Gouda and fresh herbs, if using. Enjoy immediately!

Notes

  • Use young Gouda cheese that is aged less than 9 months to ensure it melts smoothly into the soup. Avoid aged Gouda, which won’t melt well.
  • If using aged Gouda, omit adding it to the soup base. Puree the vegetables and broth as usual, then serve the soup topped with the aged Gouda cheese to enjoy its flavor.
  • You can substitute apple cider vinegar with fresh lemon juice for a slightly different bright acidity.
  • This soup freezes well. Store cooled soup in airtight containers for up to 3 months. Reheat gently on the stovetop before serving.

Find it online: https://flavorspath.com/roasted-red-pepper-and-gouda-soup-recipe/