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Roasted Red Pepper Gouda Soup

chef Laya
A smooth and creamy roasted red pepper Gouda soup made with sweet roasted red bell peppers, onion, garlic, tomato paste, vegetable broth, cream, and smoky Gouda cheese. This easy vegetarian-friendly soup is perfect with grilled cheese or crusty bread.
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Prepr Time 10 minutes
Cooking Time 30 minutes
ToTal Time 40 minutes
Type of plate Dinner, Lunch
kitchen American
Serving 6

Ingredients
  

For the Roasted Red Pepper Gouda Soup

  • 1 tablespoon olive oil or unsalted butter
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 jars roasted red peppers 12 ounces each, drained
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon dried basil
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • ⅛ teaspoon red pepper flakes optional
  • ½ cup heavy cream or half-and-half
  • 1½ cups smoked Gouda cheese freshly grated
  • ¼ teaspoon salt or to taste
  • 1 teaspoon lemon juice or balsamic vinegar optional

For Serving

  • Fresh basil chopped
  • Extra grated Gouda cheese
  • Croutons or toasted bread
  • Swirl of heavy cream optional

Instructions
 

  • Heat olive oil or butter in a large soup pot over medium heat.
  • Add the diced onion and cook for 5 to 7 minutes, stirring occasionally, until softened and translucent.
  • Add minced garlic and cook for 30 seconds, stirring constantly until fragrant.
  • Stir in the tomato paste and cook for 1 minute.
  • Add drained roasted red peppers, vegetable broth, dried basil, smoked paprika, black pepper, and red pepper flakes if using.
  • Bring the soup to a gentle simmer. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
  • Remove the soup from the heat. Blend until smooth with an immersion blender. If using a countertop blender, blend carefully in small batches and allow steam to escape.
  • Return the soup to low heat. Stir in the heavy cream.
  • Add the freshly grated Gouda a handful at a time, stirring until melted after each addition. Do not boil the soup after adding the cheese.
  • Taste the soup and add salt if needed. Stir in lemon juice or balsamic vinegar if you want a slightly brighter flavor.
  • Serve hot with fresh basil, extra Gouda, croutons, or toasted bread.