Roasted Red Pepper Soup

5 stars (15 reviews)

If you're looking to update your favorite tomato soup and grilled cheese combo, I've got just the recipe for you! My creamy roasted red pepper gouda soup is cheesy and comforting, but with bold pepper flavor and seasonings that make even a rustic bowl of soup seem exciting. I serve it with a slice of gouda cheese toast on the side for a satisfying meal that doesn't feel too heavy!

Prep Time25

Cook Time45

Total Time1 10

Course: Main, Soup

Cuisine: American

Servings: - 8 servings

Calories: 474kcal

Author: Sommer Collier

Equipment

1 Blender

Ingredients

3 pounds red bell peppers (8-10) halved and cleaned
5 cloves garlic peeled
2 tablespoons olive oil
2 cups chopped onion
2 sprigs fresh thyme
2 bay leaves
4 cups chicken stock or vegetable broth
2 tablespoons tomato paste
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 dash cayenne pepper
1/2 cup heavy cream
8 ounces smoked gouda shredded and divided
6-8 slices baguette

US Customary - Metric

Instructions

Cut the peppers in half and remove all seeds and membranes. Press the red peppers flat with your hand and lay them on a rimmed baking sheet. Place the garlic cloves on the baking sheet.
Set the oven on broil and raise the rack to the upper position. Broil the red peppers and garlic for 10- 15 minutes, until thoroughly charred.
Once the pepper skin has blackened, remove the pan from the oven. Use tongs to place the peppers in a large gallon zip bag to steam. Leave them for 10-15 minutes.
Set a large 6-8 quart pot over medium heat. Add the oil, onions, thyme, and bay leaves. Sauté for 10 minutes, until the onions are soft.
Add the broth, roasted garlic cloves, tomato paste, paprika, salt, pepper, and cayenne. Bring to a simmer.
Then peel the charred skin off each pepper half and place the peppers in the pot. Discard the waxy skins.
Reduce the heat, cover, and simmer for another 20 minutes. Remove the bay leaves and thyme sprigs. Then, using a hand-held immersion blender or standard blender, blend until smooth. *If using a standard blender, be sure to remove the plug on the lid and cover with a kitchen towel—this will allow the hot steam to vent without a big mess! Once the soup is pureed, add the heavy cream and 3 ounces of shredded gouda to the soup. Puree again and allow the cheese to melt into the soup. Taste, then add salt and pepper if needed. If the soup is too thick, add an additional 1 cup of broth or water to thin it to your desired consistency.
Meawhile, turn the oven to 350℉. Place the baguette slices on a baking sheet. and sprinkle with 5 ounces of shredded gouda. Bake the cheese toast for 5-7 minutes, until melted and bubbly.
Serve each cup of soup with a gouda cheese toast!

Video

Notes

Once the soup has fully cooled, you can transfer it to airtight containers and refrigerate for up to 3–4 days. Because this soup contains cheese, be extra sure it’s fully cooled before sealing and storing - this will help maintain that creamy texture and flavor!

When reheating, gentle heat is key to keeping the soup creamy and preventing the cheese from separating. Warm it slowly on the stovetop over low to medium-low heat, stirring frequently. If reheating in the microwave, use short intervals and stir between each one to ensure even heating. Avoid boiling, as high heat can make it grainy.

Nutrition