Roasted Red Pepper Soup with Gouda and Tomatoes is that bowl of comfort that brings warmth and satisfaction on a chilly day or whenever you need a little pick-me-up. It’s a lush, velvety blend of fire-roasted red peppers and tangy tomatoes, culminating in a creamy texture that practically melts on the tongue. Each spoonful greets you with a subtle sweetness from perfectly caramelized peppers, balanced by the bright acidity of crushed tomatoes, while a gentle hint of dried basil adds an irresistible herbaceous note. And just when you think it can’t get any better, shredded Gouda cheese swirls into the mix, melting slowly to lend a smoky, buttery richness that transforms this simple lunch into an unforgettable experience. Served hot in your favorite soup tureen or a cozy mug, this recipe is perfect for family gatherings, casual lunches, or a solo indulgence with a good book.
For anyone who’s just starting out in the kitchen or a seasoned cook looking for a quick and satisfying lunch option, this recipe hits all the right notes on the Beginner-friendly scale. With roughly 20 minutes of prep time and about 30 minutes of gentle simmering, you can have a restaurant-worthy soup on the table without breaking a sweat. Roasting peppers under a broiler, on a grill, or directly over a flame brings out deep, smoky undertones, while a quick steam under plastic wrap makes peeling effortless. Blending roasted peppers, tomatoes, and broth into a smooth purée feels almost meditative, and finishing the soup with heavy cream ensures that every spoonful is silky, rich, and utterly comforting. Whether you’re serving it as a standalone lunch or pairing it with crusty bread or a grilled cheese sandwich, this creamy roasted red pepper soup absolutely delivers on taste, texture, and cozy vibes.
KEY INGREDIENTS IN ROASTED RED PEPPER SOUP WITH GOUDA AND TOMATOES
Before you dive into cooking, let’s take a closer look at the stars of this soup and what each brings to the party.
- Red bell peppers: Roasted and peeled, they provide a sweet, smoky foundation with vibrant color and natural sweetness.
- Olive oil: A drizzle of quality oil helps sauté aromatics and adds a fruity, smooth mouthfeel.
- Onion: Chopped and gently sautéed, it lends a mild sweetness and depth to the broth.
- Garlic: Minced for a punch of savory, heady aroma that elevates every spoonful.
- Vegetable or chicken broth: Acts as the liquid base, infusing the soup with richness and balanced seasoning.
- Crushed tomatoes: Introduce bright acidity and a slightly chunky texture for body and flavor contrast.
- Sugar: Just a pinch to tame the tomato’s tang and enhance the natural sweetness of roasted peppers.
- Dried basil: Brings an earthy, herbaceous note that complements the tomato and pepper duo.
- Salt and pepper: Essential seasonings to highlight and balance all the flavorful ingredients.
- Heavy cream: Swirled in at the end, it creates a silky, luscious finish and adds a touch of indulgence.
- Gouda cheese: Shredded into the hot soup for a smoky, buttery complexity and extra creaminess.
- Fresh basil leaves: Optional garnish that offers a burst of freshness and a pop of color.
HOW TO MAKE ROASTED RED PEPPER SOUP WITH GOUDA AND TOMATOES
Let’s walk through the step-by-step process to transform simple ingredients into a creamy, flavor-packed soup. From roasting peppers to melting in shredded Gouda, every phase builds layers of taste and texture.
1. Begin by roasting the red bell peppers. Position them under a broiler, on a grill, or directly over a gas flame, turning occasionally until the skin is completely blackened and blistered. This deep charring brings out the peppers’ natural sugars and imparts a smoky essence.
2. Transfer the charred peppers to a heatproof bowl and cover it with plastic wrap. Let them steam for about 10 minutes, which helps loosen the skins and makes peeling a breeze.
3. Once slightly cooled, peel off the blackened skin, then carefully cut away the stems and seeds. Coarsely chop the flesh to prepare for blending.
4. In a large pot over medium heat, warm the olive oil. Add the chopped onion and minced garlic, then sauté until the onion is translucent and the garlic becomes fragrant—about 5 minutes. This softens the aromatics and releases their sweet, savory notes.
5. Stir in the roasted red peppers, followed by the vegetable or chicken broth and crushed tomatoes. Season with sugar, dried basil, salt, and pepper, stirring thoroughly to combine.
6. Bring the mixture to a gentle simmer. Let it cook uncovered for about 20 minutes, allowing the flavors to meld and intensify.
7. Using an immersion blender, puree the soup until perfectly smooth. If you don’t have one, carefully work in batches with a countertop blender, holding the lid with a towel to prevent splatters.
8. Return the puréed soup to the pot (if needed), then reduce the heat to low. Gently stir in the heavy cream and shredded Gouda cheese until the cheese is fully melted and the soup has a rich, creamy consistency.
9. Taste the soup and adjust the seasoning with a bit more salt or pepper if desired.
10. Ladle the hot soup into bowls and garnish with fresh basil leaves for a vibrant finishing touch. Serve immediately.
SERVING SUGGESTIONS FOR ROASTED RED PEPPER SOUP WITH GOUDA AND TOMATOES
When it comes to serving this creamy roasted red pepper soup, presentation and accompaniments can turn a simple bowl into a memorable experience. The vibrant red hue and silky texture deserve thoughtful pairings that contrast and complement without overpowering. A slice of crusty, artisan bread is almost mandatory—its chewy crumb and rustic crust offer the perfect vehicle for sopping up every last drop. If you’re craving extra indulgence, a golden grilled cheese sandwich brings melty, crunchy contrast and doubles down on the cheese factor. For a lighter touch, consider a crisp side salad dressed in a tangy vinaigrette; its bright acidity cuts through the richness beautifully. Finally, don’t underestimate garnishes: a drizzle of herb-infused oil or a sprinkle of homemade croutons adds both visual flair and delightful texture. Whether you’re serving it for a casual lunch, an elevated brunch, or as an appetizer for a dinner party, these thoughtful touches will ensure your guests remember this soup long after the last spoonful.
- Pair with Crusty Artisan Bread for dipping: A loaf with a chewy interior and crispy crust soaks up the soup’s creamy goodness beautifully.
- Serve alongside a Golden Grilled Cheese Sandwich: Use your favorite cheese and hearty bread, grilling until the exterior is just crisp and the cheese is melting blissfully.
- Drizzle with Herb-Infused Olive Oil: Warm extra-virgin olive oil with fresh thyme or rosemary, then strain and swirl atop each bowl for aromatic complexity.
- Garnish with Fresh Basil and Homemade Croutons: Tear basil leaves for color and freshness, and toss cubed bread in seasoned oil until golden to add crunch.
HOW TO STORE ROASTED RED PEPPER SOUP WITH GOUDA AND TOMATOES
Proper storage ensures that your leftover soup retains its vibrant flavor and creamy texture for days to come. Make sure the soup is cooled to room temperature before refrigerating to prevent condensation, which can dilute richness. Store in airtight containers to lock in freshness and prevent odors from affecting other items in the fridge. For longer-term preservation, freezing is a fantastic option, but keep in mind that dairy-based soups can sometimes separate upon thawing. To combat this, under-stir in the cream and Gouda, then add them fresh when reheating. Label your containers clearly with the date so you know exactly when they were stored. With these methods, you’ll be able to enjoy reheated soup that tastes nearly as good as the moment it first hit the table.
- Refrigeration: Transfer cooled soup into airtight containers, leaving a little headspace. It will stay fresh for up to 3 days—just reheat gently on the stove over low heat.
- Freezing: Freeze in freezer-safe, labeled containers, leaving room for expansion. Defrost overnight in the refrigerator, then reheat slowly on low, stirring frequently.
- Separate Dairy: For optimal texture, store heavy cream and shredded Gouda on the side. Stir them into warmed soup just before serving to maintain a silky consistency.
- Vacuum Sealing: If you have a vacuum sealer, portion the soup into sealable bags. Remove as much air as possible before sealing to prevent freezer burn and preserve flavor.
CONCLUSION
This creamy Roasted Red Pepper Soup with Gouda and Tomatoes has taken us on a delicious journey—from roasting vibrant red peppers to melting in smoky, shredded Gouda—culminating in a bowl that’s bursting with flavor, color, and comforting textures. We started by bringing out the natural sweetness of bell peppers through charring, then combined them with bright, tangy crushed tomatoes. A medley of aromatics—onions, garlic, dried basil—infuses the broth, while a touch of sugar balances the acidity. Finishing with heavy cream and shredded Gouda elevates the soup to a luxuriously smooth masterpiece, perfect for a cozy lunch or an impressive starter. Whether you’re new to cooking or already have time-tested techniques under your belt, this beginner-friendly recipe proves that a simple ingredient list can yield restaurant-worthy results. Feel free to customize with smoked Gouda for added depth or a pinch of red pepper flakes if you’re in the mood for a subtle kick.
Feel free to print this article and save it for later reference—your future self will thank you when you need a quick, satisfying meal. You can also find a FAQ below to troubleshoot any questions that might pop up as you cook. If you try this recipe, I’d love to hear how it turned out for you: leave a comment, share your tweaks, or ask any questions. Your feedback helps me refine and share more delicious, approachable recipes just like this one. Happy cooking, and may your kitchen be filled with warmth, laughter, and the irresistible aroma of this creamy roasted red pepper soup!
Roasted Red Pepper Soup with Gouda and Tomatoes
Description
Rich and velvety, this Roasted Red Pepper Soup is bursting with flavors from roasted bell peppers, tangy tomatoes, and creamy gouda. It's a bowl of comfort that warms the heart.
Ingredients
Instructions
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Begin by roasting the red bell peppers. You can do this by placing them under a broiler, on a grill, or directly over a gas flame. Turn them occasionally until the skin is blackened and blistered all over.
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Transfer the roasted peppers to a bowl and cover them with plastic wrap. Allow them to steam for about 10 minutes, which will make peeling easier.
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Once cooled slightly, peel off the charred skin and remove the seeds and stems from the peppers. Chop them coarsely.
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Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent and the garlic is fragrant, approximately 5 minutes.
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Add the chopped roasted red peppers to the pot, along with the vegetable or chicken broth and crushed tomatoes. Stir in the sugar, dried basil, salt, and pepper.
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Bring the mixture to a simmer. Let it cook gently for about 20 minutes, allowing flavors to meld together.
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Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a regular blender.
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Return the soup to the pot (if using a blender) and gently stir in the heavy cream and shredded gouda cheese. Continue stirring until the cheese is fully melted and the soup is creamy.
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Taste and adjust the seasoning with additional salt and pepper, if necessary.
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Serve hot, garnished with fresh basil leaves if desired.
Note
- You can use jarred roasted red peppers to save time.
- Adding a pinch of red pepper flakes can give the soup a mild kick.
- This soup pairs wonderfully with crusty bread or a grilled cheese sandwich.
- The gouda cheese adds a rich, smoky flavor, so feel free to experiment with smoked gouda for additional depth.
- The soup can be stored in the refrigerator for up to 3 days, perfect for leftovers.
