Red Pepper Gouda Soup

Ingredients

• 4 mediumred bell peppers, roasted
• 100 g (1 cup)Gouda cheese, grated
• 240 ml (1 cup)vegetable or chicken broth
• 14 g (1 tablespoon)unsalted butter
• 1 smallonion, diced
• 2 clovesgarlic, minced
• 1 mediumcarrot, diced
• 1 stalkcelery, diced
• 240 ml (1 cup)double cream
• 1 teaspoondried oregano
• 1 teaspoondried thyme
• 1 pinchcayenne pepper
• 1 teaspoonsugar

Instructions

1. 1

   Roast the peppers

   Set the oven to the grill setting. Put the red peppers on a baking tray and grill until charred on all sides.

2. 2

   Steam and peel

   Cover the roasted peppers with foil and leave them to steam. After 10 minutes, remove the skins, stems and seeds.

3. 3

   Prepare the vegetables

   Dice the onion, carrot and celery, then mince the garlic.

4. 4

   Soften the vegetables

   Melt the butter in a large pot over a medium heat. Add the onion, garlic, carrot and celery, and sauté until softened.

5. 5

   Simmer the soup

   Add the roasted peppers, broth, oregano, thyme, cayenne and sugar. Simmer for 15 minutes.

6. 6

   Blend until smooth

   Blend with a stick blender until silky smooth, or carefully blend in batches.

7. 7

   Add cheese and cream

   Return the blended soup to the pot. Stir in the grated Gouda and double cream until the cheese has melted and everything is combined.

8. 8

   Season and serve

   Adjust the seasoning to taste, then ladle the soup into bowls. Garnish with chopped fresh chives or parsley if desired.

What is red pepper Gouda soup?

This is a smooth, creamy soup built around roasted red peppers, a familiar American-style combination of vegetables, broth and dairy. Roasting the peppers gives them a mellow, smoky depth before they are blended into the soup.

Gouda adds a rounded, savoury flavour, while carrot and onion bring sweetness. The result is a velvety soup with a gentle lift from herbs and cayenne.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 10g protein, 18g carbs, 30g fat.

The red peppers, carrot and sugar provide most of the carbohydrates, while Gouda, butter and cream contribute much of the fat; the cheese and broth also provide some protein. Pair a bowl with a green salad or extra vegetables for a balanced plate.

Roast for deeper flavour

Peppers: grill them until their skins are charred on all sides; that colour is part of the smoky flavour. Covering them with foil afterwards lets the trapped steam loosen the skins.

Peeling: remove the skin, stems and seeds after the 10-minute rest. Take care when opening the foil, as the peppers will be hot.

Build the vegetable base

Aromatics: soften the onion, garlic, carrot and celery in butter before adding the liquid. This gives the vegetables time to release their flavour without browning heavily.

Seasoning: oregano and thyme provide a savoury herbal note, while cayenne adds a small amount of heat. Sugar balances the peppers’ acidity, so keep the stated amount unless you prefer a less sweet finish.

Blend to a silky texture

Blending: an immersion blender makes it easy to purée the soup directly in the pot. If using a jug blender, work in batches and avoid filling it too high with hot liquid.

Finish: stir the cheese and cream into the blended soup over gentle heat. Keep it below a boil so the dairy stays smooth as the Gouda melts.

Choose your Gouda

Young Gouda: choose it for a mild, creamy flavour that lets the roasted peppers stand out. Aged Gouda gives the soup a sharper, more pronounced cheese note.

Grating: grate the cheese finely so it melts readily into the warm soup. Add it after blending, as directed, to keep the texture even.

Serve it warm

Toppings: chopped chives or parsley add a fresh contrast to the creamy soup. A little extra black pepper can also suit the smoky flavour.

On the side: serve with crusty bread or a simple green salad for a more complete meal. The soup is filling enough to work as a light lunch or a first course.

Recipe notes & tips

• Let the peppers steam under foil for the full 10 minutes to make peeling easier.
• Use a good-quality broth, since its flavour remains noticeable in the finished soup.
• Grate the Gouda finely so it melts more easily.
• Blend in batches if using a jug blender, and leave room for steam to escape.
• Reheat gently after adding the dairy rather than bringing the soup to a boil.

Variations

• Use aged Gouda: choose it for a sharper, more savoury cheese flavour.
• Change the broth: use vegetable broth for a meat-free version or chicken broth for a fuller base.
• Adjust the heat: add a little more cayenne for a spicier bowl.
• Add a garnish: finish with chopped chives or parsley for a fresh note.
• Serve with bread: offer crusty bread alongside for dipping.

Common mistakes to avoid

• Under-roasting the peppers: roast until charred on all sides so they develop a smoky flavour.
• Skipping the steaming: cover the peppers with foil for 10 minutes to help loosen their skins.
• Adding cheese before blending: purée the soup first, then stir in the Gouda for a smooth finish.
• Boiling after adding cream: keep the heat gentle so the dairy stays cohesive.
• Overfilling the blender: blend hot soup in batches to reduce the risk of splashing.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally, and avoid boiling; the soup may thicken as it stands, so add a splash of broth if needed.

Frequently asked questions