Print

Gouda Soup Recipe

Print Recipe

★★★★★

4.5 from 115 reviews

This rich and creamy Gouda Soup features smoky roasted red bell peppers blended into a flavorful broth, enhanced with aged Gouda cheese and a touch of cream. It’s a comforting and elegant soup perfect for cozy dinners or entertaining guests.

Ingredients

Scale

For the Roasted Peppers

  • 4 large red bell peppers
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt

For the Soup Base

  • 3 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 4 cups chicken or vegetable broth
  • 1 teaspoon smoked paprika
  • 1 tablespoon fresh thyme leaves
  • ½ teaspoon black pepper

For Finishing

  • 2 cups (8 oz) aged Gouda cheese, shredded
  • ¼ cup heavy cream (optional)
  • ¼ cup fresh basil leaves

Instructions

  1. Broil the Peppers: Preheat your oven’s broiler to high and position the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil for easy cleanup. Rub the cleaned red bell peppers with olive oil and sprinkle with kosher salt. Place them directly onto the foil-lined baking sheet and broil for 12-15 minutes, turning every 4 minutes until the skins are completely blackened and blistered to achieve a smoky flavor.
  2. Steam and Peel Peppers: Transfer the charred peppers to a large bowl and cover tightly with plastic wrap. Let them steam for 10 minutes to loosen their skins. Once cool enough to handle, peel off the blackened skins, remove the stems and seeds, and roughly chop the peppers. Avoid rinsing to retain the roasted flavor.
  3. Sauté Aromatics: In a large pot, melt unsalted butter over medium heat. Add the diced yellow onion and sauté until translucent, about 5-7 minutes. Add minced garlic and cook for an additional minute until fragrant.
  4. Make the Roux: Sprinkle all-purpose flour over the sautéed onions and garlic, stirring constantly to combine and cook the flour for 2 minutes. This creates a roux that will thicken the soup.
  5. Add Broth and Seasonings: Gradually whisk in the chicken or vegetable broth to avoid lumps. Stir in smoked paprika, fresh thyme leaves, and black pepper. Bring the mixture to a simmer.
  6. Incorporate Roasted Peppers: Add the chopped roasted peppers to the pot. Let the soup simmer gently for 10-15 minutes to marry the flavors.
  7. Blend the Soup (Optional): For a smooth consistency, use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender. Blend until smooth, then return to the pot.
  8. Add Cheese and Cream: Reduce heat to low and stir in the shredded aged Gouda cheese until melted and fully incorporated. Stir in the heavy cream if using, to enrich the texture and flavor.
  9. Finish and Serve: Adjust seasoning with salt and pepper if needed. Ladle the soup into bowls and garnish with fresh basil leaves. Serve warm and enjoy the creamy, smoky Gouda soup.

Notes

  • Use chicken broth for a richer flavor or vegetable broth for a vegetarian option.
  • The heavy cream is optional; it adds extra creaminess but can be omitted for a lighter soup.
  • Be careful when handling roasted peppers as the juices can irritate skin and eyes.
  • For a vegan version, substitute butter with olive oil, use vegetable broth, and replace Gouda with a plant-based cheese alternative.
  • This soup pairs well with crusty bread or a light salad for a complete meal.

Keywords: Gouda Soup, roasted pepper soup, creamy soup, cheesy soup, comfort food

Find it online: https://biteandenjoy.com/gouda-soup-recipe/