On cool evenings when something comforting feels just right, this Rustic Red Pepper and Gouda Soup is a recipe I return to again and again. Roasting the peppers deepens their natural sweetness, giving the soup a beautiful, silky richness that pairs wonderfully with the gentle smokiness of melted Gouda.
The result is a bowl that feels both cosy and quietly indulgent — creamy, vibrant, and full of flavour. It’s simple enough for an easy weeknight supper, yet special enough to serve when friends gather around the table. One of those recipes you’ll find yourself returning to whenever soup season arrives.
Prepare
Cook
Serving
Ingredients
-
4 large red bell peppers
-
1 tablespoon olive oil
-
1 large onion, finely chopped
-
2 cloves garlic, minced
-
1 medium carrot, chopped
-
1 medium potato, peeled and chopped
-
4 cups vegetable broth
-
1 cup heavy cream
-
2 cups Gouda cheese, freshly grated
-
Sea salt and freshly ground black pepper, to taste
-
1 teaspoon smoked paprika (optional, for a gentle smoky warmth)
-
¼ teaspoon cayenne pepper (optional, for a subtle touch of heat)
-
Fresh basil or parsley, finely chopped, for garnish
-
Croutons and extra grated Gouda, for serving
A handful of simple ingredients that come together to create a bowl that is warm, velvety, and wonderfully comforting.
Method
1. Roast the peppers
Preheat the oven to 450°F (230°C) and line a baking sheet with parchment. Place the whole red peppers on the tray and roast for 25–30 minutes, turning once, until the skins are blistered and lightly charred.
2. Steam and peel
Transfer the hot peppers to a bowl and cover tightly with plastic wrap. Allow them to steam for 10–15 minutes, which loosens the skins. Once cool enough to handle, peel away the skins, remove the stems and seeds, and chop the peppers roughly.
3. Build the soup base
In a large pot, heat the olive oil over medium heat. Add the onion, carrot, and potato, cooking gently for 5–7 minutes until softened and fragrant.
4. Add the garlic
Stir in the garlic and cook for 30–60 seconds, just until aromatic.
5. Simmer the soup
Pour in the vegetable broth and add the chopped roasted peppers. Bring the mixture to a gentle boil, then reduce the heat and allow it to simmer for about 20 minutes, letting the flavours develop.
6. Blend until silky
Remove the pot from the heat and blend the soup with an immersion blender until completely smooth and velvety.
7. Add the cream and cheese
Return the soup to low heat. Stir in the heavy cream, then gradually add the grated Gouda, stirring continuously until the cheese melts into the soup and creates a smooth, creamy texture.
8. Season and finish
Season with salt, freshly ground black pepper, smoked paprika, and cayenne, adjusting to taste.
9. Serve
Ladle the soup into warm bowls and finish with chopped basil or parsley, golden croutons, and an extra sprinkle of Gouda. Serve hot and enjoy a bowl that is rich, comforting, and beautifully vibrant.
Helpful Tips
For a vegan version, simply replace the heavy cream with coconut milk and use a good-quality dairy-free cheese. The soup will remain wonderfully creamy while keeping its rich roasted pepper flavour.
Print & Share
Rustic Roasted Red Pepper and Gouda Soup
Ingredients
Method
-
Roast the peppers – Preheat the oven to 450°F (230°C) and line a baking sheet with parchment. Place the whole red peppers on the tray and roast for 25–30 minutes, turning once, until the skins are blistered and lightly charred.
-
Steam and peel – Transfer the hot peppers to a bowl and cover tightly with plastic wrap. Allow them to steam for 10–15 minutes, which loosens the skins. Once cool enough to handle, peel away the skins, remove the stems and seeds, and chop the peppers roughly.
-
Build the soup base – In a large pot, heat the olive oil over medium heat. Add the onion, carrot, and potato, cooking gently for 5–7 minutes until softened and fragrant.
-
Add the garlic – Stir in the garlic and cook for 30–60 seconds, just until aromatic.
-
Simmer the soup – Pour in the vegetable broth and add the chopped roasted peppers. Bring the mixture to a gentle boil, then reduce the heat and allow it to simmer for about 20 minutes, letting the flavours develop.
-
Blend until silky – Remove the pot from the heat and blend the soup with an immersion blender until completely smooth and velvety.
-
Add the cream and cheese – Return the soup to low heat. Stir in the heavy cream, then gradually add the grated Gouda, stirring continuously until the cheese melts into the soup and creates a smooth, creamy texture.
-
Season and finish – Season with salt, freshly ground black pepper, smoked paprika, and cayenne, adjusting to taste.
-
Serve – Ladle the soup into warm bowls and finish with chopped basil or parsley, golden croutons, and an extra sprinkle of Gouda. Serve hot and enjoy a bowl that is rich, comforting, and beautifully vibrant.
Notes
Discover more from Hartwell Kitchen with Flora Ashbury
Subscribe to get the latest posts sent to your email.
