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Roasted Pepper Gouda Soup Recipe

Roasted Pepper Gouda Soup Recipe
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★★★★★

4.8 from 18 reviews

This Roasted Pepper Gouda Soup is a creamy, flavorful dish combining the sweetness of roasted peppers with the richness of gouda cheese. Enhanced with fresh basil, fennel or celery, and hints of garlic and red pepper flakes, this comforting soup is perfect for cozy dinners or entertaining guests. It features a velvety texture achieved through blending and a luscious finish with heavy cream and gouda cheese, served with optional crispy pecorino toast croutons for added crunch.

Ingredients

Scale

Base Ingredients

  • 4 Tbsp butter or olive oil
  • 2 cups diced yellow onion (about 1 medium onion)
  • 2 cups diced fennel or celery
  • 1 cup loosely-packed fresh basil leaves, divided
  • 2 Tbsp chopped garlic
  • ¼ tsp crushed red pepper flakes (optional)
  • ¼ cup tomato paste
  • 6 cups vegetable broth (low- or no-sodium preferred)

Main Ingredients

  • 2 pounds roasted peppers, seeds removed, drained if store-bought
  • 1 tsp salt (or to taste)
  • ½ tsp black pepper
  • ¾ cup heavy cream
  • 4 cups shredded gouda cheese (about 12 ounces)

Optional Garnish

  • 4–6 slices bread
  • Extra virgin olive oil
  • Finely grated pecorino romano cheese
  • Pinch salt
  • Black pepper
  • Garlic powder
  • Onion powder

Instructions

  1. Prepare Ingredients: Gather and prep all ingredients as specified, including dicing onions, fennel or celery, chopping garlic, and measuring out basil, broth, and cheese.
  2. Sauté Vegetables: Heat butter or olive oil in a large 6-quart (or larger) pot over medium heat. Add diced onion, diced fennel or celery, half of the fresh basil leaves, chopped garlic, and crushed red pepper flakes if using. Stir to combine and cover. Cook for 4 to 5 minutes until vegetables are mostly softened, stirring a couple of times.
  3. Add Tomato Paste: Push the vegetable mixture to one side of the pot. Add the tomato paste and let it cook for about 1 minute. Then stir it thoroughly into the rest of the vegetables.
  4. Deglaze Pot: Pour in 2 cups of vegetable broth and stir well, scraping up any browned bits from the bottom of the pot to deepen the flavor.
  5. Add Roasted Peppers and Simmer: Add the roasted peppers, remaining broth, salt, and black pepper. Stir to combine everything evenly. Cover the pot and bring the soup to a simmer. Let it simmer partially covered for 8 to 10 minutes, until all vegetables are completely tender. Stir occasionally.
  6. Make Croutons (Optional): While the soup simmers, toast slices of bread until crisp. Cut into squares and toss with extra virgin olive oil, finely grated pecorino romano cheese, and a pinch of salt, black pepper, garlic powder, and onion powder. Set aside for serving.
  7. Puree Soup: Remove the pot from heat. Add the remaining basil leaves and heavy cream. Using an immersion blender, carefully puree the soup until completely smooth and creamy.
  8. Add Gouda Cheese: Off the heat, gradually whisk in shredded gouda cheese about ½ cup at a time, ensuring each addition melts fully before adding more. Continue until all cheese is incorporated. Taste and adjust seasoning if needed.
  9. Serve: Serve the soup hot, topped with the prepared pecorino croutons. Optionally drizzle with extra virgin olive oil, sprinkle with extra shredded gouda, chopped chives or fennel fronds, and add crushed crispy prosciutto or chopped nuts if desired. Enjoy!

Notes

  • You can substitute fennel with celery for a milder flavor.
  • Ensure roasted peppers are thoroughly drained if store-bought to avoid watery soup.
  • Using fresh basil in two stages enhances flavor depth – half cooked with veggies and half added before blending.
  • Immersion blender allows for safe and convenient pureeing directly in the pot; alternatively use a regular blender in batches.
  • Adjust salt and pepper to taste after cheese is added, as gouda adds saltiness.
  • Pecorino toast croutons add a crunchy, cheesy garnish that complements the creamy soup perfectly but can be omitted for a dairy-heavy meal.
  • This soup freezes well without croutons—add croutons fresh when serving after reheating.

Nutrition

Keywords: roasted pepper soup, gouda cheese soup, creamy roasted pepper, vegetarian soup, easy soup recipe, comforting soup, basil soup

Find it online: https://yumwithmia.com/roasted-pepper-gouda-soup-recipe/