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Easy and flavorful Roasted Pepper Gouda Soup is a great year-round recipe! Made with jarred roasted red peppers for ease and convenience, the soup is full of aromatics like fennel, onions, garlic and basil simmered in a rich vegetable tomato broth then finished with some cream and lots of savory gouda cheese. Not to mention the best and easiest croutons to top it off that you ever did have. Read on for more!

Roasted Pepper Gouda Soup in decorative soup bowl with chopped chives garnish.
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If you’ve been with me for a while, then you know that I am a bit crazy for soup. Heck, I even wrote a soup cookbook with the most comfort food soups of them all!

It’s definitely a year-round endeavor for me–I must make at least one unique pot of soup each week!

And this Roasted Red Pepper Gouda Soup, though it screams summer with its lush red bell peppers, the darling of late-summer home gardens everywhere, was actually inspired by a large jar of beautiful roasted peppers that I recently acquired in the dead of winter.

When made with jarred roasted red peppers, this recipe is simple and perfect for when you’re short on time but want something unique and loaded with flavor.

A slew of aromatics that include fennel, onion, garlic and basil are lightly sautéed then combined with tomato paste, roasted peppers and vegetable broth and simmer until that perfect moment when it’s time to fold in a touch of cream and copious amounts of gouda cheese.

Why gouda cheese? Well, along with Parmigiano-Reggiano, Gorgonzola Dolce, Gruyère and a really great sharp cheddar, gouda is one of top five cheeses in the world, in my humble opinion. It’s full-bodied with a rich, nutty flavor that melts really well. And, it has options–smoked, aged or mild. Use whichever version you love.

Whatever you do, though, by all means make the quick and easy pecorino toast croutons to top off your bowl of this deliciousness–my favorite part of this recipe! Inspired by the croutons that my mom made for every bowl of split pea soup that she ever served us, they are the icing on the proverbial cake. You may find yourself piling them on once you realize how great they are. My suggestion–make a lot!

By the way, these croutons would also be a great topping for Lentil Soup with Sausage, Escarole and Cannellini Bean Soup and Creamy Eggplant Soup.

Crumbled pieces of crispy prosciutto are also an amazing topping for this recipe!

A cozy, nourishing bowl of piping hot zuppa hits the spot every time. Enjoy this roasted pepper and gouda soup today with some crusty Italian bread and have a cozy night in. Mangia bene!

Roasted Red Pepper Gouda Soup in white soup bowl with chopped chives, croutons, crispy prosciutto and shredded gouda cheese garnishes.
Quick pecorino toast croutons and crispy prosciutto are great garnishes for this soup!

Ingredients

We’ll need the following ingredients for this roasted red pepper gouda soup recipe:

  • Roasted Peppers: The star of the soup! If using store-bought, jarred roasted red bell peppers (as I did here), choose peppers in brine as opposed to a flavored, oil-based marinade, and drain them well before using. Red roasted peppers are preferred, but yellow or orange can be used as well. Do not use green roasted bell peppers in this recipe as they have a very different taste and will not work well here. Of course, homemade roasted peppers can be used as well!
  • Gouda Cheese: A creamy, cow’s milk cheese originating from The Netherlands that melts really well and has an aromatic, nutty and caramel-like flavor combined and dense, springy texture. Use regular, aged or smoked gouda to your preference. I used some of each type in this batch. Smoked gouda cheese will obviously create a more aromatic, smoky-tasting soup and aged gouda has a deeper and sharper flavor. If you’re not sure which to use, I suggest regular or aged (not smoked) gouda.
  • Broth: Use a no- or low-sodium vegetable stock or broth if at all possible. It’s always best to add salt yourself to tase. Many purchased broths have very high sodium levels. You can also use chicken stock.
  • Onion, Fennel Garlic and Basil: Important aromatics and base flavors for the soup. Fennel is preferred to celery as it has more flavor and complements the roasted peppers beautifully. Having said this, celery is perfectly fine to use as well.
  • Tomato Paste: Adds umami (savoriness) and a depth of flavor to the soup.
  • Heavy Cream: Adds the signature creaminess factor in this cream of roasted pepper soup.
  • Bread, Extra-Virgin Olive Oil, Pecorino Cheese and Spices: Used to make the quick and easy toast croutons to top off this soup. They are addictive. Make extra. And, use the really great extra virgin olive oil here!

All ingredients for Roasted Pepper Gouda Soup on cutting board.

How to Make Roasted Pepper Gouda Soup

  • Heat butter or oil in 6-quart (or larger) pot or Dutch oven over medium heat. Add onion, fennel or celery, basil, garlic and crushed red pepper. Stir to combine and cover, cooking 4 to 5 minutes until the vegetables have mostly softened, stirring a couple times.

  • Move vegetable mixture to one side of pot. Add tomato paste and cook it for about 1 minute, then stir it with the rest of the vegetables.

  • Add 2 cups broth and stir to loosen and scrape up any browned bits on bottom of pot. Then, add the roasted peppers, remaining broth, salt and black pepper. Stir until all ingredients are well combined. Cover pot and bring mixture to a simmer. Simmer, partially covered, for 8 to 10 minutes or until all vegetables are completely tender, stirring occasionally.

  • While the soup is simmering, make the quick pecorino toast croutons. Toast slices of bread, then cut then into squares. Combine them with extra virgin olive oil, finely grated pecorino cheese and the spices to taste. Set aside until ready to serve.

  • Next, add the cream and remaining basil and turn off the heat. Carefully puree the soup until completely smooth using an immersion blender.

  • As the last step, quickly whisk the soup while adding the shredded gouda cheese, about ½ cup at a time. Make sure each amount of cheese has melted and been fully incorporated into the soup before adding the next. Continue until all cheese has been added. Then, taste and adjust seasonings if necessary. That’s it! Serve hot topped with croutons.

For more soup recipes, check out my cookbook, SOUPified, Soups Inspired by Your Favorite Dishes, which is filled with hearty soup versions of classic, comfort food recipes, such as Sausage and Peppers Soup, Eggplant Parm Soup, Stuffed Pepper Soup and Chicken Scarpariello Soup.

Ladling roasted pepper gouda soup into white soup bowl.

Frequently Asked Questions

Should I use smoked or regular gouda cheese in this soup? What about aged gouda?

Use regular, aged or smoked gouda to your preference. I used some of each type in this batch. Smoked gouda cheese will obviously create a more aromatic, smoky-tasting soup and aged gouda has a deeper and sharper flavor. If you’re not sure which to use, I suggest regular or aged (not smoked) gouda.

Do I have to make homemade roasted peppers for this recipe?

Definitely not! In fact, I got a great deal on a large jar of roasted peppers from Costco recently and they were perfect in this recipe!
 
If using store-bought roasted peppers, though, choose peppers in brine as opposed to a flavored, oil-based marinade, and drain them well before using. Also, be sure to remove any seeds before adding them to the pot.
 
This recipe was designed for skinless, traditional roasted peppers. However, since the mixture is pureed, you can use skin-on roasted peppers.
 
Red roasted peppers are preferred, but yellow or orange can be used as well. DO NOT USE GREEN BELL PEPPERS in this recipe as they have a very different taste and will not work well here.

How Do I Use An Immersion Blender?

Also known as a hand blender or a hand-held blender, an immersion blender is indispensable for soup makers! You immerse it directly into a pot of liquid for puréeing soft ingredients. There’s no need to transfer a hot soup to a blender or food processor and risk spills, burns, and messes.
 
A few tips when using an immersion blender include:
– It’s best to turn the heat off before using it. It can be turned back on when you’re done.
– Immerse the blender in the liquid before turning it on.
– Keep it moving for best results and do not hold it steady in one place. Immersion blenders do their best work when moved around and tilted while blending. This helps the blender to pick up all ingredients and purée evenly.
– Some people prefer to let hot dishes cool completely before blending (due to the fear of occasional hot splatters). This is up to you, but I promise that your comfort blending with the immersion blender will grow with each use.

Can I make Roasted Red Pepper and Gouda Soup even if I don’t have an immersion blender?

Yes. If you don’t have access to an immersion blender and still want to make this soup recipe, you can! Just cool the soup a bit first, and then carefully ladle a few cups of soup at a time into a blender or food processor and blend. Be sure to work in small batches (in other words, fill the appliance only halfway) to keep the soup from splattering or exploding in the blender or food processor, and be sure the lid is firmly in place and secure before you power it on. I do not recommend removing the center of the lid when puréeing hot items.

Finished roasted red pepper gouda soup in decorative soup bowl, drizzled with extra virgin olive oil and topped with a large melted gouda cheese-topped crouton and chopped chives.
Make a large gouda cheese crouton “French-onion-soup-style” under the broiler and top the soup with it for something really special!

TOP TIPS FOR ROASTED PEPPER GOUDA SOUP

  • Roasted Peppers: If using store-bought roasted peppers (as I did here), choose peppers in brine as opposed to a flavored, oil-based marinade, and drain them well before using. Red roasted peppers are preferred, but yellow or orange can be used as well. Do not use green roasted bell peppers in this recipe as they have a very different taste and will not work well here.
  • Gouda Cheese: Use regular or smoked gouda to your preference. I used some of each type. Smoked gouda will obviously create a more aromatic, smoky-tasting soup. If you’re not sure which to use, I suggest regular (not smoked) gouda.
    • Gouda not available? Use edam, gruyere or a sharp cheddar cheese.
  • Broth and Salt: The amount of salt that you’ll need depends on the salt level of the broth. It’s always best to use no- or low-sodium broths and stocks if possible so you have more control over the dish’s saltiness.
  • Serving Suggestions: Creamy roasted red pepper soup with gouda is a bit hearty (due to the cream). Enjoy it on its own as your main meal or paired with a green salad or sandwich and some crusty bread. In a smaller portion, it makes a really nice first course. Don’t forget to drizzle it with some homemade spicy Italian chili oil for a little piccante!
    • For something extra special, make a large gouda cheese crouton “French-onion-soup-style” to top each bowlful with. Top a baguette slice with some shredded gouda and a small dab of butter, then toast it under the broiler until melted and bubbling. Transfer to bowl of soup and enjoy!
  • Storage: Store leftovers in the refrigerator in an air-tight container for up to 3 days or in the freezer for up to 3 months.

I hope that you are enjoying my Italian food blog and all of my Italian recipes and Italian-American recipes!

If you’ve tried Roasted Red Pepper Gouda Soup, please let me know how it went in the comments below. I love hearing from you!

FOLLOW ME on FACEBOOK and INSTAGRAM to see more delicious food and what might be going on behind the scenes!

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Roasted Pepper Gouda Soup

By Michele
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 7 servings
Easy and flavorful Roasted Pepper Gouda Soup is a great year-round recipe! Made with jarred roasted peppers for ease and convenience, the soup is full of aromatics like fennel, onions, garlic and basil simmered in a rich vegetable tomato broth then finished with some cream and lots of savory gouda cheese. Not to mention the best and easiest croutons to top it off that you ever did have.

Equipment

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Ingredients 

  • 4 Tbsp butter or olive oil
  • 2 cups diced yellow onion , (about 1 medium onion)
  • 2 cups diced fennel or celery , (See Notes.)
  • 1 cup loosely-packed fresh basil leaves,, divided (See Notes.)
  • 2 Tbsp chopped garlic
  • ¼ tsp crushed red pepper flakes, (optional)
  • ¼ cup tomato paste
  • 6 cups vegetable broth, (low- or no-sodium preferred)
  • 2 pounds roasted peppers,, either homemade or store-bought (drain if store-bought); do not include seeds (See Notes.)
  • 1 tsp salt, (or to taste at end)
  • ½ tsp black pepper
  • ¾ cup heavy cream
  • 4 cups shredded gouda cheese,  (about 12ounces) (See Notes.)
  • Optional Garnish: , chopped chives, extra-virgin olive oil drizzle, shredded gouda cheese, fennel fronds, chopped toasted almonds or pistachios, crème fraiche, crumbled crispy prosciutto and pecorino croutons (recipe below)

For the Quick Pecorino Toast Croutons:

  • 4-6 slices bread
  • Extra virgin olive oil
  • Finely grated pecorino roman cheese
  • Pinch salt, black pepper, garlic powder, onion powder

Instructions 

  • Gather and prep all ingredients according to specifications above.
    (Please see the section above in the blog post for Step-By-Step instructions with photos.)
  • Heat butter or oil in 6-quart (or larger) pot or Dutch oven over medium heat. Add the onion, fennel or celery, half the basil, garlic and crushed red pepper. Stir to combine and cover, cooking 4 to 5 minutes until the vegetables have mostly softened, stirring a couple times.
    4 Tbsp butter or olive oil, 2 cups diced yellow onion, 2 cups diced fennel or celery, 2 Tbsp chopped garlic, ¼ tsp crushed red pepper flakes
  • Move vegetable mixture to one side of pot. Add tomato paste and cook it for about 1 minute, then stir it with the rest of the vegetables.
    ¼ cup tomato paste
  • Add 2 cups broth and stir to loosen and scrape up any browned bits on bottom of pot.
  • Then, add the roasted peppers, remaining broth, salt and black pepper. Stir until all ingredients are well combined. Cover pot and bring mixture to a simmer. Simmer, partially covered, for 8 to 10 minutes or until all vegetables are completely tender, stirring occasionally.
    2 pounds roasted peppers,, 1 tsp salt, ½ tsp black pepper
  • While the soup is simmering, make the quick pecorino toast croutons. Toast slices of bread, then cut then into squares. Combine them with extra virgin olive oil, finely grated pecorino cheese and the spices to taste. Set aside until ready to serve.
    4-6 slices bread
  • Next, add the cream and remaining basil and turn off the heat. Carefully puree the soup until completely smooth using an immersion blender. See NOTES below for lots of information about using one if you never have before.
    ¾ cup heavy cream
  • As the last step, quickly whisk the soup while adding the shredded gouda cheese, about ½ cup at a time. Make sure each amount of cheese has melted and been fully incorporated into the soup before adding the next. Continue until all cheese has been added. Then, taste and adjust seasonings if necessary.
    4 cups shredded gouda cheese
  • Serve while hot topped with croutons. I also love to add alight drizzle of extra virgin olive oil, a sprinkling of shredded gouda cheese, chopped chives or fennel fronds and sometimes some crushed crispy prosciutto or chopped nuts to this soup, but that’s completely up to you. Buon Appetito!

Notes

  • This recipe makes 13 to 14 cups soup. I figured on about 7 cups portion per serving but adjust accordingly.
  • You can easily cut this recipe in half for a smaller batch.
  • Fennel is preferred to celery as it has more flavor and complements the roasted peppers beautifully. Having said this, celery is perfectly fine to use as well.
  • I used chopped frozen, homegrown basil that I had in my freezer, which is great to use in a pinch if you don’t have any fresh basil on hand.
  • If using homemade roasted peppers in this recipe, you can make them one to two days in advance and hold them, covered, in the refrigerator before adding to the soup.
  • If using store-bought roasted peppers (as I did here), choose peppers in brine as opposed to a flavored, oil-based marinade, and drain them well before using. Also, be sure to remove any seeds before adding them to the pot.
  • This recipe was designed for skinless, traditional roasted peppers. However, since the mixture is pureed, you can use skin-on roasted peppers.
  • Red roasted peppers are preferred, but yellow or orange can be used as well. DO NOT USE GREEN BELL PEPPERS in this recipe as they have a very different taste and will not work well here.
  • Use regular or smoked gouda to your preference. I used some of each type. Smoked gouda will obviously create a more aromatic, smoky-tasting soup. If you’re not sure which to use, I suggest regular (not smoked) gouda.
  • The amount of salt that you’ll need depends on the salt level of the broth. It’s always best to use no- or low-sodium broths and stocks if possible so you have more control over the dish’s saltiness.
  • As an alternative to the optional garnishes listed above and for something extra special, make a large gouda cheese crouton “French-onion-soup-style” to top each bowlful with. Top a baguette slice with some shredded gouda and a small dab of butter, then toast it under the broiler until melted and bubbling. Transfer to bowl of soup and enjoy!
  • The soup can be stored in the refrigerator in an air-tight container for up to 3 days or in the freezer for up to 3 months.
  • Consider portioning extra soup into containers to enjoy down the road! Reheat it slowly over medium low heat while stirring, adding additional broth or water if needed.
 
TIPS FOR USING AN IMMERSION BLENDER
Also known as a hand blender or a hand-held blender, an immersion blender is indispensable for soup makers! You immerse it directly into a pot of liquid for puréeing soft ingredients. There’s no need to transfer a hot soup to a blender or food processor and risk spills, burns, and messes.
 
A few tips when using an immersion blender include:
  • It’s best to turn the heat off before using it. It can be turned back on when you’re done.
  • Immerse it in the liquid before turning it on.
  • Keep it moving for best results and do not hold it steady in one place. Immersion blenders do their best work when moved around and tilted while blending. This helps the blender to pick up all ingredients and purée evenly.
  • Some people prefer to let hot dishes cool completely before blending (due to the fear of occasional hot splatters). This is up to you, but I promise that your comfort blending with the immersion blender will grow with each use.
 
If you don’t have access to an immersion blender and still want to make this Roasted Pepper Gouda Soup, you can! Just cool the soup a bit first, and then carefully ladle a few cups of soup at a time into a blender or food processor and blend. Be sure to work in small batches (in other words, fill the appliance only halfway) to keep the soup from splattering or exploding in the blender or food processor, and be sure the lid is firmly in place and secure before you power it on. I do not recommend removing the center of the lid when puréeing hot items.
 
Tried this recipe?Mention @mangiawithmichele or tag #mangiawithmichele!

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About Michele

Ciao and welcome to Mangia With Michele! I’m Michele Di Pietro, a cookbook author, food writer, menu and recipe developer, professional chef, culinary consultant, wannabe food photographer and former Certified Public Accountant.

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