Our Red Bell Pepper Soup is a zesty twist on a classic. From the rich smokiness of Gouda cheese and silky texture from a touch of cream, combined with the taste of garden fresh red bell peppers, this soup is perfect for a light dinner or lunch.
Skipping the roasting step makes this soup quick, hassle free, and ready in minutes.
Why You'll Love This Soup Recipe
This recipe is perfect for busy weeknights, coming together in under an hour. It's also endlessly customizable, allowing you to adjust the seasonings, add chicken or shrimp, or experiment with different types of cheese.
So grab your favorite red bell peppers and get ready to whip up a restaurant-worthy soup in the comfort of your own kitchen!
- Fresh and Flavorful: This soup skips the roasting step, allowing the natural sweetness of the red bell peppers to shine through.
- Creamy and Comforting: Chicken broth and cream create a luxuriously smooth and satisfying base.
- Smoky Twist: The addition of smoked Gouda cheese adds a unique and delicious depth of flavor.
- Quick and Easy: This recipe comes together in under an hour, perfect for busy weeknights.
Jump to:
- Why You'll Love This Soup Recipe
- Red Pepper Gouda Soup Ingredients
- How To Make Red Pepper & Smoked Gouda Soup
- Stir in the Shredded Smoked Gouda Cheese
- Substitutions and Variations
- Tips for Success
- Serving Suggestions
- Related Recipes
- Equipment
- Storage and Freezing
- Frequently Asked Questions
- More Delish Ideas
- Red Pepper and Smoked Gouda Soup
Red Pepper Gouda Soup Ingredients
This fresh from the garden soup recipe calls for fresh red bell peppers, onion, garlic, fresh or dried herbs, chicken stock, and heavy cream. You can substitute half & half also.
You don't have to roast the diced red bell pepper, just saute them until they're soft and tender.
On the other hand, if you do prefer roasted peppers the fastest, no hassle way is to use canned, roasted peppers!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Red Pepper & Smoked Gouda Soup
Use fresh red bell peppers, diced and simmered with aromatics and herbs until soft and tender. Puree with chicken (or vegetable) broth until the texture you like. Melt in the smoked Gouda cheese, and add a touch of cream to add a thicker, silky texture.
Move over tomato soup, there's a contender on the menu!
Saute the Vegetables
- If you prefer to roast the red bell peppers, do so carefully over your gas stove top burner flame. Allow to cool and then peel off the charred skin before dicing the peppers.
- Dice the onions, red bell peppers, and mince the garlic. Add the olive oil to the Dutch oven and add the diced vegetables seasonings.
- Saute over medium high heat until the peppers, onions, and garlic are softened, tender, and fragrant.
Puree The Soup
Pro Tips For Pureeing: An immersion stick blender is the best method for pureeing, as you can pop your pot of soup in an empty sink cavity. The sink catches any splatter and make clean up a breeze!
It's also safer handling than transferring hot soup into a blender food processor in batches.
- Add the chicken stock to the pot of sauteed vegetables.
- Using an immersion blender, puree until smooth as you prefer.
Stir in the Shredded Smoked Gouda Cheese
- Reduce the stove top heat to low and stir in the shredded smoked Gouda cheese. Stir constantly until the cheese has melted and emulsified into the soup.
Stir in the Cream
- Pour in the cream and stir. Raise the heat to medium low if it has cooled down. Do not reheat on medium-high or high, as it can curdle the Gouda cheese. Serve immediately.
Substitutions and Variations
While this soup recipe is delicious as it is, but I do have some suggestions for substitutions or variations:
- While red bell peppers are the star of the show, you can also use a combination of red, orange, and yellow bell peppers for a more colorful soup.
- Don't have smoked Gouda? You can substitute another type of cheese that melts well, such as cheddar, Gruyere, or Monterey Jack. Just be aware that the flavor profile will change slightly.
- For a vegetarian option, substitute vegetable broth for the chicken broth.
- Add a pinch of red pepper flakes or a chopped jalapeno to the soup for a bit of heat.
- Stir in cooked shredded chicken, sausage, or shrimp for a more hearty soup.
Tips for Success
- Don't overcrowd the pan when sautéing the onions and garlic. This will help them to brown properly and add flavor to the soup.
- Use a good quality immersion blender or traditional blender to ensure a smooth and creamy soup.
- Taste the soup as you go and adjust the seasonings to your liking.
- Don't be afraid to experiment with different herbs and spices to create your own unique flavor profile.
Serving Suggestions
This Red Bell Pepper Soup with smoked Gouda cheese is delicious served on its own, but it can also be paired with a variety of side dishes. Here are a few ideas:
- Crusty bread for dipping
- A simple green salad
- A grilled cheese sandwich
- A dollop of sour cream or creme fraiche for garnish
Related Recipes
- Sourdough Grilled Cheese
- Cranberry Pecan Chicken Salad
- Grinder Sandwich
- Orange Chocolate Chip Muffins
- Chicken Salad without Celery Recipe
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this red bell pepper soup recipe.
Storage and Freezing
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- The soup can also be frozen for up to 3 months.
- Reheat gently over low heat on the stovetop or in the microwave.
Frequently Asked Questions
No, you do not need to remove the skins from the bell peppers. However, if you prefer a smoother texture, you can remove the skins after cooking the peppers. Simply place them in a paper bag and let them steam for a few minutes. The skins will then rub off easily.
Yes, these pre roasted, canned red peppers are actually not red bell peppers, but pimentos. They taste the same, but if you prefer that roasted flavor, they eliminate ALL the roasting prep work!
Pre-shredded cheese can be used in a pinch, but it often contains anti-caking agents that can prevent it from melting smoothly. For the best results, it's recommended to grate your own smoked gouda cheese.
Any type of Gouda cheese will work, but smoked Gouda adds a delicious smoky flavor to the soup, especially if you're not roasting the red bell peppers.
More Delish Ideas
Red Pepper and Smoked Gouda Soup
Equipment
- Enameled Dutch Oven w Lid, 6 qt
- Stainless Steel Dutch Oven w Lid, 6 qt
- KitchenAid Immersion Blender
Ingredients
- ½ large Onion white or yellow
- 3 large Red Bell Pepper diced
- 3 cloves Garlic minced
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper ground
- 1 teaspoon Basil dried
- 1 sprig Thyme
- 1 quart Chicken stock regular, reduced sodium, homemade stock
- 6 oz Smoked Gouda shredded
- 1 cup Heavy cream or Half & Half
Instructions
- If you want to roast the red peppers first, do first over a gas stove burner flame until charred. Cool and rinse off the skin, pat dry, and dice.
- Dice the onions, red bell peppers, and mince the garlic. Add the olive oil to the Dutch oven and add the diced vegetables seasonings.½ large Onion, 3 large Red Bell Pepper, 3 cloves Garlic, 2 tablespoon Olive oil, 1 teaspoon Salt, 1 teaspoon Black pepper, 1 teaspoon Basil, 1 sprig Thyme
- Saute over medium high heat until the peppers, onions, and garlic are softened, tender, and fragrant.
- Add the chicken stock to the pot of sauteed vegetables.1 quart Chicken stock
- Using an immersion blender, puree until smooth as you prefer.Immersion Blender Tip: Pop your Dutch oven of hot soup in your empty sink (faucet move to the other side of course), and stick blend the hot soup with the immersion blender. The sink catches any hot splatter, making it safer, and an easier clean-up.
- Reduce the stove top heat to low and stir in the shredded smoked Gouda cheese. Stir constantly until the cheese has melted and emulsified into the soup.6 oz Smoked Gouda
- Pour in the cream and stir. Raise the heat to medium low if it has cooled down. Do not reheat on medium-high or high, as it can curdle the Gouda cheese. Serve immediately.1 cup Heavy cream
Notes
- Use an immersion blender: This will allow you to easily puree the soup directly in the pot, saving you time and dishes.
- Don't overcook the soup: Once the cheese is melted, remove the soup from the heat to prevent it from curdling.
- Season to taste: Be sure to taste the soup before serving and adjust the seasonings as needed.
- Roast the red peppers: If you have the extra time, or prefer to, roasting the red peppers before adding them to the soup intensifies their flavor and adds an extra touch of smokiness.
Leave a Reply