Red Pepper Gouda Soup (Vegetarian): A Velvety Soup You’ll Love!

Emma

Creamy and flavorful, this red pepper gouda soup(vegetarian) is a cozy delight! Try our roasted red pepper gouda soup for a rich, comforting meal.

Prep Time 10

Cook Time 25

Total Time 35

Course Soup

Cuisine American, European

Servings 4 slices

Calories 320 kcal

4 large red bell peppers roasted and peeled (you can also use jarred roasted peppers if you’re in a pinch)
1 medium onion diced
2 cloves garlic minced
2 tablespoons olive oil or your preferred cooking oil
4 cups vegetable broth for a rich base that keeps it vegetarian
1 ½ cups shredded gouda cheese the star ingredient for that creamy, cheesy goodness
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 teaspoon smoked paprika for a subtle smoky flavor
1 teaspoon salt to taste
½ teaspoon black pepper freshly ground for the best flavor
1 cup heavy cream or coconut cream for an extra creamy texture

Preheat your oven to 400°F (200°C).
Cut the red peppers in half, remove the seeds, and place them on a baking sheet lined with parchment paper.
Drizzle with a little olive oil, sprinkle with salt and pepper, then roast for 25-30 minutes, or until the skin is charred and the peppers are tender.

While the peppers roast, heat some olive oil in a large pot over medium heat.
Add the diced onion and garlic, cooking for about 5 minutes until softened and fragrant.
Once the peppers are ready, let them cool slightly, then peel off the skin and chop them into smaller pieces.

Add the roasted peppers to the pot, along with the vegetable broth.
Bring the mixture to a gentle simmer and let it cook for 10 minutes, allowing the flavors to meld together.
Add the dried thyme, smoked paprika, and a pinch of red pepper flakes for a little extra kick. Stir well.

Once the soup has simmered, use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and purée it.
Once smooth, return the soup to the pot.

Gradually stir in the shredded gouda cheese, allowing it to melt into the soup, creating a rich, creamy texture.
Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice for brightness.

Ladle the soup into bowls and garnish with fresh parsley or chives. Serve with a slice of crusty bread or a light salad for a complete meal.

For a smoky flavor: If you love a deeper smoky taste, consider adding a few drops of liquid smoke or increasing the amount of smoked paprika.
Make it spicy: Add more red pepper flakes or a dash of cayenne for a little heat.
Creamier texture: For extra creaminess, blend in a splash of coconut milk or a dollop of cashew cream before serving.

Keyword Red pepper gouda soup (vegetarian), roasted red pepper gouda soup