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Rustic Roasted Red Pepper and Gouda Soup
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.
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.
A few details make all the difference
01
Roast for Maximum Sweetness and Smoky Flavour
Roasting the peppers until the skins are heavily blistered and lightly charred develops natural sweetness and adds depth to the finished soup. Turn them halfway through cooking so all sides caramelise evenly.
02
Steam Before Peeling for Effortless Skin Removal
Covering the hot peppers immediately after roasting traps steam, loosening the skins and making them much easier to peel. This keeps the roasted flesh intact and prevents waste.
03
Add the Cheese Gradually for a Silky Texture
Once the soup is completely smooth, reduce the heat and add the grated Gouda a handful at a time while stirring continuously. Gradual incorporation prevents clumping and creates a rich, velvety finish.
Why this recipe works
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.
Cook’s notes
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.
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.
Cook’s notes
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.
Cooking mode
Rustic Roasted Red Pepper and Gouda Soup
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.
A letter from table number seven
Something delicious for the weekend.
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