Why You’ll Love Roasted Red Pepper Soup Recipe
This soup is full of bold flavor from oven-charred red peppers, garlic, smoked paprika, and gouda. The texture is silky smooth, and the combination of creamy soup with crisp, cheesy baguette slices makes every bowl feel extra satisfying. It is also a great make-ahead recipe, which means you can prepare it in advance and simply reheat when needed. Whether you serve it as a starter or a main dish, it is comforting, impressive, and easy to customize.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 pounds red bell peppers, halved and cleaned
5 cloves garlic, peeled
2 tablespoons olive oil
2 cups chopped onion
2 sprigs fresh thyme
2 bay leaves
4 cups chicken stock or vegetable broth
2 tablespoons tomato paste
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 dash cayenne pepper
1/2 cup heavy cream
8 ounces smoked gouda, shredded and divided
6 to 8 slices baguette
Directions
Start by cutting the red bell peppers in half and removing the seeds and membranes. Press them flat and place them on a rimmed baking sheet along with the garlic cloves.
Set the oven to broil and move the rack to the upper position. Broil the peppers and garlic for 10 to 15 minutes, until the pepper skins are deeply charred.
Remove the baking sheet from the oven and transfer the peppers to a large zip-top bag. Let them steam for 10 to 15 minutes so the skins loosen easily.
Meanwhile, place a large pot over medium heat and add the olive oil, chopped onion, thyme, and bay leaves. Sauté for about 10 minutes, until the onions are soft and fragrant.
Pour in the broth and add the roasted garlic, tomato paste, smoked paprika, salt, black pepper, and cayenne. Bring the mixture to a gentle simmer.
Peel the charred skins from the peppers and add the peeled peppers to the pot. Discard the skins.
Reduce the heat, cover, and simmer for 20 minutes. Remove the bay leaves and thyme sprigs. Blend the soup until completely smooth using an immersion blender or a standard blender. If using a standard blender, vent the lid carefully to allow steam to escape safely.
Once smooth, stir in the heavy cream and 3 ounces of the shredded smoked gouda. Blend again or stir until the cheese is fully melted into the soup. Taste and adjust the seasoning as needed. If the soup is thicker than you like, add a little more broth or water until it reaches your preferred consistency.
While the soup finishes, preheat the oven to 350°F. Arrange the baguette slices on a baking sheet and top them with the remaining smoked gouda. Bake for 5 to 7 minutes, until the cheese is melted and bubbly.
Serve the soup hot with a slice of gouda cheese toast on the side or on top.
Servings and timing
This recipe makes 6 servings.
Prep and cook time is 1 hour 10 minutes total.
Broiling the peppers and garlic takes about 10 to 15 minutes.
Steaming the peppers takes 10 to 15 minutes.
The onions cook for about 10 minutes.
The soup simmers for 20 minutes.
The cheese toasts bake for 5 to 7 minutes.
Variations
You can make this soup vegetarian by using vegetable broth instead of chicken stock. For an even smokier flavor, try adding a little extra smoked paprika or using fire-roasted peppers. If you want a lighter version, you can swap the heavy cream for half-and-half, though the soup may be slightly less rich. For a spicier bowl, increase the cayenne or add a pinch of red pepper flakes. You can also change the cheese topping by using sharp cheddar, mozzarella, or regular gouda if smoked gouda is not available.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in freezer-safe containers for up to 3 months. Leave a little space at the top if freezing, since the soup will expand.
To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions in short intervals, stirring between each one. If the soup thickens during storage, stir in a splash of broth, water, or cream to loosen it. For the cheese toast, reheat in the oven or toaster oven so it stays crisp.
FAQs
Can I use jarred roasted red peppers instead of fresh peppers?
Yes, you can use jarred roasted red peppers to save time. The flavor will be a little different, but the soup will still be delicious.
Can I make this soup ahead of time?
Yes, this soup is excellent for making ahead. The flavors deepen as it sits, making leftovers even better the next day.
Do I need an immersion blender?
No, a standard blender works well too. Just blend carefully in batches and vent the lid to let steam escape.
Can I freeze roasted red pepper soup?
Yes, this soup freezes well. Let it cool completely before storing it in freezer-safe containers.
What can I use instead of smoked gouda?
Regular gouda, cheddar, Monterey Jack, or even Parmesan can work, though each will change the flavor slightly.
Is this soup spicy?
It has only a mild kick from the cayenne pepper. You can reduce or omit the cayenne if you prefer a milder soup.
Can I make it dairy-free?
Yes, you can leave out the heavy cream and cheese or use dairy-free substitutes. The soup will still be flavorful from the roasted peppers and seasonings.
What should I serve with roasted red pepper soup?
It pairs wonderfully with grilled cheese, a simple green salad, crusty bread, or the gouda cheese toast included in the recipe.
How do I thicken or thin the soup?
To thin it, add more broth or water a little at a time. To thicken it, simmer it uncovered a bit longer or add a little more cheese for richness.
Can I use yellow or orange bell peppers?
Yes, but the flavor will be sweeter and slightly milder. Red bell peppers give the soup its classic deep flavor and rich color.
Conclusion
Roasted Red Pepper Soup is a cozy, flavorful recipe that turns simple ingredients into something special. The roasted peppers bring sweetness, the smoked gouda adds richness, and the cheese toast makes the whole meal feel complete. It is a wonderful soup for weeknights, weekends, or serving guests, and once you try it, it may become one of your favorite comfort food recipes.
Roasted Red Pepper Soup
A rich and smoky roasted red pepper soup blended with garlic, onions, and creamy gouda, served with cheesy baguette toasts.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 3 pounds red bell peppers (8-10, halved and cleaned)
- 5 cloves garlic (peeled)
- 2 tablespoons olive oil
- 2 cups chopped onion
- 2 sprigs fresh thyme
- 2 bay leaves
- 4 cups chicken stock (or vegetable broth)
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 dash cayenne pepper
- 1/2 cup heavy cream
- 8 ounces smoked gouda (shredded and divided)
- 6–8 slices baguette
Instructions
- Cut the peppers in half and remove all seeds and membranes. Press flat and place on a rimmed baking sheet with garlic cloves.
- Set oven to broil and move rack to upper position. Broil peppers and garlic for 10-15 minutes until charred.
- Transfer charred peppers to a zip bag and seal to steam for 10-15 minutes.
- In a large pot over medium heat, add olive oil, onions, thyme, and bay leaves. Sauté for 10 minutes until softened.
- Add broth, roasted garlic, tomato paste, paprika, salt, pepper, and cayenne. Bring to a simmer.
- Peel skins off peppers and add peppers to the pot. Discard skins.
- Reduce heat, cover, and simmer for 20 minutes. Remove thyme and bay leaves. Blend until smooth. Stir in heavy cream and 3 ounces gouda, blending again until melted and smooth. Adjust seasoning and thin with broth if needed.
- Preheat oven to 350°F. Place baguette slices on a baking sheet, top with remaining gouda, and bake 5-7 minutes until melted and bubbly.
- Serve soup with gouda cheese toasts.
Notes
- Use vegetable broth for a vegetarian-friendly version.
- If soup is too thick, add extra broth or water to reach desired consistency.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze without the cream for best texture, then add cream when reheating.
- Serve with fresh herbs or a drizzle of olive oil for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 780 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 60 mg
