A comforting and creamy roasted red pepper soup infused with smoky paprika, fresh thyme, and melted aged gouda, perfect for warming your soul on chilly days.
Total Time:55 minutes
Yield:6 servings
Ingredients
Roasted Peppers
4 large red bell peppers
2 tablespoons olive oil
½ teaspoon kosher salt
Soup Base
3 tablespoons unsalted butter
1 large yellow onion, diced
4 garlic cloves, minced
2 tablespoons all-purpose flour
4 cups chicken or vegetable broth
1 teaspoon smoked paprika
1 tablespoon fresh thyme leaves
½ teaspoon black pepper
For Finishing
2 cups (8 oz) aged gouda cheese, shredded
¼ cup heavy cream (optional)
¼ cup fresh basil leaves
Instructions
Preheat Broiler: Turn your oven’s broiler to high and position the rack 6 inches from the heat source. Line a baking sheet with aluminum foil for easy cleanup.
Prepare Peppers: Wash and dry red bell peppers. Rub them with olive oil and sprinkle with kosher salt. Place directly on foil-lined baking sheet.
Broil Peppers: Broil for 15 minutes, turning every 4 minutes with tongs until skins are completely blackened and blistered to develop smoky flavor.
Steam Peppers: Transfer charred peppers to a large bowl and cover tightly with plastic wrap. Let steam for 10 minutes to loosen skins.
Peel and Chop Peppers: Once cool enough, peel off skins, remove stems and seeds. Roughly chop and set aside without rinsing.
Melt Butter: Heat a large Dutch oven over medium heat. Add butter and let it melt until foamy but not brown.
Sauté Onion: Add diced onion and cook 5-6 minutes until translucent and soft, stirring occasionally.
Add Garlic: Stir in minced garlic and cook for 60 seconds until fragrant without browning.
Create Roux: Sprinkle flour over onion and garlic mixture. Stir constantly for 2 minutes until paste forms to thicken soup.
Add Broth: Slowly pour broth while whisking to avoid lumps. Soup will start thin and thicken as it heats.
Add Peppers and Spices: Stir in chopped roasted peppers, smoked paprika, fresh thyme, and black pepper.
Simmer Soup: Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally to meld flavors.
Blend Soup: Remove from heat and blend soup with immersion blender until smooth. Alternatively, use a regular blender in batches with vented lid for steam release.
Melt Gouda: Return pot to low heat, add shredded gouda gradually, stirring slowly until melted and soup is creamy and coral-colored.
Adjust Seasoning: Taste and add salt if needed, but be cautious as gouda is salty.
Add Cream (Optional): Stir in heavy cream for extra richness if desired.
Add Basil: Tear fresh basil leaves and stir into soup just before serving to release aroma.
Notes
Do not rinse peppers after peeling to retain smoky flavor.
Use a Dutch oven or heavy-bottomed pot for even heat distribution.
An immersion blender is preferred for convenience and safety but a regular blender works with care.
When using a blender, do not fill more than halfway and vent the lid to avoid steam buildup and splatter.
Heavy cream is optional; skip to keep soup lighter.
Gouda melts best on low heat to avoid graininess.
Use fresh thyme rather than dried for best flavor.
Handling charred peppers may stain fingers — wash hands well and avoid touching eyes.
