Roasted Red Pepper Soup with Smoked Gouda Cheese

Author’s Note: I originally published this recipe in July 2015. Since then, I have made this soup numerous times and way more changes than I ever would have anticipated because the original recipe is phenomenal all on its own. The most significant changes when it comes to taste is the adjustment to the amount of tomato paste—one tablespoon instead of two—which I think leaves more room for the red pepper flavor to shine through. If you are looking for the original 2015 recipe, it can be found at the very end of this post past the recipe card box.

“I truly believe that this is the best Roasted Red Pepper Soup recipe to ever exist . . . . The red pepper flavor is prominent and bold and very distinguishable from tomato soup.” 

My favorite comforting soup that is perfect for late summer when there is a hybrid of warm and chilly days. Call it the perfect soup for that awkward summer-to-fall transition. When I developed the recipe for this Roasted Red Pepper Soup, I wanted to make sure that I tasted red peppers over anything else and not tomatoes with red peppers. So, while the initial version of this recipe from 2015 is phenomenal, I personally felt like it relied a bit too much on the tomato flavor. I wanted a bold red pepper flavor and that’s what I accomplished here. I truly believe that this is the best roasted red pepper soup recipe to ever exist, and I know I’m biased but hear me out.  The red pepper flavor is prominent and bold and very distinguishable from tomato soup. I started by making a garlic confit by simmering whole garlic cloves in olive oil over low heat. I preserve the garlic cloves and the garlic-infused olive oil. While the confit cools, I prepare and roast the red peppers and mise en place the remaining fresh ingredients. 

This recipe has a little back story. It is inspired by a very particular soup that was served in the business school café at my alma mater, the University of Richmond in Richmond, Virginia.  Everybody loved this soup, and it would attract droves of students every week.  I mean text messages were sent and phone calls were made when this soup was in stock.  When I graduated, there was absolutely no way that I was just going to give it up. With this soup, I can soothe my nostalgia and vicariously relive the experience of rushing out of class to beat the café line in the business school, and I love that for me. 

Making the Garlic Confit 

The step of making garlic confit isn’t absolutely necessary but I love that garlic confit yields a milder form of garlic and the subtle taste of the clove doesn’t overpower the red pepper flavor. Roasted garlic is another way to achieve similar results, as you’ll have a milder clove of garlic and the garlic-infused oil. If you would like to skip this step altogether, you can certainly use regular olive oil and a single clove of raw garlic. I think the garlic flavor will be a bit stronger once the soup is blended. 

WHAT IS GARLIC CONFIT 

The word “confit” refers to the French word for “to preserve.” It is a method of slowly cooking something in fat or oil. You may know of the dish duck confit, which involves submerging a whole duck in its own fat and cooking it long and slowly. For garlic confit, we’re doing the same thing but with garlic and oil.  

HOW TO MAKE GARLIC CONFIT 

The process is very simple and almost all hands-off. Grab a few heads of fresh garlic and peel a bunch of cloves. While tempting, I wouldn’t use the pre-peeled cloves from the grocery store as those tend to be drier and duller than fresh garlic. Add the peeled, whole garlic cloves in a small saucepan and cover with olive oil or a neutral oil and simmer (barely simmer) on low heat. You don’t want a rapid simmer/boil and you do not want the garlic cloves to burn. The garlic flavor with release into the oil for a flavorful infused oil. Transfer to a glass container and leave uncovered until cool. Once cooled completely, cover with an airtight lid and store in the refrigerator for up to 10 days. 

Roasting the Red Peppers 

I’m going to be completely honest with you, preparing the roasted peppers is the most time-intensive and tedious part of this recipe but necessary and totally worth it.  If you’d like to break up the labor, you can roast the red peppers a day ahead and store them in an airtight container. Make sure you preserve any liquid and juices from the peppers as well.  

• Cut, De-Stem, & De-Seed: First, the peppers are halved at the equator. I remove the seeds, membrane (the white, light-colored interior rims), and the stems. I show this process in the video, but I cannot in any way tell you that this is the proper way to de-seed a red pepper; it’s just how I do it. The peppers don’t have to be perfectly shaped before you roast them but do try to make sure they are similarly sized so they roast evenly. 
• Roast the Peppers: Set the broiler to high or around 500 or 550 degrees Fahrenheit. Lay the peppers skin side up on a large baking tray or seasoned cast iron skillet. Roast the peppers for about 15 to 20 minutes—the skin will blacken a bit, which is good. After removing the peppers from the broiler, cover the tray or skillet with foil immediately to trap the steam. The steam will help loosen the skin and make the red peppers easier to peel.  
• Prep & Peel: Once the peppers have cooled enough for you to handle them by hand, remove the foil and peel the skin off the peppers. The blackened parts of the skin will probably be easiest to remove, so start there. 

Once the peppers have been roasted and peeled, they’ll be super soft and fragile. Transfer them to a big bowl along with their juices and set aside until it’s time to add them into the soup. For those of us that crave while we cook, I recommend roasting a few extra peppers so you have roasted red peppers that you can toss in salads or eat as a side dish (or snack on as you finish the soup). 

Immersion Blender vs. Regular Blender 

I will advocate for purchasing an immersion blender all day, every day. If you know me, then you know I love the immersion blender. It is one of my favorite pieces of kitchen equipment and highly recommended especially if you make soups often.  There is nothing like being able to blend soups right in the pot. However, it is not the end of the world if you don’t own one. Let the soup cool, then simply transfer the mixture to a high-powered blender or food processor and blend until smooth. I also think this is a better option if you’d prefer to have a completely smooth soup.  

How to Make This Soup Vegan 

It’s very simple because this soup doesn’t incorporate much dairy or animal product—just the butter, broth, and the cheese that is mixed in at the end.  To make a vegan soup, simply use an extra tablespoon of olive oil instead of butter and swap out the chicken broth for vegetable broth. Of course, don’t add in the smoked gouda cheese or top the soup with any dairy, like heavy cream or crème fraîche, but instead use a non-dairy alternative—like full-fat coconut milk, coconut cream, or almond milk—for a creamy vegan soup. Top with the fresh herbs and microgreens to serve. I love a drizzle of a little olive oil for taste and aesthetic. 

Serving Roasted Red Pepper Soup  

Like nearly any soup I make, I love a variety of toppings that you can mix up to make it your own.  Here, I recommend a dollop of crème fraîche or a drizzle of heavy cream. You can also top the bowls of soup with some fresh herbs. I have had this soup with fresh basil and another time with fresh chives, and both were equally amazing. For some spice, finish with a few shakes of cayenne pepper or red pepper flakes. 

WHAT ABOUT OTHER TYPES OF CHEESE? 

If you are not a huge fan of smoked gouda or you just can’t get your hands on any, I’d opt for parmesan cheese or something in that family, like pecorino romano. This soup has the creamy texture and acidity of a tomato soup, so parmesan cheese or a parmesan-like cheese would pair well. A sharp white cheddar could also work. 

TOASTED BREAD AND/OR GRILLED CHEESE 

Okay, so I try to stick to a predominantly gluten-free diet, but every now and then I indulge.  This would be the perfect situation for homemade croutons. Because this soup is so creamy and perfect for dipping, I would love a big piece of buttery, crusty bread, like pain au levain or sourdough, to serve with this soup. For grilled cheese, you could skip adding the gouda in the soup and melt it between two slices of buttered bread for a cheesy grilled cheese sandwich to use for dipping. 

Other Soup Recipes You’ll Love 

Soup season is one of my favorite times of the year. I know I say that about almost every type of food and every season but that’s my business.  If you’re like me and can’t get enough of making soup in the colder months, then you’ll love this Chicken Noodle Soup from Scratch, which incorporates homemade chicken broth, Roasted Garlic Soup, or this Roasted Butternut Squash Soup that I top with pancetta, crème fraîche and fresh chives. If you’re looking for a trusted tomato soup recipe, look no further than this  

Roasted Red Pepper and Smoked Gouda Soup (Originally Published in July 2015)

The recipe below reflects the version that was originally published in July 2015. While it is no longer the primary recipe I use for this soup, it does yield a delicious red pepper soup with a more noticeable tomato flavor.

7 to 8 red bell peppers, seeds and membranes removed 

4 cloves garlic, paper on 

4 tablespoons butter 

2 tablespoons olive oil 

1 small yellow onion, chopped 

3 cups chicken or vegetable stock 

2 tablespoons balsamic vinegar 

2 heaping tablespoons tomato paste 

1 teaspoon dried oregano 

1 teaspoon dried basil 

1/2 teaspoons dried thyme 

a pinch of kosher salt and freshly ground black pepper, to taste 

2 tablespoons, heavy cream 

3/4 cups smoked gouda cheese, cut into small cubes or grated using large holes in box grater 

fresh basil and/or extra heavy cream for serving 

1. Cut bell peppers in half, remove stem, seeds and membranes. Place face down/skin-side up on a baking sheet. Add garlic cloves, with the paper still on, to the baking sheet. Set broiler to high and broil peppers and garlic for about 15 – 20 minutes until the pepper skins are blackening. After removing from the broiler, cover with aluminum foil for 10 minutes to trap in the steam—this will make the peppers easier to peel. 
2. Starting with the blackened part of the peppers, peel the skin off of the red peppers. The red peppers should have a really soft, juicy texture. Set peeled peppers aside. 
3. Melt butter in a stockpot over medium heat—add olive oil and onions, sauté 1-2 minutes until the onions begin to soften. Add peeled peppers, chicken or vegetable stock, balsamic vinegar, and tomato paste. bring to a simmer. Peel paper off of garlic, which should be soft at this point, and add to the pot. Add dried oregano, basil, thyme, and salt and pepper, and continue simmering for about 7-10 minutes stirring occasionally. Remove from heat, and allow to cool for a few minutes. 
4. Using an immersion blender, blend the soup in the stock pot until all ingredients are blended and the soup becomes smooth. Stir in heavy cream and gouda cheese.