Smoked Gouda and sharp Cheddar, roasted red bell pepper, and a variety of other vegetables, seasonings, and chicken stock come together in this rich and velvety Roasted Red Pepper Smoked Gouda Soup recipe.
So, let’s talk cheese.
Everyone likes cheese, right? Ok, I guess not everyone.
But in my whole life I’ve only come across three people who don’t like cheese. And each of them has a caveat as to when they will eat it.
The first only eats “raw” cheese, meaning unmelted.
The second only enjoys it with something else, such as in a sandwich or casserole.
The third, and perhaps strangest yet, will only touch mozzarella, and only if it’s melted on top of pizza. She doesn’t even like the pizza itself per se, just the melted cheese/sauce mixture on top. The sad sauce-stained crust is always left abandoned and unwanted on her plate (that’s what my mom always refers to as “stripped” pizza).
Not me though; I have yet to come across a cheese I didn’t like.
Roasted Red Pepper Smoked Gouda Soup Recipe
This rich and velvety-textured soup features two flavor-packed cheeses, smoked Gouda and sharp Cheddar. And it has few other flavors to enhance the flavor of the cheese, like Worcestershire sauce, mustard powder, and smoked paprika.
Don’t skip the touch of lemon in this recipe! Similar to fondue, a touch of acid in the form of lemon juice in this recipe (which is usually in the form of wine or beer in fondue), helps prevent the cheese from becoming stringy and from curdling.
Pro Tip: For this recipe, instead of 2 tablespoons lemon juice, you can deglaze the pan with 1/4 cup dry white wine if desired.
You might not realize it by looking at the end result, but this soup has a decent amount of vegetables in it as well. Onion, celery, carrot, and roasted red pepper add flavor and nutrition.
More Cheesy Soup Recipes to Try:
- Keto Broccoli Cheese Soup
- Beer Cheese Soup
- Keto Bacon Cheeseburger Soup
- Easy Cheesy Loaded Potato Soup
- Buffalo Chicken Soup
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Roasted Red Pepper Smoked Gouda Soup
- 2 tablespoons unsalted butter
- 1 medium onion chopped
- 2 large stalks celery chopped
- 2 large carrots chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large cloves garlic minced
- 1 cup chopped roasted red bell pepper
- 2 tablespoons fresh lemon juice
- 4 tablespoons all-purpose flour
- 4 cups low-sodium chicken stock warmed (or vegetable stock)
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon ground mustard powder
- 1/4 teaspoon smoked paprika
- 6 ounces smoked Gouda shredded
- 2 ounces sharp Cheddar shredded
- Fresh parsley for garnish (optional)
- Melt the butter in medium saucepan over medium-high heat. Add the onion, celery, carrot, salt, and pepper, and cook until the vegetables are starting to soften and brown, about 8 to 10 minutes, stirring occasionally.
- Add the garlic and roasted red bell pepper, and cook 1 minute, stirring constantly.
- Add the lemon juice and scrape up any brown bits from the bottom. Cook until the lemon juice is evaporated, about 1 minute.
- Stir in the flour and cook 1 minute, whisking constantly.
- Whisk in the warm stock, Worcestershire, mustard powder, and paprika.
- Bring the soup to a simmer and cook until the vegetables are completely tender, about 5 minutes, stirring occasionally.
- Remove from heat and carefully puree the soup in batches in a blender or using an immersion blender.
- Transfer the soup back to the pot and bring to a simmer again. Turn heat off and add the cheese, stirring until completely melted.
- Ladle the soup into serving bowls and garnish with fresh parsley if desired.
- Net Carbs: 10g per serving
- Instead of 2 tablespoons lemon juice, you can deglaze the pan with 1/4 cup dry white wine if desired.
This post was first published on An Edible Mosaic on April 22, 2013. It was updated with more information and photos on January 8, 2021.
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