This roasted red pepper and Gouda bisque is velvety, a little smoky, and weeknight-easy. It’s the kind of creamy soup that tastes like you fussed, but takes one pot and about 30 minutes. I developed and tested this recipe with both smoked and regular Gouda, plus jarred and home-roasted peppers, to make sure you get a silky, balanced bowl every time. You’ll find dairy-free and gluten-free swaps below so everyone can enjoy it.
At a Glance
- Servings: 6 (about 1 ¼ cups each)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Difficulty: Easy
- Estimated Cost: $12–$15 (US)
Ingredients for Roasted Red Pepper and Gouda Bisque
- Olive oil, 2 Tbsp (30 ml)
- Yellow onion, 1 medium, chopped (about 1 ½ cups / 200 g)
- Carrot, 1 small, sliced (about ½ cup / 60 g) — for natural sweetness and body
- Garlic, 3 cloves, minced (9 g)
- Roasted red peppers, 28 oz (790 g) jar, drained (or 4 large home-roasted peppers, peeled)
- Vegetable broth, 4 cups (960 ml) — low sodium
- Tomato paste, 1 Tbsp (16 g)
- Smoked paprika, ½ tsp (1.5 g) — optional but recommended
- Black pepper, ¼ tsp (0.5 g), plus more to taste
- Kosher salt, ¾–1 tsp (4–6 g), to taste
- Heavy cream, 1 cup (240 ml) (see swaps)
- Gouda cheese, shredded, 6 oz (170 g) (smoked or regular)
- Lemon juice, 1 Tbsp (15 ml) — brightens the finish
- Fresh basil or chives, chopped, for garnish (optional)
Swaps & Notes (dietary-friendly)
| Need | Swap | How to Use |
|---|---|---|
| Dairy-free | Use unsweetened cashew or oat milk (1 cup / 240 ml) + vegan smoked Gouda (6 oz / 170 g) or 3 Tbsp (12 g) nutritional yeast | Melt vegan cheese off heat; if using nutritional yeast, whisk in after blending and adjust salt |
| Gluten-free | Recipe is naturally gluten-free | Verify broth and cheese labels |
| Lighter | Use half-and-half (1 cup / 240 ml) or evaporated milk | Keep heat gentle to avoid curdling |
| No smoked flavor | Use regular paprika or omit | Flavor stays bright and pepper-forward |
| Extra protein | Add white beans (1 cup / 170 g) before blending | Makes a heartier bisque without changing flavor much |
Quick Conversions: 1 cup = 240 ml; 1 Tbsp = 15 ml; 1 oz = 28 g.
Step-by-Step Instructions
- Sauté the aromatics: Warm olive oil over medium heat in a large pot. Add onion and carrot; cook 5–6 minutes until softened. Stir in garlic for 30 seconds until fragrant.
- Simmer: Add roasted red peppers, broth, tomato paste, smoked paprika, pepper, and ¾ tsp salt. Bring to a boil; reduce to a lively simmer for 10 minutes.
- Blend smooth: Off heat, use an immersion blender to puree until silky (or carefully blend in batches in a blender, venting the lid). Return to low heat.
- Make it creamy: Stir in cream, then gradually add Gouda by handfuls, whisking until fully melted and smooth. Do not boil.
- Finish & season: Stir in lemon juice. Taste and adjust salt/pepper. Ladle into bowls and garnish with basil or chives.
Pro Tips & Variations
- Smoked vs. regular Gouda: Smoked Gouda adds depth without overpowering. If you’re sensitive to smoke, use half smoked and half regular.
- Jarred vs. homemade peppers: Jarred peppers are consistent and quick. For homemade, broil whole red bell peppers until charred, steam 10 minutes in a covered bowl, peel, seed, and proceed.
- Ultra-silky texture: For restaurant-smooth bisque, strain through a fine-mesh sieve after blending.
- Heat it up: Add a pinch of red pepper flakes in Step 2 for gentle warmth.
- Tomato lift: ½ cup (120 ml) crushed tomatoes in Step 2 yields a slightly more tomato-forward bisque.
- Protein add-ins: Top with grilled chicken breast slices (dairy-free eaters can use chickpeas or white beans).
- Meal prep win: This soup holds well; the flavor deepens by Day 2.
Tested twice with smoked and regular Gouda; best texture came from a 10-minute simmer before blending and whisking the cheese over low heat.
Serving Suggestions
- Garlic toast, grilled cheese, or warm baguette for dunking
- A crisp side salad (arugula + lemon vinaigrette)
- Toppers: roasted corn kernels, crunchy chickpeas, or a drizzle of basil oil
Storage & Reheating
| Method | Time | Notes |
|---|---|---|
| Refrigerate | 3–4 days | Cool uncovered 20–30 minutes, then store in airtight container |
| Freeze | Up to 2 months | For best texture, freeze before adding cream/cheese; stir them in after reheating |
| Reheat (stovetop) | 5–8 minutes on low | Stir often; don’t let it boil to avoid separating |
| Reheat (microwave) | 60–90 seconds per bowl | Heat 50–70% power, stirring once |
Food safety: Chill within 2 hours of cooking. Reheat to at least 165°F (74°C).
Troubleshooting
- Grainy or stringy soup: Cheese was added too hot. Keep heat low and add Gouda gradually, whisking.
- Too thick: Whisk in warm broth or water, 2–4 Tbsp (30–60 ml) at a time.
- Too thin: Simmer 5 minutes uncovered after blending, or melt in 1–2 oz (28–56 g) more Gouda.
- Dairy separated/curdled: High heat is the culprit. Blend briefly to re-emulsify and finish with a splash of cream.
FAQs
Q1: Can I make this roasted red pepper and Gouda bisque ahead?
A1: Yes. Make up to 2 days ahead. Reheat gently and finish with lemon juice just before serving.
Q2: What’s the best dairy-free cheese here?
A2: A meltable vegan smoked Gouda works best. If unavailable, use vegan mozzarella plus ½ tsp smoked paprika.
Q3: Can I use fresh red bell peppers instead of jarred?
A3: Absolutely. Roast 4 large peppers under the broiler until blackened, steam, peel, seed, and use as directed.
Q4: Is this soup spicy?
A4: No. It’s mildly smoky and sweet. Add red pepper flakes if you want heat.
Nutrition (per serving)
Calories: ~305; Protein: ~7 g; Carbs: ~7 g; Fat: ~27 g
(Estimates based on heavy cream and smoked Gouda; dairy-free versions vary.)