There’s something utterly magical about the marriage of roasted red peppers and smoked Gouda. The sweet, charred complexity of fire-kissed peppers dancing with the smoky richness of aged Gouda creates a symphony of flavors that feels like a warm embrace on a chilly day. This Roasted Red Pepper and Smoked Gouda Bisque isn’t just soup—it’s an experience, a velvety concoction that transforms humble ingredients into something truly extraordinary.
I stumbled upon this recipe during a particularly brutal winter when my soul craved something beyond the ordinary tomato soup. The first spoonful was a revelation—silky smooth with layers of flavor that unfold like a well-told story. The subtle heat from smoked paprika, the caramelized depth from roasted garlic, and that unmistakable Gouda finish create a bisque that’s sophisticated enough for entertaining yet comforting enough for solo indulgence wrapped in your favorite blanket.
What makes this bisque truly special isn’t just its luxurious texture or complex flavor profile—it’s its versatility. Pair it with a crusty artisanal bread for a satisfying lunch, serve it as an elegant starter for a dinner party, or pour it into a thermos for an elevated work lunch that will make your colleagues green with envy. I’ve even served it in shot glasses as an amuse-bouche during holiday gatherings, and let me tell you, it disappears faster than snow in spring.
The process of roasting your own peppers might seem intimidating at first, but I promise it’s worth every moment. The depth of flavor you achieve simply can’t be replicated with jarred varieties (though in a pinch, they’ll work). There’s something meditative about watching peppers transform under the broiler, their skins blackening and blistering, knowing that within that char lies incredible sweetness waiting to be released.
Smoked Gouda is non-negotiable here—it’s the secret ingredient that elevates this bisque from delicious to unforgettable. The cheese melts into the soup, creating pockets of smoky goodness that complement the sweet peppers perfectly. However, the beauty of cooking is experimentation—I’ve had readers substitute with smoked cheddar or even a mix of regular Gouda and a touch of liquid smoke with delicious results.
Roasted Red Pepper and Smoked Gouda Bisque
A luxurious, smoky bisque that combines the sweet depth of roasted red peppers with the rich complexity of smoked Gouda cheese. Silky smooth and deeply satisfying, this soup is both elegant and comforting.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings
Ingredients:
- 4 large red bell peppers
- 2 tablespoons olive oil, divided
- 1 large sweet onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional, for heat)
- 4 cups vegetable broth (low sodium preferred)
- 1 tablespoon tomato paste
- 2 cups smoked Gouda cheese, shredded (about 8 oz)
- ¾ cup heavy cream
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper, to taste
- Chopped fresh chives, for garnish
- Croutons or toasted pine nuts, for garnish (optional)
Instructions:
Roast the Peppers:
1. Preheat your broiler to high. Place the whole red peppers on a baking sheet lined with foil. Broil for 15-20 minutes, turning every 5 minutes, until the skins are charred and blackened on all sides.
2. Transfer the peppers to a bowl and cover tightly with plastic wrap or a kitchen towel. Let them steam for 15 minutes—this makes the skins easier to remove.
3. When cool enough to handle, peel away the charred skins, remove stems and seeds, and roughly chop the peppers. Set aside.
Make the Bisque:
4. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5-7 minutes.
5. Add minced garlic, thyme, smoked paprika, and cayenne (if using). Cook for another minute until fragrant.
6. Stir in the roasted peppers and tomato paste, coating everything well.
7. Pour in the vegetable broth and bring to a simmer. Reduce heat to medium-low and let simmer gently for 15 minutes to allow flavors to meld.
8. Remove from heat and use an immersion blender to purée until smooth. Alternatively, carefully transfer the soup in batches to a blender, puréeing until velvety smooth, then return to pot.
9. Return to medium-low heat and gradually stir in the shredded smoked Gouda, allowing it to melt completely before adding more.
10. Stir in the heavy cream and balsamic vinegar. Season with salt and pepper to taste.
11. Heat gently until warmed through, but do not boil after adding the cream and cheese.
Serve:
12. Ladle the bisque into warmed bowls. Garnish with fresh chives, a few drops of olive oil, and croutons or toasted pine nuts if desired.
Notes:
– For a lighter version, you can substitute half-and-half for the heavy cream.
– The bisque can be made up to 2 days ahead and refrigerated. Reheat gently on the stovetop, adding a splash of broth if needed to thin.
– To save time, you can use 2 jars of roasted red peppers (drained well) instead of roasting your own.
– This soup freezes beautifully—just freeze before adding the cream, then add it when reheating.
Nutrition Information (per serving):
Calories: 385
Fat: 29g
Carbohydrates: 15g
Protein: 17g
Sodium: 750mg
The balsamic vinegar might seem like an unusual addition, but trust me on this—it adds just enough brightness and acidity to cut through the richness and bring all the flavors into perfect harmony. I discovered this trick by accident when I was experimenting one evening and haven’t made the bisque without it since.
One of my favorite things about this recipe is how it transforms throughout the week. The flavors deepen and intensify after a day or two in the refrigerator, making it perfect for meal prep. I often make a double batch on Sunday, enjoying the immediate gratification of a warm bowl that evening, then savoring the evolved flavors throughout the week.
For serving, keep it simple to let the bisque shine. A crusty slice of sourdough bread for dipping is never wrong, or for something more substantial, a grilled cheese sandwich made with—what else?—more smoked Gouda and perhaps a few slices of crisp apple for contrast. For entertaining, consider serving the bisque in small cups as a starter, topped with a single herb-infused crouton or a delicate cheese crisp.
I hope this Roasted Red Pepper and Smoked Gouda Bisque brings you as much joy as it has brought to my table over the years. There’s something deeply satisfying about transforming simple ingredients into something so luxurious—a reminder that sometimes the most extraordinary experiences come from ordinary beginnings. Happy cooking, friends!