Roasted Red Pepper Soup with Gouda

January 6, 2019
Roasted Red Pepper Soup with Gouda - Roast red peppers, simmer, puree, and season with a touch of cayenne. Couldn’t be simpler or more or more flavorful

What are your best conversation starters?


Photo Credit – Instagram – @gemmacorrell


After moving into a new apartment a few months ago, I've been looking for ways to build community with some of the really cool people that live in the building.

In December, I even attempted a holiday cookie exchange.  I hung flyers on every floor and thought surely out of 146 apartments, there have to be some kindred spirits?  Nope, not one person RSVP'd.  As I took down the flyers, I tried not to feel too disappointed.

Come to find out, the day of, 12 people showed up(!)

I hope they still swapped sugary treats

Roasted Red Pepper Soup with Gouda - Roast red peppers, simmer, puree, and season with a touch of cayenne. Couldn’t be simpler or more or more flavorfulRoasted Red Pepper Soup with Gouda - Roast red peppers, simmer, puree, and season with a touch of cayenne. Couldn’t be simpler or more or more flavorful

So, until I work up enough courage to try something again (a Cookbook Club, maybe?), I've decided to practice my small talk.  Which, truth be told, isn't always my forte.  I always find myself wanting to dive in .. down into the depths of what makes us all tick.  (I know you're not in the least surprised).

Every morning, before I head out into the world, I think of two or three topics to bring up.  Just in case a conversation is in danger of turning into weather observation territory.  They have to be interesting enough that everyone will have an answer.  A question helps, of course

I get that it might not be effortless, and doesn't always allow for organic conversational flow.  But it's become surprisingly fun.  Especially at get-togethers where I don't know anyone, never-ending coffee shop lines, or even when chatting with the neighbor who sometimes comes over to check on the kitties

The need to know other people, instead of simply knowing things about other people.  It's my thing.  Part of my DNA.  And so, I practice.  Here are a few of my go-to's:

Instead of .. “What do you do?”  Try .. “What did you do today?”

Ask about something completely unexpected.  For example, 40% of Americans say ranch is their favorite salad dressing.  A compelling subject for a multitude of reasons.

Pick topics you could talk about for hours and are genuinely interested in what someone has to say about them.  “Have you read any good books recently?” or “What's for dinner tonight?” or “Are you planning any cool vacations?”  

 “Favorite Trader Joe's find?”  If their eyes light up, I know I've found a kindred spirit

“Is a hot dog a sandwich?”  Ode to my grandson

“Tell me about yourself”  Because .. Terry Gross would never steer us wrong

Last, but certainly not least ..

Roasted Red Pepper Soup with Gouda - Roast red peppers, simmer, puree, and season with a touch of cayenne. Couldn’t be simpler or more or more flavorful

“What is your favorite thing to eat during the holidays?”

Not only have I come away with some really great recipe ideas, but I've also heard the sweetest stories.

Who knew Walmart's glazed ham was so good?  (6 people told me so!)  The secret to an amazing green bean casserole?  Crispy fried onions mixed throughout and also on top.  Hot chocolate and chai lattes while picking out a Christmas tree.  Baked french toast for New Year's brunch.  And ..

A woman after my own heart

I make soup for people.  It's what I do.  Every Christmas Eve I host an open house and make three or four different kinds.  It's nourishing, tasty, and pretty inexpensive to put together.  Making soup for someone is like saying “Would you like some time and love?  Here you go!”  So often when someone does something nice for me, like treating me to a new restaurant or passing on a good book, what I have to offer in return is soup.  

And so, that latest addition to my list?

“What's a little thing you do that says ‘I love you' to someone else?” 

Certainly, it's a bit more personal, and maybe best asked in a trusted circle where vulnerability is an agreed-upon pursuit, completely void of comparison. (My method: add wine)

But honestly, I'd encourage you to give some of them a try.  And you'll definitely have to tell me what happens (You know I'd love to hear)

Roasted Red Pepper Soup with Gouda - Roast red peppers, simmer, puree, and season with a touch of cayenne. Couldn’t be simpler or more or more flavorful

The downtown coffee shop that's become my second home always has big pots of simmering soups and stews, along with big comfy sofas full of chatty, friendly people.  The tea is always hot and the cozy vibe makes you want to stay all day (or night)

The red pepper and gouda soup is amazing.  In a moment of great optimism, I even asked if they'd consider sharing their recipe.  Mums the word

So instead of calling every day to find out if it's on the menu, I thought a pot of my own would be a better idea.  I fired up the broiler and started slicing.  It's quite simple really, just a handful of ingredients, the majority of which are roasted to the point of charing.

Simmer, puree, stir in melty cheese, season with a kiss of cayenne (if you're feeling brave), and enjoy.  That's it.

A few notes about the recipe:

I tweaked the original a shade by saving a few of the peppers from their hand-blender fate, which added a bit of rustic texture to each bowl. I like this soup heated, but you can serve it hot, cold – whatever the weather calls for. And you can do it a day or two in advance if need be, it keeps well.

Many of recipes for red pepper soup call for the addition of cream at the end, but honestly, I didn't add any.  It will take an edge off of the acidity, but I thought the cheese does a nice job of balancing it out

Soup thickness, I've found, is a matter of taste. You can always add more broth at the end to thin it, but it's tough to go the other way. Start with three cups, and know you can always add more toward the end



~ Adapted from Bon Appetit | May 1999

Roasted Red Pepper Soup with Gouda
Serves: 4 Servings
  • 2½ pounds (~ 4 or 5 medium to large sized) red bell peppers
  • 1 Tbsp olive oil
  • 1 cup chopped shallots
  • 2 garlic cloves, minced
  • 1 Tbsp fresh thyme, chopped
  • 3 cups chicken broth + more, depending on the consistency you prefer
  • 2 tsp red wine vinegar
  • 8 oz (~ 2 cups) Gouda cheese, shredded + additional for garnish
  • ⅛ tsp cayenne pepper (more or less, depending on your tolerance for heat)

  • For Garnish (Optional)
  • garlic croutons (toast thin slices of bread, rub with a cut clove of garlic, and cut into squares)
  • shredded Gouda cheese
  • slivered fresh basil leaves
  1. Roast the Peppers
  2. Rub oil on peppers and char them over a gas flame or under the broiler until blackened on all sides
  3. Put them in a paper bag and let them rest for 10-15 minutes before peeling, seeding, and slicing

  4. Soup
  5. In a large saucepan over medium heat, warm the oil before adding the shallots, garlic, and thyme
  6. Sauté 3-4 minutes
  7. Add the broth, roasted peppers, and a pinch of salt
  8. Simmer uncovered until the peppers are very soft, ~ 20 minutes
  9. Purée soup with a hand blender. Alternately, working in batches, use a conventional blender or food processor. I like a little chunk and texture to this soup particularly if the weather has a bit of a chill, but smooth or chunky, it's up to you
  10. Add the vinegar, cheese, and cayenne pepper (if using), along with a bit more salt if needed - adjusting to your taste.
  11. Rewarm the soup, thinning with additional broth, if needed
  12. Serve topped with croutons, gouda cheese, and/or slivered basil.
Nutrition Information
Serving size: ¼ Total Recipe Calories: 330 Fat: 20 g Carbohydrates: 19 g Sugar: 12 g Fiber: 5 g Protein: 18 g

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