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+ servings

Roasted Red Pepper Soup with Gouda


  • 6 red bell peppers (or two 13 oz jars roasted red peppers)
  • 2 Tbsp olive oil
  • 2 cups onions, chopped
  • 2 garlic cloves, peeled and left whole
  • ½ tsp red pepper flakes (or 1⁄8 teaspoon cayenne - more or less, depending on your tolerance for heat)
  • 1 tsp salt
  • 1 (16 oz) can tomatoes, undrained
  • 1 (14 oz) can coconut milk
  • 2 cups vegetable stock (or chicken stock or water)
  • 8 oz (~ 2 cups) Gouda cheese, shredded + additional for garnish

  • For Garnish (Optional)
  • garlic croutons (toasted thin slices of bread, rubbed with a cut clove of garlic, and cut into squares)
  • slivered fresh basil leaves


  • Roast the Peppers
  • Rub oil on peppers and char them over a gas flame or under the broiler until blackened on all sides
  • Put them in a paper bag and let them rest for 10-15 minutes before peeling, seeding, and slicing (** If using canned roasted peppers, rinse them well in a colander and set them aside to drain)

  • Soup
  • Warm oil over medium heat in large stockpot. Add the onions and sauté for about 15 minutes, until the onions are very soft and translucent.
  • Add the garlic a pinch of salt and sauté for another minute or so
  • Remove the pot from the heat and add the tomatoes, coconut milk, water, and the roasted red peppers.
  • 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
  • Return it to the soup pot and cook on medium heat until hot
  • Add the cheese, and red pepper flakes (or cayenne pepper, if using), along with a bit more salt if needed - adjusting to your taste.
  • Serve topped with croutons, cheese, and/or slivered basil