Roasted Red Pepper Italian Sausage Smoked Gouda Soup
I kept seeing Roasted Red Pepper Gouda Soup recipes popping up in my feeds, each recipe differing a little, but none of them had any meat. I combined the best aspects of each recipe and added Italian sausage for this truly epic soup!
Things to know:
What is in roasted red pepper gouda soup?
Fire roasted tomatoes, roasted red peppers, aromatic garlic and onion, savory chicken stock, herbs and spices, slow simmered and pureed, and then swirled with heavy cream and melty smoked gouda cheese. It’s the perfect soup recipe for those cool and cozy fall and winter days.
What are the health benefits of red pepper gouda soup?
Red Pepper Gouda Soup offers vitamins (C, A), minerals (calcium, potassium) from veggies and cheese, protein, fiber, and antioxidants (capsaicin), supporting immunity, bone health, digestion, heart health, and metabolism, though richness from cream/cheese means watching portion sizes for fat/sodium.
What are the flavor profiles of red pepper gouda soup?
Red Pepper Gouda soup offers a rich, creamy blend of sweet, smoky, and savory notes, highlighting the caramelized sweetness of roasted peppers balanced by the nutty, slightly tangy flavor of Gouda cheese, often with depth from garlic and paprika, creating a comforting, velvety texture with optional hints of spice or brightness from lemon/vinegar.
What kind of sausage is Italian sausage?
In North America, Italian sausage most often refers to a style of predominately pork sausage. The sausage is often noted for being seasoned with fennel or anise as the primary seasoning.
What is gouda cheese?
Gouda cheese is a family of yellow cow’s milk cheeses originally from the Netherlands. Gouda ranges from young and elastic to old and hard, and from low-fat to high-fat. Gouda today is a generic name for numerous similar cheeses, which are popular and widely produced worldwide.
Ingredients:
1 lb ground Italian sausage
4 T butter
1 medium sweet onion, diced
1 large carrot, chopped
3 celery ribs, chopped
1/4 cup minced garlic
32 oz jarred fire roasted red bell peppers
4 cups chicken broth (can sub vegetable broth, we added 3 cups of chicken and 1 cup of roasted garlic broth)
1 T smoked paprika
1 T Spiceology & Hell’s Kitchen – Vampire Killer – Garlic Parmesan Spice Blend
1 t fresh chopped thyme
1 t fresh chopped oregano
1 t fresh chopped basil
1/4 tsp dried tarragon
dash of cayenne pepper
Salt and freshly ground pepper to taste
1 t sugar
1 cup heavy cream
1 cup grated smoked gouda cheese + more for serving
Chopped chives, as garnish
1. Form the Italian sausage into a little smaller than grape sized balls and place them on a baking sheet.
2. Chuck those little balls of happiness into a 350F oven for 15 minutes, remove and set aside.
3. In a large pot or Dutch oven over medium heat, add the butter.
4. Once the butter has melted, add the onions, celery and carrots and cook while stirring until the veggies are soft and the onions are translucent (about 10 minutes). Add the garlic and cook for 1 more minute.
5. Drain the roasted red bell peppers and rinse in a colander.
6. Add roasted red peppers, tomatoes, Tomatador, thyme, oregano, basil, tarragon, smoked paprika, cayenne pepper and broth; bring to a boil. Reduce heat to medium-low and simmer for 15-20 minutes.
7. Puree soup using an immersion blender or transfer to food processor/blender and puree in batches. Return to pot.
8. Add the Italian sausage balls, allow to cook for 5 minutes, then taste for salt/pepper.
9. Add cream, gouda, apple cider vinegar and sugar. Cook over low heat until cheese has melted.
10. Serve in bowls with fresh chives and toasted garlic bread. ENJOY!
Equipment used:
Dalstrong Shogun Series Chef’s Knife 10.25”
Honey-Can-Do Zevro Pro Sugar ‘N More Dispenser
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