This Roasted Red Pepper Gouda Soup is velvety, smoky, and absolutely loaded with flavor. The smoked gouda melts into every spoonful, giving you that rich, cozy warmth you crave on a chilly evening. I first made this on a Tuesday night when I had a jar of roasted red peppers sitting in the pantry and needed something quick but special, and it's been on repeat ever since.
The soup comes together in about 30 minutes with simple ingredients you probably already have. The jarred roasted peppers save you so much time, and the gouda adds this gorgeous smoky depth that makes it taste like you spent hours in the kitchen. If you're a fan of creamy, comforting dishes, you'll also love this Creamy Smoked Mac and Cheese or these tender Roasted Cabbage Steaks. And for another cozy weeknight winner, try my Easy Lemon Chicken Romano ready in 30 minutes.
What Makes This Roasted Red Pepper Gouda Soup So Good
This creamy Roasted Red Pepper Gouda Soup has everything going for it. The roasted peppers bring a subtle sweetness, the sundried tomatoes add a little tang, and the smoked gouda ties it all together with that unmistakable rich, smoky flavor. It's the kind of soup that feels fancy enough for guests but easy enough to make on a Wednesday.
The vegetables get soft and tender as they simmer, and once everything's blended smooth, you're left with a gorgeous, silky texture. The heavy cream and freshly shredded gouda make it impossibly creamy. It's comfort food at its finest, and it comes together with minimal effort.
Jump to:
- What Makes This Roasted Red Pepper Gouda Soup So Good
- Roasted Red Pepper Gouda Soup Ingredients
- How To Make Roasted Red Pepper Gouda Soup
- Helpful Tips and Substitutions
- Equipment For Roasted Red Pepper Gouda Soup
- Storage and Reheating
- Expert Tips
- FAQ
- Ready to Make This Roasted Red Pepper Gouda Soup?
- Related
- Pairing
- Roasted Red Pepper Gouda Soup
Roasted Red Pepper Gouda Soup Ingredients
See Recipe Card Below This Post For ingtedient Quantites
Olive oil: Helps sauté the vegetables and adds a touch of richness to the base.
Butter: Adds depth and helps the onions soften beautifully without browning too fast.
White onion: Roughly chopped onion provides a mild, sweet base for the soup.
Carrots: Roughly chopped carrots add natural sweetness and help thicken the soup as it simmers.
Celery: Adds a subtle savory note and helps build the flavor foundation.
Garlic: Minced garlic brings warmth and aromatics that make the whole pot smell incredible.
Paprika: Adds a gentle, earthy sweetness that complements the roasted peppers without adding heat.
Italian seasoning: A blend of herbs that adds layers of flavor without needing to measure out multiple spices.
Roasted red peppers: A 32-ounce jar of roasted red peppers, drained and rinsed, is the star ingredient. They bring smoky sweetness and a gorgeous color.
Sundried tomatoes: Just four sundried tomatoes add concentrated tomato flavor and a hint of tang.
Vegetable stock: Four cups of vegetable stock create the soup base and help everything simmer together.
Heavy cream: One cup of heavy cream makes the soup rich, velvety, and absolutely luxurious.
Smoked gouda cheese: One cup of freshly shredded smoked gouda melts into the soup and gives it that signature smoky, creamy flavor.
Salt and pepper: Season to taste at the end, keeping in mind the roasted peppers can be a bit salty.
How To Make Roasted Red Pepper Gouda Soup
This homemade Roasted Red Pepper Gouda Soup comes together quickly in one pot.
Prep the vegetables: Dice the onion into small pieces. Peel the carrots and chop them roughly, along with the celery. Mince the garlic cloves.
Sauté the base: In a large pot, heat the olive oil and butter over medium heat. Once the butter melts, add the diced onion and sauté for about 4 minutes, stirring occasionally, until the onion turns soft and translucent.
Add vegetables and seasoning: Stir in the chopped carrots, celery, minced garlic, paprika, and Italian seasoning. Sauté everything together for another 3 to 4 minutes, stirring often, until the vegetables start to soften and the garlic smells fragrant.
Add peppers and stock: Drain and rinse the jarred roasted red peppers thoroughly to remove the brine. Add the drained peppers, sundried tomatoes, and vegetable stock to the pot. Bring everything to a simmer over medium to medium-high heat. Let the soup cook for 18 minutes, until the carrots and celery are fully tender.
Blend until smooth: Remove the pot from the heat. Using an immersion blender, blend the soup until completely smooth and creamy with no chunks left. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender.
Stir in cream and gouda: Add the heavy cream and freshly shredded smoked gouda cheese. Stir continuously for about 2 minutes until the cheese melts completely and the soup looks silky and smooth.
Season and serve: Taste the soup and add salt and freshly cracked black pepper as needed. Keep in mind that the jarred peppers can be salty, so start with a little and add more if needed.
Helpful Tips and Substitutions
Here are a few ways to customize this easy creamy Roasted Red Pepper Gouda Soup recipe.
Use high-quality roasted peppers. I recommend Whole Foods 365 brand roasted red peppers for the best flavor. They're less salty and have a cleaner, sweeter taste than some other jarred brands.
Drain and rinse the peppers thoroughly. This removes excess brine and keeps the soup from tasting too salty. It's a small step that makes a big difference.
Shred your own gouda. Pre-shredded cheese has anti-caking agents that can make it harder to melt smoothly. Freshly shredded smoked gouda melts beautifully and gives you that silky texture.
Want it extra creamy? Use a high-speed blender instead of an immersion blender, or strain the Roasted Red Pepper Gouda Soup through a mesh sieve after blending. This removes any tiny bits and makes it ultra-smooth.
Make it dairy-free. Swap the butter for more olive oil, use coconut cream or cashew cream instead of heavy cream, and skip the gouda or use a dairy-free cheese alternative. The flavor will be different, but it'll still be delicious.
Add a little heat. If you like a bit of spice, stir in a pinch of red pepper flakes or a dash of cayenne when you add the paprika.
Use chicken stock instead. If you're not keeping it vegetarian, chicken stock works beautifully and adds a slightly richer flavor.
Equipment For Roasted Red Pepper Gouda Soup
This gourmet vegetable soup doesn't require any fancy tools.
Large pot or Dutch oven: You'll need something big enough to hold all the vegetables and stock comfortably.
Immersion blender: This makes blending the soup so much easier since you can do it right in the pot. If you don't have one, a regular blender works too, just blend in batches and be careful with the hot liquid.
Cutting board and knife: For chopping the vegetables.
Measuring cups and spoons: To measure out the stock, cream, and seasonings.
Storage and Reheating
This vegetarian Roasted Red Pepper Gouda Soup stores beautifully and tastes even better the next day.
In the fridge: Let the soup cool completely, then transfer it to an airtight container. It'll keep in the fridge for up to 4 days. The flavors meld together as it sits, so leftovers are always a treat.
In the freezer: You can freeze this Roasted Red Pepper Gouda Soup for up to 3 months. Just be aware that cream-based soups can sometimes separate a bit when thawed. Reheat gently on the stovetop and whisk it well to bring it back together.
Reheating: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If it looks too thick, add a splash of vegetable stock or cream to loosen it up. You can also reheat individual portions in the microwave.
Expert Tips
One of my favorite things about this Roasted Red Pepper Gouda Soup recipe is how forgiving it is. The first time I made it, I accidentally added an extra cup of stock and thought I'd ruined it. But I just let it simmer a little longer to reduce, and it turned out even better. The flavors concentrated beautifully, and the soup was still perfectly creamy after I added the gouda.
FAQ
What is roasted red pepper gouda soup?
Roasted Red Pepper Gouda Soup is a creamy, velvety soup made with jarred roasted red peppers, smoked gouda cheese, and a base of sautéed vegetables like onion, carrots, and celery. It's blended smooth and finished with heavy cream for a rich, comforting texture. The smoky gouda adds incredible depth, and the roasted peppers bring a sweet, mellow flavor. It's a quick weeknight meal that tastes like it took hours to make.
Is red pepper gouda soup healthy?
This Roasted Red Pepper Gouda Soup has a good balance of vegetables, protein from the cheese, and healthy fats from the olive oil and cream. It's relatively nutritious with about 346 calories per serving, 8 grams of protein, and 3 grams of fiber. The roasted red peppers and carrots add vitamins and antioxidants. It's a bit higher in fat and sodium, so if you're watching those, you can use less cream or choose low-sodium vegetable stock. Overall, it's a wholesome comfort food that fits into a balanced diet.
Does Gouda melt well in soup?
Yes, gouda melts beautifully in soup, especially when it's freshly shredded. Smoked gouda has a creamy texture that melts smoothly without getting grainy or clumpy. Just make sure to shred it yourself instead of using pre-shredded cheese, which has anti-caking agents that can affect how it melts. Stir it in after the soup is blended and off the heat, and it'll melt into a silky, rich finish in just a couple of minutes.
What are common red pepper soup mistakes?
One common mistake is not draining and rinsing the jarred roasted red peppers, which can make the soup too salty from the brine. Another is using pre-shredded cheese, which doesn't melt as smoothly as freshly shredded. Some people also over-blend the soup, which can make it too thin or airy. Blend just until smooth, and if it's too thick, add a splash of stock. Finally, don't skip the sundried tomatoes. They add a depth of flavor that really makes the soup special.
Ready to Make This Roasted Red Pepper Gouda Soup?
This Roasted Red Pepper Gouda Soup recipe is one of those recipes that feels like a warm hug in a bowl. It's creamy, smoky, and so satisfying, and it comes together faster than you'd think. Whether you're making it for a busy weeknight or serving it to friends, it's guaranteed to be a hit.
If you love cozy, comforting meals, you'll also want to try my Ambrosia Fruit Salad Recipe for a sweet side or my Rotel Dip with Ground Beef (only 3 ingredients!) for an easy appetizer. Both are family favorites that never disappoint.
Grab that jar of roasted red peppers, shred some gouda, and get ready to make the best Roasted Red Pepper Gouda Soup of the season. You're going to love it.
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Pairing
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Roasted Red Pepper Gouda Soup
Equipment
- 1 Large pot or Dutch oven Big enough to hold all the vegetables and stock comfortably
- 1 Immersion blender For easy blending right in the pot. A regular blender works too-just blend in batches and be cautious with hot liquids.
- 1 Cutting board and knife For chopping the vegetables
- 1 Measuring cups and spoons To measure out the stock, cream, and seasonings
Ingredients
- 1 tablespoon olive oil For sautéing
- 1 tablespoon butter For sautéing
- 1 small white onion roughly chopped Adds a mild sweetness
- 3 medium carrots roughly chopped Provides natural sweetness
- 2 stalks celery roughly chopped Adds a savory crunch
- 3 cloves garlic minced Adds aroma and flavor
- 1 teaspoon paprika For a subtle smokiness
- 1 teaspoon Italian seasoning Blend of herbs for a savory profile
- 35.2 oz jar roasted red peppers drained and rinsed Provides sweetness and depth of flavor
- 5 sundried tomatoes For tangy richness
- 4.5 cups vegetable stock Base for the soup
- 1.1 cups heavy cream For a rich and smooth texture
- 1.1 cups freshly shredded smoked gouda cheese Adds a smoky and creamy finish
- Salt and pepper to taste For seasoning
Instructions
- Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened and translucent.
- Add the chopped carrots, celery, minced garlic, paprika, and Italian seasoning to the pot. Sauté for an additional 3-4 minutes, until fragrant.
- Drain and rinse the roasted red peppers under cool water to remove any brine. Add the peppers, sundried tomatoes, and vegetable stock to the pot. Bring to a simmer over medium to medium-high heat. Allow the soup to cook for 15-20 minutes, or until the vegetables are tender.
- Remove the pot from heat. Use an immersion blender to blend the soup until smooth and creamy, with no chunks remaining.
- Pour in the heavy cream and stir to combine. Add the freshly shredded gouda cheese and stir for 1-2 minutes until fully melted and smooth.
- Taste the soup and adjust the seasoning with salt and pepper, as needed.
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