Roasted Red Pepper and Gouda Soup

This roasted red pepper and Gouda soup is a deeply comforting and flavorful meal. It combines the sweetness of roasted peppers with the rich, smoky taste of Gouda cheese in a smooth, velvety broth.

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It comes together in about 35 minutes on the stovetop, making it a great choice for a satisfying weeknight dinner. Most of the flavor comes from easy-to-find ingredients like jarred peppers and smoked cheese.

Essential Ingredients

• Smoked Gouda: This is key for the soup’s signature flavor. If you can’t find it, another smoked cheese like smoked cheddar could work, but the taste will be different.
• Roasted Red Peppers: Look for peppers packed in water or brine, not oil. Be sure to drain them well before adding them to the pot.
• Sun-Dried Tomatoes: Use the dry-packed kind, not those in oil. They add a nice touch of concentrated tomato sweetness.
• Heavy Cream: This adds richness and a creamy body to the soup. For a lighter version, you could use half-and-half, but the soup will be less rich.
• Smoked Paprika: This spice enhances the smoky notes from the Gouda. Regular or sweet paprika can be substituted if needed.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Sauté the Vegetables: Start by cooking the onion, carrots, and celery in a large pot with oil and butter until they’re soft. This builds the soup’s aromatic base. Then, stir in the garlic and spices to toast them for a minute.

Simmer the Soup: Add the drained roasted peppers, sun-dried tomatoes, and vegetable broth to the pot. Let everything simmer for about 15 minutes so the flavors can combine and the vegetables become very tender.

Blend and Finish: Once simmered, blend the soup until it’s completely smooth using an immersion blender. Finally, stir in the heavy cream and smoked Gouda over low heat until the cheese is melted, creating a rich and creamy finish.

Serving Ideas

Serve this soup with crusty bread or grilled cheese croutons for dipping.

Storing & Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring often to prevent separation. Freezing is not recommended as the dairy may cause the texture to become grainy upon thawing.

FAQ

Can I make this soup vegan?

Yes, you can substitute the butter with more olive oil or a vegan butter, use a plant-based cream like full-fat coconut milk or cashew cream, and use a vegan smoked Gouda alternative.

My soup is grainy. What went wrong?

Graininess can happen if the heat is too high when you add the cheese, causing it to separate. It can also be caused by using pre-shredded cheese. Always use low heat and stir gently, and shred the cheese from a block for the smoothest result.

Can I use fresh red peppers instead of jarred?

You can, but you’ll need to roast them first. Halve and seed about 4-5 large red bell peppers, roast them at 400°F (200°C) until the skin is blistered, then steam them in a covered bowl before peeling. This will add time to the recipe.

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📖 Recipe Card

Roasted Red Pepper and Gouda Soup

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• Author: Emma Taylor
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

This velvety soup gets its rich, smoky flavor from roasted red peppers and creamy Gouda cheese, all blended until smooth.

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Ingredients

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• 1 tbsp (15 ml) olive oil
• 1 tbsp (14 g) unsalted butter
• 1 medium yellow onion, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• 1 (32-ounce / 907g) jar roasted red peppers, drained
• 1/4 cup (40 g) sun-dried tomatoes, not packed in oil
• 4 cups (960 ml) vegetable broth
• 1 cup (240 ml) heavy cream
• 1 cup (4 oz / 113g) shredded smoked Gouda cheese
• Kosher salt, to taste
• Freshly ground black pepper, to taste

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Instructions

1. Heat olive oil and butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until softened.
2. Stir in the minced garlic, smoked paprika, and Italian seasoning. Cook for 1 minute until fragrant.
3. Add the drained roasted red peppers, sun-dried tomatoes, and vegetable broth to the pot.
4. Bring the mixture to a simmer. Reduce the heat to maintain a gentle simmer and cook for 15 minutes, allowing the vegetable flavors to meld.
5. Remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until it is completely smooth.
6. Return the pot to low heat. Slowly stir in the heavy cream until combined.
7. Add the shredded Gouda cheese, a handful at a time, stirring continuously until the cheese is fully melted and incorporated. Do not let the soup boil.
8. Taste the soup and season with salt and pepper as needed. Serve hot.

Notes

• If you don’t have an immersion blender, you can blend the soup in batches in a regular blender. Let the soup cool slightly and do not overfill the blender to avoid accidents with hot liquid.
• For the best texture and melting, shred your own Gouda cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can make the soup grainy.
• Smoked paprika adds a lovely depth, but sweet paprika will also work if that’s what you have on hand.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop, Blending
• Cuisine: American