There’s something downright comforting about a big bowl of soup on a chilly evening—and this Roasted Red Pepper Gouda Soup is my family’s latest obsession. It’s velvety, smoky, just a little tangy, and has that irresistible cheesy richness that’ll make you want to lick the bowl (no judgment here, I’ve done it).
As a busy Texas mama of three, I’m all about meals that feel fancy enough for guests but simple enough for weeknights. And let me tell you, this soup nails it.
Table of Contents
Why You’ll Love This Roasted Red Pepper Gouda Soup
- It’s packed with flavor from roasted red peppers and creamy Gouda.
- Comes together in under an hour (yes, even with roasting!).
- Freezer-friendly for busy weeknights.
- Perfect with a side of crusty bread or a grilled cheese sandwich (if you’re like my kids, you’ll want both).
What Does Roasted Red Pepper Gouda Soup Taste Like?
Imagine a smoky tomato soup that went to culinary school, picked up a Gouda diploma, and came home with a smooth, cheesy flair. The peppers bring a gentle sweetness, the Gouda adds nutty depth, and that splash of lemon at the end brightens the whole pot.
Ingredients You’ll Need for Roasted Red Pepper Gouda Soup
One of the things I love about this Roasted Red Pepper Gouda Soup is that it uses simple, everyday ingredients that come together to create something restaurant-worthy. Let’s break it down ingredient by ingredient so you know exactly what’s going into your pot of cozy goodness:
- Red Bell Peppers – These are the star of the show. If you’re starting with fresh peppers, roasting them in the oven gives that smoky, slightly sweet flavor that makes this soup unforgettable. Don’t feel guilty if you use jarred roasted red peppers instead—they’re a weeknight lifesaver and still taste incredible. (Trust me, as a mom of three, I know the value of shortcuts!)
- Olive Oil – A drizzle of good olive oil helps sauté the onions and garlic, creating the flavor base for the soup.
- Yellow Onion – The onion gives depth and sweetness when softened in olive oil. Make sure you chop it evenly so it cooks down nicely without burning.
- Garlic Cloves – Fresh garlic is a must. Four cloves might sound like a lot, but once they’re cooked gently, they mellow into a warm, aromatic backdrop.
- Tomato Paste – Just two tablespoons, but don’t skip this step! Cooking the paste with garlic adds richness and a subtle tang that balances the creamy cheese later.
- Vegetable Broth – This is what brings everything together into a soup. Go for a low-sodium broth so you can control the saltiness—especially since Gouda itself has a salty kick.
- Heavy Cream – That splash of cream transforms your blended peppers into something luxuriously smooth. If you prefer, half-and-half can be used, but the heavy cream really gives it that indulgent, velvety finish.
- Aged Gouda Cheese – The heart of this recipe. Aged Gouda melts beautifully and adds a nutty, buttery depth that turns this into more than “just another soup.” Grate it fresh for best results—pre-shredded cheese doesn’t melt as smoothly.
- Fresh Lemon Juice – A squeeze of lemon at the end brightens the whole pot, cutting through the richness and tying the flavors together.
- Salt & Black Pepper – Start small and adjust after tasting. Remember, Gouda is already salty, so you might not need much.
- Fresh Basil Leaves (Optional) – I love topping this soup with fresh basil, but parsley or even a sprinkle of smoked paprika works too.
👉 Pro tip: Pairing this soup with something hearty on the side is always a win. My kids love dunking grilled cheese sandwiches into it, but if you’re craving something bold, try it with my Garlic Butter Honey BBQ Chicken Tacos for a flavor-packed dinner combo.
How to Make Roasted Red Pepper Gouda Soup
This Roasted Red Pepper Gouda Soup may taste like something you’d order at a fancy bistro, but I promise it’s simple enough for even the busiest weeknight. Let’s walk through it together, step by step.
Step 1: Roast the Red Peppers
If you’re using fresh bell peppers (and I recommend it if you have the time), roasting is where the magic starts:
- Preheat your oven to 450°F and line a baking sheet with foil.
- Slice the peppers in half from top to bottom. Remove the stems, seeds, and white ribs—these can make the soup bitter if left behind.
- Place peppers cut-side down, leaving space between them, and roast for 15–20 minutes until the skins blister and turn black in spots.
- Remove from the oven and let cool for about 10 minutes. Once they’re cool enough to handle, peel away the skins with your fingers. (Don’t rinse them under water—this washes away flavor.)
- Roughly chop the roasted peppers.
👉 Short on time? No shame in grabbing jarred roasted red peppers. They work beautifully and cut your prep time in half.
Step 2: Build the Flavor Base
- Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Wait until the oil shimmers—it means the pan is ready.
- Add the chopped onion and cook, stirring occasionally, until softened and translucent (about 6–7 minutes).
- Stir in the minced garlic and tomato paste. Cook for 1–2 minutes, stirring constantly. This helps the garlic mellow and the tomato paste caramelize, adding that rich backbone of flavor.
Step 3: Add the Roasted Peppers and Broth
- Add your roasted red peppers to the pot.
- Pour in 4 cups of vegetable broth and stir everything together.
- Raise the heat slightly until the soup just starts to simmer. Once you see small bubbles around the edges, lower it to maintain a gentle simmer.
- Cook uncovered for about 10 minutes to let all those flavors mingle together.
Step 4: Blend It Smooth
Now comes the fun part—transforming your chunky mixture into silky soup.
- Immersion Blender Method (easy): Turn off the heat and blend directly in the pot until smooth and creamy. Move the blender around to catch all the little chunks.
- Regular Blender Method (extra smooth): Let the soup cool for 5 minutes, then carefully transfer in batches to a blender. Don’t overfill, and cover the lid opening with a towel to prevent splatters. Blend until smooth, then return to the pot.
Step 5: Make It Creamy and Cheesy
- With the soup back on the stove over low heat, slowly stir in 1 cup heavy cream. Keep the heat gentle—this prevents curdling.
- Add the grated Gouda a handful at a time, stirring until each batch is fully melted before adding more. This step takes patience, but it’s what gives the soup that velvety, restaurant-quality texture.
- Finish with a tablespoon of fresh lemon juice to brighten the flavors. Taste, then season with salt and pepper as needed.
Step 6: Serve and Enjoy
Ladle the soup into bowls, garnish with fresh basil leaves (or a sprinkle of smoked paprika for a little flair), and serve hot with crusty bread or grilled cheese on the side.
And there you have it—homemade Roasted Red Pepper Gouda Soup that’s as cozy as a warm blanket on a rainy day.
💡 Want another creamy, comforting bowl of soup to keep on rotation? Try my Creamy Garlic Mushroom Spinach Chicken—it’s hearty, flavorful, and pairs perfectly with this recipe for a fall dinner party spread.
Tips and Tricks for Perfect Soup
- Peel peppers well – the skins can make the soup bitter.
- Grate cheese cold – it melts smoother.
- Add cheese gradually – no clumpy soup disasters here.
- Make it ahead – tastes even better the next day.
- Freezer tip – skip adding cream until reheating for the best texture.
Storage for Roasted Red Pepper Gouda Soup
- Fridge: Up to 4 days in an airtight container.
- Freezer: Up to 3 months (without cream). Add cream after thawing and reheating.
FAQs
Can I make this dairy-free?
Yes! Use coconut cream and swap Gouda for a dairy-free cheese (bonus: it adds a subtle tropical vibe).
Can I add protein?
Absolutely—shredded chicken, shrimp, or even chickpeas go beautifully with this base.
Do jarred peppers work as well as fresh?
Totally. Fresh peppers add more smokiness, but jarred make it weeknight-friendly.
Conclusion
This Roasted Red Pepper Gouda Soup is a cozy, flavor-packed bowl of comfort that’s simple enough for weeknights yet elegant enough for company. Trust me—your family will be asking for seconds before you’ve even sat down.
And if you love soul-warming recipes like this, you’ll also enjoy my Mexican Street Corn Soup or my creamy Tuscan Chicken Soup.
So go ahead, grab those peppers and Gouda—your kitchen’s about to smell amazing.
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Roasted Red Pepper Gouda Soup – Flavor-Packed Comfort Food
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop, Roasting, Blending
- Cuisine: American
- Diet: Vegetarian
Description
Roasted Red Pepper Gouda Soup is a rich and velvety blend of fire-roasted red peppers, creamy aged Gouda, and aromatic vegetables. This comforting soup is bursting with bold, smoky flavor and a touch of tang from lemon juice, making it a standout for any cozy lunch or dinner.
Ingredients
- 4 large red bell peppers (or 2 16-oz jars roasted red peppers, drained)
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups (8 oz) aged Gouda cheese, grated
- 1 tablespoon fresh lemon juice
- Salt, to taste
- Black pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
1. Preheat oven to 450°F (232°C) if using fresh peppers. Cut and clean peppers, removing stems, seeds, and ribs.
2. Place peppers cut-side down on a foil-lined baking sheet and roast for 15–20 minutes until skins blacken and blister. Cool for 10–15 minutes, then peel and coarsely chop.
3. While peppers roast, chop the onion and mince the garlic. Grate the Gouda cheese and set aside.
4. Heat olive oil in a Dutch oven over medium heat. Add chopped onion with a pinch of salt and pepper. Cook for 5–7 minutes, stirring until translucent.
5. Stir in the minced garlic and tomato paste. Cook for 1–2 minutes, stirring constantly until fragrant.
6. Add the roasted peppers and vegetable broth. Bring to a simmer and cook for 10 minutes to blend flavors.
7. Turn off heat. Use an immersion blender to puree soup until completely smooth. Alternatively, carefully transfer batches to a countertop blender and blend until smooth.
8. Return pot to medium-low heat. Slowly stir in heavy cream, mixing until combined.
9. Add grated Gouda cheese a handful at a time, stirring until each portion is melted before adding more.
10. Stir in lemon juice, then season with salt and black pepper to taste. Adjust as needed.
11. Serve hot, garnished with fresh basil and a drizzle of olive oil, if desired.
Notes
If using jarred roasted peppers, skip roasting and peeling steps—just drain and chop before using.
Always blend hot liquids carefully—immersion blenders are easiest and safest.
Gouda melts best at low heat—avoid boiling after adding cheese to prevent graininess.
Add a pinch of smoked paprika for an extra layer of smoky flavor.
Pairs beautifully with crusty sourdough or grilled cheese sandwiches.
