There’s something so comforting about a bowl of creamy soup, right? Now, imagine that soup with roasted red peppers and melty gouda cheese. Heaven. This Roasted Red Pepper Gouda Soup is a cozy hug in a bowl, with smoky, sweet peppers and that irresistible richness from the gouda. It’s the kind of soup that you can’t help but slurp up and savor every single bite. Whether you’re having it for lunch, dinner, or even as a starter at a dinner party, it’s guaranteed to hit all the right notes. Trust me, this one will become your go-to soup for chilly nights or any time you want a little extra comfort!
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Why You’ll Love Roasted Red Pepper Gouda Soup
Versatile
This soup is perfect on its own, or paired with a grilled cheese sandwich for the ultimate comfort food duo. It’s also an amazing starter for a fancy dinner, or a quick lunch you can make in a flash.
Budget-Friendly
You don’t need a long shopping list for this one—just a few simple ingredients that you probably already have. It’s all about letting those roasted red peppers shine, and with gouda in the mix, you’ve got magic.
Quick and Easy
Ready in just under an hour, this soup is simple to make but tastes like something you’d get at a cozy café. If you’ve never made homemade soup before, don’t worry! This recipe is foolproof.
Customizable
Want it spicier? Add a pinch of cayenne or some fresh chili flakes. Need it creamier? A dollop of sour cream or a swirl of coconut milk makes it extra luscious.
Crowd-Pleasing
Everyone loves a good soup, and this one is no exception. It’s creamy, flavorful, and just the right amount of smoky and cheesy to keep people coming back for more.
Ingredients in Roasted Red Pepper Gouda Soup
This soup is packed with flavor but made from simple, wholesome ingredients:
Red Bell Peppers: The sweet and smoky flavor of roasted red peppers is what gives this soup its rich base.
Gouda Cheese: The creamy, nutty richness of gouda makes this soup decadent and indulgent. You can’t go wrong with a good, melty cheese!
Onion: A savory base that enhances the flavor profile.
Garlic: Adds a little extra depth and warmth to balance the sweetness of the peppers.
Vegetable Broth: To create that silky, smooth texture that makes this soup so comforting.
Heavy Cream: For that dreamy, rich finish. You can use milk for a lighter version, but cream really takes it to the next level.
Olive Oil: For sautéing the onions and garlic to golden perfection.
Salt & Pepper: To season and bring all the flavors together.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Roast the Peppers
Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for about 20-25 minutes, until the skin is charred and the peppers are tender. Once done, let them cool, then peel off the skin, remove the seeds, and set aside.
Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent. Add the garlic and cook for another 30 seconds, just until fragrant.
Blend the Soup Base
Once the peppers have cooled, chop them roughly and add them to the pot with the onions and garlic. Pour in the vegetable broth, and bring everything to a simmer. Let it cook for 10-15 minutes to let the flavors meld together.
Purée the Soup
Using an immersion blender, blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches, then return it to the pot.
Add the Cream & Cheese
Stir in the heavy cream and shredded gouda cheese. Continue stirring until the cheese has melted and the soup is smooth and velvety. Taste and adjust the seasoning with salt and pepper as needed.
Serve and Enjoy
Ladle the soup into bowls and garnish with extra cheese, fresh herbs, or a drizzle of olive oil. Serve hot and enjoy the creamy, cheesy goodness!
Nutrition Facts
Servings: 4
Calories per serving: 320
Preparation Time
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 50 minutes
How to Serve Roasted Red Pepper Gouda Soup
This soup is perfect on its own, but here are a few ways to elevate your meal:
Grilled Cheese Sandwich: Serve with a classic grilled cheese or a fancy version with your favorite bread and extra cheese.
Crusty Bread: A warm, crusty baguette or sourdough is perfect for dipping.
Fresh Salad: A crisp, green salad with a light vinaigrette will add a refreshing contrast to the richness of the soup.
Croutons: Crunchy homemade croutons or a sprinkle of toasted nuts on top adds texture and flavor.
As a Standalone: Honestly, it’s hearty enough to be a meal by itself—perfect for a light lunch or cozy dinner.
Additional Tips
Roast the Peppers Ahead: Save time by roasting the peppers a day ahead and storing them in the fridge. This will make the soup come together even quicker!
Creamy Alternative: Want a dairy-free version? Try using coconut milk instead of heavy cream, and a dairy-free cheese substitute.
Spice It Up: If you love a little heat, add some chili flakes or a dash of hot sauce at the end.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to maintain the texture.
Double the Batch: This soup freezes beautifully! Make extra and freeze in portions for a quick and comforting meal later.
FAQ Section
Q1: Can I use a different type of cheese?
A1: Absolutely! While gouda is the star, you can use sharp cheddar, fontina, or even gruyère for a similar creamy texture.
Q2: Can I make this soup ahead of time?
A2: Yes! You can make the soup ahead and store it in the fridge for up to 3 days. Reheat it gently on the stove before serving.
Q3: Can I freeze this soup?
A3: Yes, this soup freezes well! Just let it cool completely before storing it in a freezer-safe container. It will keep for up to 3 months.
Q4: How can I make the soup spicier?
A4: Add a pinch of cayenne pepper or some chili flakes for an extra kick. You could also add a dash of hot sauce.
Q5: How do I store leftovers?
A5: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave.
Q6: Can I use a different type of pepper?
A6: While roasted red bell peppers bring the best flavor, you can experiment with other peppers like yellow or orange bell peppers for a slightly different taste.
Q7: Can I make this soup vegan?
A7: Yes! Use plant-based cheese and coconut milk instead of the cream for a vegan version.
Q8: How do I make the soup thicker?
A8: You can simmer the soup longer to thicken it or blend in some cooked potatoes for extra body.
Q9: Can I make this soup in a slow cooker?
A9: Yes! Roast the peppers and sauté the aromatics first, then add everything to the slow cooker and cook on low for 4 hours. Blend and stir in the cheese before serving.
Q10: Can I add protein to the soup?
A10: Yes, grilled chicken, turkey, or even crispy bacon bits make a delicious addition to this soup.
Conclusion
This Roasted Red Pepper Gouda Soup is everything you could ever want in a comforting dish: rich, creamy, cheesy, and packed with smoky-sweet flavor. It’s perfect for a cozy night in or to impress your guests with something unique and delicious. Whether you serve it with a sandwich or just on its own, it’s sure to be a hit. So go ahead, grab a bowl, and dig in! You won’t regret it. Happy cooking!
Print
Roasted Red Pepper Gouda Soup
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
Description
Creamy, cheesy, and just the right amount of tang, this roasted red pepper gouda soup is the ultimate comfort food. Quick and easy to make, it’s perfect for any cozy night in.
Ingredients
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1 tablespoon olive oil
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1 medium brown onion, roughly chopped
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1 large carrot, roughly chopped
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2 stalks celery, roughly chopped
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3 cloves garlic, minced
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1 teaspoon dried oregano
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1 teaspoon dried basil
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Pinch dried chili flakes (red pepper flakes), optional
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700 g roasted red peppers, drained but reserve the liquid (~1 1/2 lb / 7-8 peppers)
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1/4 cup tomato paste
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4 cups vegetable stock (or vegetable broth)
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1/2 cup thickened cream (heavy cream)
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200 g freshly shredded gouda cheese (7 oz / 2 1/2 cups, not packed)
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Salt and pepper, to taste
Instructions
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Cook the vegetables:
Heat the olive oil in a Dutch oven or large pot over medium heat for 1 minute. Add the onion, carrot, and celery. Cook for 4-5 minutes until the vegetables soften slightly and the onion becomes translucent. -
Add seasonings:
Add the minced garlic, dried oregano, basil, and chili flakes (if using). Cook for an additional 2 minutes to release the flavors. -
Add peppers and broth:
Roughly chop the roasted red peppers and add them to the pot. Stir in the tomato paste and vegetable stock. Bring the mixture to a boil over high heat, then reduce to a simmer for 10 minutes. -
Blend the soup:
Blend the soup to your desired smoothness using an immersion blender directly in the pot, or blend in batches using a regular blender with the vent loosely covered with a tea towel. For an even smoother texture, strain the soup through a fine mesh strainer, pushing through as much of the soup as possible. -
Finish the soup:
Return the soup to the pot over medium heat. Add the thickened cream and shredded gouda cheese, stirring for 3-4 minutes until the cheese is melted and the soup is hot. -
Taste and season:
Taste the soup and add salt, pepper, and 1-2 tablespoons of the red pepper brine (or a bit of sherry vinegar/red wine vinegar) to adjust the flavor. Add more salt and pepper as needed. -
Serve:
Serve immediately with buttered toast, croutons, or grilled cheese on the side.
Notes
Red Pepper Brine: If you don’t have any brine from the roasted peppers, substitute with sherry vinegar or red wine vinegar to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 7g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 9
- Cholesterol: 40mg