Creamy Roasted Red Pepper Soup with Gouda

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This Roasted Red Pepper Soup with Gouda is creamy, cozy, and loaded with smoky-sweet flavor. Roasted bell peppers and melty Gouda cheese come together for a comforting one-pot soup that’s perfect for chilly nights or easy weeknight dinners.

Every fall, I find myself craving something rich, cozy, and a little smoky and this Roasted Red Pepper Soup with Gouda hits the spot every time. It’s the kind of soup that feels restaurant-worthy but comes together easily at home, with roasted peppers, melted cheese, and a silky texture that practically begs for a hunk of crusty bread on the side.

Why You’ll Love This Roasted Red Pepper Soup

• Fast, easy, simple soup recipe.
• Only requires a handful of ingredients.
• Heats up well for delicious leftovers.
• Vegetarian, low-carb, and keto diet approved.

Ingredients

 Jarred Roasted Red Peppers

The star of the show. Using jarred roasted red peppers for this soup saves a ton on time and is my preference. Below under variations I share an alternate method for using fresh peppers though.

Onion and Garlic

For flavor to build the base of this Roasted Red Pepper Soup with Gouda. I typically add onion and garlic to the base of most of my soups and sauces.

Celery and Carrot

To add savory flavor and richness. Also, a great way to add additional vegetables to your diet.

Spice Mixture

I like to use basil, oregano, cayenne, salt, and pepper for this comforting soup recipe. Italian seasoning also works. Omit or limit cayenne if you don’t like anything spicy.

Chicken Broth or Vegetable Broth

For the broth base, I like to use chicken broth. If you want to keep this creamy roasted pepper soup recipe vegetarian, opt for vegetable broth instead.

Heavy Whipping Cream

To create a deliciously creamy soup, heavy whipping cream does the trick.

Gouda Cheese

Smoked or regular Gouda cheese melts beautifully into the broth, giving this red pepper soup its signature creamy, smoky flavor.

Sun-Dried Tomatoes

Completely optional but adds additional flavor dimension. I like to throw some in if I have them on hand.

How to Make Roasted Red Pepper Soup with Gouda

Heat olive oil in a pot over medium heat. Add onion and sauté for a few minutes. Add celery and carrots and sauté for a couple more. Then add garlic and cook another minute.

Pour in drained roasted red peppers and chopped sun-dried tomatoes (if using) and sauté a couple more minutes, stirring occasionally.

Once your veggies are sautéed, it’s time to build that creamy base. Next, pour in half of the chicken broth. Use an immersion blender to blend the peppers and other vegetables into the broth until smooth. Then add the rest of the broth and bring to a boil. Reduce to simmer and stir in spices. Cover and simmer for about 15-20 minutes. Pour in heavy cream and cook over low heat for about five more minutes stirring frequently. Add shredded gouda to the soup, turn off heat, and stir until melty and combined. Serve hot and top with more cheese, fresh chopped basil, and/or croutons if you desire. That’s it! In about 30 minutes, you’ll have a velvety, restaurant-worthy Roasted Red Pepper and Gouda Soup.

Tips for the Creamiest Texture

For the smoothest texture, blend thoroughly with an immersion blender. You can also transfer the soup to a traditional blender or food processor. For an even creamier consistency, stir in an extra splash of heavy cream before serving.

Variations & Substitutions

Using Fresh Peppers for Roasted Red Pepper Soup with Gouda

If you have fresh peppers on hand and would rather roast your own instead of using jarred peppers, roast them on a sheet in the oven for about 30-45 minutes at 450 degrees. Rotate them occasionally. Then remove them from the oven and transfer to a heat-safe bowl. Cover with a clean dish towel and allow them to continue to steam for another 15 minutes. This allows the skin to peel off easily. Do so once they’re cool enough to handle.

Cheese

As this recipe is called Roasted Red Pepper Soup with Gouda, obviously the cheese used is… Gouda. However, Gruyere, Edam, Havarti, Fontina, and Monterey Jack can all be substituted for similar taste and melting properties.

Dairy-Free

For a dairy-free substitute for the cream in this soup, you can use coconut milk or cashew milk. You can also swap the cheese for a plant-based alternative or leave it out. This Rustic Roasted Red Pepper Soup without the cheese is still delicious. Please note, I have not tried this soup with dairy-free alternatives though.

Fresh Tomatoes

A lot of recipes incorporate both roasted red peppers and tomatoes together in this soup. I’ve tried this before and have found it also tasty but not completely necessary.

Spicy Version

Add an extra pinch of cayenne or swirl in a spoonful of Calabrian chili paste before serving for a subtle kick.

FAQs

Can I make this soup without an immersion blender?

Totally! A food processor or blender also works great. Immersion blenders are just so easy to use since you don’t have to transfer the soup from the pot and back again. Here’s the one I have and love!

Are jarred or fresh red peppers better for this homemade soup?

In my opinion jarred peppers are the way to go for this soup. Buy a good brand and you won’t miss out on flavor at all. And it dramatically cuts down on your cooking time.

What is the best cheese for Roasted Red Pepper Soup?

Gouda is clearly what I like to use for this recipe. However, Gruyere, Edam, Havarti, Fontina, and Monterey Jack can all be substituted for similar taste and melting properties.

Can I make this recipe vegan?

Yes! This soup is already vegetarian, but to make it vegan you’ll need to swap the cream and cheese for plant-based alternatives.

Can I use a crock pot or instant pot for this recipe?

You can, but since it doesn’t take much time to make to begin with there isn’t a huge payoff for using one of these methods.

For crock pot, add all ingredients aside from cream and cheese to the crock pot and cook on high 3-4 hours or low 6-8. Puree with the immersion blender, stir in cream and cheese and allow to melt then serve.

For Instant Pot you’d follow the same directions as stove top, so I’d recommend using stove top.  

Storage and Reheating

Roasted Red Pepper Soup with Gouda heats back up wonderfully. Simply store in the refrigerator in an airtight container for up to four days. Heat back up on the stove or in the microwave. You can also freeze this soup for up to three months. Thaw overnight in the refrigerator and reheat gently over low heat to maintain that creamy texture.

What to Serve with Roasted Red Pepper Soup

My favorite thing to serve with Roasted Red Pepper Soup with Gouda is Crusty bread for dipping and/or grilled cheese. Try Gourmet Grilled Cheese with Fried Egg, Basil Mozzarella Grilled Cheese, or Prosciutto Pesto Sandwich with Fontina and Peppers.

Or if you'd prefer something lighter, try serving with a salad like Southwest Grilled Chicken Salad, Two Apple Spinach Salad with Aged Cheddar and Candied Pecans, or Simple Radish Salad with Honey Mustard Vinaigrette.

Whether you’re meal-prepping for the week or cooking a cozy weekend dinner, this Roasted Red Pepper Soup with Gouda delivers comfort in every bite. It’s simple, satisfying, and guaranteed to earn a spot in your regular rotation.

If you liked this recipe, you might also enjoy….

Roasted Red Pepper Pasta

Thai Soup with Noodles

Stuffed Pepper Soup