Go Back

Roasted Red Pepper Soup with Gouda

5 from 3 votes
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.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 5
Course: Main Course, Soup
Cuisine: American
Calories: 551
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 yellow onion chopped
  • 1 celery stalk chopped
  • 1 carrot peeled and chopped
  • 2 garlic cloves minced
  • 24 oz jarred roasted red peppers (in water) drained and rinsed
  • 3-4 sun-dried tomatoes rinsed and chopped, optional
  • 32 oz chicken or vegetable broth
  • ½ teaspoon ground basil
  • ½ teaspoon ground parsley
  • 1 teaspoon ground oregano
  • ¼ teaspoon ground cayenne optional
  • 1 teaspoon salt
  • ½ teaspoon fresh ground pepper
  • ⅔ cup heavy whipping cream
  • 8 oz fresh Gouda cheese shredded, smoked or regular

Equipment

  • 1 immersion blender food processor or blender also work

Method
 

  1. Heat olive oil in a pot over medium heat. Add onion and sauté for a few minutes.
  2. Add celery and carrots and sauté for a couple more.
  3. Then add garlic and cook another minute.
  4. Pour in drained roasted red peppers and chopped sun-dried tomatoes (if using) and sauté a couple more minutes, stirring occasionally.
  5. Pour in half of the chicken broth. Use an immersion blender to blend the peppers and other vegetables into the broth until smooth.
  6. Add the rest of the broth and bring to a boil. Reduce to simmer and stir in spices.
  7. Cover and simmer for about 15-20 minutes.
  8. Pour in heavy cream and cook over low heat for about five more minutes stirring frequently.
  9. Add shredded Gouda to the soup, turn off heat, and stir until melted and combined.
  10. Serve hot and top with more cheese, fresh chopped basil, and/or croutons if you desire.

Notes

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.
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.