Roasted Red Pepper Gouda Soup

Roasted red pepper gouda soup is a warm, velvety blend of smoky roasted peppers and creamy aged cheese, brought together in a bowl that feels like a hug on a chilly day. Whether you’re cozying up on a weeknight or serving guests something a little extra special, this soup delivers comfort, richness, and a hint of elegant flair.

Its flavor is both familiar and a little unexpected. Roasted red peppers offer a mellow sweetness with a whisper of char, while gouda—especially smoked gouda—melts in beautifully, creating a silky texture with a subtle nutty depth. It’s not just delicious; it’s deeply satisfying.

What makes this recipe shine is how adaptable it is. You can use jarred or freshly roasted peppers, opt for a touch of spice if you like it with a kick, or even swap the dairy for plant-based alternatives. It’s a forgiving soup that welcomes personalization, which is why it’s a favorite in so many kitchens.

Below you’ll find the full roasted red pepper gouda soup recipe and step-by-step instructions. But before you scroll, take a moment to read through the tips—they’ll help make your roasted red pepper gouda soup the creamiest, most flavorful it can be.

Roasted Red Pepper Gouda Soup Ingredients

To make a rich and flavorful roasted red pepper gouda soup, you don’t need a long list—just the right combination of fresh and pantry staples. Each ingredient brings a special touch, and knowing where you can make a few changes helps if you’re cooking with what you have on hand.

Roasted Red Peppers: These are the heart of the soup. You can use jarred roasted red peppers for ease, or roast fresh ones for extra depth. If using jarred, choose those packed in water, not oil. For a spicier note, toss in one roasted poblano or a pinch of crushed red pepper.

Smoked Gouda Cheese: This adds a creamy texture and a subtle smoky flavor. Regular gouda also works, but smoked gouda brings something extra. Shred it finely so it melts smoothly. Want it even creamier? Try blending in a bit of cream cheese or a small handful of shredded mozzarella.

Yellow Onion: It gives a sweet base that balances the richness. Shallots can be used for a more delicate flavor.

Garlic: Adds warmth and savory depth. Fresh cloves are best, but ½ teaspoon of garlic powder will do in a pinch.

Vegetable or Chicken Broth: Either works well. Veggie broth keeps it vegetarian-friendly. Bone broth can add extra protein and richness.

Heavy Cream: This makes your roasted red pepper gouda soup luscious. Half-and-half or even full-fat coconut milk are good alternatives for a dairy-free version.

Olive Oil or Butter: For sautéing the aromatics. Use a mild oil or unsalted butter for a smoother flavor.

Salt & Pepper: To finish and balance. Always taste before serving.

Optional but recommended:

• Smoked Paprika: Enhances the smoky notes.
• Thyme or Basil: Fresh herbs brighten it up before serving.

Roasted red pepper gouda soup soup is naturally gluten-free and can be adapted for low-carb or keto diets by watching the pepper count and cheese portions.

How to Make Roasted Red Pepper Gouda Soup (Step-by-Step Guide)

Making this roasted red pepper gouda soup is easy if you follow these steps. It comes together in under an hour and fills your kitchen with the cozy scent of roasted vegetables and melting cheese. The trick is to take your time blending and melting for that perfect silky finish.

Step 1 – Prepare the Peppers

If you’re using fresh red peppers, roast them under the broiler or over an open flame until the skins blister. Let them steam in a covered bowl, then peel and remove seeds. If you’re using jarred roasted peppers, just drain and chop them roughly.

Step 2 – Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add diced onion and cook until soft, about 5–6 minutes. Stir in minced garlic and cook for one more minute until fragrant.

Step 3 – Add Peppers and Broth

Add the roasted peppers to the pot along with the broth. Stir in a pinch of salt and pepper, and a little smoked paprika if using. Bring to a simmer and let cook for 10–15 minutes to blend the flavors.

Step 4 – Blend Until Smooth

Use an immersion blender right in the pot or carefully transfer to a countertop blender in batches. Blend until completely smooth and creamy. Return to the pot if needed.

Step 5 – Add Cheese and Cream

Lower the heat. Stir in shredded gouda and cream, a bit at a time, letting it melt gently into the soup. Keep the heat low so the cheese doesn’t separate.

Step 6 – Taste and Finish

Taste and adjust salt and pepper. Add a splash more cream for richness or extra broth to thin, depending on your preference. Serve hot, garnished with fresh herbs or croutons.

This soup also pairs beautifully with buttery grilled sandwiches like the one in our Lobster Grilled Cheese Recipe—a perfect contrast to the soup’s smoky-sweet richness.

Tips for Success

To get the most out of your roasted red pepper gouda soup, a few thoughtful steps can take it from good to unforgettable. These tips help ensure the texture is silky, the flavors are balanced, and every spoonful delivers that creamy, smoky satisfaction.

Melt Cheese Slowly: Gouda has a high fat content, so melting it too quickly or over high heat can cause it to separate. Keep the heat low when adding the cheese and stir constantly.

Use a High-Powered Blender: For the smoothest finish, blend thoroughly. If you’re using a countertop blender, blend in batches and let the soup cool slightly first to avoid pressure build-up.

Balance the Sweetness: Roasted red peppers have a natural sweetness. Add a splash of vinegar or a squeeze of lemon juice at the end to brighten the flavor and balance the richness.

Salt in Layers: Season at each stage—when sautéing, simmering, and finishing—to build depth.

Watch the Cream: Don’t boil the roasted red pepper gouda soup after adding the cream or it might curdle. A gentle simmer is all you need.

Prep in Advance: You can roast and peel the peppers ahead of time or use jarred to save a step without sacrificing taste.

Serving Suggestions

This roasted red pepper gouda soup is a warm and filling meal all on its own, but pairing it with the right side can really elevate the experience. Whether you’re planning a simple lunch or a comforting dinner, these suggestions bring out the best in the soup’s creamy, smoky flavor.

Crusty Bread: A thick slice of sourdough, a warm baguette, or even garlic toast makes a perfect partner. The bread is ideal for dipping and helps soak up every last drop.

Grilled Sandwiches: A grilled cheese or a savory meat melt adds heartiness. Try it with this Cheesy Garlic Chicken Wrap for a comforting duo that’s easy to prepare and full of flavor.

Fresh Salads: Lighten up the meal with a crisp green salad dressed in vinaigrette. Arugula, spinach, or a cucumber salad balances the richness of the soup.

Drinks: A chilled white wine, like Sauvignon Blanc, or even a sparkling water with lemon complements the smoky-sweet notes. For something cozy, herbal tea or hot cider works well too.

Whether you’re serving guests or savoring a quiet meal, these roasted red pepper gouda soup add color and texture to the table while letting the soup shine.

Variations and Customizations

One of the best things about roasted red pepper gouda soup is how easily it can be adjusted to fit your taste, diet, or what you have in the fridge. Whether you’re looking for a low-carb option or something entirely plant-based, there’s room to make it your own.

Spicy Variation: Add a pinch of cayenne pepper, a chopped jalapeño, or a dash of hot sauce during the blending stage for a warm kick. Smoked paprika also deepens the flavor without adding heat.

Protein Additions: Want to bulk it up? Stir in shredded rotisserie chicken or cooked white beans after blending. It becomes a heartier main dish that still highlights the creamy soup base.

Dairy-Free or Vegan: Swap the cream with full-fat coconut milk or oat cream. For the gouda, use a vegan cheese alternative—just be sure it melts well. Nutritional yeast also adds cheesy depth without dairy.

Gluten-Free Croutons or Toppings: Most of the soup is naturally gluten-free, but if you’re garnishing with croutons or serving bread, go with gluten-free options.

Change the Cheese: If gouda isn’t on hand, try mild cheddar, fontina, or even Monterey Jack. Each one brings a slightly different note but still blends well with roasted peppers.

Roasted Tomato Twist: For a deeper, slightly tangy soup, add one roasted tomato into the blend—this balances sweetness and adds a touch of acidity.

Entitle the document as Roasted Red Pepper Gouda Soup Recipe. Integrate the suggestion to include shredded rotisserie chicken or cooked white beans for a heartier main dish. For a dairy-free or vegan option, substitute cream with full-fat coconut milk or oat cream, and use a vegan cheese alternative that melts well. Consider adding roasted tomato for a deeper, slightly tangy flavor profile.

How to Store and Reheat

Proper storage keeps your roasted red pepper gouda soup tasting fresh for days. With its creamy base, it holds up well when handled gently. Here’s how to store and reheat it so the texture stays smooth and the flavors stay rich.

Refrigerator Storage:

After the soup cools completely, transfer it to an airtight container. It will keep well in the fridge for 4 to 5 days. Stir before reheating, as some separation may occur—especially if using dairy or cheese-heavy versions.

Reheating on the Stove:

Warm the roasted red pepper gouda soup over low to medium heat, stirring often. Don’t let it come to a boil, or the dairy may curdle. Let it heat gently until steaming and smooth.

Microwave Reheating:

Use a microwave-safe bowl, cover loosely, and heat in 30-second intervals, stirring between each. This avoids overheating the cheese or cream and helps maintain a smooth texture.

Tip: Add a splash of cream or broth while reheating to loosen the roasted red pepper gouda soup if it thickens too much in storage.

For an easy lunch later in the week, pair reheated soup with a quick salad or a slice of this Amish Hamburger Steak Bake—a filling combo that’s perfect for meal prep.

Can You Freeze Roasted Red Pepper Gouda Soup?

Yes, you can freeze roasted red pepper gouda soup, though you’ll want to take a few precautions to keep that velvety texture when it’s reheated. Because it contains cheese and cream, freezing can sometimes cause slight separation—but with the right steps, it freezes well.

How to Freeze It:

Let the soup cool completely, then transfer to freezer-safe containers, leaving about an inch of space at the top for expansion. Label with the date and freeze for up to 2 months.

Best Thawing Method:

Thaw overnight in the refrigerator. Reheat slowly on the stovetop over low heat, stirring gently to bring it back together. A splash of cream or a whisk can help restore smoothness if needed.

Tip: If you plan to freeze a full batch, consider leaving out the cream and cheese until reheating. Add them fresh for best texture.

Roasted Red Pepper Gouda Soup Reciep Card

Roasted Red Pepper Gouda Soup

Recipe by RebeccaCourse: DinnerCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Creamy, comforting roasted red pepper soup blended with smoked gouda and finished with fresh herbs—perfect for cozy meals.

Gather Your Goodies

• 2 cups roasted red peppers (jarred or freshly roasted)

• 1 medium yellow onion, diced

• 2 garlic cloves, minced

• 2 tablespoons olive oil or unsalted butter

• 2 cups vegetable or chicken broth

• ¾ cup heavy cream (or full-fat coconut milk)

• 1 ½ cups shredded smoked gouda cheese

• ½ teaspoon salt (to taste)

• ¼ teaspoon black pepper

• ¼ teaspoon smoked paprika (optional)

• Fresh basil or thyme, for garnish

Let’s Get Cooking

• If using fresh peppers, roast until blistered and blackened. Steam, peel, and chop. If using jarred, drain and chop.
• In a large pot, heat olive oil over medium. Add onion and cook until translucent, about 5–6 minutes. Add garlic and cook for 1 more minute.
• Stir in roasted peppers, broth, paprika, salt, and pepper. Simmer for 10–15 minutes to blend flavors.
• Use an immersion blender to puree until smooth, or carefully transfer to a countertop blender in batches.
• Lower the heat. Add gouda and cream gradually, stirring constantly until melted and smooth.
• Adjust seasoning if needed. Serve hot with fresh herbs and optional croutons or bread.

Notes

• For a dairy-free version, use coconut milk and vegan cheese. Store in the fridge for up to 5 days or freeze up to 2 months. Add a splash of vinegar or lemon juice before serving to brighten flavor. Use smoked gouda for the best depth; plain gouda works if needed.

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FAQs About Roasted Red Pepper Gouda Soup

Here are some answers to common questions about roasted red pepper gouda soup, from carb content to cheese behavior.

Final Thoughts on Roasted Red Pepper Gouda Soup

Roasted red pepper gouda soup is a dish that offers warmth in every spoonful—creamy, slightly smoky, and deeply comforting. Whether you’re cooking to impress or simply nourishing your household with a cozy bowl of homemade soup, this recipe delivers both flavor and ease.

With a few simple steps and pantry-friendly ingredients, it becomes a weeknight favorite or a dinner party starter that feels just a bit special. And it’s flexible, too—from low-carb and vegetarian tweaks to spice-kissed variations.

If you enjoyed this soup, you might also love our Creamy Tuscan White Bean Skillet, which shares the same rich comfort and is just as easy to prepare.

We’d love to hear how your batch turned out! Share your own twist in the comments or leave a star rating—it helps others find a recipe worth making.