This soup is incredibly rich and satisfying without being heavy. The roasted red peppers add a natural sweetness and depth, while smoked or aged Gouda melts beautifully into a smooth, luscious base. It’s quick to prepare, easy to freeze, and pairs wonderfully with crusty bread or a grilled cheese sandwich. Plus, it’s naturally vegetarian and can be adapted to suit many diets.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Roasted red bell peppers (jarred or homemade)
Olive oil or butter
Onion
Garlic cloves
Tomato paste
Vegetable broth or chicken broth
Smoked or regular Gouda cheese, shredded
Heavy cream or half-and-half
Salt and pepper
Optional: fresh thyme, smoked paprika, crushed red pepper flakes
Directions
In a large pot, heat olive oil or butter over medium heat.
Add chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the garlic and cook for another 1–2 minutes until fragrant.
Add tomato paste and cook for 1 minute to deepen the flavor.
Add chopped roasted red peppers and pour in the broth.
Bring to a simmer and cook for 10–15 minutes to let the flavors meld.
Use an immersion blender or transfer to a blender to puree the soup until smooth.
Return the soup to the pot over low heat. Stir in the shredded Gouda cheese, a handful at a time, until melted and smooth.
Add cream and season with salt, pepper, and optional spices to taste.
Simmer gently for another 5 minutes before serving hot.
Servings and timing
This recipe serves 4 to 6 people and takes about 30–35 minutes to prepare, including roasting peppers if done from scratch.
Variations
Vegan Option: Use plant-based cheese and cream alternatives and vegetable broth.
Extra Smoky: Use smoked Gouda and add a pinch of smoked paprika.
Add Heat: Stir in cayenne pepper or crushed red pepper flakes for a spicy kick.
Roast Your Own Peppers: Roast fresh red bell peppers under a broiler or on a gas flame for a deeper, smoky flavor.
Chunky Style: Reserve some chopped peppers and stir them in after blending for texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat, stirring frequently to prevent the cheese from separating. This soup also freezes well—cool completely and store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat as needed.
FAQs
What kind of Gouda is best for this soup?
Smoked Gouda adds a rich, smoky depth, but regular aged or mild Gouda works beautifully for a creamier, more subtle flavor.
Can I use jarred roasted red peppers?
Yes, jarred peppers are convenient and work well. Just drain and rinse them before using.
How do I roast red peppers at home?
Place whole peppers under a broiler or over a gas flame until charred. Let them steam in a covered bowl, peel off the skin, and remove seeds.
Can I make this soup dairy-free?
Yes, substitute dairy-free cheese and cream, and use olive oil instead of butter.
Why is my cheese not melting smoothly?
Add the cheese gradually over low heat and stir constantly. Avoid boiling after adding cheese, as it can cause separation.
What can I serve with this soup?
Crusty bread, grilled cheese, croutons, or a simple green salad all make great pairings.
Can I freeze this soup?
Yes. Let it cool completely, then freeze in portions. Reheat gently, stirring to restore the creamy texture.
Can I use other cheeses?
Yes, try Fontina, Havarti, or sharp white cheddar as alternatives, though Gouda is ideal for its melt and flavor.
Is this soup gluten-free?
Yes, as long as all ingredients (especially broth) are gluten-free, the recipe is naturally gluten-free.
Can I make it ahead?
Absolutely. This soup stores and reheats well, making it perfect for meal prep or entertaining.
Conclusion
Roasted Red Pepper and Gouda Cheese Soup is a warm, elegant dish that’s as simple to make as it is satisfying. Whether you’re serving it as a cozy main course or an impressive appetizer, the sweet roasted peppers and creamy cheese base make every spoonful feel special. This recipe is sure to become a new favorite for weeknights and special occasions alike.
Roasted Red Pepper and Gouda Cheese Soup is a creamy, smoky, and flavorful soup that combines the sweetness of roasted red peppers with the rich, melty texture of Gouda cheese. Perfect for a cozy night in or an elegant dinner starter.
Author:Catherine
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 to 6 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
2 tablespoons olive oil or butter
1 medium onion, chopped
3 garlic cloves, minced
2 tablespoons tomato paste
2 cups roasted red bell peppers (jarred or homemade), chopped
3 cups vegetable broth or chicken broth
1 1/2 cups shredded smoked or regular Gouda cheese
1/2 cup heavy cream or half-and-half
Salt and black pepper, to taste
Optional: 1/2 teaspoon fresh thyme
Optional: 1/2 teaspoon smoked paprika
Optional: pinch of crushed red pepper flakes
Instructions
In a large pot, heat olive oil or butter over medium heat.
Add chopped onion and sauté for about 5 minutes until soft and translucent.
Stir in minced garlic and cook for 1–2 minutes until fragrant.
Add tomato paste and cook for 1 minute to enhance the flavor.
Add roasted red peppers and pour in the broth.
Bring to a simmer and cook for 10–15 minutes to meld flavors.
Use an immersion blender or transfer to a blender to puree until smooth.
Return the soup to the pot over low heat and gradually stir in shredded Gouda cheese until melted and smooth.
Add cream and season with salt, pepper, and optional spices to taste.
Simmer gently for another 5 minutes, then serve hot.
Notes
Use smoked Gouda for a deeper flavor, or regular Gouda for a milder taste.For a vegan version, use dairy-free cheese and cream alternatives and vegetable broth.To roast your own peppers, char them under a broiler or on a gas flame, steam, peel, and seed.Freeze leftovers for up to 2 months—thaw and reheat gently to maintain texture.Add crushed red pepper flakes or cayenne for a spicy kick.
