Our creamy roasted red pepper and gouda soup recipe is ready in less than 25 minutes. With a splash of heavy cream and herbs, this vegetarian red pepper soup is loaded with flavor. Perfect for when you are short on time.
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But we also see why this works in some of our other popular recipes, our spicy Thai pumpkin soup and our creamy vegan celery soup are just like this roasted red pepper soup. One key vegetable shining bright, and full of flavor.
A few more reasons we love this soup…
- Naturally gluten free
- Leftovers keeps for 5 to 6 days making it perfect for meal prep
- Cozy comfort soup recipe
Roasted red peppers are obviously the star. We will need one large jar or 4 fresh red bell peppers roasted at home.
Personally, what I use depends on the season. Jarred certainly is faster but when locally grown fresh peppers are in season, I will opt for fresh and roast them myself.
Please check out our tutorial on how to roast peppers for more details.
In addition to roasted red bell peppers you will need:
- Olive Oil
- White Onion
- Fresh Garlic
- Vegetable Broth
- Dried Thyme
- Dried Oregano
- Dried Basil
- Heavy Cream
- Gouda Cheese
- Lemon Juice
- Kosher Salt and Black Pepper
See the recipe card for quantities.
If you aren’t worried about keeping the soup vegetarian, you can substitute chicken broth for the vegetable broth.
Fresh herbs can also be used in place of dried, be sure to mince and fresh herbs finely. If using fresh herbs do not add them until the end, right before serving.
Out of heavy cream? Try Greek yogurt instead. And can’t find gouda cheese? Try gruyere or even a mild cheddar.
I like adding a splash of lemon juice, but apple cider vinegar or other mild vinegar like white wine vinegar works as well. Often people mistake this addition as optional, but I say it is not. All creamy soups need a pinch of acid.
⏲️How to Make Roasted Red Pepper Soup
This recipe is pretty simple, with just 3 steps and garnish.
STEP 1- Saute
We are going to soften the onion, carrot, and celery before simmering. This helps draw out more flavor and helps the soup cooker faster overall.
Begin by heating the olive oil in a stockpot over medium heat. Add the onion, garlic, carrot, celery, and dried spices (but not the salt and pepper).
Cook until the veggies begin to soften, this should take about 5 minutes. Stir occasionally to prevent burning. If your veggies start to get too dark turn down the heat.
STEP 2- Simmer
Next, add your roasted red peppers, be sure to give them a rough chop first. And then add the broth. Bring the soup to a boil and then reduce the heat until the soup is at a simmer.
Allow the soup to simmer, uncovered, for 15 minutes.
STEP 3- Puree
First, turn off the heat on the pot. Then, using an immersion blender, puree the soup until it is totally smooth. Stir in the cream and shredded gouda cheese. Stir with a rubber spatula until the cheese melts. It will not melt smoothly if you don’t stir.
Add the lemon juice and season to taste with salt and pepper.
Alternatively, you can use a blender. Work in batches and be careful when blending hot liquids. I suggest holding the top of the blender down with a dish towel to prevent a hot volcanic blast in your kitchen. Return the pureed soup to the pot and stir in the cream and cheese.
STEP 4- Garnish (optional)
Drizzle extra cream, more cheese, or a sprinkling of fresh herbs for a beautiful presentation.
🥗What to Serve with Roasted Red Pepper Soup
- A good slice of bread (gluten-free for me please), our GF crescent rolls, stovetop flatbread. or savory zucchini bread.
- For dessert our perfect chocolate chip cookie or a strawberry lemon bar.
Resist the urge to add salt and pepper early in the cooking. Broths vary greatly in their seasoning and you won’t have a good feel for the amount of salt or pepper needed until the cream and cheese is added.
Smoked Gouda and Red Pepper Soup
To make this recipe with smoked gouda substitute an equal amount of shredded smoked gouda cheese. I also recommend replacing the standard paprika with smoked paprika and adding a pinch of cayenne.
Roasted red pepper soup with gouda can be stored in the refrigerator for up to 5 days. First, cool the soup and then place it into a container and tightly seal.
Reheating- Reheat in a pan on the stove over low until warmed through. Stirring occasionally. Reheating in a microwave will cause the cheese to breakaway and become grainy.
Freezing- This soup can also be frozen in a freezer bag (lay flat until frozen then store upright) or in a tightly sealed container. Remember when freezing liquids to leaving some headroom for expansion.
This red pepper soup will keep in the freezer for up to 3 months. Thaw before reheating.
💬Frequently Asked Questions
I don’t recommend substituting dairy-free cheese in this recipe. I found that the cheese breaks resulting in an oily layer on top. While plant-based milks do not provide the necessary amount of thickening.
You can make roasted red peppers at home using a grill, your oven broiler, or a gas stovetop. See our roasted pepper tutorial for all three methods.
The soup was too hot when the cheese was added. Let it cool and then place back over low heat. Add an additional cup of cream and whisk until smooth.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. It helps other wonderful people connect with my food.
📖 Printable Recipe Card
Roasted Red Pepper and Gouda Soup
- 24 ounces roasted red bell peppers chopped with seeds and stem removed
- 2 tablespoons olive oil
- 1 medium white onion chopped
- 1 large carrot chopped
- 2 celery ribs chopped
- 4 cloves garlic minced
- 1 teaspoon paprika
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- 4 cups vegetable stock or vegetable broth
- ½ cup heavy cream
- 8 ounces shredded gouda cheese
- 1 tablespoon lemon juice can sub apple cider vinegar
- kosher salt and pepper
- Remove the peppers from their oil. Give them a rough chop and set them aside.24 ounces roasted red bell peppers
- Add your olive oil to a large stockpot and place over medium heat. Add onion, garlic, celery, carrot, and spices; cook until the vegetables begin to soften, about 5 to 6 minutes.2 tablespoons olive oil, 1 medium white onion, 1 large carrot, 2 celery ribs, 4 cloves garlic, 1 teaspoon paprika, ¼ teaspoon dried thyme, ¼ teaspoon dried oregano, ¼ teaspoon dried basil
- Add the roasted red peppers and vegetable broth; bring to a boil. Reduce heat to medium-low, cover and simmer for 15 minutes.4 cups vegetable stock
- Puree soup using an immersion blender or transfer to a blender and puree (be careful of when blending hot liquids) Return to pot and stir in cream and shredded cheese. Stir continuously until the cheese has melted, over very low heat if needed. Add the lemon juice and season with salt and pepper to taste.½ cup heavy cream, 8 ounces shredded gouda cheese, 1 tablespoon lemon juice, kosher salt and pepper
- Serve in bowls garnished with a splash of cream, extra cheese, croutons, and/or fresh herbs.
- Reserve the oil from the red pepper jar, it can be used in salad dressing or for roasting veggies.
- If using fresh peppers you will need 4. Be sure to peel and deseed them after roasting.
- Cooled soup can be stored in an airtight container in the refrigerator for 5 days or up to 3 months in the freezer.