My creamy roasted red pepper 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. Speaking of, I use jarred red peppers to make this fast and easy.
WANT TO SAVE THIS RECIPE?
I'll send it straight to your inbox. Plus you'll get great new recipes from me every week!
This post may include affiliate links. Please read my disclosure policy.
This soup is focused on one vegetable, like in some of my other popular soup recipes, I find that one key vegetable really imparts bold flavors.
A few more reasons to love this soup are that it is naturally gluten-free, leftovers keep for up to 5 days, making it perfect for meal prep, and of course, it is cozy and comforting.
But what I love is that it is creamy without being too heavy. I use a splash of cream at the end, letting the gouda cheese melt directly into it. The cream helps prevent the cheese from becoming grainy.
🧾Ingredient Notes
- Roasted Red Peppers- Obviously the star. You will need one large jar or 4 fresh red bell peppers roasted at home. Please check out my tutorial on how to roast peppers to roast your own peppers.
- Broth- If you aren't worried about keeping the soup vegetarian, you can substitute chicken broth for the vegetable broth.
- Herbs- 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.
- Cream- Out of heavy cream? Try Greek yogurt instead.
- Cheese- Can't find gouda cheese? Try gruyere or even a mild cheddar.
⏲️How to Make Roasted Red Pepper Soup
Saute
You are going to soften the onion, carrot, and celery before simmering. This helps draw out more flavor and helps the soup cooker faster overall.
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.
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.
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.
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.
Garnish (optional)
Drizzle extra cream, more cheese, or a sprinkling of fresh herbs for a beautiful presentation. Serve with a good slice of bread (gluten-free for me please), my GF crescent rolls, stovetop flatbread, flourless cornbread, or savory gluten-free zucchini bread are all good options.
Smoked Gouda and Red Pepper Soup Variation
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.
👩🏻🍳 Expert Tip
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.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Roasted Red Pepper Gouda Soup
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
🌡️Storing Leftovers
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 it. Reheating- Reheat in a pan on the stove over low until warmed through. Stirring occasionally. Reheating in a microwave will cause the cheese to break away 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 leave some headroom for expansion. You can store it in the freezer for up to 3 months. Thaw before reheating. But to be honest because of the high dairy content, this isn't my preference.Equipment
Nutrition
Common Recipe Questions
Why is my soup grainy?
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.
Farrel says
Can I give this recipe 10 stars? Because I want to give this recipe 10 stars. There's a local restaurant in my hometown called Roost where I meet a friend once a month, and I always look so forward to their roasted red pepper gouda soup... And yours is BETTER. Didn't think that was possible, but here we are. This is going into my saved folder and our dinner rotation immediately! Thank you so much! Looking forward to browsing through what else you offer.
Jen Wooster says
Thanks so much for the sweet review
4szars says
OMG!! Absolutely DELICIOUS..can’t stop eating!! Quick question and easy with good directions. Took her suggestions and used equal parts chicken & vegetable stock as well as smoked paprika. Added a pinch of smoked chipotle chili pepper instead of cayenne. My new favorite!!
Heather says
It was fabulous!! I did make a few modifications that worked beautifullly. I subbed oregano with tarragon. I subbed the white onion for a yellow onion. And instead of 8 ounces of Gouda I used 6 oz of Gouda and 2oz of Beemster (a sharp Gouda). I also subbed vegetable stock with low sodium chicken stock. I will absolutely make this again!
Dani says
I made the soup according to the recipe, and it was delicious! I’m glad I read the note about waiting to salt the soup until a taste test- the broth and cheese added plenty of salt for my own taste. The recipe was easy to make, and I’m excited to make it again with some variations in spices- maybe add some red pepper flakes?
Jen Wooster says
Yes! Make it as spicy as you like.
kaitlyn says
how much is considered a serving? I see I can adjust the servings but it's had not knowing if one serving is 1 cup or .5c.
Jen Wooster says
1 serving is about 1 cup.
Kim says
Can you roast all the vegetables?
Jen Wooster says
I have never tried it but it should work to oven roast the veggies 15 to 20 minutes at 400. If you try it let me know!
Kelly Mulholland says
I was wondering where you got that pot from that’s in your pictures? I love it!
Jen Wooster says
My husband's grandmother gave it to me! But is a small copper sauce pan.
Ericka Bruns says
This soup is amazing and hits the spot! So much flavor.
Jen Wooster says
Thanks for the review!
Sarah Schmidt says
This soup was delicious and full of flavor!
Jen Wooster says
Glad you enjoyed it!