This Roasted Red Pepper and Gouda Soup is as easy to make as it is packed with flavor. Roasted red peppers bring a sweetness to the mix, while creamy Gouda adds a velvety texture and a rich smoky flavor. Made with a blend of carrots, sun dried tomatoes and spices like paprika, thyme, and sage, this soup is a perfect cozy meal for chilly days. Finish it off with homemade croutons for a perfect crunchy topping.
Featured Review!
I've tried several roasted red pepper and smoked gouda soup recipes. Your version was the most flavorful. Many thanks.
- Ferene
The natural sweetness of the roasted red peppers and the smoky flavor of the Gouda cheese really set this soup apart. The paprika, thyme, and sage give it just the right amount of warmth, while the cheese and cream make it super smooth and creamy. Toss some crispy croutons on top, and you've got the perfect mix of rich and crunchy.
This soup is great for a casual comfort food weeknight dinner or when you want to serve something a little more special on those cold winter days!
If you are looking for more soup recipes, check out our: Crockpot Sausage Tortellini Soup, Cannellini Bean and Escarole Soup, Italian Sausage Soup or Carrot and Butternut Squash Soup.
Jump to:
- Featured Review!
- Why You Will Love This Recipe
- Ingredients
- How to Make Roasted Red Pepper and Gouda Soup
- Expert Tips and Tricks
- Kitchen Equipment
- Recipe Substitutions/Variations
- What To Serve With
- Frequently Asked Questions
- Recipe Storage and Reheating
- Other Recipes to Try
- Roasted Red Pepper and Smoked Gouda Soup Recipe
Why You Will Love This Recipe
- Comforting - This soup is super comforting with its creamy and smooth texture and cozy spices like paprika and thyme. It's the perfect recipe to have on hand when you want something warm and satisfying!
- Flavorful - This recipe packs a lot of flavor with the sweetness of the roasted peppers and the richness of the smoky Gouda cheese. The spices add just the right amount of warmth and make every bite super tasty and well balanced.
- Simple - You will love how easy this roasted red pepper soup is to make! It has straightforward steps and simple ingredients that are easy to find at the grocery store. You can easily whip up a delicious and hearty soup without too much fuss or complication.
Ingredients
Here are the ingredients you will need for this creamy soup:
- Red peppers: Use three red peppers.
- Butter: Use unsalted butter for this.
- Carrots: You will need three large carrots that are peeled and chopped.
- Sun dried tomatoes: You will be able to buy sun dried tomatoes at most grocery stores, or in specialty Italian grocery stores.
- Garlic: Use four freshly minced garlic cloves for the best flavor. I recommend using real garlic and not garlic powder in this recipe.
- Paprika
- Salt & black pepper
- Thyme: This recipe calls for dried thyme, but you can use fresh, if you prefer.
- Sage: This recipe calls for dried sage, but you can use fresh, if you prefer.
- Chicken stock: You can also use chicken broth, vegetable stock, or vegetable broth. I also love using chicken bone broth to add more nutrition to the recipe.
- Smoked gouda cheese: For the best texture, shred your own smokey Gouda instead of using pre-shredded cheese, which can sometimes have additives that affect how it melts.
- Heavy cream: I recommend using the best quality heavy whipping cream for the best creamy pasta sauce.
- Bread: Any crusty bread is going to be great for the homemade croutons. I recommend sourdough bread that's a few days old.
- Olive oil: Regular olive oil, not extra virgin olive oil.
How to Make Roasted Red Pepper and Gouda Soup
Let's make this delicious soup together!
Step 1
Preheat the broiler to high and line a baking sheet with foil. Place the bell peppers on the prepared baking sheet and broil for 5 minutes per side, turning carefully, until charred. Carefully wrap the peppers in aluminum foil or place them in a plastic bag and allow them to sit for 10 minutes, or until cool.
Step 2
Peel the charred skin off of the peppers and remove and discard the seeds and stems.
Step 3
While the peppers are cooling, heat a large pot over medium heat. Add the butter and carrots to the pot and sauté for 10 minutes, or until softened.
Step 4
Add the sun dried tomatoes, garlic, paprika, salt, black pepper, thyme, and sage to the pot. Stir until mixture is fragrant, about 2 minutes.
Step 5
Add the roasted red peppers and chicken stock. Bring to a boil and then reduce the heat to a simmer and cook for 10 minutes. Use an immersion blender to blend the soup until smooth.
Step 6
Add the gouda cheese and heavy cream. Stir until the cheese is melted and reduce the heat to low.
Step 7
Heat a large pan over medium heat. Add the torn bread and olive oil and toast until golden brown and crisp. Ladle the soup into bowls, top with croutons, serve, and enjoy!
Expert Tips and Tricks
Here are some expert tips to make this gouda soup recipe:
- Jarred roasted red peppers - Save time by using jarred roasted red peppers. Just drain and rinse them before adding to the soup. You can skip to step three of the recipe if you decide to go this route.
- Leftovers - This soup stores well, so make it ahead of time and reheat when ready to serve. Portion leftover soup into individual airtight containers for an easy grab-and-go option!
- Complete the meal - This soup pairs perfectly with a grilled cheese sandwich and a fresh green salad for a light and balanced meal.
- Use a blender - If you don't have an immersion blender, you can use a regular blender. Just blend the soup in small batches to avoid overflow and ensure a smooth consistency.
Kitchen Equipment
Here is some kitchen equipment you will need for this roasted red pepper gouda soup recipe. You can find all of these products on Amazon.
- Soup pot - A good quality large soup pot is a must for soup season! This one is of great quality.
- Soup bowls - These are some of my favorite soup bowls of all time. They are the perfect size and keep the soup nice and warm.
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this soup:
- Chicken stock - Swap chicken stock for vegetable stock to make this soup vegetarian friendly.
- Smoked gouda - Try swapping smoked Gouda with regular Gouda, sharp cheddar, or even Gruyère for a different flavor profile.
- Dried herbs - Use fresh herbs instead of dried, if you prefer. I would use ¾ teaspoons of fresh herbs in place of the ¼ teaspoon dried.
- Heat - For a little kick, sprinkle in some red pepper flakes or a dash of cayenne.
- Additions - Add roasted tomatoes or butternut squash along with the red peppers for more depth and flavor. You could even stir in some cooked chicken or chickpeas to make it more filling. To thicken the soup a bit and add some depth of flavor, add a few tablespoons of tomato paste when you add the bell peppers to the soup.
What To Serve With
Here are some recipes to serve alongside this simple soup recipe:
Frequently Asked Questions
Yes, you can freeze the leftovers for later! Just let the soup cool completely, then transfer it to an airtight container, jar or freezer safe bag. It should keep well in the freezer for up to 3 months. When you're ready to enjoy it again, thaw it in the fridge overnight and reheat on the stove over low heat, stirring occasionally.
Yes, you can definitely use jarred roasted red bell peppers instead of roasting your own peppers! Just make sure to drain and rinse them before adding it to the soup. Using jarred peppers saves time and skips the roasting step without sacrificing flavor. Follow the recipe starting at step 3 if you choose to do this.
To make this soup vegetarian, simply substitute the chicken stock with vegetable broth. You can also use a plant-based cream alternative, like coconut milk or almond milk, instead of heavy cream to keep it fully vegetarian. Gouda cheese can be made vegetarian, so check the labels to be sure it is suitable for vegetarians.
Recipe Storage and Reheating
Here are storage and reheating instructions for this red pepper soup recipe:
- Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
- Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
- Reheating Instructions: The best way to reheat this recipe is to heat in a saucepan over low heat until warm.
Other Recipes to Try
Roasted Red Pepper and Smoked Gouda Soup Recipe
Ingredients
- 3 red peppers or 32 oz jarred roasted red peppers, drained and rinsed
- 2 tablespoons unsalted butter
- 3 large carrots peeled and chopped
- 6 sun dried tomatoes chopped
- 4 cloves garlic minced
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon dried sage
- 4 cups chicken stock
- 8 oz shredded smoked gouda cheese
- 1 cup heavy cream
- 4 slices bread torn into pieces
- 2 tablespoons olive oil
Instructions
- Preheat the broiler to high heat. Line a large baking sheet with foil. Place bell peppers on the prepared baking sheet and broil for 5 minutes per side, turning carefully, until charred.
- Carefully wrap bell peppers in foil or transfer to a plastic bag and let sit for 10 minutes, until cook. Peel the skin off of the peppers and remove the seeds and stems.
- While peppers are cooling, heat a large pot over medium heat. Add butter and carrots to the pot and sauté for 10 minutes, until softened.
- Add sun dried tomatoes, garlic, paprika, salt, black pepper, dried thyme, and dried sage to the pot. Stir until fragrant, about two minutes. Add roasted red peppers and chicken stock and bring to a boil. Reduce to a simmer and cook for 10 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, you can use a blender, blending the soup in batches. Add smoked gouda cheese and heavy cream and stir until the cheese is melted. Reduce heat to low.
- Heat a large pan over medium heat. Add torn bread and olive oil and toast bread until golden brown and crisp. Ladle soup into bowls and top with croutons.
Did You Make This Recipe?
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FERENE says
I've tried several roasted red pepper and smoked gouda soup recipes. Your version was the most flavorful. Many thanks.
Instead of 3 large carrots, I added 4-1/2 to 5 cups of baby carrots chopped uniformly. I substituted low-sodium vegetable broth for the chicken broth.
Christina Musgrave says
Thank you so much! I really appreciate this, so happy you enjoyed the soup!