Roasted Red Pepper and Gouda Soup

Served hot, with a luscious, silk smooth consistency, and smoky peppery goodness, you’ll be slurping this until the bowl is empty. 

Why You’ll Love This Recipe

– Delicious Comfort Food! This soup combines the rich, smoky flavors of roasted red peppers and tomatoes with the creamy indulgence of smoked gouda. It’s hearty, so satisfying, and will warm you up from the inside out.

– Easy & Convenient! With simple ingredients and straightforward steps, this red pepper soup recipe is perfect for a quick weeknight meal or a cozy Fall weekend dinner. We use common pantry staples like garlic, onions, and chicken broth so you can whip it up with no hassle.

– Better than Store-bought! Skip the canned tomato soup and upgrade your meal by roasting fresh vegetables. The homemade touch brings out deeper, more complex flavors, making this soup far superior to anything Campbell’s can offer.

Roasted Red Pepper and Gouda Soup Ingredients

See the recipe card for full information on ingredients and quantities.

Red Peppers – Roasting peppers adds a rich, smoky flavor that forms the flavor foundation of the soup. Their natural sweetness pairs perfectly with the smoky undertones of the gouda.

Heirloom Tomatoes – The acidity balances the richness of some of the other ingredients, adding a bright pop of sweet tomato flavor. You can also use roma tomatoes!

Salted Butter – This adds a creamy texture and a hint of saltiness, enhancing the soup’s flavor and helping to sauté the vegetables.

Olive Oil – Used in combination with butter for sautéing, olive oil adds a smooth, slightly fruity undertone and helps to cook the veggies evenly.

More Veggies & Aromatics – Carrots provide a natural sweetness and additional nutrients, while celery adds a subtle earthy flavor. Sweet onion enhances the savory notes, and garlic cloves brings a robust aroma, making the soup more aromatic and flavorful.

Seasonings and Fresh Herbs – These spices add warmth and complexity. Smoked paprika deepens the smoky flavor, thyme and sage offer earthy herbal notes, and a touch of cayenne adds a gentle kick of heat.

Chicken broth – Use this as a rich and flavorful base that brings all the ingredients together, enhancing the soup’s savory taste. It also helps to thin the soup to the desired consistency. If you have leftovers, make my creamy chicken noodle soup.

Heavy cream – this makes such a beautifully velvety and creamy soup! It adds a silky texture and smooth, creamy richness.

Lemon Juice – A small amount of lemon juice brightens the flavors and adds a touch of acidity, cutting through the richness and balancing the soup’s taste.

Smoked gouda cheese – This cheese brings a distinct smoky flavor and creamy texture that melts beautifully into the soup. It’s luxurious with a rich finish when properly mixed in. You can also use parmesan cheese if you can’t find gouda at the grocery store.

How to Make Roasted Red Pepper Soup 

Step 1: Set the oven to the broil setting. Cut the tops of the red peppers off and remove the seeds and pith. Place peppers and tomatoes onto a baking sheet and broil for 15-20 minutes, until charred. Remove from oven and Cover with aluminum foil and set aside.

Step 2: Add butter and olive oil to a dutch oven or large pot over medium heat. Once butter is melted, sauté onion, celery, and carrots. Season with salt and black pepper and cook for 5-7 minutes, until softened. Add spices, tomato paste, and garlic and continue to cook for an additional 5 minutes, until fragrant.

Step 3: Pour in chicken broth and add in the roasted peppers and tomatoes and bay leaf. Bring to a boil and then cover and reduce the heat to low. Simmer for 10 minutes.

Step 4: Remove the bay leaf and pour the soup into a blender or food processor and blend until smooth. You can also use an immersion blender for this.

Step 5: Pour the pureed soup back into the pot and add in heavy cream and lemon juice. Simmer for 30 minutes. Then add smoked gouda cheese and cook until the cheese has melted, about 5 minutes. Taste for salt and pepper and adjust accordingly.

Pro Tips 

• Do not overcrowd the baking sheet when roasting the peppers and tomatoes. If too close together, they will steam in the oven rather than roasting.
• Use fresh ingredients. For the best flavor, use fresh, ripe tomatoes and peppers. This enhances the natural sweetness and depth of the soup.
• Want to peel the peppers? After roasting, cover the peppers with foil to steam them. This makes it easier to peel the skins, which helps achieve a smoother texture in the soup.
• Seasoning balance. Taste the soup after blending and adjust the seasoning as needed. The smoked gouda adds a salty element, so adjust the sodium if necessary to avoid over-seasoning.
• Blend thoroughly. For the creamiest texture, blend the soup thoroughly. If you prefer an ultra-smooth consistency, strain the soup after blending.
• Prep ahead. You can roast the peppers and tomatoes ahead of time and store them in an airtight container in the fridge. This saves time when you’re ready to make the soup.

What to Serve with Roasted Red Pepper and Gouda Soup

This soup pairs wonderfully as a side for my Apple Bacon and Cheddar Grilled Cheese Sandwich. Use it as a dip for crusty bread like these Classic French Baguettes or sprinkle homemade croutons on top for added texture.

A fresh salad on the side can balance the richness of the soup.

Storing Leftovers