Roasted Red Pepper Gouda Soup

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Roasted red pepper gouda soup is a simple and delicious soup that uses jarred roasted red peppers and smoky gouda cheese for a perfect weeknight meal option. Your family will be begging for seconds! 

My version of roasted red pepper soup pairs jarred roasted peppers with fresh onion, carrot and celery, for an easy weeknight recipe that doesn’t sacrifice flavor. Add a bit of heavy cream and smoked gouda cheese for a rich and creamy soup that can be on the table in less than 30 minutes.

In the mood for comfort food? Try my Cast Iron Chicken Pot Pie or my Potato Leek Soup

What do I need to get started?

To make roasted rep pepper gouda soup, you need the following simple ingredients (exact measurements are in the recipe card below):

• Olive Oil.
• Butter.
• White onion – yellow onion or sweet onion would also work.
• Celery. Celery helps make this soup taste nice and fresh – a great addition when using jarred peppers!
• Carrots, which adds a touch of sweetness.
• Garlic cloves. The more the better!
• Seasoning includes paprika, salt and pepper, and Italian seasoning.
• Jarred roasted red peppers: Choose a good quality roasted red pepper for this soup, since it’s the main ingredient! I like the Whole Foods brand.
• Sun-dried tomatoes (optional): I like to add a few sun-dried tomatoes to my soup for depth of flavor, and because I usually always have them on hand. You can omit this if you don’t have them, or try a small amount of tomato paste as a substitution. 
• Vegetable broth (chicken broth will work as well.)
• Heavy cream.
• Smoked gouda cheese: I love the subtle natural smoke flavor in this cheese, but if you can’t find smoked gouda regular gouda would be a great substitute. Gouda is a super creamy cheese that melts really well, and will give your soup a perfect silky texture.

How to make Roasted Red Pepper Gouda Soup

Step One: Prepare the vegetables. Dice the onion. Peel and roughly chop the carrots. Chop the celery. Mince the garlic.

Step Two: Add the olive oil and butter to a large pot over medium heat. Add the minced onion and sauté 3-4 minutes, until translucent. Add the carrots, celery, minced garlic, paprika and Italian seasoning, and sauté 3-4 minutes more.

Tip: I recommend waiting until the end of cooking to salt this soup. The jarred peppers can vary in saltiness, and you may find you don’t need any additional salt when you taste it at the end. 

Step Three: Drain the jars of roasted red peppers. Rinse the peppers well under running water for about a minute, to remove any leftover brine. Add roasted red peppers, sundried tomatoes and chicken stock to the pot. Bring the soup to a simmer over medium to medium-high heat. Allow the soup to cook 15-20 minutes, until the vegetables are soft.

Step Four: Remove the pot from the heat. Using an immersion blender, blend the soup until it is smooth and no chunks remain. 

Tip: For extra creamy soup, use a high speed blender or strain the blended soup through a mesh sieve prior to adding the cream and cheese. 

Step Five: Add the cream to the soup and stir to combine. Add the freshly shredded cheese, and stir for 1-2 minutes, until fully melted. 

Step Six: Taste the soup and season with salt and freshly cracked black pepper, to taste.

Tips and Tricks

• Serve with a gooey grilled cheese for best results.
• For extra creamy soup, use a high speed blender, or strain the soup through a mesh sieve prior to serving.
• I used jarred red peppers for ease and the flavor was amazing, but you are free to roast your own red bell peppers if you prefer.
• Add apple cider vinegar for an extra punch of flavor.
• I prefer to buy a block of cheese to shred myself, but pre-shredded gouda will work as well.
• Pureed soups are the best to make ahead, with no ingredients that will change texture like noodles or rice might. Make a giant pot of this comforting soup and freeze some for the next time you aren’t feeling well or just don’t want to cook. Future you will be so grateful! 

Frequently Asked Questions