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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! 

close up of red pepper soup

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

red pepper soup in a white bowl with a spoon and bread

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):

ingredients for roasted red pepper Gouda Soup
  • 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. 

blending red pepper soup with an immersion blender

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. 

adding cheese to soup

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

roasted red pepper Gouda Soup

Tips and Tricks

red pepper soup on a spoon
  • 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! 
roasted red pepper soup in a white bowl

Frequently Asked Questions

Can I make this soup without an immersion blender?

This red pepper soup recipe can absolutely be made without an immersion blender – add it to a countertop blender and blend in batches.

Can I freeze this soup?

Roasted Red Pepper Gouda Soup can be frozen for up to 3 months. Make a double batch and freeze what you don’t eat for an easy dinner down the line.

Roasted Red Pepper Gouda Soup

Roasted Red Pepper Gouda Soup

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

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! 

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small white onion, roughly chopped
  • 3 carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 32oz jar roasted red peppers, drained and rinsed
  • 4 sundried tomatoes
  • 4 cups vegetable stock
  • 1 cup heavy cream
  • 1 cup freshly shredded smoked gouda cheese
  • Salt and pepper, to taste

Instructions

  1. Prepare the vegetables. Dice the onion. Peel and roughly chop the carrots. Chop the celery. Mince the garlic.
  2. 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.
  3. Drain the jars of roasted red peppers. Rinse the peppers well under running water for about a minute, to remove any leftover brine. Add the drained 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.
  4. Remove the pot from the heat. Using an immersion blender, blend the soup until it is smooth and no chunks remain. 
  5. Add the cream to the soup and stir to combine. Add the freshly shredded cheese, and stir for 1-2 minutes, until fully melted.
  6. Taste the soup and season with salt and freshly cracked black pepper, to taste.

Notes

  • I recommend Whole Foods 365 brand roasted red peppers.
  • Make sure to drain the roasted red peppers of their liquid before adding to the soup or it will be way too salty. I recommend waiting until the very end to add salt to this soup. Jarred peppers can be quite salty, and you might not need any.
  • For extra creamy soup, use a high speed blender, or strain the soup through a mesh sieve prior to serving.

Nutrition Information
Yield 6 Serving Size 1 bowl
Amount Per Serving Calories 346Total Fat 28gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 12gCholesterol 70mgSodium 696mgCarbohydrates 18gFiber 3gSugar 11gProtein 8g

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