If you’re craving a soup that’s velvety, smoky, and totally comforting, you’ve got to try this Roasted Red Pepper Gouda Soup Recipe. It’s one of those recipes I come back to again and again—perfectly cozy and surprisingly simple to whip up. Whether you’re looking for a weeknight dinner or something to warm you up on a chilly day, this soup nails it in every way. Plus, the blend of roasted red peppers with that creamy smoked gouda? Absolutely irresistible. Stick with me, and I’ll walk you through every step so you get it just right.

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Why This Recipe Works

Balanced Smoky & Sweet Flavors: The roasted red peppers provide a natural sweetness that pairs beautifully with the smoky depth of gouda cheese.
Creamy Texture Without Fuss: Combining heavy cream and melted smoked gouda results in a rich, silky soup that’s easier than you think.
Simple Ingredients, Big Impact: This soup uses pantry staples and jarred roasted red peppers to keep things practical while still tasting homemade and special.
Perfect for Any Season: Whether it’s a cozy fall night or a light spring lunch, this soup hits the spot every time.

Roasted Red Pepper Gouda Soup, roasted red pepper soup, Gouda cheese soup, smoky red pepper soup, creamy vegetable soup - The image shows a bowl of creamy orange soup served in a black bowl with white handles, placed on a white marbled surface. The soup has a smooth texture with a swirl of white cream on top, and small pieces of red pepper scattered throughout. Green parsley leaves are sprinkled over the soup, adding a fresh look. There are also tiny black pepper specks spread on the surface. To the top right, there is a stack of white bowls with two silver spoons resting on top. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Roasted Red Pepper Gouda Soup Recipe plays a key part to build layers of flavor and texture — plus some are easy to swap if you want to customize. The roasted red peppers and sundried tomatoes give the soup a bold vibrant base, while fresh veggies add depth. Let’s break down why each one shines.

Roasted Red Pepper Gouda Soup, roasted red pepper soup, Gouda cheese soup, smoky red pepper soup, creamy vegetable soup - Flat lay of a small white bowl of golden olive oil, a small white bowl of creamy butter, a small white bowl of bright red roasted peppers, a small white bowl of deep red sundried tomatoes, a small white bowl of smooth heavy cream, a small white bowl of freshly shredded smoked gouda cheese, a small white bowl of vegetable stock with a pale golden hue, one small white onion roughly chopped, three fresh orange carrots roughly chopped, two crisp green celery stalks roughly chopped, three cloves of garlic peeled and minced, a small white bowl of paprika powder, a small white bowl of mixed Italian seasoning herbs, a small white bowl of coarse salt, a small white bowl of freshly cracked black pepper, all ingredients arranged symmetrically in a balanced layout on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Olive oil: Adds a light fruitiness and helps sauté the veggies without overpowering their natural flavor.
Butter: Gives richness and rounds out the sautéed veggies for deeper flavor.
White onion: Provides sweetness and a savory backbone after softening.
Carrots: Add natural sweetness and body to the soup’s texture.
Celery: Offers a subtle earthy crunch that balances the sweetness of peppers and carrots.
Garlic: Brings aromatic warmth and depth when lightly sautéed.
Paprika: Enhances the smoky flavor subtly without being spicy.
Italian seasoning: A blend of herbs that adds complexity and rounds out the soup.
Roasted red peppers (jarred): The star ingredient – their smoky-sweet flavor defines this soup, but remember to rinse and drain to avoid excess saltiness.
Sundried tomatoes: Provide concentrated umami and a hint of tangy sweetness.
Vegetable stock: Creates a flavorful but light base; can be swapped for chicken stock if you prefer.
Heavy cream: Turns the soup silky and indulgent but use sparingly to avoid heaviness.
Smoked gouda cheese: Melts beautifully, lending the soup its signature creaminess and smoky richness.
Salt and pepper: Essential for balancing and bringing all those flavors together—add salt last since jarred peppers can be salty.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Roasted Red Pepper Gouda Soup Recipe my own by switching up the spice levels or creaminess depending on the season or mood. Feel free to experiment, you might find your new favorite version!

Variation: Once, I swapped out smoked gouda for sharp cheddar and added a pinch of cayenne for a little heat – the result was a deliciously different but still comforting soup.
Dairy-Free Option: You can use full-fat coconut milk instead of heavy cream and a vegan cheese alternative to make this soup just as crave-worthy without dairy.
Add-Ins: I’ve tossed in fresh basil or thyme near the end to brighten things up on occasion.
Make It Chunky: If you’re not into smooth soups, just blend half the soup and stir it back in for a heartier texture.

Step-by-Step: How I Make Roasted Red Pepper Gouda Soup Recipe

Step 1: Prepare Your Veggies and Aromatics

Start by roughly chopping your onion, carrots, and celery, then mince the garlic. Trust me, getting your veggies prepped ahead makes the whole process so much smoother and faster. Plus, you’ll have that satisfying “mise en place” feeling – it just sets you up for success in the kitchen.

Step 2: Sauté for Flavor

Heat olive oil and butter over medium heat in a large pot. Add the onion first and cook until translucent, about 3-4 minutes. Then toss in the carrots, celery, garlic, paprika, and Italian seasoning. Sauté everything together for another 3-4 minutes so the flavors develop and the veggies start to soften.

Step 3: Add Roasted Peppers, Sundried Tomatoes & Stock

Drain and rinse your roasted red peppers to avoid extra saltiness—that trick really changed the game for me. Add the peppers, sundried tomatoes, and vegetable stock to the pot. Bring this to a gentle simmer and cook for 15-20 minutes until all the veggies are soft and melded together.

Step 4: Blend Until Smooth

I use an immersion blender right in the pot to puree the soup until it’s silky smooth. If you want an extra refined texture, you can push it through a mesh sieve or use a high-speed blender. Just be careful—it’s hot!

Step 5: Stir in Cream and Gouda

Remove the pot from heat, then add your heavy cream and start stirring in the shredded smoked gouda. Stir continuously for a minute or two until the cheese melts completely and the soup becomes luxuriously creamy.

Step 6: Season and Serve

Last but not least, taste test and add salt and freshly cracked black pepper as needed. Because roasted red peppers can be salty, I always season lightly and adjust from there. Ladle into bowls and enjoy!

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Pro Tips for Making Roasted Red Pepper Gouda Soup Recipe

Don’t Skip Rinsing the Peppers: It may seem tedious, but rinsing the jarred roasted peppers removes excess salt and brine, preventing an overpoweringly salty soup.
Use Freshly Shredded Gouda: Pre-shredded cheese often contains anti-caking agents that can affect melting—grating your own means silky smooth results every time.
Low and Slow Blending: When using an immersion blender, keep it moving gently to avoid splashes and ensure an even puree.
Season Last: Because of salty ingredients like jarred peppers and sundried tomatoes, add extra salt only at the end to avoid oversalting your soup.

How to Serve Roasted Red Pepper Gouda Soup Recipe

Roasted Red Pepper Gouda Soup, roasted red pepper soup, Gouda cheese soup, smoky red pepper soup, creamy vegetable soup - Two white bowls filled with smooth orange soup sit on a white marbled surface. The bowl in front has a spoon lifting some thick, creamy soup that shows a light swirl of cream on top. Small bits of green herbs and a tiny spot of red add color to the soup near the edge of the bowl. Behind it, the second bowl also has an orange soup with cream and green herbs. A piece of toasted bread is partly visible next to the bowls. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Personally, I love topping this soup with a sprinkle of fresh chopped parsley or basil—it adds a pop of color and a fresh contrast to the smoky richness. Sometimes I also crumble a few crispy bacon bits on top or drizzle a little extra virgin olive oil for an indulgent finish.

Side Dishes

This soup pairs beautifully with crusty bread—like a rustic sourdough or a warm baguette—for dunking. For a fuller meal, I like to serve it alongside a simple green salad with a light vinaigrette or even some roasted garlic knots.

Creative Ways to Present

When I’ve made this Roasted Red Pepper Gouda Soup Recipe for guests, I’ve ladled it into small appetizer bowls and topped each with a tiny grilled cheese sandwich triangle, creating an impressive mini-meal. Another fun idea is serving it in hollowed-out mini bell peppers for a colorful, festive look.

Make Ahead and Storage

Storing Leftovers

I usually pop my leftover Roasted Red Pepper Gouda Soup into airtight containers and refrigerate them for up to 3 days. The flavors actually deepen overnight, making it even better the next day. Just give it a good stir before reheating.

Freezing

I’ve frozen this soup successfully a few times by leaving out the cream and cheese—freeze the base soup in portions, then add dairy when reheating. This keeps the texture fresh and prevents any separation issues.

Reheating

When reheating, warm gently over low heat, stirring regularly. If you froze the base soup, add cream and shredded gouda slowly, stirring as the cheese melts. Avoid boiling which can cause cheese to separate.

FAQs

Can I use fresh roasted red peppers instead of jarred?

Absolutely! If you have fresh roasted red peppers, they work wonderfully and might have a lighter flavor. Just peel and chop them before adding to your soup. Keep in mind you may need to adjust seasoning slightly since fresh peppers won’t have the briny saltiness of jarred ones.
What can I substitute for smoked gouda if I can’t find it?

Smoked gouda lends a unique flavor, but sharp cheddar or fontina are great alternatives that melt nicely and provide creamy texture. For a smoky touch, you could add a teaspoon of smoked paprika to supplement the flavor.
Is this soup suitable for vegetarians?

Yes! This Roasted Red Pepper Gouda Soup Recipe is vegetarian friendly as long as you use vegetable stock. Just double-check your stock choice to keep it meat-free.
Can I make this soup in advance?

For sure! The flavor improves when it rests overnight, so making it a day ahead works perfectly. Just reheat gently and add fresh cheese during warming for best texture.
How do I know when the soup is done cooking before blending?

You’ll want to simmer until the carrots, celery, and peppers are super tender—this usually takes about 15-20 minutes. Test by piercing a carrot piece with a fork; if it slides in easily, you’re ready to blend!

Final Thoughts

This Roasted Red Pepper Gouda Soup Recipe has become one of my go-to dishes whenever I want something comforting but a little fancy without too much fuss. Its creamy, smoky, and slightly sweet flavors always wow my family and friends, and I bet you’ll fall in love with it too. Give it a try, follow the tips I shared, and you’ll have a bowl of pure warmth and happiness in no time. Seriously, once you taste it, you’ll be dreaming up reasons to make it again!