Roasted Red Pepper Gouda Soup Recipe

Meet your new favorite cozy comfort food: Roasted Red Pepper Gouda Soup! It’s creamy, colorful, and bursting with layers of rich, smoky flavor, yet refreshingly simple to prepare. It’s the ultimate blend of silky roasted red peppers, delicately sweet veggies, and bold, melty gouda—a bowl that warms you up inside and out.

Ingredients You’ll Need

This recipe is all about smart, essential ingredients working in harmony—each one adds its own magic, from whispery aromatics to bold, smoky cheese. You probably have most of these on hand, and every single item truly shapes the taste, color, and texture of this dreamy Roasted Red Pepper Gouda Soup.

• Olive Oil & Butter: This dynamic duo creates a flavorful base for sautéing and gives just enough richness right from the start.
• White Onion: Adds delicate sweetness as it cooks down, setting the perfect foundation.
• Carrots & Celery: These classic soup veggies bring subtle sweetness, color, and heartiness.
• Garlic: Essential for aromatic depth—don’t skimp on it!
• Paprika & Italian Seasoning: These spices elevate the soup with warmth, a hint of smoke, and that savory Mediterranean touch.
• Roasted Red Peppers: The undeniable star! Jarred peppers are super convenient and lend bold color and subtle smoke.
• Sundried Tomatoes: Just a few add big umami flavor and a bit of tang.
• Vegetable Stock: Lends body and unites all the flavors (use low sodium if you prefer more control over saltiness).
• Heavy Cream: For that irresistible silkiness and classic creamy finish.
• Smoked Gouda Cheese: Freshly shredded is a must—smoky, melty, and absolutely addictive!
• Salt & Black Pepper: Finish by seasoning to taste for perfect balance.

Variations

The beauty of Roasted Red Pepper Gouda Soup is how endlessly adaptable it is. With a few simple tweaks, you can suit any dietary preference, taste bud, or kitchen situation—don’t be afraid to make it your own!

• Make It Vegan: Use plant-based butter, coconut cream or cashew cream, and your favorite dairy-free smoked cheese substitute.
• Add Spice: Toss in a pinch of red pepper flakes or a roasted jalapeño for a fiery kick.
• Switch Up the Cheese: Try smoked cheddar or even a sharp white cheddar for a different cheesy personality.
• Protein Boost: Add shredded rotisserie chicken or white beans to make it extra hearty—just stir them in after blending.

How to Make Roasted Red Pepper Gouda Soup

Step 1: Prep the Veggies

Start by dicing your onion, peeling and chopping the carrots, and slicing the celery. Don’t worry about making things perfect—everything will get blended later. Mince the garlic so it’s ready to go. Fast, easy, and sets you up for smooth soup success!

Step 2: Sauté for Flavor

In a large, heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the onion and sauté for about 3–4 minutes, until it’s beautifully translucent and fragrant. Then toss in the carrots, celery, garlic, paprika, and Italian seasoning and cook for another 3–4 minutes. You want the veggies to soften and soak up those aromatic spices.

Step 3: Add the Star Ingredients & Simmer

Drain your roasted red peppers well—this step is key for perfect seasoning! Rinse them under running water to wash away excess brine. Into the pot they go, along with sundried tomatoes and a generous pour of vegetable stock. Bring to a gentle simmer on medium to medium-high heat and let it bubble for 15–20 minutes, until the veggies are fork-tender and the flavors marry together.

Step 4: Blend Until Silky Smooth

Take the pot off the heat. Grab your immersion blender and blend until the soup glows orange-red and there are no chunky bits left. For the absolute creamiest finish, you can blend in batches using a countertop blender or pass it through a fine mesh sieve before the next step.

Step 5: Cream, Cheese, & Seasoning Finale

Stir in the heavy cream—watch the color soften into sunset territory! Sprinkle in your freshly shredded smoked gouda, stirring constantly for 1–2 minutes until it’s fully melted and gorgeously integrated. Now taste and season generously with salt and cracked black pepper. Don’t add salt until the very end, as jarred peppers can be salty on their own.

How to Serve Roasted Red Pepper Gouda Soup

Garnishes

This cheery orange soup loves a finishing flourish! Try a swirl of heavy cream or crème fraîche, a shower of extra smoked gouda shreds, toasted pine nuts, or freshly chopped parsley. A sprinkle of sweet paprika highlights that smoky note, while some crunchy sunflower seeds add pleasing texture.

Side Dishes

For the ultimate cozy meal, pair a big bowl of Roasted Red Pepper Gouda Soup with crusty sourdough, buttery garlic bread, or a classic grilled cheese. It’s also lovely with a crisp green salad lightly dressed in vinaigrette to balance all that creamy goodness.

Creative Ways to Present

For a special occasion, serve this soup in mini espresso cups as a pre-dinner starter or “shooter.” Ladle over cooked farro or tiny pasta for extra heartiness, or top with a dollop of pesto for color contrast and an herby kick. Little croutons or homemade grilled cheese “soldiers” on the rim are always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Store leftover Roasted Red Pepper Gouda Soup in an airtight container in the refrigerator for up to 4 days. The flavors only improve with a little rest—just be sure to let it cool to room temperature before refrigerating.

Freezing

This soup freezes beautifully! Let it cool completely, then transfer to freezer-safe containers, leaving an inch for expansion. It keeps well for up to 3 months. For best texture, you may want to add a splash of cream when reheating to restore that velvety finish.

Reheating

Reheat your Roasted Red Pepper Gouda Soup in a pot over low to medium heat, stirring gently so the cheese melts evenly and the cream stays smooth. Avoid boiling, which can cause separation. If it thickens too much, a splash of vegetable stock or milk will bring it back to life.

FAQs

Final Thoughts

This Roasted Red Pepper Gouda Soup truly is a showstopper, perfect for soothing chilly nights or dazzling your dinner crowd. I can’t wait for you to try your first creamy spoonful—may it bring as much warmth and joy to your table as it does to mine!

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