Roasted Red Pepper Gouda Soup is creamy and smooth with sweet roasted peppers, smoky paprika, and melty Gouda for so much flavor!
Family Favorite
Dad’s New Favorite Soup Recipe!
Before I share a soup recipe here, it’s been tested several times. Some get more testing than others, and luckily, there aren’t too many batches that end up totally inedible.
Even if a recipe doesn’t make the cut to be shared, it still gets eaten! Usually my family tries one or two versions, and the rest go to neighbors, friends, or family. Sometimes I pour extra batches into freezer bags to save for later or to give to anyone who could use a homemade meal. Soup is one of my favorites for that reason because it keeps so well and makes the best kind of comfort meal to share.
One of my final batches of this soup went to my parents a couple of weeks ago, and my dad immediately declared it his new favorite. If I’m being honest, he’s not my toughest critic (he loves just about everything), but he was extra obsessed with this one. It might have something to do with the fact that it has his very favorite cheese, Gouda, in it. This Roasted Red Pepper Gouda Soup is rich, creamy, and DOWNRIGHT PERFECTION with a gooey grilled cheese for dunking!
Roasted Red Pepper Gouda Soup Ingredients
| Ingredients | Helpful Notes |
|---|---|
| Butter & Olive Oil | The mix of both gives great flavor and helps prevent burning while sautéing. |
| Onion, Carrots & Garlic | These build the flavor base and add natural sweetness to balance the smoky peppers. |
| Roasted Red Peppers, Tomatoes & Broth | Use jarred roasted peppers for ease; good-quality, whole canned tomatoes give a richer flavor than diced. |
| Heavy Cream & Gouda Cheese | These make the soup creamy and smooth; shred the cheese yourself so it melts evenly. Grab a good smoked Gouda for the best possible flavor! |
| Seasonings | Smoked paprika brings depth, and thyme adds a subtle earthy note. Adjust to taste before serving. |
How To Make Roasted Red Pepper Gouda Soup
- Sauté veggies: Cook onions and carrots in butter and oil until soft and lightly golden.
- Add aromatics: Stir in garlic and seasonings, cooking briefly until fragrant.
- Simmer base: Add tomatoes, broth, and roasted red peppers, then simmer.
- Blend smooth: Blend soup until creamy and smooth.
- Finish and serve: Stir in cream and Gouda until melted, then ladle into bowls & serve.
More Favorite Soup Recipes:
Soups And Stews
Creamy Vegetable Soup
Soups And Stews
Easy Tomato Soup Recipe
Soups And Stews
Lentil Soup Recipe
Soups And Stews
Loaded Potato Soup Recipe
Roasted Red Pepper Gouda Soup
Video
Equipment
- Immersion blender or regular blender
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1-1/2 cups yellow onion coarsely chopped
- 1-1/2 cups carrots coarsely chopped
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika plus more for serving
- 1/4 teaspoon thyme
- 2 (12-ounce) jars roasted red peppers drained
- 1 (28-ounce) can whole peeled tomatoes undrained
- 2 cups vegetable broth (or use chicken broth)
- 1-1/2 cups heavy cream plus more for serving
- 1 cup freshly shredded smoked Gouda cheese plus more for serving
Instructions
- Heat butter and olive oil in a large, heavy-bottomed pot over medium heat. Add onions and carrots. Cook until softened and lightly golden, about 5 minutes.
- Stir in garlic, salt, pepper, smoked paprika, and thyme. Cook for 1–2 minutes until fragrant.
- Add the tomatoes (with juices) and vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes, stirring occasionally, until vegetables are very tender.
- Remove from heat and use a blender (see note 1) to puree until smooth and creamy.
- Stir in the Gouda a handful at a time, letting it melt completely before adding more. Pour in the heavy cream and return to low heat, stirring until smooth. Taste and adjust seasoning as needed.
- Ladle into bowls and top with extra shredded Gouda, a drizzle of cream, and a sprinkle of smoked paprika, if desired.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What To Serve With Roasted Red Pepper Gouda Soup:
- Garlic Bread: The BEST side for soup! Or try this cheesy bread recipe!
- Quick Garden Salad: A crisp salad with a light dressing keeps the meal fresh.
- Crackers or Breadsticks: Great for adding a bit of crunch to the soup.
- Caprese Grilled Cheese: Fresh mozzarella, tomato, and basil pair perfectly with the smokiness of the soup.
- Roasted Sweet Potatoes: Slightly sweet and crispy, they’re great on the side.
Storage
- Fridge: Let the soup cool completely, then store it in an airtight container for up to 4 days. Reheat gently on the stove over low heat, stirring often.
- Freezer: Pour cooled soup into freezer-safe containers or bags, leaving room for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating slowly on the stove.
