Roasted red pepper and gouda soup

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Soup du jour, you ask? Roasted Red Pepper Gouda Soup. This is one you don’t want to miss!

While brunching with some friends in Denver about a month ago, I had the BEST Roasted Red Pepper Gouda Soup, and instantly knew I wanted and needed to re-create the goodness.

I could have devoured a vat of that stuff. I’m talkin’ the creamiest roasted deliciousness you’ve ever had that would make anyone’s heart flutter.

I was also having quite the time with my best friends AND it was snowing outside which obvi made for an even cozier situation, but I still would have fallen in love and re-created this soup nonetheless.

Do I have to roast my own peppers?

You most certainly don’t have to, however, I would highly recommend it. It only takes about 15-20 minutes and adds SO much flavor. Simply preheat your broiler and line a baking sheet with foil or parchment paper. Put peppers directly on top of foil or parchment paper and pop them in the oven!

Roast the peppers for 5-6 minutes per side, or until all sides are black and very charred. Remove from the oven and cover tighly with foil for about 10 minutes or so. Once the peppers have cooled, peel the skin off the peppers and remove the stems and seeds. Slice into strips and voila!

What should I serve this Roasted Red Pepper Gouda Soup with?

I like to serve with homemade Parmesan Croutons, fresh chives, and a big fresh salad. It would also be divine with grilled cheese!

Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Yield: 3 1x

Ingredients

4 T butter
3 medium red bell peppers, roasted, skin and seeds removed (can also use jarred roasted red peppers)
1/2 yellow onion, diced
1 large carrot, chopped
1 celery rib, chopped
4 cloves garlic, minced
3 1/2 c chicken broth (can sub vegetable broth)
1/4 tsp thyme
1/4 tsp oregano
1/4 tsp dried basil
1/4 tsp dried tarragon
dash of cayenne pepper
Salt and freshly ground pepper to taste
1 tsp sugar
1/2 c heavy cream
1 c grated gouda cheese
Chopped chives, as garnish

Scale

Instructions

Preheat your broiler and line a baking sheet with foil. Place the bell peppers directly onto the foil and roast for about 5 minutes per side, until nicely charred and then rotate until all sides are charred.
Remove from the oven and tightly cover with foil for about 10 minutes. Once the peppers have cooled, peel the skin off the peppers and remove the stems and seeds. Slice into strips and set aside.
Meanwhile, melt 4 T butter in a large stock pot over medium heat. Add onion, garlic, celery, carrot, and spices; cook for 7-8 minutes, stirring frequently until carrots are tender.
Add roasted red peppers and broth; bring to a boil. Reduce heat to medium-low and simmer for 5 minutes.
Puree soup using an immersion blender or transfer to food processor and puree in batches. Return to pot and add cream, gouda, and sugar. Cook over low heat until cheese has melted.
Serve in bowls with fresh chives and toasted garlic bread.

Recipe Card powered by

Our creamy roasted red pepper soup and gouda soup recipe is ready in less than 25 minutes. With a splash of heavy cream and herbs, this vegetarian red pepper soup is loaded with flavor. Perfect for when you are short on time.

This post may include affiliate links. Please read my disclosure policy.

Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

But we also see why this works in some of our other popular recipes, our spicy Thai pumpkin soup and our creamy vegan celery soup are just like this roasted red pepper soup. One key vegetable shining bright, and full of flavor.

A few more reasons we love this soup…

Naturally gluten free
Leftovers keeps for 5 to 6 days making it perfect for meal prep
Cozy comfort soup recipe

Jump to:

🧾Ingredients
⏲️Instructions
👩🏻‍🍳 Expert Tip
💭 Variations
🔪Equipment
🌡️Storage
💬Frequently Asked Questions
📖 Recipe
⭐Reviews

🧾Ingredients

Roasted red peppers are obviously the star. We will need one large jar or 4 fresh red bell peppers roasted at home.

Personally, what I use depends on the season. Jarred certainly is faster but when locally grown fresh peppers are in season, I will opt for fresh and roast them myself.

Please check out our tutorial on how to roast peppers for more details.

In addition to roasted red bell peppers you will need:

Olive Oil
White Onion
Carrot
Celery
Fresh Garlic
Vegetable Broth
Paprika
Dried Thyme
Dried Oregano
Dried Basil
Heavy Cream
Gouda Cheese
Lemon Juice
Kosher Salt and Black Pepper

See the recipe card for quantities.

Ingredient Substituions

If you aren’t worried about keeping the soup vegetarian, you can substitute chicken broth for the vegetable broth.

Fresh herbs can also be used in place of dried, be sure to mince and fresh herbs finely. If using fresh herbs do not add them until the end, right before serving.

Out of heavy cream? Try Greek yogurt instead. And can’t find gouda cheese? Try gruyere or even a mild cheddar.

I like adding a splash of lemon juice, but apple cider vinegar or other mild vinegar like white wine vinegar works as well. Often people mistake this addition as optional, but I say it is not. All creamy soups need a pinch of acid.

⏲️Instructions

This recipe is pretty simple, with just 3 steps and garnish.

STEP 1- Saute

We are going to soften the onion, carrot, and celery before simmering. This helps draw out more flavor and helps the soup cooker faster overall.

Begin by heating the olive oil in a stockpot over medium heat. Add the onion, garlic, carrot, celery, and dried spices (but not the salt and pepper).

Cook until the veggies begin to soften, this should take about 5 minutes. Stir occasionally to prevent burning. If your veggies start to get too dark turn down the heat.

STEP 2- Simmer

Next, add your roasted red peppers, be sure to give them a rough chop first. And then add the broth. Bring the soup to a boil and then reduce the heat until the soup is at a simmer.

Allow the soup to simmer, uncovered, for 15 minutes.

STEP 3- Puree

First, turn off the heat on the pot. Then, using an immersion blender, puree the soup until it is totally smooth. Stir in the cream and shredded gouda cheese. Stir with a rubber spatula until the cheese melts. It will not melt smoothly if you don’t stir.

Add the lemon juice and season to taste with salt and pepper.

Alternatively, you can use a blender. Work in batches and be careful when blending hot liquids. I suggest holding the top of the blender down with a dish towel to prevent a hot volcanic blast in your kitchen. Return the pureed soup to the pot and stir in the cream and cheese.

STEP 4- Garnish (optional)

Drizzle extra cream, more cheese, or a sprinkling of fresh herbs for a beautiful presentation.

🥗What to Serve with Roasted Red Pepper Soup

A good slice of bread (gluten-free for me please), our GF crescent rolls, stovetop flatbread. or savory zucchini bread.
For dessert our perfect chocolate chip cookie or a strawberry lemon bar.

👩🏻‍🍳 Expert Tip

Resist the urge to add salt and pepper early in the cooking. Broths vary greatly in their seasoning and you won’t have a good feel for the amount of salt or pepper needed until the cream and cheese is added.

💭 Variations

Smoked Gouda and Red Pepper Soup

To make this recipe with smoked gouda substitute an equal amount of shredded smoked gouda cheese. I also recommend replacing the standard paprika with smoked paprika and adding a pinch of cayenne.

🔪Equipment

This is a pureed soup so you will need either an immersion blender or a standard countertop blender. I like this inexpensive Cuisinart option for immersion blenders but the Vitamix is by far the best blender I have ever owned.

🌡️Storage

Roasted red pepper soup with gouda can be stored in the refrigerator for up to 5 days. First, cool the soup and then place it into a container and tightly seal.

Reheating- Reheat in a pan on the stove over low until warmed through. Stirring occasionally. Reheating in a microwave will cause the cheese to breakaway and become grainy.

Freezing- This soup can also be frozen in a freezer bag (lay flat until frozen then store upright) or in a tightly sealed container. Remember when freezing liquids to leaving some headroom for expansion.

This red pepper soup will keep in the freezer for up to 3 months. Thaw before reheating.

💬Frequently Asked Questions

Can roasted red pepper soup be made dairy-free?

I don’t recommend substituting dairy-free cheese in this recipe. I found that the cheese breaks resulting in an oily layer on top. While plant-based milks do not provide the necessary amount of thickening.

Can I make roast red peppers at home?

You can make roasted red peppers at home using a grill, your oven broiler, or a gas stovetop. See our roasted pepper tutorial for all three methods.

Why is my soup grainy?

The soup was too hot when the cheese was added. Let it cool and then place back over low heat. Add an additional cup of cream and whisk until smooth.

If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.

📖 Recipe

Recipe Created By: Jen Wooster

A creamy vegetarian roasted red pepper soup with gouda.

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Lunch, Soup

Cuisine American

Servings 4

Calories 433 kcal

▢ 24 ounces roasted red bell peppers chopped with seeds and stem removed
▢ 2 tablespoons olive oil
▢ 1 medium white onion chopped
▢ 1 large carrot chopped
▢ 2 celery ribs chopped
▢ 4 cloves garlic minced
▢ 1 teaspoon paprika
▢ ¼ teaspoon dried thyme
▢ ¼ teaspoon dried oregano
▢ ¼ teaspoon dried basil
▢ 4 cups vegetable stock or vegetable broth
▢ ½ cup heavy cream
▢ 8 ounces shredded gouda cheese
▢ 1 tablespoon lemon juice can sub apple cider vinegar
▢ kosher salt and pepper

Remove the peppers from their oil. Give them a rough chop and set them aside.
24 ounces roasted red bell peppers
Add your olive oil to a large stockpot and place over medium heat. Add onion, garlic, celery, carrot, and spices; cook until the vegetables begin to soften, about 5 to 6 minutes.
2 tablespoons olive oil, 1 medium white onion, 1 large carrot, 2 celery ribs, 4 cloves garlic, 1 teaspoon paprika, ¼ teaspoon dried thyme, ¼ teaspoon dried oregano, ¼ teaspoon dried basil
Add the roasted red peppers and vegetable broth; bring to a boil. Reduce heat to medium-low, cover and simmer for 15 minutes.
4 cups vegetable stock
Puree soup using an immersion blender or transfer to a blender and puree (be careful of when blending hot liquids) Return to pot and stir in cream and shredded cheese. Stir continuously until the cheese has melted, over very low heat if needed. Add the lemon juice and season with salt and pepper to taste.
½ cup heavy cream, 8 ounces shredded gouda cheese, 1 tablespoon lemon juice, kosher salt and pepper
Serve in bowls garnished with a splash of cream, extra cheese, croutons, and/or fresh herbs.

Reserve the oil from the red pepper jar, it can be used in salad dressing or for roasting veggies.
If using fresh peppers you will need 4. Be sure to peel and deseed them after roasting.
Cooled soup can be stored in an airtight container in the refrigerator for 5 days or up to 3 months in the freezer.

Calories: 433kcal | Carbs: 17g | Protein: 17g | Fat: 34g | Fiber: 3g

Keyword Creamy roasted red pepper soup, red pepper and gouda soup, roasted red pepper soup

Tag us @peelwithzeal so we can see your creation!

What does roasted red pepper and Gouda soup taste like?

Taste: It has a subtle sweetness from charred roasted red peppers with the right amount of smokey taste (comes from smoked paprika, smoked gouda cheese & of course from roasted peppers). Quick to make: If you have roasted peppers ready (or using a store-bought jar) then this soup comes together in just 30 minutes.

How many calories are in roasted red pepper and Gouda soup?

Roasted Red Pepper & Smoked Gouda Bisque.

How many carbs are in red pepper gouda soup?

Red Pepper Gouda Soup (1 cup) contains 10g total carbs, 7g net carbs, 11g fat, 7g protein, and 160 calories.

How do I roast peppers from Ina Garten?

Directions. Preheat the oven to 500 degrees. Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil.