Creamy Red Pepper Gouda Soup Recipe: Cozy Comfort in a Bowl
I made this Red Pepper Gouda Soup last weekend, and wow—it might be one of the coziest dishes I’ve ever made! The roasted red peppers gave it a deep, rich sweetness, and the Gouda melted into the broth like a dream.
It came together super fast and filled my kitchen with the most comforting aroma. I didn’t expect such bold flavor from such simple ingredients. If you love creamy, smoky soups, you’ll fall hard for this one too.
Ingredients
Here’s what you’ll need to create this velvety and flavorful soup—and why each ingredient matters!
- 1 tablespoon olive oil – Adds richness and helps sauté veggies evenly
- 1 tablespoon butter – Adds depth and buttery flavor
- 1 medium white onion, diced – Sweetens and softens the soup base
- 2 celery stalks, chopped – Adds earthiness and balances flavors
- 2 medium carrots, peeled and chopped – Adds natural sweetness and body
- 3 garlic cloves, minced – Essential for a punch of flavor
- 1 teaspoon paprika – Adds warmth and a subtle smokiness
- 1 teaspoon Italian seasoning – For an herby, savory background
- 2 jars (12 oz each) roasted red peppers, drained and chopped – The star of the dish! Use jarred or roast your own for more flavor
- 1/4 cup sun-dried tomatoes – Adds umami and richness
- 4 cups vegetable broth – Keeps the soup vegetarian while bringing everything together
- 3/4 cup heavy cream – Creates a luscious, creamy texture
- 1 ½ cups smoked Gouda cheese, shredded – Melts beautifully and adds that signature smoky flavor
- Salt and black pepper to taste – Season only at the end to avoid over-salting
Note: Serves 4 generously, or up to 6 smaller portions. Adjust seasonings and cream to taste.
Variations
Want to switch it up? Here are a few ways I like to change things based on mood or dietary needs.
- Dairy-Free – Use coconut cream and vegan smoked Gouda or nutritional yeast for a rich plant-based twist
- Vegan Version – Skip butter and use olive oil only, then swap dairy ingredients with plant-based alternatives
- Extra Veggies – Stir in baby spinach, kale, or diced zucchini for a nutrition boost
- Bump the Smoke – A pinch of smoked paprika or chipotle powder adds deeper smoky flavor
- Protein Add-In – Shredded chicken or chickpeas make it more filling
Cooking Time
This soup is quick enough for weeknights and cozy enough for weekends.
- Prep Time: 5 minutes
- Cooking Time: 25 minutes
- Total Time: 30 minutes
Equipment You Need
These tools make cooking (and cleanup) so much easier:
- Large pot – For sautéing and simmering everything in one place
- Immersion blender – To blend the soup directly in the pot for fewer dishes
- Cutting board and knife – For chopping the vegetables
- Cheese grater – Freshly grated cheese melts better and tastes fresher
- Measuring cups and spoons – To keep everything perfectly balanced
How to Make Red Pepper Gouda Soup?
This soup comes together so smoothly, you’ll want to make it again and again. Here’s exactly how I make it:
Prep the Vegetables
I start by chopping the onion, celery, and carrots. It helps to get everything ready upfront, so once I’m cooking, it’s just toss and go. I also mince the garlic for that bold kick of flavor. Trust me, it makes a difference!
Sauté the Base
In a large pot, I heat the olive oil and butter over medium heat. Once melted, I toss in the onion and cook for about 3-4 minutes until it’s soft and fragrant. Then, I add the carrots, celery, garlic, paprika, and Italian seasoning. I stir and cook this mix for another few minutes—it smells amazing!
Add the Red Peppers and Broth
Next, I chop the drained roasted red peppers and toss them in with the sun-dried tomatoes and vegetable broth. I let the soup come to a gentle boil, then lower the heat and simmer it for about 15-20 minutes, or until the veggies are super soft.
Blend Until Smooth
Once everything is tender, I remove the pot from the heat and blend the soup until smooth using my immersion blender. If you’re using a countertop blender, just work in batches. I blend until it’s completely creamy—no chunks allowed here!
Stir in Cream and Gouda
After blending, I stir in the heavy cream and shredded Gouda. I keep the heat low and stir until the cheese melts completely. It gets super velvety and rich. I taste it now and adjust with salt and pepper as needed.
Serve and Enjoy
I ladle the soup into bowls, garnish with some more Gouda or a drizzle of cream, and maybe a sprig of parsley. Serve with toasted bread or grilled cheese—you won’t regret it.
Additional Tips for Making This Recipe Better
I’ve made this soup a few times, and here are some tips I swear by:
- Use freshly shredded cheese – Pre-shredded cheese doesn’t melt as smoothly. I always shred my own.
- Go slow with blending – Let the soup cool a bit before blending to avoid hot splashes.
- Salt at the end – Roasted red peppers can be salty depending on the brand, so always season after blending.
- Roast your own peppers – If you have time, fresh roasted red peppers add a smoky-sweet depth that’s unbeatable.
- Don’t skip the sun-dried tomatoes – They add a layer of savory richness that really brings the soup together.
How to Serve Red Pepper Gouda Soup?
This soup deserves a little dressing up—here’s how I love to serve it.
Pour it into shallow bowls for a gourmet feel. I like to top it with a swirl of cream, a little sprinkle of shredded Gouda, and a few fresh basil leaves. Pair it with a crunchy baguette, soft dinner rolls, or go all in with a gooey grilled cheese sandwich. It’s also a great starter for dinner parties.
Nutritional Information
Here’s a rough estimate of the nutrition per serving (based on 4 servings):
- Calories: 346
- Protein: 8g
- Carbohydrates: 18g
- Fat: 28g
Make Ahead and Storage
Here’s how I keep this soup fresh and delicious even after day one.
Refrigeration
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or cream if it thickens too much.
Freezing
This soup freezes beautifully. Let it cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stove.
Why You’ll Love This Recipe?
If you’re still on the fence, here’s why I think you’ll be hooked after just one bite:
- Fast and Easy – 30 minutes from start to finish—no stress, no mess
- Rich and Flavorful – Roasted red peppers + smoked Gouda = bold, smoky, savory goodness
- Customizable – Make it vegan, dairy-free, or loaded with extra veggies—totally your call
- Comforting and Cozy – Creamy, velvety texture that feels like a hug in a bowl
- Perfect for All Occasions – Weeknight dinner, meal prep, or even a dinner party starter
Red Pepper Gouda Soup Recipe
Ingredients
Method
- I start by chopping the onion, celery, and carrots. It helps to get everything ready upfront, so once I’m cooking, it’s just toss and go. I also mince the garlic for that bold kick of flavor. Trust me, it makes a difference!
- In a large pot, I heat the olive oil and butter over medium heat. Once melted, I toss in the onion and cook for about 3-4 minutes until it’s soft and fragrant. Then, I add the carrots, celery, garlic, paprika, and Italian seasoning. I stir and cook this mix for another few minutes—it smells amazing!
- Next, I chop the drained roasted red peppers and toss them in with the sun-dried tomatoes and vegetable broth. I let the soup come to a gentle boil, then lower the heat and simmer it for about 15-20 minutes, or until the veggies are super soft.
- Once everything is tender, I remove the pot from the heat and blend the soup until smooth using my immersion blender. If you’re using a countertop blender, just work in batches. I blend until it’s completely creamy—no chunks allowed here!
- After blending, I stir in the heavy cream and shredded Gouda. I keep the heat low and stir until the cheese melts completely. It gets super velvety and rich. I taste it now and adjust with salt and pepper as needed.
- I ladle the soup into bowls, garnish with some more Gouda or a drizzle of cream, and maybe a sprig of parsley. Serve with toasted bread or grilled cheese—you won’t regret it.
Notes
- Use freshly shredded cheese – Pre-shredded cheese doesn’t melt as smoothly. I always shred my own.
- Go slow with blending – Let the soup cool a bit before blending to avoid hot splashes.
- Salt at the end – Roasted red peppers can be salty depending on the brand, so always season after blending.
- Roast your own peppers – If you have time, fresh roasted red peppers add a smoky-sweet depth that’s unbeatable.
- Don’t skip the sun-dried tomatoes – They add a layer of savory richness that really brings the soup together.
