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Red Pepper Gouda Soup Recipe
Ash Tyrrell

Red Pepper Gouda Soup Recipe

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.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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!
  2. 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!
  3. 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.
  4. 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!
  5. 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.
  6. 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.