If you’re craving something cozy, flavorful, and a little bit fancy, you’ll absolutely love this Roasted Red Pepper Gouda Soup Recipe. It’s the kind of soup that wraps you up in a warm hug — smoky, creamy, and just packed with deliciousness. I remember making this on a chilly weekend afternoon, and honestly, it became an instant favorite for the whole family. Trust me, once you try it, you’ll want to make it again and again!

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Why This Recipe Works

Smoky, Sweet, and Creamy Harmony: The roasted red peppers bring a natural sweetness and mild smokiness that pairs beautifully with the rich gouda cheese and cream.
Layered Vegetables for Depth: Onions, carrots, celery, and garlic build a flavorful base that gives this soup complexity without adding fuss.
Simple Techniques for Big Flavor: Roasting and sautéing steps add caramelization and richness but don’t require extra work or fancy equipment.
Flexible and Family-Friendly: It’s easy to make dairy-free, adjust seasonings, or add extras to suit your mood or dietary needs.

Roasted Red Pepper Gouda Soup, roasted red pepper soup, creamy red pepper soup, gouda cheese soup, easy roasted red pepper soup - The image shows a bowl of creamy orange soup served in a black bowl with white handles, placed on a white marbled surface. The soup has a smooth texture with a swirl of white cream on top, and small pieces of red pepper scattered throughout. Green parsley leaves are sprinkled over the soup, adding a fresh look. There are also tiny black pepper specks spread on the surface. To the top right, there is a stack of white bowls with two silver spoons resting on top. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Roasted Red Pepper Gouda Soup Recipe blends fresh and pantry staples that balance sweetness, smokiness, and creaminess perfectly. When I shop for this, I always pick the freshest veggies I can find, plus a really good quality gouda—the smoky kind makes all the difference here!

Roasted Red Pepper Gouda Soup, roasted red pepper soup, creamy red pepper soup, gouda cheese soup, easy roasted red pepper soup - Flat lay of a small white bowl of golden olive oil, a small white bowl of creamy butter, a small white bowl of bright red roasted peppers, a small white bowl of deep red sundried tomatoes, a small white bowl of smooth heavy cream, a small white bowl of freshly shredded smoked gouda cheese, a small white bowl of vegetable stock with a pale golden hue, one small white onion roughly chopped, three fresh orange carrots roughly chopped, two crisp green celery stalks roughly chopped, three cloves of garlic peeled and minced, a small white bowl of paprika powder, a small white bowl of mixed Italian seasoning herbs, a small white bowl of coarse salt, a small white bowl of freshly cracked black pepper, all ingredients arranged symmetrically in a balanced layout on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Olive oil: A great base for sautéing that adds a subtle fruitiness and helps cook vegetables evenly.
Butter: Adds richness and rounds out flavors for that classic soup coziness.
White onion: Provides sweetness and depth, especially when softened slowly.
Carrots: Bring a natural sweetness that complements the peppers beautifully.
Celery: Adds a subtle savory note and texture contrast to the mix.
Garlic: Gives that unmistakable aromatic kick without overpowering.
Paprika: Smoky and slightly sweet, it enhances the roasted pepper flavors.
Italian seasoning: A simple herb blend that adds complexity and freshness in just a pinch.
Roasted red peppers: The star of the show—sweet, smoky, and vibrant. Rinsing them prevents excess saltiness.
Sundried tomatoes: Intensify the umami and add depth.
Vegetable stock: Keeps it vegetarian-friendly without sacrificing flavor.
Heavy cream: Adds lusciousness and smooth mouthfeel—feel free to swap for coconut cream for a dairy-free twist.
Smoked gouda cheese: Melted into the soup, it delivers that signature smoky, creamy punch.
Salt & pepper: Essential seasonings to balance and brighten flavors at the end.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love customizing this Roasted Red Pepper Gouda Soup Recipe based on the season, what’s in my fridge, or my mood. Whether you like it extra creamy, a bit spicier, or even dairy-free, there are so many ways to make it your own!

Make it spicier: I sometimes add a pinch of cayenne or smoked chili flakes for a nice warming kick that balances the creaminess.
Dairy-free option: Swap heavy cream with canned coconut milk and use a dairy-free smoked cheese or nutritional yeast — it’s just as comforting.
Extra hearty: Stir in cooked quinoa or small pasta like orzo after blending for a filling twist.
Garnish variations: Fresh basil or a swirl of pesto brings bright freshness that contrasts perfectly with the smoky base.

Step-by-Step: How I Make Roasted Red Pepper Gouda Soup Recipe

Step 1: Prep the Veggies Like a Pro

First things first, chop your onion, carrots, and celery roughly—I keep them a bit chunky because they soften so nicely. Mince that garlic finely so it cooks evenly without burning. Trust me, good prep sets you up for smooth sailing.

Step 2: Sauté for Flavor Base

Heat your olive oil and butter over medium heat until they melt together. Toss in the onions and sauté for about 3-4 minutes until translucent and smelling sweet. Then add carrots, celery, garlic, paprika, and Italian seasoning—cook another 3-4 minutes so all those flavors marry beautifully without browning or burning.

Step 3: Add the Roasted Red Peppers and Simmer

Drain your jarred roasted red peppers, then rinse well under running water for a minute to pull out any extra brine. Adding peppers straight from the jar without rinsing can make the soup way too salty—a rookie mistake I learned the hard way! Toss the rinsed peppers and sundried tomatoes into the pot, then pour in the vegetable stock. Bring everything to a gentle simmer and let it cook for 15-20 minutes until the veggies are tender.

Step 4: Blend Until Silky Smooth

Once the veggies are tender, remove the pot from heat and use an immersion blender to puree everything until smooth. If you don’t have one, carefully transfer in batches to a regular blender. For an ultra-smooth texture, some days I run it through a mesh sieve, but honestly, it’s great either way.

Step 5: Cream and Cheese Magic

Return the blended soup to low heat, stir in the heavy cream, and then gradually add your shredded smoked gouda. Stir constantly for a couple of minutes until the cheese melts perfectly into the soup without clumping. This step is the flavor jackpot—don’t rush it!

Step 6: Taste and Season

Before adding salt and pepper, give the soup a good taste. Sometimes the jarred red peppers add enough saltiness on their own, so adjust seasoning carefully. Add freshly cracked black pepper to enhance the warmth. This is your chance to perfect your bowl of cozy goodness.

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Pro Tips for Making Roasted Red Pepper Gouda Soup Recipe

Rinse Your Peppers Well: This small step prevents your soup from ending up borderline salty. It really makes a world of difference.
Don’t Rush the Sauté: Slow cooking onions and aromatics release natural sweetness – I always keep an eye here so they don’t burn.
Use Freshly Shredded Cheese: Pre-shredded often contains anti-caking agents that can affect melting and texture.
Blend Carefully: If using a regular blender, don’t overfill and blend in batches to avoid spills or uneven texture.

How to Serve Roasted Red Pepper Gouda Soup Recipe

Roasted Red Pepper Gouda Soup, roasted red pepper soup, creamy red pepper soup, gouda cheese soup, easy roasted red pepper soup - Two white bowls filled with smooth orange soup sit on a white marbled surface. The bowl in front has a spoon lifting some thick, creamy soup that shows a light swirl of cream on top. Small bits of green herbs and a tiny spot of red add color to the soup near the edge of the bowl. Behind it, the second bowl also has an orange soup with cream and green herbs. A piece of toasted bread is partly visible next to the bowls. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually top my Roasted Red Pepper Gouda Soup with a handful of fresh chopped parsley or basil because the bright green adds such a lovely pop of color and fresh flavor. Sometimes I swirl in a drizzle of cream or a little olive oil for a glossy finish. If I’m feeling indulgent, crispy croutons or toasted pine nuts add a satisfying crunch.

Side Dishes

Nothing beats pairing this soup with a warm, crusty baguette or grilled cheese sandwich loaded with sharp cheddar—my go-to comfort combo. For a lighter side, a simple mixed greens salad with a tangy vinaigrette balances the creaminess beautifully.

Creative Ways to Present

For special occasions, I like serving this soup in mini bread bowls for a fun, rustic touch. Pouring it into shot glasses makes for adorable appetizer shooters at parties, topped with a tiny basil leaf or cheese crisp. You can even layer a little pesto or sun-dried tomato tapenade on top for a flavor twist that wows guests!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and it keeps beautifully for 3-4 days. The flavors actually deepen overnight, so sometimes I make it a day ahead on purpose. When reheating, just warm gently on the stove to avoid breaking the cream and cheese emulsion.

Freezing

This Roasted Red Pepper Gouda Soup Recipe freezes well, though I recommend leaving out the cream and fresh cheese if you plan to freeze it. Freeze the blended soup in freezer-safe containers or bags, then add cream and cheese fresh when reheating for best texture.

Reheating

Reheat your soup slowly on the stove over low heat, stirring often to keep the cheese from sticking or clumping. If it looks too thick after reheating, add a splash of vegetable stock or cream to thin it out and maintain that luxurious mouthfeel.

FAQs

Can I use fresh red peppers instead of jarred roasted ones?

You can roast fresh red peppers at home by charring them under a broiler or over an open flame until the skins are blistered, then peeling off the skins. Using homemade roasted peppers gives you full control over salt levels and flavor intensity. However, jarred roasted peppers are an easy shortcut and still deliver plenty of smoky sweetness for this soup.
What can I substitute for smoked gouda?

If you can’t find smoked gouda, smoked cheddar or a mild smoked mozzarella works as a substitute. For a non-smoked option, a creamy fontina or Monterey Jack will still provide good melt and flavor, though the smoky element will be less pronounced.
Is this soup suitable for vegetarians?

Yes! This recipe uses vegetable stock and no meat products, so it’s fully vegetarian. To make it vegan, replace the butter with olive oil, use coconut cream instead of heavy cream, and swap the cheese for vegan smoked cheese or nutritional yeast.
How do I avoid a grainy soup texture?

To keep your soup silky smooth, blend until fully pureed and strain through a fine mesh sieve if needed. Using freshly shredded gouda helps with smooth melting. Also, add the cheese slowly over low heat and stir continuously to avoid clumping or separation.

Final Thoughts

This Roasted Red Pepper Gouda Soup Recipe has quickly claimed a special spot in my recipe rotation because it’s so comforting, straightforward, and packed with flavor. I love how it elevates simple ingredients into something a bit special without fuss. Next time you want to treat yourself or impress guests with minimal effort, this soup is your go-to. I can’t wait for you to try it and make it your own!