Roasted Red Pepper Gouda Soup: Creamy, Smoky, and Comfort in a Bowl

Why You’ll Love This Recipe

This Roasted Red Pepper Gouda Soup is not just another creamy soup—it’s a restaurant-quality dish that’s easy to make at home. The roasted red peppers bring a natural sweetness and smokiness, while the Gouda adds a luxurious, creamy finish. It’s a vegetarian-friendly meal that feels indulgent without being heavy. Plus, it comes together in under an hour, making it an ideal choice for busy weeknights or relaxed weekend dinners.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Roasted Red Peppers
The heart of this recipe—these add natural sweetness, a smoky depth, and vibrant color. You can use jarred roasted red peppers or roast fresh ones at home for extra flavor.

Gouda Cheese
Smooth, creamy, and slightly nutty, Gouda melts beautifully into the soup, giving it that silky, rich texture. I like using smoked Gouda for an extra layer of flavor.

Onion
Sautéed onion provides a savory base that enhances the depth of the soup.

Garlic
Fresh garlic infuses the soup with warmth and aroma, balancing the sweetness of the peppers.

Carrot
Adds a hint of natural sweetness and helps thicken the soup without needing too much cream.

Vegetable Broth
Forms the liquid base of the soup, keeping it light yet flavorful. You can substitute with chicken broth for a slightly heartier taste.

Heavy Cream
Gives the soup a velvety smooth finish and luxurious mouthfeel. For a lighter option, try half-and-half or coconut milk—it works wonderfully.

Butter
Used for sautéing and adding richness to the base.

Olive Oil
Helps soften the vegetables and brings a touch of fruitiness to the flavor.

Salt and Pepper
Essential for seasoning, enhancing all the subtle flavors in the soup.

Paprika (optional)
Adds a gentle smokiness and a pop of color.

Fresh Basil or Parsley
Used as garnish for a fresh, aromatic finish.

Directions

1. Prepare the Vegetables: Heat olive oil and butter in a large pot over medium heat. Add diced onion, carrot, and garlic, and sauté until softened, about 5–7 minutes.
2. Add the Peppers and Broth: Stir in the roasted red peppers and pour in the vegetable broth. Season with salt, pepper, and paprika if using. Bring the mixture to a boil, then reduce heat and simmer for 15–20 minutes.
3. Blend Until Smooth: Use an immersion blender to puree the soup until creamy. Alternatively, carefully transfer it in batches to a blender and blend until smooth.
4. Add Cream and Cheese: Return the soup to the pot over low heat. Stir in heavy cream and shredded Gouda, whisking until melted and smooth.
5. Adjust Seasoning: Taste and add more salt or pepper as needed. If the soup is too thick, add a splash of broth to reach your desired consistency.
6. Serve: Ladle the soup into bowls, garnish with fresh herbs, and serve hot with crusty bread or a side salad.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe serves 4–6 people and takes about 45 minutes total—15 minutes prep time and 30 minutes cooking time.

Storage/reheating

Store leftover Roasted Red Pepper Gouda Soup in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, stirring occasionally. Avoid boiling once the cheese and cream are added to prevent separation. For longer storage, freeze the soup (without the cream and cheese) for up to 2 months; add them after reheating.

Variations and Customizations

Smoked Gouda Version
Use smoked Gouda for a deeper, campfire-like flavor that enhances the roasted notes.

Spicy Kick
Add a pinch of red pepper flakes or a dash of hot sauce for gentle heat.

Tomato Blend
Mix in roasted tomatoes with the peppers for a tangier version reminiscent of tomato bisque.

Low-Fat Option
Replace heavy cream with half-and-half or evaporated milk for a lighter, still-creamy texture.

Roasted Garlic Twist
Roast the garlic cloves beforehand for a mellow, caramelized flavor.

Protein Boost
Add cooked shredded chicken or white beans for extra protein.

Herb-Infused
Simmer the broth with thyme or rosemary sprigs for an aromatic touch.

Vegan Adaptation
Use plant-based butter, coconut milk, and vegan smoked cheese for a fully vegan option.

Extra-Cheesy
Top each bowl with extra shredded Gouda or a sprinkle of Parmesan before serving.

Chunky Style
Blend only half the soup for a mix of creamy and chunky textures.

FAQs

Can I use jarred roasted red peppers?

Yes, they work perfectly and save time—just drain them before adding to the soup.

What kind of Gouda is best?

Smoked Gouda adds great depth, but mild or aged Gouda also work well depending on your preference.

Can I make it ahead of time?

Absolutely. The flavors deepen when made a day ahead—just reheat gently before serving.

How can I thicken the soup without cream?

Blend in a boiled potato or add a bit of cornstarch slurry.

Can I freeze this soup?

Yes, but freeze it before adding cream and cheese for best results.

What goes well with this soup?

Crusty bread, grilled cheese sandwiches, or a light salad complement it beautifully.

How do I make it dairy-free?

Use coconut milk and vegan cheese substitutes for a dairy-free version.

Do I need to peel the roasted peppers?

Yes, removing the skins gives a smoother texture and prevents bitterness.

Can I use a regular blender instead of an immersion blender?

Yes, just blend carefully in batches and vent the lid to release steam.

How can I make the flavor stronger?

Roast your own peppers and use smoked Gouda or add a pinch of paprika or cayenne.

Conclusion

Roasted Red Pepper Gouda Soup is a rich, flavorful, and comforting dish that combines simple ingredients into something truly special. The natural sweetness of roasted peppers blends perfectly with the creamy smoothness of Gouda, creating a luxurious texture that’s both indulgent and nourishing. Perfect for cozy dinners or elegant gatherings, this soup is sure to become a go-to favorite in your kitchen. Serve it with warm bread or a crispy grilled cheese, and enjoy the taste of comfort done right.

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