It’s soup season, ya’ll! Roasted red pepper gouda soup is a quick, flavorful dish brimming with smoky gouda cheese and jarred red peppers for a cozy meal in 25 minutes—the creamy soup is the perfect solution for busy weeknights!
Ingredients You’ll Need
Red pepper gouda soup is a super easy, one-pot meal using simple pantry ingredients. Here is what you need to get started.
- Olive Oil: Saute the onions and aromatics in olive oil, vegetable oil, or unsalted butter.
- Onions: Yellow onions or sweet onions naturally sweeten the soup.
- Garlic: Include three fresh garlic cloves for the best flavor.
- Roasted Red Peppers: Using jarred roasted red bell peppers make meal prep a breeze, but if you have the time, feel free to roast the peppers in the oven.
- Spices: Season the soup with kosher salt, dried oregano, dried basil, red pepper flakes, and freshly ground black pepper.
- Broth: Use your favorite homemade or store-bought vegetable broth as a flavorful base or substitute with chicken broth.
- Heavy Cream: A splash of heavy cream balances the flavor of the red pepper soup.
- Gouda Cheese: Smoked gouda cheese adds a subtle smoky flavor and melts beautifully, giving the soup an irresistibly silky texture.
- Lemon Juice: Brighten the savory soup with fresh lemon juice or apple cider vinegar.
Additions and Substitutions
- Sneak in veggies. Enhance the soup with diced carrots, celery, leeks, fresh tomatoes, or a handful of sun-dried tomatoes.
- Incorporate fresh herbs: Toss in sprigs of thyme, tarragon, or fresh basil leaves to elevate the flavor and aroma.
- Switch up the cheese: Not a fan of smoked gouda? Swap it for regular gouda or experiment with parmesan cheese, pecorino romano, or sharp white cheddar.
Tools You’ll Need
You’ll need a large pot to make red pepper gouda soup—a Dutch oven, large saucepan, or stockpot works perfectly. For a creamy texture, use an immersion blender directly in the pot. Alternatively, blend the soup in batches using a regular high speed blender.
Caution Blending Hot Liquids
Always be cautious with hot liquids and hot soup—cover the blender lid with a dish towel to avoid spills or splashes.
How to Make Red Pepper Gouda Soup
The full recipe with measurements is in the recipe card below.
Step 1: Warm olive oil in a Dutch oven or stockpot over medium heat. Add the onions and cook until they soften, for about 5 minutes. Then, stir in the garlic and cook for one minute.
Step 2: Add the roasted peppers, salt, oregano, and dried basil. Saute for 3-5 minutes.
Step 3: Deglaze the pot with vegetable broth and bring the soup to a boil over medium-high heat. Reduce to medium-low heat and simmer for 10 minutes. Remove from heat and use an immersion blender to process the soup until smooth.
Preparation Tip
Alternatively, transfer the soup to a blender and work in batches.
Step 4: Return the soup to the pot or a serving bowl. Off heat, stir in the heavy cream, shredded gouda cheese, lemon juice, and black pepper.
Expert Tips
- Drain the peppers. Jarred roasted red peppers are packed in brine, so drain them well before adding them to the soup.
- Blend thoroughly. Blend the soup until smooth, and if you want an extra-creamy finish, strain the soup through a fine mesh strainer.
If you enjoy this easy red pepper gouda soup, try even more soup recipes!
Serving Suggestions
Get cozy with a warm bowl of roasted red pepper gouda soup, finished with homemade croutons, a sprinkle of fresh chives, dill, or a handful of earthy microgreens.
Don’t forget fresh bread to scoop up every last drop—it’s that good! I love it with a buttery chunk of cornbread, Dutch oven sourdough bread, or a crusty baguette. You can also complete the meal with a crisp salad or a gooey grilled cheese sandwich.
What To Do With Leftovers
- Refrigerate: Store leftover soup in an airtight container in the fridge for 3–4 days.
- Freeze: The soup is freezer-friendly, so consider making a double batch to save some for later! Once the soup cools, transfer it to a freezer-safe container or bag. Roasted red pepper gouda soup freezes for 3 months.
- Thaw: Defrost the soup overnight in the refrigerator.
- Reheat: I recommend reheating the soup slowly on the stovetop to preserve the creamy texture and prevent the dairy from overheating.
Frequently Asked Questions
How can I roast red peppers for the soup?
Roasting your own peppers is simple if you don’t mind the extra effort.
1. Start by washing and drying the red bell peppers. Slice them in half and remove the seeds and stems.
2. Preheat the broiler to high, then place the peppers on a rimmed baking sheet lined with parchment paper. Position the baking sheet close to the broiler and cook for 5-10 minutes, turning occasionally, until the skin is evenly charred.
3. Transfer the charred peppers to a plastic bag and seal it. Let them steam for a few minutes, then peel off the charred skins before adding them to the soup.
More Fall Recipes:
Red Pepper Gouda Soup
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 jars (12 ounces) roasted red peppers, drained
- 2 teaspoons kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon red pepper flakes
- 4 cups vegetable broth
- ½ cup heavy cream
- 1 cup shredded smoked gouda
- fresh lemon juice, ½ lemon
- ½ teaspoon black pepper, coarse ground
- Warm olive oil in a Dutch oven or stockpot over medium heat. Add the onions and cook until they soften, for about 10 minutes. Then, stir in the garlic and cook for one minute.
- Add the roasted peppers, salt, oregano, and dried basil. Saute for 3-5 minutes.
- Deglaze the pot with vegetable broth and bring the soup to a boil over medium-high heat. Reduce to medium-low heat and simmer for 10 minutes. Remove from heat and use an immersion blender to process the soup until smooth.Tip: Alternatively, transfer the soup to a blender and work in batches.
- Return the soup to the pot or a serving bowl. Off heat, stir in the heavy cream, shredded gouda cheese, lemon juice, and black pepper.
- Drain the peppers. Jarred roasted red peppers are packed in brine, so drain them well before adding them to the soup.
- Blend thoroughly. Blend the soup until smooth, and if you want an extra-creamy finish, strain the soup through a fine mesh strainer.
Brenda Kattau
Thursday 28th of November 2024
I made this with small sourdough boules, and it was absolutely delicious!
Tressa Jamil
Thursday 28th of November 2024
Yum, did you hollow out the boules and serve the soup in them or on the side? Either way, great idea!