Red Pepper and Gouda Soup is a rich, velvety blend of hearty vegetables, roasted red bell peppers, tomatoes, creamy smoked gouda cheese, and a hint of spice. This cozy, creamy soup is a satisfying, easy meal, perfect for warming up on chilly days.
Be sure to try Vegetable Ground Beef Soup and Tomato Pastina next!
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Roasted Red Pepper Gouda Soup is a go-to for cold Minnesota winter days, aka soup season. With roasted red peppers, smokey gouda, and a hint of spice, a big bowl of this delicious soup will warm you up when nothing else will. Easy to make and packed with rich, savory flavor, it’s perfect for cozy fall and winter nights when you need something comforting and delicious.
This is a great meal prep recipe that makes a big batch, so you'll also have plenty of leftovers for lunch or to freeze and heat up for a quick meal.
🍅Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Seasonings. Paprika drives the red pepper flavor home -- it's made from dried, ground red peppers, after all! And the chili powder adds a delicious smokiness.
- Tomato paste. A little tomato paste adds deep, rich tomato flavor and helps thicken the soup.
- Broth. You can use vegetable or chicken broth. You can also use vegetable or chicken stock -- just know that stock is usually unseasoned and has much less sodium, so you may wish to adjust seasonings to compensate.
- Roasted peppers. I use jarred roasted red peppers from the grocery store, but you can certainly roast your own peppers. Here's a good tutorial for that.
- Balsamic vinegar. Balsamic vinegar is a bit of a secret ingredient -- a little splash brightens it up and enhances the rich flavors.
- Heavy cream. A little cream makes the red pepper soup silky and luxurious.
- Smoked gouda. Smoky gouda cheese melts away into the soup and leaves behind rich, smoky flavor and creamy texture.
🥣How to Make Red Pepper and Gouda Soup
Step 1: Heat the oil over medium heat in a large pot. Add the carrots, onions, and celery and saute until the carrots start to soften, 10 minutes. Add the garlic and saute one minute. Add the Italian seasoning, paprika, chili powder, red pepper flakes, and tomato paste and stir one minute.
Step 2: Add the crushed tomatoes, broth, roasted red peppers, and balsamic vinegar. Bring to a boil over medium-high heat and reduce to simmer. Simmer on low heat for 20 minutes or until the carrots are soft.
Step 3: Remove the pot from the heat. Blend the soup in the pot with an immersion blender or in batches in a blender (see tips) to your desired texture.
Step 4: Stir in the cream and gouda cheese. Heat over low until cheese is melted. Top with a swirl of cream, pesto or fresh basil, homemade croutons, popcorn (yummy!), and freshly ground black pepper and serve with crusty bread or a grilled cheese sandwich.
✅Top Tips
- Taste as you go and adjust seasonings to your preferences.
- If you prefer to use fresh herbs, add them during the last few minutes of cooking -- before blending -- and as a finishing touch before serving.
- I blend the soup with an immersion blender, but you can also use a high speed blender. When using a blender for hot soups, BE CAREFUL! The hot liquid can expand and blow the top off. Read this to learn how to do this safely.
🎁Storage & Reheating
- Store leftover roasted red pepper soup in airtight containers in the refrigerator for 3-4 days.
- Freeze cooled soup in freezer bags for up to 3 months. Thaw in the refrigerator.
- Reheat soup in the microwave, stirring every 30 seconds, or in a saucepan on the stovetop over medium-low heat, stirring until hot.
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📖 Recipe
Red Pepper and Gouda Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ¼ teaspoon red pepper flakes, optional
- 2 tablespoons tomato paste
- 28 oz. can crushed tomatoes with juices
- 4 cups chicken or vegetable broth
- 2 12 oz. jars roasted red peppers, drained and chopped
- 2 tablespoons balsamic vinegar
- ½ cup heavy cream
- 2 cups shredded smoked gouda
Instructions
- Heat oil in a Dutch oven or soup pot over medium heat until shimmering. Add onion, carrot, and celery. Saute until carrots begin to soften, 10 min. Add the garlic and saute one minute. Add the Italian seasoning, paprika, chili powder, red pepper flakes, and tomato paste and stir for one minute.
- Add the crushed tomatoes, broth, red peppers, and balsamic vinegar. Bring to a boil, simmer on low for 20 minutes or until the carrots are soft.
- Remove from heat. Blend to your desired texture with an immersion blender or in batches in a blender. Stir in the cream and cheese. Heat over low until the cheese is completely melted and incorporated into the soup.
Notes
- Taste as you go and adjust seasonings to your preferences.
- If you prefer to use fresh herbs, add them during the last few minutes of cooking -- before blending -- and as a finishing touch before serving.
- I blend the soup with an immersion blender, but you can also use a high speed blender. When using a blender for hot soups, BE CAREFUL! The hot liquid can expand and blow the top off. Read this to learn how to do this safely.
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