Red Pepper and Gouda Soup

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Roasted Red Pepper and Gouda Soup is a rich, flavorful blend of roasted red peppers, tomatoes, smoky gouda, and savory herbs and spices. It’s perfect for meal prep, making enough for a cozy dinner with leftovers to enjoy for lunch or to freeze for later.

Prep Time10

Cook Time30

Course: Main Course, Side Dish, Soup

Cuisine: American

Servings:

Calories: 295kcal

Author: Cara Lanz

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.

Nutrition