Roasted Red Pepper and Gouda Soup

This creamy soup blends roasted red peppers with smoked Gouda cheese for a cozy and flavorful dish.

There’s something special about a soup that feels both comforting and indulgent, and this roasted red pepper and gouda soup strikes the perfect balance. It’s one of those dishes that feels like it belongs on the menu of a high-end restaurant, but it’s so easy to make at home. We love serving this as a starter, especially when we’re planning a hearty steak-and-potatoes dinner. It’s the perfect way to begin a meal that’s both elegant and satisfying.

The smoky sweetness of roasted red peppers blends beautifully with smoked Gouda, creating a flavor that’s simply lovely. This soup is a true crowd-pleaser whether you’re entertaining guests or just looking to elevate a quiet night at home. Pair it with a side of crusty bread, and you’ve got a dish that feels as luxurious as it is comforting.

If you’re a fan of cozy soups like this, you might also enjoy our Tomato Chicken Soup or our classic Quick Tomato Soup – both are perfect for those times when you’re craving something warm and flavorful. And for those who adore roasted red peppers as much as we do, don’t miss our Roasted Red Pepper Pesto. It’s another versatile recipe that’s packed with bold, vibrant flavors.

We’re sure that this roasted red pepper and gouda soup is a recipe you’ll come back to time and time again.

What We Think You’ll Love About This Recipe

Restaurant-Quality at Home. This soup has the creamy, luxurious texture and rich flavors you’d expect from a high-end restaurant, but it’s simple enough to whip up in your own kitchen.
Perfect for Entertaining. Whether you’re hosting a formal dinner party or having friends over for a cozy evening, this soup makes an elegant starter that’s sure to impress your guests.
Comforting and Flavorful. The smoky sweetness of roasted red peppers and smoked Gouda cheese come together for a soup that’s as comforting as it is delicious.
Versatile. Serve it as a starter, a light lunch, or even as part of a soup-and-salad combo. It pairs beautifully with crusty bread, croutons, or a fresh side salad.
Beginner-Friendly. With simple steps and easy-to-find ingredients, this recipe is approachable for all levels of home cooks, while still feeling like a gourmet dish.
Make-Ahead and Freezer-Friendly. This soup stores well in the fridge and freezer, making it a great option for meal prep or a quick reheatable meal later in the week.
A Seasonal Favorite. While it’s comforting year-round, this soup is especially delightful during cooler months when you’re craving something warm and satisfying.

Ingredient Overview and Substitution Suggestions

Be sure to check out the full recipe and ingredient list below

Ingredients for Roasted Red Pepper and Gouda Soup labeled on a marble surface: red peppers, olive oil, potato, onion, garlic, smoked Gouda, heavy cream, vegetable broth, thyme, smoked paprika, salt, and pepper.

Roasted Red Peppers. The roasted red peppers are the star of the show, bringing smoky sweetness and vibrant color to the soup. If you don’t have jarred roasted red peppers, you can easily roast fresh bell peppers yourself by broiling or grilling them until charred, then peeling off the skins and removing the seeds.
Olive Oil. Olive oil is used for sautéing the vegetables, olive oil provides a light and neutral base for building the soup’s flavors. If you’re out of olive oil, avocado oil, canola oil, or even butter can be used as substitutes for a slightly different flavor.
Onion. Onions add depth and natural sweetness to the soup. If desired, you can substitute shallots or leeks for a more delicate flavor.
Garlic. Garlic complements the roasted peppers. In a pinch, you can substitute ¼ teaspoon of garlic powder for each clove.
Potato. Potatoes provide a creamy texture when blended into the soup.
Vegetable or Chicken Broth. The broth forms the liquid base and enhances the overall flavor of the soup. If broth isn’t available, low-sodium bouillon cubes or paste mixed with water work just as well.
Heavy Cream. Heavy cream gives the soup its luxurious richness and creamy texture. For a lighter option, use half-and-half, or substitute with full-fat coconut milk for a dairy-free alternative.
Smoked Paprika. Smoked paprika adds a smoky depth that enhances the roasted red peppers’ flavor. If you don’t have smoked paprika, regular paprika works, or you can add a dash of liquid smoke or chipotle powder.
Dried Thyme. Thyme brings an earthy, herbaceous balance to the soup’s sweet and smoky elements. Fresh thyme can be substituted (use twice the amount), or you can try oregano or Italian seasoning.
Shredded Smoked Gouda Cheese. Smoked Gouda melts beautifully into the soup, adding creaminess and a rich flavor. If unavailable, regular Gouda, sharp cheddar, Fontina, Gruyère, or Havarti can be used as suitable alternatives.
Balsamic Glaze (Optional Garnish). A drizzle of balsamic glaze adds tangy sweetness to balance the soup’s richness. Reduced balsamic vinegar or a splash of sherry vinegar can serve as good substitutes.
Croutons or Fresh Basil (Optional Garnish): These optional garnishes add texture and freshness. Alternatives include chopped parsley, a dollop of sour cream, or even toasted nuts for a unique twist.

Step-By-Step Instructions with Photos

Be sure to check out the full recipe and ingredient list below

How to Roast Red Peppers

If you decide to roast the red peppers yourself, here are the easy step-by-step instructions. You can roast them in the oven, air fryer, or on the grill.

Four red bell peppers arranged on a black baking sheet, ready for roasting. — **For the oven:** Preheat the oven to 450 F (232 C). Place the peppers on a baking sheet and roast for 25-30 minutes.

Two red bell peppers placed in an air fryer basket, ready for roasting. — **For the air fryer:** Place the peppers in the air fryer basket. The air fryer we recommend (affiliate link) has two baskets. Air fry for 10-12 minutes at 400 F (200 C). Turn the peppers about every 3-4 minutes until the skin is charred and blistered.
**For the grill:** Simply place the peppers directly on the grates. Grill for 2–3 minutes per side, turning frequently until all sides are charred and blistered.

Charred red peppers in a white bowl, fresh out of the oven/air fryer, ready to be covered and steamed for easy peeling. — When the peppers are done roasting, transfer them to a bowl.

Charred red peppers in a white bowl covered with a plate, steaming to loosen the skins for easy peeling. — Cover them tightly with plastic wrap or a plate. If using a plate, cover the bowl completely with the plate. Let them steam completely covered for 10-15 minutes.

Peeled and deseeded roasted red peppers in a white bowl, ready to be used in the recipe. — Once cool, peel off the skin, remove the stem, and scrape out the seeds.

How to Make the Soup

Olive oil heated in a large white Dutch oven, ready for sautéing ingredients. — **Step 1:** Heat olive oil in a pot over medium heat.

Sautéed onions in a white Dutch oven, golden and softened, ready for the next step in the recipe. — **Step 2:** Add the chopped onion and sauté until soft and translucent, about 5 minutes.

Sautéed onions with freshly added minced garlic in a white Dutch oven, ready to be cooked until fragrant. — **Step 3:** Add the garlic and cook for 1 minute, until fragrant.

Sautéed onions, garlic, roasted red peppers, diced potatoes, and seasonings combined in a white Dutch oven, ready for simmering. — **Step 4:** Add red peppers, potato, paprika, and thyme; stir to coat.

Vegetable broth added to the sautéed vegetables and seasonings in a white Dutch oven, ready to be simmered. — **Step 5:** Add broth, boil, then simmer for 15–20 minutes until potato is tender.

Immersion blender blending the simmered soup ingredients into a smooth consistency in a white Dutch oven. — **Step 6:** Puree the soup with an immersion blender or in batches with a blender.

Shredded Gouda cheese and heavy cream being added to the blended soup in a white Dutch oven for a creamy finish. — **Step 7:** Stir in heavy cream and Gouda, reserving some for garnish.

Silky and creamy roasted red pepper and Gouda soup in a white Dutch oven, ready to be served. — **Step 8:** Stir over low heat until cheese melts; season with salt and pepper. Avoid boiling.

Tips for Success

Choose High-Quality Roasted Red Peppers. If using jarred peppers, opt for ones packed in water or oil for the best flavor. For homemade, roast peppers until the skin is evenly charred, then peel and seed them to avoid any bitter flavor.
Cook the Onions Thoroughly. Sauté the onions until they are soft and translucent but not browned. This ensures a smooth, sweet base for the soup without any bitter or overpowering flavors.
Dice the Potato Evenly. Cutting the potato into small, uniform pieces ensures it cooks quickly and blends smoothly into the soup.
Don’t Rush the Simmering. Allow the soup to simmer long enough for the potato to become tender. This not only ensures a silky texture when blended but also allows the flavors to meld together beautifully.
Blend Safely. If using a countertop blender, let the soup cool slightly before blending. Blend in small batches and hold the lid with a towel to prevent spills from hot steam. An immersion blender is an easier and safer option for hot soups.
Incorporate the Cheese Slowly. When adding the shredded Gouda, do so over low heat and stir continuously until it melts. Avoid high heat, as it can cause the cheese to clump instead of blending smoothly.
Season at the End. Add salt and pepper after the soup is blended and the cheese is incorporated. This helps you adjust the seasoning more accurately since the cheese and broth already contribute saltiness.
Make It Your Own. Feel free to add a pinch of cayenne pepper for heat or a splash of balsamic vinegar for extra depth. Experiment with toppings like croutons, fresh herbs, or even toasted nuts to suit your tastes.
Prepare in Advance. This soup reheats beautifully, making it an excellent make-ahead option. For best results, add the cream when reheating.
Freeze for Later. If freezing, omit the cream and cheese before storing. Add them after reheating.

Storage and Reheating Instructions

Storage:

Allow the soup to cool completely before transferring it to an airtight container.
Store in the refrigerator for up to 4 days.
For longer storage, freeze the soup in freezer-safe containers or resealable bags for up to 3 months. If freezing, omit the cream and cheese before storing, as they may separate when thawed.

Reheating:

Refrigerated Soup. Pour the soup into a pot and reheat gently over medium-low heat, stirring occasionally until warmed through. Avoid boiling, especially if the cream and cheese are already added, as this can cause the soup to curdle.
Frozen Soup. Thaw the soup in the refrigerator overnight or use the defrost setting on your microwave. Reheat the same way as refrigerated soup. Add the cream and cheese during reheating for the best texture and flavor.

Pro Tip: If the soup thickens too much during storage, stir in a splash of broth, water, or cream while reheating to bring it back to the desired consistency.

Our Favorite

Soup Recipes

Two bowls of creamy roasted red pepper and Gouda soup garnished with cream and fresh thyme, with a spoon lifting a bite from the front bowl.

Prep Time:15

Cook Time:30

Total Time:45

Equipment

Air fryer For roasting the red peppers

Blender Used if you don't have an immersion blender

Liquid measuring cups

Measuring spoons

Vegetable peeler

Wooden spoon

Ingredients

For the Soup:

1 tablespoon olive oil
1 medium onion chopped (Note 1)
2 garlic cloves minced (Note 2)
4 large roasted red peppers jarred or homemade, chopped (1-1/2 cup chopped) (Note 3)
1 medium potato peeled and diced (for creaminess) (Note 4)
1 teaspoon smoked paprika
1 teaspoon dried thyme
4 cups vegetable or chicken broth (Note 5)
3/4 cup heavy cream or half-and-half for a lighter version (Note 6)
1 cup shredded Gouda cheese smoked or regular (Note 7)
Salt and pepper to taste

For the Garnish:

Drizzle of balsamic glaze optional
Croutons or fresh basil leaves optional

US Customary – Metric

Instructions

Heat olive oil in a large pot over medium heat.
1 tablespoon olive oil
Add the chopped onion and sauté until soft and translucent, about 5 minutes. (Note 8)
1 medium onion
Add the garlic and cook for 1 minute, until fragrant. (Note 9)
2 garlic cloves
Add the chopped roasted red peppers, diced potato, smoked paprika, and thyme. Stir to coat the vegetables in the seasonings.
4 large roasted red peppers, 1 medium potato, 1 teaspoon smoked paprika, 1 teaspoon dried thyme
Pour in the broth, bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potato is tender. (Note 10)
4 cups vegetable or chicken broth
Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree. (Note 11)
Stir in the heavy cream and shredded Gouda cheese, reserving a small amount of cheese for garnish.
3/4 cup heavy cream, 1 cup shredded Gouda cheese
Cook over low heat, stirring until the cheese is melted and fully incorporated. Do not boil. (Note 12)
Season with salt and pepper to taste.
Salt and pepper to taste
Ladle the soup into bowls. Garnish with a drizzle of balsamic glaze, croutons, or fresh basil, and sprinkle with the reserved Gouda cheese.
Drizzle of balsamic glaze, Croutons or fresh basil leaves

Notes

Precise chopping isn’t necessary since the soup will be blended. Roughly chop the onion into manageable pieces that cook evenly within the time specified.
Precise mincing isn’t necessary as the soup will be blended. Roughly chop or smash the garlic cloves for quicker prep. Just make sure to cook them briefly to release their flavor without burning.
Dice the potato into small, even cubes to make sure it cooks quickly and blends smoothly.
If using jarred peppers, drain them thoroughly to avoid making the soup watery. For homemade, roast peppers under a broiler, in the air fryer, or over a gas flame until the skin is charred, then place them in a covered bowl to steam for easier peeling.
Use low-sodium broth to prevent the soup from being too salty. You can always adjust the salt at the end.
For a dairy-free version, substitute the cream with unsweetened coconut milk or a cashew cream blend. Avoid sweetened alternatives, as that can alter the flavor.
Use freshly shredded cheese. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
Avoid browning the onion; it should be soft and translucent. Overcooked onions can become bitter.
Add the garlic just before adding other ingredients and let it cook just until fragrant. Avoid overcooking.
Make sure the potatoes are fully cooked before blending. Undercooked potatoes can result in a grainy texture. Check doneness by piercing a cube with a fork—it should slide in easily.
If using a countertop blender, let the soup cool slightly, and blend in small batches. Hold the blender lid with a kitchen towel to prevent hot liquid from escaping.
Stir the cheese and cream over low heat. High heat can cause the cream to curdle or the cheese to clump.

Nutrition

Servings: servings

Calories: 328kcal

Author: Sandra

FAQs

Yes! To make this soup vegan, replace the heavy cream with unsweetened coconut milk or a cashew cream, and use a plant-based cheese alternative or nutritional yeast for a cheesy flavor. Also, make sure your broth is vegetable-based.

Absolutely! While Gouda provides a creamy and slightly nutty flavor, you can substitute it with sharp cheddar, Havarti, Fontina, or even Gruyère for a similar creamy texture and rich flavor.

If you prefer a thicker consistency, reduce the amount of broth slightly or add an extra potato. For an even richer texture, stir in a bit more heavy cream or blend in some soaked cashews. Keep in mind that adding more heavy cream may dilute the flavor of the soup.

If the soup is too thick for your liking, add a splash of broth, water, or cream while blending or reheating to reach your desired consistency. As mentioned above, please keep in mind that adding more cream may dilute the flavor of the soup.

This soup is not inherently spicy, but you can add heat by including a pinch of cayenne pepper, red pepper flakes, or a splash of hot sauce. Adjust to your flavor preferences!

If you don’t have smoked paprika, regular paprika will work, but you can add a dash of liquid smoke or a pinch of chipotle powder to replicate the smoky flavor.

Yes, but the potato helps create a creamy texture without needing extra cream. If you skip it, consider adding a bit more heavy cream being careful not to add too much as it might dilute the flavor of the soup.

Yes! Substitute 1 tablespoon of fresh thyme for the 1 teaspoon of dried thyme. Add fresh herbs towards the end of cooking to preserve their flavor.

For added protein, stir in shredded cooked chicken, crumbled sausage, or white beans after blending the soup. You could also serve it with a side of protein-rich crusty bread.

Definitely! This soup’s creamy texture and bold flavor make it an excellent sauce for pasta, roasted vegetables, or grilled chicken. Reduce the broth slightly if you want a thicker consistency for a sauce.