This creamy roasted red pepper soup with smokey gouda is intensely flavorful with a hint of smokey taste in the background. This cozy, comforting soup comes together in just 30 minutes.
This vegetarian, filling soup makes a perfect weeknight comfort food when served with a slice of nice crusty bread.
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❤️About This Recipe
Texture: It is creamy, perfectly silky & smooth. This creaminess comes from the addition of heavy cream.
Taste: It has a subtle sweetness from charred roasted red peppers with the right amount of smokey taste (comes from smoked paprika, smoked gouda cheese & of course from roasted peppers).
Quick to make: If you have roasted peppers ready (or using a store-bought jar) then this soup comes together in just 30 minutes.
Simple: It is made with only 10 ingredients, most of them are easily available in your grocery store.
Easy: Aside from very minimal chopping, it’s a one-pot soup.
Weeknight friendly: This roasted red pepper soup with gouda makes a comforting, cozy dinner during chilly winter nights. It is best when served with crusty bread.
🧾Ingredients
Roasted red peppers: You can roast your own red peppers at home. I prefer the oven method (which takes about 30-40 minutes with 15 mins of active time). Or just buy the jars of roasted red peppers which are easily available in the stores and convenient.
Celery, Onion, Garlic: These are the staples to add flavor to the soup.
Vegetable stock: If you are using pre-packaged, try to buy the low-sodium version, so you can control the salt in your dish. I always use better than bouillon vegetable base (which you have to dissolve in warm/hot water). I always keep that handy in the refrigerator.
👩🍳Step By Step Photo Instructions
1) Heat the olive oil in a pan on medium heat. Once hot add onion, celery and garlic. Sprinkle a little salt to speed up the cooking process.
2) Stir and saute till onions are soft and translucent.
3) Now add roasted red peppers, smoked paprika, pepper and remaining salt.
4) Also, add vegetable stock. Stir well to combine everything.
5) Let it simmer for 15 minutes.
6) Transfer the mixture into the blender and blend it until smooth. Be careful when blending hot stuff. Or you can use an immersion hand blender (in my opinion it does not make soup silky smooth).
7) Again bring it to a simmer on low heat, add heavy cream and mix.
8) Sprinkle gouda cheese and stir until melted.
9) Soup is ready to serve.
🥣 Storage Instructions
- In the refrigerator, it stays good for up to 4-5 days in an airtight container.
- In the freezer, it stays good for up to 3 months. Let the soup cool down completely before freezing.
- To thaw, transfer the soup container from the freezer to the refrigerator and let it thaw overnight. Gently reheat and serve.
FAQs
Cut the red peppers into half, discard the stem and seeds. Lay them in an aluminum foil lined baking tray cut-side down. Keep it under the broiler for about 10 minutes or until the skin is blackened. Remove and once it is cool to handle peel off the skin. Skin will come out very easily.
To make it light yes you can skip the cream and instead add milk.
Check Out Other Soup Recipes
Another Recipe Using Roasted peppers - Roasted red pepper pasta
Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback!
📋 Recipe Card
Roasted Red Pepper Soup With Gouda
Ingredients
- 2 tablespoons Olive oil
- 1 medium or ¾ cup White onion Or Yellow, chopped
- 2 cloves Garlic minced
- 1 stalk Celery chopped
- 2 (16 oz) jars or 4 medium Roasted red peppers
- 1 teaspoon Smoked paprika
- ¼ teaspoon Black pepper powder
- Salt to taste
- 3 cups Vegetable broth
- ½ cup Heavy whipping cream
- ½ cup Smoked gouda cheese grated
- Parsley or Cilantro, for garnishing
Instructions
- Heat the olive oil in a pan on medium heat. Once hot add onion, celery and garlic. Sprinkle a little salt to speed up the cooking process. Stir and saute till onions are soft and translucent.
- Now add roasted red peppers, smoked paprika, pepper, remaining salt and vegetable stock. Stir well to combine everything.
- Let it simmer for 15 minutes.
- Transfer the mixture into the blender and blend it until smooth. Be careful when blending hot stuff. Or you can use an immersion hand blender (in my opinion it does not make soup silky smooth).
- Again bring it to a simmer on low heat, add heavy cream and mix.
- Sprinkle gouda cheese and stir until melted. It is ready to serve.
Notes
- Cut the red peppers into half, discard the stem and seeds.
- Lay them in an aluminum foil lined baking tray cut-side down.
- Keep it under the broiler for about 10 minutes or until the skin is blackened.
- Remove and once it is cool to handle peel off the skin. Skin will come out very easily.
Miriam
Just made this--It's delish! All the elements really came together at the end and I'm looking forward to leftovers! I didn't have bread so I added a little orecchiette pasta and some garbanzos to my bowl. I think a dollop of pesto would be good too, and would add some color--but it certainly doesn't need all that stuff! It's great as is...Thank you Kanan!
Kanan Patel
Happy to know that you liked this soup.
Yes, pesto would be good addition.