Creamy Roasted Red Pepper Soup with Gouda
I love this Creamy Roasted Red Pepper Soup with Gouda because it doesn’t require hours in the kitchen. Roasting and peeling red peppers takes time, so I turned to jarred fire-roasted red peppers instead. You get all that delicious roasted pepper flavor without the extra work!
I actually developed my Double-Cheese Air Fryer Croutons while making this soup! I had some Gouda left over and thought it would make a delicious crunchy topping. Adding Parmesan gave the croutons an extra boost of cheesy flavor. They’re absolutely worth the extra effort!
This recipe has been kitchen-tested to ensure consistent, reliable results.
Good to Know
Prep Time: 10 minutes | Total Time: 45 minutes | Serves: 4
Equipment Needed: Large, heavy-bottomed pot, immersion blender
Quick Tip: Finely grate the Gouda and add it off the heat to help it melt smoothly.
Texture/Flavor Profile: Rich, velvety, and deeply flavorful with a subtle hint of smokiness.
Table of Contents
Why You’ll Love This Creamy Roasted Red Pepper Soup
- Time saver: Jarred roasted red peppers eliminate the need to roast and peel fresh peppers.
- Rich, Creamy Texture: A lightly thickened soup base and melted Gouda create a velvety finish without requiring heavy cream.
- One Pot: Everything cooks in one pot, which means less cleanup
- Perfect for Cooler Weather: A comforting lunch or light dinner, especially with a grilled cheese sandwich or crispy croutons on top.
Ingredients
Refer to the printable recipe card below for ingredient quantities and detailed instructions.
- Onions and Garlic: Provide sweet and savory depth. Use only fresh garlic for the best taste.
- All-Purpose Flour: A small amount helps thicken the soup, giving it a velvety consistency without relying on heavy cream.
- Jarred Roasted Red Peppers: The star of the soup! Choose a brand that is not dominated by vinegar. Drain and rinse well before using to remove any briny flavor.
- Low-Sodium Chicken Broth: Or use low-sodium vegetable broth to make it vegetarian
- Fresh Thyme: For best flavor, use whole sprigs and remove them before blending. If using dried, use only ¼ teaspoon.
- Smoked Paprika: Adds a gentle smokiness to enhance the roasted pepper flavor.
- Gouda Cheese: Grate finely for smoother, more even melting. If using smoked gouda, omit the smoked paprika.
How To Make Roasted Red Pepper Soup with Gouda
Refer to the printable recipe card below for ingredient quantities and detailed instructions.
1. Cook the onion until softened and translucent, then add seasoning.
2. Add the flour and stir until it forms a paste-like coating on the onions.
3. Gradually whisk in the broth until smooth, then add the remaining broth.
4. Add the roasted red peppers and thyme and simmer until the peppers are very soft
5. Remove the thyme sprigs and purée the soup until smooth
6. Remove the pot from the heat and add the Gouda, scraping the bottom of the pot to prevent sticking.
Substitutions & Variations
- Roasted Red Pepper and Smoked Gouda Soup: Substitute smoked Gouda for the regular Gouda and omit the smoked paprika. The smoked Gouda creates a deeper, smokier flavor while keeping the recipe simple.
- For a vegetarian soup: Use low-sodium vegetable broth instead of chicken broth
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Expert Tips for Roasted Red Pepper Gouda Soup
- Choose your jarred roasted red peppers carefully. Not all brands taste the same. Some have a strong vinegar flavor that can overpower the peppers’ natural taste. Look for peppers with simple ingredients. Drain and rinse thoroughly under cool running water to remove the packing liquid before adding them to the soup.
- Finely grate the Gouda using the small holes of a box grater. The thinner pieces melt more quickly and evenly into the warm soup, helping create a smooth, creamy texture. Add the cheese gradually, off the heat, to prevent clumping.
Recipe Testing Notes (What Worked Best)
During testing, I found that this soup is at its best when freshly made. The texture is beautifully smooth and velvety, but the Gouda can become slightly gritty after refrigeration and reheating. The flavor is still delicious, although the texture isn’t quite the same.
I also discovered that the cheese can settle and stick to the bottom of the pot during reheating, so it’s important to stir constantly to prevent scorching.
My recommendation: If you’re making this soup ahead of time, prepare the roasted pepper base without the Gouda. Reheat the base thoroughly, then stir in the finely grated cheese off the heat just before serving.
Make Ahead and Storage
Make Ahead: Prepare the soup base in advance and refrigerate. For the smoothest texture, add the freshly grated Gouda when reheating, just before serving.
Refrigerator: This soup is best enjoyed freshly made. Although leftovers are still delicious, the Gouda can develop a slightly gritty texture when reheated. Cool promptly and refrigerate in an airtight container for up to 3-4 days.
Reheating: Reheat slowly over low heat, stirring constantly and scraping the bottom of the pot to prevent the Gouda from sticking or scorching. Keep in mind that the cheese may become slightly grainy, even with careful reheating.
Freezer: For the best texture, freeze the soup base before adding the Gouda. Store in an airtight, freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator, reheat thoroughly, and stir in the finely grated Gouda off the heat before serving.
Roasted Red Pepper Soup FAQs
The secret is a light roux, thoroughly blended roasted red peppers, and finely grated Gouda that melts into the warm soup. There’s no heavy cream needed, but the recipe does contain dairy from the butter and Gouda cheese.
You can use regular or smoked Gouda, depending on your preference. I prefer regular Gouda for its mild, buttery flavor because I don’t want it competing too much with the roasted red peppers. For a smokier soup, smoked Gouda is a delicious alternative. Whichever you choose, finely grate it directly from a block rather than using pre-shredded cheese, which may not melt as smoothly.
This creamy soup pairs beautifully with a grilled cheese sandwich or my Mini Mac and Cheese Bites. For something lighter, try serving it with my A Lighter Caesar Salad. The crisp romaine and tangy dressing make a refreshing contrast to the rich, velvety soup.
Delicious Starts Here
If you make this recipe, I’d love to hear how it turned out. Please leave a rating and a comment below; your feedback helps other home cooks decide if this recipe is right for them. And if you share it on Instagram, tag me @aspicedlifeblog so I can see your beautiful creations.🧡
Creamy Roasted Red Pepper Soup with Gouda
Ingredients
- 2 tablespoons unsalted butter
- 1 cup (227g) chopped cooking onion about 1 medium onion
- 3 garlic cloves diced
- ½ teaspoon kosher salt plus more to taste
- ½ teaspoon smoked paprika omit if using smoked Gouda
- Pinch of cayenne pepper
- 2 tablespoons all-purpose flour
- 2 (16-ounce) jars fire-roasted red peppers, drained and thoroughly rinsed
- 3 cups (720ml) low-sodium chicken broth divided, plus more for thinning if needed
- 4 sprigs fresh thyme
- 1 ½ cups (98g) finely grated Gouda, regular or smoked
- Double-Cheese Air Fryer Croutons optional (recipe here)
Equipment
Instructions
- Melt the butter over medium heat in a 4- or 5-quart Dutch oven or other heavy-bottomed pot. Add the chopped onion and cook for 2-3 minutes, stirring occasionally until softened and translucent. Do not let the onion brown.
- Stir in the garlic, ½ teaspoon salt, smoked paprika (if using), and cayenne. Cook for 1 minute, until fragrant.
- Sprinkle the flour over the onion mixture. Cook, stirring constantly, for about 1 minute, until the flour forms a paste-like coating on the onions.
- Gradually whisk in ½ cup chicken broth until smooth and fully incorporated. Add the remaining 2 ½ cups broth, drained and rinsed roasted red peppers, and thyme sprigs.
- Bring to a boil, then reduce the heat to medium-low. Cover and simmer for approximately 30 minutes, or until the red peppers are very soft and ready to blend.
- Remove and discard the thyme sprigs. Using an immersion blender, purée the soup until smooth.
- Remove the pot from the heat, and stir in the grated Gouda in batches, stirring continuously until each addition has melted before adding more. Scrape the bottom of the pot as you stir to prevent the cheese from sticking.
- Briefly use the immersion blender to fully incorporate the Gouda and create a smooth consistency.
- Taste and adjust the salt as needed. If the soup is thicker than desired, stir in additional warm broth. Ladle into bowls and top with Double-Cheese Air Fryer Croutons, if desired.
Notes:
Nutrition
This Creamy Roasted Red Pepper Soup goes really well with my Mini Mac and Cheese Bites. For more cold-weather meal ideas, check out my Creamy Split Pea Soup or browse my collection of Winter Comfort Food Recipes.
