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Homemade Roasted Red Pepper Gouda Soup, garnished with a swirl of cream, fresh parsley, and sun-dried tomatoes. A spoon is placed in the bowl, and a piece of bread is visible beside it.

Roasted Red Pepper Gouda Soup

A creamy, flavorful Roasted Red Pepper Gouda Soup with smoky gouda and roasted red peppers, perfect for cozy nights.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Total Time 1 hour
Servings: 8
Calories: 320kcal
Course: Appetizer, Main Course
Cuisine: American, Comfort Food
Keyword: creamy soup, gouda soup, roasted red pepper, Roasted Red Pepper Gouda Soup, weeknight meal
Cost: $11

🍳 Equipment

  • 1 Large pot or Dutch oven Big enough to hold all the vegetables and stock comfortably
  • 1 Immersion blender For easy blending right in the pot. A regular blender works too—just blend in batches and be cautious with hot liquids.
  • 1 Cutting board and knife For chopping the vegetables
  • 1 Measuring cups and spoons To measure out the stock, cream, and seasonings

🛒 Ingredients

  • 1 tablespoon olive oil For sautéing
  • 1 tablespoon butter For sautéing
  • 1 small white onion roughly chopped Adds a mild sweetness
  • 3 medium carrots roughly chopped Provides natural sweetness
  • 2 stalks celery roughly chopped Adds a savory crunch
  • 3 cloves garlic minced Adds aroma and flavor
  • 1 teaspoon paprika For a subtle smokiness
  • 1 teaspoon Italian seasoning Blend of herbs for a savory profile
  • 35.2 oz jar roasted red peppers drained and rinsed Provides sweetness and depth of flavor
  • 5 sundried tomatoes For tangy richness
  • 4.5 cups vegetable stock Base for the soup
  • 1.1 cups heavy cream For a rich and smooth texture
  • 1.1 cups freshly shredded smoked gouda cheese Adds a smoky and creamy finish
  • Salt and pepper to taste For seasoning

📋 Instructions

  • Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened and translucent.
  • Add the chopped carrots, celery, minced garlic, paprika, and Italian seasoning to the pot. Sauté for an additional 3-4 minutes, until fragrant.
  • Drain and rinse the roasted red peppers under cool water to remove any brine. Add the peppers, sundried tomatoes, and vegetable stock to the pot. Bring to a simmer over medium to medium-high heat. Allow the soup to cook for 15-20 minutes, or until the vegetables are tender.
  • Remove the pot from heat. Use an immersion blender to blend the soup until smooth and creamy, with no chunks remaining.
  • Pour in the heavy cream and stir to combine. Add the freshly shredded gouda cheese and stir for 1-2 minutes until fully melted and smooth.
  • Taste the soup and adjust the seasoning with salt and pepper, as needed.

📝 Notes

This rich and velvety soup combines the smoky flavor of gouda with the sweetness of roasted red peppers. Perfect for a quick weeknight dinner or a cozy weekend lunch.

🥗 Nutrition

Serving: 400g | Calories: 320kcal | Carbohydrates: 19g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 710mg | Potassium: 480mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2300IU | Vitamin C: 65mg | Calcium: 220mg | Iron: 1.8mg