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Roasted Red Pepper Gouda Soup Recipe

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4.2 from 49 reviews

Roasted Red Pepper Gouda Soup is a creamy, flavorful soup featuring smoky gouda cheese and jarred roasted red peppers. This comforting and easy-to-make soup is perfect for a quick weeknight dinner, offering a smooth texture and rich, smoky taste that will have your family craving seconds.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Soup Base

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small white onion, roughly chopped
  • 3 carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 3 cloves garlic, minced

Seasonings and Vegetables

  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 32oz jar roasted red peppers, drained and rinsed
  • 4 sundried tomatoes
  • 4 cups vegetable stock

Finishing Ingredients

  • 1 cup heavy cream
  • 1 cup freshly shredded smoked gouda cheese
  • Salt and pepper, to taste

Instructions

  1. Prepare Vegetables: Dice the onion finely. Peel and chop the carrots roughly, and chop the celery into small pieces. Mince the garlic cloves to prepare for sautéing.
  2. Sauté Aromatics: Heat olive oil and butter in a large pot over medium heat. Add the minced onion and sauté for 3-4 minutes until translucent. Then add carrots, celery, garlic, paprika, and Italian seasoning, sautéing for another 3-4 minutes to develop the base flavors.
  3. Add Peppers and Stock: Drain and rinse the roasted red peppers to remove any brine. Add the peppers, sundried tomatoes, and vegetable stock to the pot. Bring the mixture to a simmer over medium to medium-high heat and let it cook for 15-20 minutes until the vegetables soften.
  4. Blend the Soup: Remove the pot from heat. Use an immersion blender to puree the soup until smooth with no chunks remaining, creating a creamy texture.
  5. Add Cream and Cheese: Stir in the heavy cream until combined. Gradually add the shredded smoked gouda cheese and stir continuously for 1-2 minutes until the cheese fully melts into the soup.
  6. Season to Taste: Taste the soup and season with salt and freshly cracked black pepper according to your preference. Serve warm for best flavor.

Notes

  • You can substitute vegetable stock with chicken stock if not vegetarian.
  • For a spicier variation, add a pinch of cayenne pepper or red pepper flakes during the sautéing step.
  • Use an immersion blender for easy blending directly in the pot, or transfer to a countertop blender in batches carefully.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
  • To make it vegan, replace butter with a plant-based margarine, use coconut cream instead of heavy cream, and substitute smoked gouda with a vegan cheese alternative.
  • Author: ELLA
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/roasted-red-pepper-gouda-soup-recipe/