Last Updated on September 16, 2024 by Sabrina Currie
Fast, easy roasted red pepper and gouda cheese soup is a creamy soup with a lightly smoky flavor. You can make it with your own sweet roasted peppers or take a shortcut with jarred peppers for a satisfying and easy dinner. Either way, this soup will be on regular rotation during the chilly days of soup season!
Soup Ingredients
Fresh veggies pair up with creamy gouda cheese and a touch of cream for a boldly flavored, silky smooth soup. This proves that vegetarian soups don't have to be boring! (Carrot pumpkin soup and Panera-style corn chowder are some of my other favorite vegetarian soups.)
- Roasted Peppers - Roasting and peeling peppers takes a bit of time but you can make them ahead of time. Read below for how to do it. Alternatively, if you haven't roasted your own peppers, you can sub in some store bought roasted peppers. I used high quality Sardo roasted sweet peppers which are deliciously sweet and fresh tasting, but you can use whatever jarred peppers you like best.
- Gouda Cheese - Both regular gouda or smoked gouda cheese are great in roasted red pepper gouda soup. Choose based on your preference of a subtle smoky flavor from just the peppers or a bold smoky flavor from the addition of smoked gouda cheese.
- Honey - I love the natural sweetness of roasted red bell peppers but a little honey helps accentuate it and balance out the naturally occurring citric acid in them. Taste and adjust as you like at the end of cooking.
- Herbs - Herbs are optional (except the dried oregano, definitely use that!) but garnishing with chopped fresh chives or parsley definitely adds a nice finishing touch.
Substitutions + Variations
- Cheese - Plain or smoky gouda cheese is the OG but you can swap in your favorite meltable cheese. Fresh parmesan cheese, cheddar, havarti or Monterey jack all work well in this
- Spicy - If you like a little spice, add in ½ teaspoon of red pepper flakes or ¼ teaspoon of cayenne pepper when sauteing the vegetables. Of course you can add more or less to taste.
- Broth - I've used vegetable broth but if you aren't vegetarian, go ahead and swap chicken broth or chicken stock if that's what you have. It will taste just as delicious. For an even deeper flavor, you can use beef broth.
- Tomato Sauce - I like the mellow flavor or tomato sauce but you can substitute 2 tablespoons of tomato paste or an equal amount of tomato pasta sauce if you like.
See recipe card for measurements.
How To Roast Your Own Sweet Bell Peppers
If you have a good crop of peppers in your garden or at the farmer's market, roast a bunch of them in a hot oven, over an open flame or on the grill until they are softened and have charred skins. Let cool in a paper bag or covered with aluminum foil. Once cool enough to handle, peel and seed them.
Use them right away or store in airtight containers or zip top bags for up to 6 months or longer in the freezer. I like to store mine in 1 cup portions for easy measuring.
Step By Step Instructions
This cozy fall soup is quick and easy to make using pre-roasted sweet peppers. Simply sauté veggies, add broth and flavorings, puree to a creamy texture and add cream and cheese at the end. It's a big bowl of comfort 🙂
Step 1. Heat olive or vegetable oil in a large heavy-bottomed pot on medium low. Sauté onion, carrot, celery, minced garlic cloves, and Italian seasoning until onion is translucent.
Step 2. Stir in vegetable broth, roasted red peppers, and tomato sauce and simmer over medium heat until carrots are soft.
Step 3. Remove from heat and blend with an immersion blender (or transfer carefully to a high speed blender, covering the top opening with a tea towel to prevent splatters and let steam escape) and puree to desired texture. Here's where you can make it a super smooth roasted red pepper gouda bisque, or leave it a bit chunky for a more hearty feeling soup.
Step 4. Return the soup pot to stove and reduce burner to low heat. Stir in honey and cream and return the soup to a simmer. Turn off the heat, stir in the grated cheese and let sit 1 minute. Then stir gently to mix melted cheese through.
Season to taste with salt and black pepper and serve while hot. Garnish with additional grated cheese, cream or fresh herbs.
This is great on it's own or serve roasted red pepper and gouda soup recipe with some crusty bread or homemade croutons. A grilled cheese sandwich or a crisp side salad also pair really well with this rich, comforting soup.
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More Soup Recipes
Here are more great soup recipes and hearty stews for cold winter days.
- Easy Homemade Panera Corn Chowder Recipe
- Traditional Borscht Recipe
- Best Chanterelle Mushroom Stew
- West Coast Wild Mushroom Soup
If you have any questions or comments, you can find me on Instagram, Pinterest and Facebook. I try to answer any recipe related questions quickly as I know you might be in the middle of making it.
Also check out my FREE PRINTABLE meal planner to make menu planning and grocery shopping a breeze and my shopping guide. And if you like this recipe, I would love it if you give it a star rating in the recipe card.
Cheers and happy cooking, Friends! Sabrina
📖 Recipe
Fast, Easy Roasted Red Pepper Soup With Gouda Cheese
Ingredients
- 1 tablespoon Olive Oil
- 1 c Onion, finely diced
- 1 c Carrot, finely diced
- ½ c Celery, finely diced
- 2 cloves Garlic, minced
- 2 teaspoon Italian Seasoning
- 1 c Roasted Red Peppers, peeled Or a 250 ml jar or container
- 3 c Vegetable Stock
- 1 c Tomato Sauce
- 2 tablespoon Honey (or more to taste)
- 1 c Heavy Cream
- 1 c Regular or Smoked Gouda Cheese, grated Plus more for garnish if desired
- Salt and Pepper to taste
- *Optional: Fresh Parsley or Chives for garnish
Instructions
- Heat oil in a large heavy-bottomed pot on medium low. Add diced onion, carrot, celery, garlic, and Italian seasoning. Saute until onion is translucent.
- Stir in vegetable broth, roasted red peppers, and tomato sauce and simmer over medium heat until carrots are soft. Remove from heat and using an immersion blender (or transfer carefully to a regular blender, leaving space for steam to escape) puree to desired texture.
- Return the soup pot to stove and reduce to low heat. Stir in honey and cream and return the soup to a simmer. Turn off the heat, stir in the grated cheese and let sit 1 minute. Then stir gently to mix melted cheese through.
- Season to taste with salt and pepper and serve while hot. Garnish with additional grated cheese, cream or chopped herbs.
Shailaja DESAI says
Thats one delicious looking soup! Love roasting peppers as they enhance the flavours immensely! Great to know that they are available ready roasted too..great post;))
SabCurrie says
Thank you Shailaja 🙂 ready roasted saves so much time and mess!
Vanessa says
Love how easily this soup comes together - perfect for busy days!
SabCurrie says
Totally! Thanks for reading Vanessa!
NANCY says
yummy! i'll have it with a side of grilled cheese!
SabCurrie says
Great idea!
Kristen says
Love how simple this recipe is, but so flavorful. Perfect to dip my grilled cheese into!
Cynthia Priest says
Very cool that you can buy roasted peppers in a jar! I can so relate to being in a rush to make a meal when you don’t feel like cooking but don’t want to do a take out.
SabCurrie says
Yes! Roasted peppers in the jar are such a time saver! I use them in roasted veg salad with goat cheese, grilled paninis and of course this soup. Thanks for reading along 🙂
Terri says
Oh can I relate! My life is very similar but my kids are a little older now so instead of daycare it's evening activities! Thank you for introducing me to these roasted red peppers. I've used Mezzetta for years, but I'd much rather use a whole food natural Canadian company ! I will look for them! This soup looks amazing too - beautiful shots as always!
SabCurrie says
Thank you Terri! I agree with you 100% on supporting Canadian companies and it's easy when the quality is so good. Cheers!