Name: Roasted Red Pepper Gouda Soup Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons olive oil; 1-1/2 cups yellow onion, coarsely chopped; 1-1/2 cups carrots, coarsely chopped; 1 tablespoon minced garlic; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon smoked paprika, plus more for serving; 1/4 teaspoon thyme; 2 (12-ounce) jars roasted red peppers, drained; 1 (28-ounce) can whole peeled tomatoes, undrained; 2 cups vegetable broth (or chicken broth); 1-1/2 cups heavy cream, plus more for serving; 1 cup freshly shredded smoked Gouda cheese, plus more for serving

Jump to Recipe· 4.4 from 2 reviews

I absolutely love this Roasted Red Pepper Gouda Soup Recipe because it’s a cozy hug in a bowl that tastes as indulgent as it looks. The smokiness from the roasted red peppers combined with the creamy, melty Gouda cheese creates a flavor that’s both comforting and exciting. Every spoonful feels like a perfect balance of sweet, smoky, and rich, and I’m always happy to serve it to family or friends — especially when paired with a crispy grilled cheese for dunking. It’s one of my favorite ways to warm up on a chilly day, and I know you’ll fall in love with it too.

Why You’ll Love This Roasted Red Pepper Gouda Soup Recipe

When I first tasted this soup, the flavor profile immediately won me over. It’s not just a simple cheese soup; the roasted red peppers add a gentle sweetness and smokiness that makes every bite complex and interesting. Then there’s the smoked Gouda, which elevates the dish with its creamy texture and slightly nutty depth. The touch of smoked paprika and thyme rounds everything out, giving the soup a subtle spice and earthiness that feels just right. I truly believe it’s the combination of these layers that makes this recipe stand out from your typical tomato or cheese soup.

Besides the incredible flavor, I really appreciate how approachable this recipe is. The ingredients are straightforward and easy to find, and the preparation doesn’t require any fancy equipment — just some patience with blending to achieve that silky smooth texture. I find it perfect for any occasion, whether that’s a weekday dinner where you want something comforting but quick, or a special lunch to impress guests. This soup feels fancy but is really down-to-earth, and it’s one of those recipes I keep coming back to whenever I want something nourishing and delicious with minimal fuss.

Ingredients You’ll Need

A close-up view inside a black pot shows a colorful mixture of small diced orange carrots, yellow onions, and green capers being stirred with a wooden spatula held by a woman's hand from the right side. The ingredients are spread on the dark surface inside the pot, with shiny oil giving a slight gloss to the vegetables. The texture of the carrots and onions looks soft yet distinct, and the wooden spatula has a smooth light brown color. The setting has a simple, clean look. Photo taken with an iphone --ar 4:5 --v 7

All the ingredients in this Roasted Red Pepper Gouda Soup Recipe are simple but essential, each bringing its own magic to the final bowl. The butter and olive oil create a rich base, the fresh vegetables add sweetness and body, and the smoked Gouda gives it that luxurious melt. Together, they deliver amazing texture, color, and flavor that’s both comforting and vibrant.

Unsalted butter (2 tablespoons): Adds richness and helps soften the vegetables perfectly without overpowering.
Olive oil (2 tablespoons): Works with butter to create a smooth sauté base with a hint of fruitiness.
Yellow onion, coarsely chopped (1 1/2 cups): Offers a mild sweetness and depth of flavor to the soup.
Carrots, coarsely chopped (1 1/2 cups): Contribute natural sweetness and vibrant color to balance the smoky elements.
Minced garlic (1 tablespoon): Builds aromatic complexity that makes the soup feel homey and inviting.
Salt (1 teaspoon): Essential for enhancing all the flavors in the dish without being salty.
Black pepper (1/2 teaspoon): Adds a subtle kick that complements the smoked ingredients.
Smoked paprika (1 teaspoon plus more for serving): Boosts the smoky, warming notes and adds vibrant color.
Thyme (1/4 teaspoon): Brings an herby freshness that brightens the deep flavors of the soup.
Roasted red peppers, drained (2 jars, 12 ounces each): The star of the dish — they provide sweetness, smokiness, and body.
Whole peeled tomatoes, undrained (28-ounce can): Adds acidity and freshness to balance the richness of the cheese.
Vegetable broth (2 cups; or chicken broth): Forms the flavorful liquid base and helps blend everything smoothly.
Heavy cream (1 1/2 cups plus more for serving): Makes the soup luxuriously creamy and smooth for that irresistible mouthfeel.
Freshly shredded smoked Gouda cheese (1 cup plus more for serving): Melts beautifully to give the soup its distinctive smoky, cheesy richness.

Directions

Step 1: In a large, heavy-bottomed pot over medium heat, melt the butter together with the olive oil. Once melted and shimmering, add the coarsely chopped onions and carrots. Cook them gently, stirring occasionally, until they become soft and just start to turn golden, about 5 minutes. This step builds the base flavor, so don’t rush it.

Step 2: Stir in the minced garlic, salt, black pepper, smoked paprika, and thyme. Let this cook for 1 to 2 minutes, stirring frequently, just until you start to smell the fragrant spices and garlic — this small flavor boost is key.

Step 3: Pour in the whole peeled tomatoes with their juices as well as the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 25 to 30 minutes. Give it an occasional stir; you’ll know it’s ready when the carrots and onions are completely tender and the flavors have melded.

Step 4: Take the pot off the heat and carefully use an immersion blender to puree the soup until it’s completely smooth and creamy. If you don’t have an immersion blender, transfer the soup to a regular blender in batches, but be cautious to avoid burns.

Step 5: Return the pot to very low heat. Gradually stir in the shredded smoked Gouda cheese, adding a handful at a time and waiting for each addition to melt fully before adding more. This slow melting prevents clumps and keeps the soup silky.

Step 6: Pour in the heavy cream, stirring constantly until the soup is perfectly smooth. Taste your creation and adjust the salt and pepper if needed.

Step 7: Ladle the soup into bowls and garnish with extra shredded Gouda, a drizzle of heavy cream, and a sprinkle of smoked paprika if you’re feeling fancy. Serve immediately and enjoy that perfect, smoky, cheesy warmth.

Servings and Timing

This Roasted Red Pepper Gouda Soup Recipe generously serves 8 people, making it ideal for family dinners or sharing with friends. The prep time is about 30 minutes, mostly spent chopping and preparing ingredients, while the cook time is another 30 minutes to simmer and develop those rich flavors. Altogether, you’re looking at roughly 1 hour from start to finish. There’s no additional resting time required, though you can let it cool slightly if you want it warm instead of hot.

How to Serve This Roasted Red Pepper Gouda Soup Recipe

A white cup filled with smooth, bright orange soup with a glossy texture is topped with a small pile of golden-brown toasted bread cubes that look crunchy. There are small green chopped herbs sprinkled on top and a little on the surface of the soup. In the back, there is a clear bowl also filled with toasted bread cubes, and a blurred blue and white striped cloth can be seen. The whole scene is set on a white marbled surface with a few bread cubes scattered around. Photo taken with an iphone --ar 4:5 --v 7

When I serve this soup, I like to pair it with crispy grilled cheese sandwiches — the classic combo really can’t be beaten! I usually use a sharp cheddar or add slices of smoked Gouda right in the sandwich to echo the flavors of the soup. A crunchy baguette or crusty sourdough also works beautifully for dunking. For a lighter side, a fresh green salad with a tangy vinaigrette provides a refreshing contrast to the soup’s richness.

For garnish, I always add a little extra shredded smoked Gouda on top, along with a swirl of heavy cream and just a dusting of smoked paprika. It’s a simple touch that elevates the presentation and adds an inviting aroma. I serve the soup hot or warm, straight from the pot, in generous portions that invite slower eating and savoring. On weekends or holidays, I love to elevate it with a sprinkle of fresh herbs like parsley or chives for a pop of color.

As for drinks, this soup pairs wonderfully with a crisp, chilled white wine like Sauvignon Blanc or a light, fruity red such as Pinot Noir. If you prefer non-alcoholic options, a sparkling water with a twist of lemon or iced herbal tea balances the creaminess nicely. This soup is perfect for everything from cozy weeknight dinners to casual entertaining with guests — it’s always a crowd-pleaser that feels special yet effortless.

Variations

I love how versatile the Roasted Red Pepper Gouda Soup Recipe is, so I often experiment with tweaks to suit different tastes or dietary needs. If you’re aiming for a gluten-free option, this recipe is naturally gluten-free as long as your broth and seasonings don’t contain gluten. For those who want a dairy-free or vegan version, I suggest swapping the heavy cream with coconut milk or cashew cream and replacing smoked Gouda with a plant-based smoked cheese alternative or nutritional yeast for a cheesy flavor.

To change up the flavor profile, I sometimes add a splash of white wine or apple cider vinegar during the simmering stage to brighten the soup. For added warmth, a pinch of cayenne pepper or a dash of hot sauce can spice things up nicely without overwhelming the other flavors. Another method I adore is roasting your own red peppers and tomatoes at home — this gives the soup an even deeper, homemade taste and allows you to control the smokiness precisely.

For a chunkier texture, you can reserve some of the cooked vegetables before blending and stir them back in at the end. Or, if you’re short on time, using pre-roasted red peppers from a jar and pre-cut veggies can speed up prep without sacrificing flavor. No matter how you customize it, this soup stays delicious and comforting, which is why it’s become a permanent favorite in my kitchen.

Storage and Reheating

Storing Leftovers

If you have any leftovers (which I hope you do because it’s that good), store them in airtight containers in the refrigerator. Glass containers with tight-fitting lids work best to keep the soup fresh and prevent it from absorbing other fridge odors. It will keep well for about 3 to 4 days, giving you plenty of time to enjoy it again.

Freezing

This Roasted Red Pepper Gouda Soup Recipe freezes nicely, making it a great make-ahead meal. I like to portion it out into freezer-safe containers or heavy-duty freezer bags, leaving some space at the top for expansion. Properly frozen, it will maintain its flavor and texture for up to 3 months. Just be sure to thaw it overnight in the fridge before reheating for the best results.

Reheating

When reheating, I recommend warming the soup gently on the stovetop over low heat to avoid scorching or curdling. Stir frequently as it heats through, and if the soup thickens too much, add a splash of broth or cream to bring back that smooth texture. Avoid microwaving at high power because it can cause uneven heating and sometimes make the cheese separate. Taking your time to reheat preserves the creamy, smoky goodness that makes this soup so satisfying.

FAQs

Can I make this soup ahead of time?

Absolutely! This soup actually benefits from sitting a few hours or even overnight, as the flavors deepen and meld beautifully. Just store it in the fridge after cooking and reheat gently when you’re ready to serve.

What can I substitute if I don’t have smoked Gouda?

If you can’t find smoked Gouda, a good quality smoked cheddar or even a Monterey Jack cheese with a little smoked paprika added can work as substitutes. Just keep in mind that the smoky flavor is key to this recipe, so adding smoked paprika helps maintain that character.

Is this soup suitable for vegetarians?

Yes, it’s vegetarian-friendly as long as you use vegetable broth instead of chicken broth. It’s packed with flavorful vegetables and cheese that make it hearty and satisfying without any meat.

Can I make this soup vegan?

You can transform this into a vegan dish by swapping the heavy cream for coconut or cashew cream and using a vegan smoked cheese or nutritional yeast for the cheesy flavor. The texture will be slightly different but still delicious.

How spicy is this soup?

This soup is gently smoky and savory, not spicy in the heat sense. The smoked paprika adds warmth and depth without burning your mouth. If you do prefer a bit of heat, you can always add a pinch of cayenne pepper or chili flakes to taste.

Conclusion

I hope you feel inspired to make this Roasted Red Pepper Gouda Soup Recipe soon because it truly is one of those dishes that warms your heart and satisfies your cravings all at once. It’s rich, smoky, creamy, and simple enough to make anytime, yet special enough to serve for guests. I can’t wait to hear how much you love it, and I’m sure it’ll become a staple in your kitchen just like it is in mine.