The other day, I decided to try my hand at making this incredible Red Pepper Gouda Soup Recipe, and let me tell you, it was love at first bite! The vibrant flavor of roasted red peppers paired with the smoky, creamy richness of Gouda cheese was simply divine. What I adored most about this recipe was how easy it was to prepare with just a few simple ingredients.
Within half an hour, I had a pot of pure comfort food that felt like a hug in a bowl. If you enjoy soups that are full of bold flavors and velvety textures, you simply must give this recipe a try. Not only does it taste amazing, but it’s also a crowd-pleaser perfect for weeknight dinners or cozy weekends.
Why You’ll Love This Recipe?
This soup is a wholesome, flavorful, and versatile meal perfect for any occasion!
Fuss-Free and Fast
This recipe is perfect for anyone who wants amazing food without spending hours in the kitchen. It’s ready in just 30 minutes, making it ideal for busy days.
Flavor-Packed
The combination of roasted red peppers and Gouda cheese creates a depth of flavor that’s smoky, sweet, and unbelievably delicious.
Comfort in a Bowl
There’s something magical about the creamy, velvety texture of this soup. It’s the definition of cozy comfort food.
Adaptable and Versatile
You can customize this recipe easily to make it dairy-free, vegan, or packed with extra flavor. It’s one of those dishes that welcomes creativity!
Perfect for Any Occasion
Whether you’re throwing dinner together on a weeknight or want something special for entertaining, this soup is guaranteed to impress.
Cooking Time
Here’s how quickly you can whip up a bowl of this soup!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
Ingredients
Everything you need to create this flavorful, creamy soup is simple and accessible!
- Olive oil
- Butter
- White onion
- Celery
- Carrots
- Garlic
- Paprika
- Italian seasoning
- Roasted red peppers
- Sun-dried tomatoes
- Vegetable broth
- Heavy cream
- Smoked Gouda cheese
- Salt and pepper
Variations
Switch things up with these creative ingredient ideas to make your soup even more personalized!
Ingredient Options
- No Heavy Cream? Substitute with coconut cream for a dairy-free version and a hint of sweetness.
- Prefer It Vegan? Use a plant-based cheese alternative and coconut milk instead of cream.
- Add More Veggies: Toss in spinach, cauliflower, or even sweet potatoes for added nutrition.
- Bump Up the Smokiness: Add a touch of smoked paprika for extra flavor.
Equipment Needed
Gather these key tools to prepare your soup with ease and efficiency.
- Large Pot: Ideal for cooking the soup and blending it.
- Immersion Blender: Makes it easy to puree the soup right in the pot.
- Cheese Grater: Perfect for shredding Gouda cheese.
How to Make Red Pepper Gouda Soup?
This recipe is as simple as it gets. Just follow these steps, and you’ll have something incredible in no time!
Prepare the Veggies 🥕
Start by dicing the onion, chopping the celery, and peeling and cutting the carrots. Mince the garlic cloves for extra flavor.
Sauté the Aromatics 🧄
Heat olive oil and butter in a large pot over medium heat. Add the onions and cook until translucent, about 3-4 minutes. Toss in the carrots, celery, garlic, paprika, and Italian seasoning. Sauté for another 3-4 minutes until everything is fragrant.
Add the Red Peppers and Broth 🍅
Drain, rinse, and chop your jarred roasted red peppers. Add these to the pot along with sun-dried tomatoes and the vegetable broth. Bring the mixture to a gentle simmer and cook for 15-20 minutes, or until the vegetables are soft.
Blend the Soup 🥣
Remove the pot from the heat and blend the soup until smooth using an immersion blender. Make sure there are no chunks left for a silky texture. You can also use a countertop blender if needed.
Add the Cream and Cheese 🧀
Stir in the heavy cream and shredded Gouda cheese. Mix well until the cheese has melted into the soup. Taste and season with salt and pepper to bring out all the flavors.
Serve and Enjoy 🌟
Ladle the soup into bowls, garnish with extra cheese or fresh herbs, and serve alongside your favorite bread or crackers.
Tips for Making the Recipe
Use these tips to make sure your soup turns out perfectly every single time!
- Check the Salt: Jarred red peppers can sometimes be salty, so wait until the end to adjust the seasoning.
- Blend Thoroughly: For a silky texture, use a high-speed blender or strain the soup through a fine sieve.
- Shred Fresh Cheese: Freshly grated Gouda melts better than pre-shredded cheese, ensuring a smoother soup.
- Roast Your Own Peppers: If you have time, roasting fresh red peppers adds even more flavor.
How to Serve Red Pepper Gouda Soup?
Elevate your soup experience with these simple yet elegant serving tips!
This stunning soup deserves an equally thoughtful presentation. Serve it in shallow bowls for an elegant touch. Garnish with a drizzle of cream, a sprinkle of grated Gouda, or fresh herbs like parsley or basil. Pair it with a rustic loaf of bread, flaky biscuits, or even a warm grilled cheese sandwich for ultimate comfort.
Nutritional Information
Here’s a quick look at the nutritional breakdown per serving.
- Calories: 346
- Protein: 8g
- Carbohydrates: 18g
- Fat: 28g
Make Ahead and Storage
Here’s how you can make this soup in advance or store leftovers for later!
Refrigeration
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat over low heat on the stove, adding a splash of broth or cream if it needs thinning.
Freezing
Red Pepper Gouda Soup freezes beautifully for up to 3 months. Allow it to cool completely, transfer to freezer-safe containers, and label with the date. When ready to eat, thaw overnight in the fridge and reheat gently on the stove.
Packed with bold flavors and creamy textures, this Red Pepper Gouda Soup is a meal worth savoring. Give it a try and discover the magic of roasted peppers and smoky Gouda coming together in one delicious pot. 🥣
For a visual guide, watch the full recipe video here:
Red Pepper Gouda Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small white onion chopped
- 3 carrots chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 32 ounces roasted red peppers drained and rinsed
- 4 sun-dried tomatoes
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup shredded smoked Gouda cheese
- Salt and pepper to taste
Instructions
- Prepare the vegetables by dicing the onion, peeling and chopping the carrots, chopping the celery, and mincing the garlic.
- Heat olive oil and butter in a large pot over medium heat.
- Add the onion and sauté for 3-4 minutes until translucent. Stir in the carrots, celery, garlic, paprika, and Italian seasoning, and cook for another 3-4 minutes.
- Drain and rinse the roasted red peppers to remove any excess brine.
- Add the peppers, sun-dried tomatoes, and vegetable broth to the pot. Bring to a simmer over medium to medium-high heat and cook for 15-20 minutes until the vegetables are tender.
- Remove from heat and use an immersion blender to blend the soup until smooth. Stir in the heavy cream, followed by the shredded smoked Gouda, stirring for 1-2 minutes until melted. Season with salt and black pepper to taste before serving.
Notes
- I suggest using Whole Foods 365 brand roasted red peppers for the best flavor.
- Be sure to drain the roasted red peppers before adding them to the soup, as the brine can make it overly salty. It’s best to wait until the end to add salt, as jarred peppers can already have plenty of seasoning.
- For an extra smooth and creamy texture, use a high-speed blender or strain the soup through a fine mesh sieve before serving.
