Cheesy Roasted Red Pepper Soup

Roasted Red Pepper Soup with gouda cheese is a creamy, flavourful soup that combines the smoky sweetness of roasted red bell peppers with the rich, nutty taste of gouda cheese. This comforting soup is perfect for dipping crusty bread or enjoying on its own!

Soup season is right around the corner, but pepper season is happening NOW! It’s the perfect time to head to the farmer’s market and buy a bagful of these glistening seasonal beauties. I like to roast them in batches then freeze them to make soups, sauces, and other roasted red pepper recipes all winter long.

Roasted Red Pepper Soup

Friends, every bowl of this exceptional Roasted Red Pepper Soup is like a warm hug. You will fall in love with the bright Italian inspired tomato flavor enhanced by cream and smoky Gouda cheese. I guarantee empty bowls all around the table every time.

This Roasted Red Pepper Soup recipe is one for the books. It’s so darn easy to make, freezes well (if you even have leftovers!) and if you use store bought roasted red peppers it’s ready in under 30 minutes, including only 10 minutes cook time!

Serve this delicious soup for lunch with freshly toasted croutons and extra grated Gouda cheese… don’t forget the grilled cheese sandwich on the side!

Ingredients for Roasted Red Pepper Soup

Don’t let the long list of ingredients fool you. With a few easy shortcuts, this red pepper tomato soup comes together in 35 minutes total time. As always, I encourage adding or removing ingredients according to your personal taste preferences.

• Olive Oil
• Onion
• Garlic
• Carrot
• Roasted Red Bell Peppers
• Tomato Paste
• Italian Seasoning
• Salt
• Black Pepper
• Vegetable Broth
• Smoked Gouda
• Red Pepper Flakes
• Heavy Cream
• Optional Garnish: Green Onions, torn Fresh Basil, Croutons, Crusty Bread

It’s as simple as sautéing the onion, garlic, and carrot in olive oil or your favourite vegetable oil. Add in the jarred roasted peppers or roast your own on the grill or in the oven under the broiler.

If you don’t have Italian Seasoning, combine 1 teaspoon dried Basil, 1 teaspoon Dried Oregano and 1/4 teaspoon dried Rosemary with a pinch each of Thyme and Marjoram.

Feel free to use vegetable broth or chicken stock. All garnishes are optional as are the red pepper flakes.

Instead of smoked Gouda try smoked Cheddar, Gouda, Provolone, Mozzarella, Gruyère, or Swiss Cheese. I particularly like the texture and flavour of Italian Scamorza or Caciocavallo.

How to Make Roasted Red Pepper Soup

To make this Roasted Rd Pepper Soup recipe, add the olive oil to a large pot and place over medium heat. Once the oil has warmed slightly, add the onion and garlic. Stir to combine. Allow the onion and garlic to sauté until the onion becomes translucent (about 8-10 minutes).

When the onions are soft and translucent, add the chopped carrot, roasted red peppers, and tomato paste. Stir well to combine. Next, add the salt, freshly ground black pepper, Italian seasoning, and red pepper flakes (if using). Stir to combine.

Stir in the vegetable broth or chicken stock and allow the soup to come to a boil. Immediately reduce heat to low, cover, and allow soup to simmer for 10 minutes.

Remove the cover and working in batches, transfer the mixture to a blender. Blend well before transferring back to the pot. Alternatively, carefully blend the soup with an immersion blender.

Finally, add the heavy cream and grated smoked gouda. Stir to combine as the cheese melts.

Once the cheese has melted, ladle the soup into serving bowls, garnish, and enjoy!

Tweaking the Recipe

• Add some extra flavor by chopping a stalk of celery and adding it in with the carrots.
• Try swapping the Italian seasoning for other seasonings like Mediterranean or Herbes de Provence.
• Add roasted tomatoes or sun dried tomatoes to add more of the deep, rich tomato flavor.
• Add cooked shrimp or shredded rotisserie chicken for extra protein.

Make Ahead and Serving Instructions

This is a great recipe to make ahead of time and freeze so you can have it for later. Prepare the soup as directed and allow it to cool before storing it in an airtight container. Freeze for up to 3 months.

Smoked red pepper and gouda soup can be served on its own or with sides to make for a heartier meal. Here are a few ideas.

• Bread: Add a soft French loaf or some crusty bread alongside this soup for texture.
• Grilled cheese: Make a grilled cheese and serve alongside your soup. Bonus if you add some gouda to the grilled cheese.
• Croutons: Add some crunch to your soup by topping with croutons. Buy them from the store or make your own at home.
• Herbs: Top the soup with green onions or basil and a drizzle of olive oil.

Leftover Storage and Reheating Instructions

Store leftover roasted red pepper and gouda soup in an airtight container in the refrigerator. Leftover soup will keep for 2-3 days when properly refrigerated. Reheat soup on the stovetop or in the microwave.

• Stovetop: Add soup to a pot over medium heat. Simmer covered for 5-10 minutes or until warmed throughout.
• Microwave: Place soup in a microwave safe container and heat for 3-4 minutes on 50% power and stir before serving.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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