Introduction

Roasted Red Pepper Gouda Soup is a creamy, comforting dish bursting with smoky flavor and vibrant color. It’s perfect for cozy nights when you want something warm and satisfying without much fuss. Made with roasted peppers, smoked Gouda, and a touch of spice, this soup is a home-cook’s delight.

A close-up view of a white bowl filled with smooth, thick orange soup that has a creamy texture. On top, there is a small pool of golden oil shining in the light, with specks of dark spices scattered across the surface. Two toasted croutons, light brown and crispy with visible holes, sit near the center of the soup, surrounded by three fresh green basil leaves that add a pop of color and freshness. The bowl rests on a white marbled surface, creating a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large red bell peppers, halved and seeded (or 2 cups jarred roasted peppers, drained)
2 roma tomatoes
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
½ teaspoon smoked paprika
¼ teaspoon black pepper
3 ½ cups low-sodium vegetable broth or chicken broth
8 ounces smoked Gouda cheese, shredded (≈ 3 cups)
¼ cup light cream or canned coconut milk for dairy-free
1 ½ teaspoons Creole seasoning (Tony Chachere’s or similar)
¼ teaspoon dried basil
½ teaspoon dried oregano
1 teaspoon apple-cider vinegar or lemon juice
Sea salt to taste
Optional garnish: fresh basil ribbons, croutons, olive-oil drizzle

Instructions

Step 1: Preheat your broiler to high. Place the pepper halves and roma tomatoes skin-side up on a foil-lined baking sheet. Broil for 6–8 minutes per side until the skins are blistered and blackened.
Step 2: Transfer the hot vegetables to a bowl and cover for 5 minutes to steam. Then peel off the skins, discard pepper stems and seeds, and slice the pepper flesh into strips.
Step 3: Heat olive oil in a Dutch oven over medium heat. Add the diced onion and minced garlic and sauté for 7–8 minutes until translucent and fragrant.
Step 4: Add the roasted peppers, tomatoes, smoked paprika, black pepper, and broth to the pot. Bring to a gentle boil, then reduce the heat and simmer for 8 minutes.
Step 5: Purée the soup using an immersion blender directly in the pot or in batches in a countertop blender, until the texture is silky smooth.
Step 6: Remove the pot from heat. Whisk in the shredded Gouda, light cream, Creole seasoning, dried basil, oregano, and apple-cider vinegar until the cheese melts into a creamy consistency. Taste and adjust salt as needed.
Step 7: Ladle the soup into bowls and garnish with fresh basil ribbons, croutons, and a drizzle of olive oil. Serve hot with crusty bread.

Tips & Variations

For a shortcut, use two 16-ounce jars of well-drained roasted peppers to skip the broiling step.
Substitute plant-based smoked cheddar shreds and canned coconut milk for a dairy-free version.
Add a pinch of cayenne pepper along with the smoked paprika to give the soup an extra spicy kick.

Storage

Refrigerate leftover soup in an airtight container for up to 4 days. For longer storage, freeze the soup for up to 3 months. Reheat gently on the stove while whisking occasionally to restore the creamy texture.

How to Serve

A close-up view of a bowl filled with smooth, thick orange soup, topped with small, golden-brown toasted croutons and several fresh green basil leaves scattered on top. There are tiny specks of dark seasoning sprinkled over the soup surface, and a light drizzle of oil glistens on it, creating a shiny, textured look. The bowl is white with subtle vertical ridges, and the soup fills it close to the rim. The background is a soft focus white marbled texture, making the warm colors of the soup and toppings stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use jarred roasted peppers instead of fresh?

Yes, jarred roasted peppers work well and save time. Make sure to drain them well before adding to the soup.

Is this soup suitable for vegans?

To make it vegan, replace the smoked Gouda with plant-based smoked cheddar shreds and use canned coconut milk instead of cream.