If you’ve ever wondered how to take a simple bowl of soup to the next level, I’m about to share a fan-freaking-tastic twist — my Roasted Red Pepper Gouda Soup Recipe. This soup is the perfect warmth-in-a-bowl comfort food with a velvety texture and a smoky, cheesy depth that just melts your worries away. Trust me, once you try this, you’ll want to make it over and over, especially when you crave something cozy but flavorful!

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Why This Recipe Works

Rich Flavor Harmony: The sweetness of roasted red peppers pairs perfectly with smoky gouda, creating a uniquely balanced taste.
Smooth, Creamy Texture: A blend of heavy cream and melted gouda transforms the soup into a silky dream.
Simple, Accessible Ingredients: Most groceries carry everything you need, so no hunting for odd extras.
Quick and Easy Prep: Ready in just about 30 minutes — perfect for weeknight dinners or unexpected guests.

Roasted Red Pepper Gouda Soup, creamy roasted red pepper soup, smoky cheese soup, easy cheese and pepper soup, hot comfort food - The image shows a bowl of creamy orange soup served in a black bowl with white handles, placed on a white marbled surface. The soup has a smooth texture with a swirl of white cream on top, and small pieces of red pepper scattered throughout. Green parsley leaves are sprinkled over the soup, adding a fresh look. There are also tiny black pepper specks spread on the surface. To the top right, there is a stack of white bowls with two silver spoons resting on top. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Roasted Red Pepper Gouda Soup Recipe combines fresh veggies with pantry staples that bring out the best in each other. Each ingredient plays a role, from building the base flavor to adding creaminess and that gorgeous smoky finish. Here’s why I chose these and how you can pick the best versions at the store.

Roasted Red Pepper Gouda Soup, creamy roasted red pepper soup, smoky cheese soup, easy cheese and pepper soup, hot comfort food - Flat lay of a small white bowl of golden olive oil, a small white bowl of creamy butter, a small white bowl of bright red roasted peppers, a small white bowl of deep red sundried tomatoes, a small white bowl of smooth heavy cream, a small white bowl of freshly shredded smoked gouda cheese, a small white bowl of vegetable stock with a pale golden hue, one small white onion roughly chopped, three fresh orange carrots roughly chopped, two crisp green celery stalks roughly chopped, three cloves of garlic peeled and minced, a small white bowl of paprika powder, a small white bowl of mixed Italian seasoning herbs, a small white bowl of coarse salt, a small white bowl of freshly cracked black pepper, all ingredients arranged symmetrically in a balanced layout on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Olive oil: Adds a fruity base and helps sauté the veggies gently without overpowering their natural sweetness.
Butter: For richness and a little indulgence—plus it helps those aromatics sing.
White onion: Brings a mild sweetness and depth when sautéed, creating a savory backdrop.
Carrots: Offer a natural sweetness that balances the tangy red peppers perfectly.
Celery: Adds a fresh, herby crunch that elevates the veggie medley’s flavor complexity.
Garlic: Because no savory soup is complete without that punch of fragrant goodness.
Paprika: Provides a gentle smoky hint to amplify the gouda’s smokiness.
Italian seasoning: A classic herb blend lifting the flavor with earthy and floral notes.
Roasted red peppers: The star ingredient—rich, sweet, and slightly smoky, they give this soup its signature vibrant flavor.
Sundried tomatoes: Adds an umami punch and subtle tartness that balances the cream and cheese beautifully.
Vegetable stock: The liquid base that melds all the ingredients into one harmonious soup.
Heavy cream: For that luscious texture and silky smooth mouthfeel you crave in a creamy soup.
Smoked gouda cheese: The crowning glory—its smoky flavor and melting ability make the soup rich and irresistible.
Salt and pepper: Simple seasonings that enhance all the other flavors; seasoning to taste is key here.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to tailor this soup depending on my mood and what’s in my fridge. You can easily play around with the flavors, and I highly encourage you to experiment too! Whether you want it vegan-friendly or a bit spicier, there’s room to make this recipe truly yours.

Variation: I sometimes swap smoked gouda for sharp cheddar when I want a little extra tang, and honestly, it’s still fantastic — you might prefer that sharper edge sometimes.
Vegan twist: Use coconut cream instead of heavy cream and omit the cheese or add a vegan cheese alternative—still creamy, just different.
Add heat: Toss in a pinch of red pepper flakes or a splash of hot sauce if you like a little kick with your creamy soup.
Seasonal additions: Try stirring in some fresh chopped basil or thyme toward the end for a bright herbal finish when the herbs are in season.

Step-by-Step: How I Make Roasted Red Pepper Gouda Soup Recipe

Step 1: Sauté Your Aromatics

Start by heating olive oil and butter in a large pot over medium heat. Once melted and shimmering, toss in the chopped white onion. Sauté gently for about 3-4 minutes until they become translucent and fragrant. At this point, add the carrots, celery, garlic, paprika, and Italian seasoning. Keep stirring and cooking for another 3-4 minutes. This step builds the foundation for the soup’s deep flavor, so don’t rush it — let those veggies soften and get cozy in the butter and oil.

Step 2: Add Roasted Peppers and Simmer

Drain your jarred roasted red peppers thoroughly—rinse them well to ditch any briny leftovers that could make your soup too salty (trust me on this one, I’ve made that mistake before!). Add the peppers, sundried tomatoes, and vegetable stock to the pot. Bring everything to a simmer over medium to medium-high heat, then reduce to let it cook gently for 15-20 minutes until the veggies are nice and tender. This is when the flavors really start to meld together.

Step 3: Blend Until Silky Smooth

Grab your immersion blender or a regular blender (if you use the latter, blend in batches to avoid spills). Purée the soup until completely smooth with no chunks left. If you want it extra luxurious, I recommend pushing it through a fine mesh strainer before the next step — it adds a restaurant-quality silkiness that’s worth the extra effort.

Step 4: Stir in Cream and Gouda

Now the magic moment—you stir in the heavy cream and freshly shredded smoked gouda cheese. Keep the pot on low heat and stir for 1-2 minutes until the cheese has fully melted into the soup, creating that lush, velvety texture that sets this recipe apart from any other red pepper soup you’ve had. Remember to taste now and season with salt and pepper as needed; jarred peppers can be salty, so go easy and adjust gradually.

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Tips from My Kitchen

Don’t Skip Rinsing the Peppers: I learned the hard way that leftover brine makes the soup too salty—rinse and drain thoroughly!
Use Freshly Shredded Gouda: Pre-shredded cheese often has additives that can affect melting—and flavor.
Blend in Batches if Needed: A blender can overflow if you throw too much soup in one go; patience avoids kitchen messes.
Season Last: Salt and pepper after adding cheese and cream, so you don’t overdo the saltiness.

How to Serve Roasted Red Pepper Gouda Soup Recipe

Roasted Red Pepper Gouda Soup, creamy roasted red pepper soup, smoky cheese soup, easy cheese and pepper soup, hot comfort food - Two white bowls filled with smooth orange soup sit on a white marbled surface. The bowl in front has a spoon lifting some thick, creamy soup that shows a light swirl of cream on top. Small bits of green herbs and a tiny spot of red add color to the soup near the edge of the bowl. Behind it, the second bowl also has an orange soup with cream and green herbs. A piece of toasted bread is partly visible next to the bowls. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love adding a few toasted pumpkin seeds or a swirl of crème fraîche for visual appeal and texture contrast. A sprinkle of fresh chives or parsley gives a fresh pop of green and a mild oniony note that brightens the smoky, cheesy soup. If you want a little crunch, crispy croutons work beautifully too.

Side Dishes

Nothing beats pairing this soup with a warm, crusty sourdough bread for dipping. I also like to serve simple mixed green salads with vinaigrette on the side to cut through the richness. Grilled cheese sandwiches (preferably with gouda or Swiss) make it extra cozy and fun for a casual lunch.

Creative Ways to Present

For special occasions, I’ve served this soup in mini hollowed-out bread bowls — guests love it! Adding a drizzle of chili oil or herb-infused olive oil just before serving also makes it feel restaurant-worthy. For a colorful party, topping with a mix of toasted nuts and microgreens adds a wow factor that’s surprisingly easy to pull off.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool to room temperature, then transfer it to airtight containers and refrigerate for up to 3 days. I find the flavors actually deepen overnight, so leftovers taste superb — if you can resist eating it all at once!

Freezing

This soup freezes well but be aware the cream and cheese may change texture slightly upon thawing. To freeze, cool completely, then store in freezer-safe containers for up to 2 months. I usually freeze it without garnishes and add fresh toppings after reheating for the best experience.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching. Avoid boiling as it can cause the cream to separate. Adding a splash of additional cream or stock when reheating helps revive the soup’s silky texture.

FAQs

Can I make this Roasted Red Pepper Gouda Soup Recipe vegan?

Absolutely! Swap out the heavy cream for coconut cream or cashew cream, and use a plant-based cheese or nutritional yeast for that cheesy touch. The soup will be just as creamy and flavorful with a few thoughtful substitutions.
What can I use if I don’t have sundried tomatoes?

If you’re missing sundried tomatoes, you can substitute with a bit of tomato paste or even roasted cherry tomatoes for a fresher twist. The goal is to add a layer of umami and slight acidity to balance the sweetness of the peppers.
Can I prepare this soup ahead and reheat later?

Yes! This soup actually tastes better the next day after the flavors meld. Store it in the fridge up to 3 days and gently reheat on the stovetop. Just remember not to boil it to keep the texture smooth and creamy.
How do I avoid the soup being too salty?

Drain and rinse the jarred roasted red peppers thoroughly to remove excess brine, and hold off on adding salt until the very end. Taste first, since the soup already gets salty notes from the cheese and peppers.
Can I use chicken stock instead of vegetable stock?

Definitely! Chicken stock gives the soup a richer base if you prefer non-vegetarian options. Just keep the rest of the flavors the same for wonderful results.

Final Thoughts

This Roasted Red Pepper Gouda Soup Recipe is one of my all-time favorites for good reason. It’s comforting, easy to make, and has that wow factor that makes friends and family ask for seconds. Whether you’re curling up on a chilly evening or entertaining guests, this soup is a guaranteed winner in my kitchen—plus, it’s flexible enough for you to make it your own. I can’t wait for you to try it out and see for yourself how something so simple can taste so spectacular!