Name: Roasted Red Pepper Gouda Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 4 large red bell peppers, halved and seeded; 1 head garlic, top chopped off; 1 medium yellow onion, quartered; 3 tbsp olive oil, divided; 4 cups vegetable broth, low sodium; 1/2 cup heavy cream; 1 cup Gouda cheese, freshly shredded or cubed; 1/2 tsp smoked paprika; Salt, to taste; Black pepper, to taste

I make this roasted red pepper Gouda soup when I want something rich, smoky, and deeply comforting. The sweetness of roasted peppers blends beautifully with creamy cheese, creating a silky, satisfying bowl that feels both cozy and a little indulgent.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large red bell peppers, halved and seeded

1 head garlic, top chopped off

1 medium yellow onion, quartered

3 tbsp olive oil, divided

4 cups vegetable broth, low sodium

1/2 cup heavy cream

1 cup Gouda cheese, freshly shredded or cubed

1/2 tsp smoked paprika

Salt, to taste

Black pepper, to taste

Directions

I start by preheating the oven to 400°F (200°C). I toss the peppers and onion with 2 tablespoons of olive oil, salt, and black pepper, then place them cut-side down on a baking sheet. I wrap the garlic head in foil and roast everything for 30 to 40 minutes until soft and slightly charred.

Once cooled slightly, I peel the skins off the peppers and squeeze the roasted garlic from the cloves, discarding the skins.

In a heavy-bottom saucepan, I heat the remaining olive oil and sauté the smoked paprika briefly to release its aroma.

I transfer the roasted vegetables and 2 cups of broth into a blender and blend until smooth. Then I pour the mixture back into the saucepan and add the remaining broth.

I heat the soup gently and gradually stir in the Gouda cheese until it melts completely and the soup turns creamy. I make sure not to let it boil.

Finally, I stir in the heavy cream, taste, and adjust the seasoning before serving warm.

Servings and timing

I prepare this soup in about 55 minutes total, with 15 minutes of prep time and 40 minutes of cooking time. This recipe yields 6 servings, making it perfect for a family meal or leftovers for the next day. Each serving contains approximately 310 kcal.

Variations

I sometimes switch things up depending on what I have on hand. I like adding a pinch of chili flakes for heat or swapping the Gouda with smoked cheese for a deeper flavor. If I want a lighter version, I replace the heavy cream with half-and-half or even coconut milk for a slightly different twist. I also enjoy adding roasted carrots or tomatoes for extra depth.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm the soup gently over low heat, stirring often to keep the texture smooth. If it thickens too much, I add a splash of broth or milk to loosen it. I avoid boiling to keep the cheese from separating.

FAQs

Can I use jarred roasted red peppers instead of fresh ones?

I can use jarred peppers for convenience, but I find that freshly roasted peppers give a richer and more authentic flavor.

What type of Gouda works best?

I prefer using a young or medium Gouda because it melts smoothly and has a mild, creamy taste.

Can I make this soup vegan?

I can make it vegan by using plant-based cream and a dairy-free cheese alternative, though the texture and flavor will differ slightly.

Do I need a blender for this recipe?

I recommend using a blender for the smoothest texture, but an immersion blender works well too.

Can I freeze this soup?

I can freeze it, but I usually do so before adding the cream and cheese. When reheating, I add those fresh for the best texture.

Conclusion

I enjoy making this roasted red pepper Gouda soup whenever I want something comforting yet flavorful. The roasted vegetables, creamy texture, and smoky notes come together beautifully, making it a recipe I return to often. It feels simple to prepare but delivers a rich and satisfying result every time.

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