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

Yes! Fresh roasting gives the best flavor, but jarred roasted peppers are a great shortcut. Drain them well and use about the equivalent amount (you’ll want roughly the same volume as 4 large peppers). You may miss a little char flavor, so consider adding an extra pinch of smoked paprika.

How do I store leftovers?

Let the soup cool, then store it in an airtight container in the fridge for 3–4 days . Reheat gently on the stove over low heat.

Can I freeze Roasted Red Pepper Gouda Soup?

You can , but creamy, cheesy soups sometimes change texture after freezing. If you want the best results, freeze the blended pepper base before adding the Gouda and cream. Then reheat and add dairy fresh.

What can I serve with it?

Crusty bread, grilled cheese, crackers, a simple salad—anything you can scoop, dip, or dunk. If you’re feeling extra: a drizzle of cream and a pinch of smoked paprika on top makes it look fancy with zero effort.

Roasted Red Pepper Gouda Soup: Cozy, Irresistible 6-Step Comfort

Description

This Roasted Red Pepper Gouda Soup is creamy, smoky, and incredibly comforting. Roasted red peppers, sweet onion, and garlic are blended into a silky base, then finished with melty Gouda cheese and a splash of cream. It’s the perfect cozy soup for chilly evenings, quick lunches, or when you want something simple that still tastes restaurant-worthy.

Ingredients

Scale

For the Roasting

4 large red bell peppers, halved and seeded
1 head garlic, top chopped off
1 medium yellow onion, quartered
3 tablespoons olive oil, divided
Salt and black pepper, to taste

For the Soup

4 cups low-sodium vegetable broth
½ cup heavy cream
1 cup Gouda cheese, freshly shredded or cubed
½ teaspoon smoked paprika
Salt and black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C).
Prepare the vegetables.
Place the halved red peppers and onion on a baking sheet. Toss with 2 tablespoons olive oil, salt, and pepper. Arrange the peppers cut-side down. Wrap the garlic head in foil and place it on the sheet.
Roast the vegetables.
Roast for 30–40 minutes, until the peppers are soft and slightly charred.
Peel and prepare.
Let vegetables cool slightly. Remove the skins from the peppers and squeeze the roasted garlic pulp from the cloves. Discard skins and casings.
Toast the spices.
In a saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add smoked paprika and sauté for about 30 seconds.
Blend the soup.
Transfer roasted vegetables and 2 cups of vegetable broth to a blender. Blend until smooth and creamy.
Combine and heat.
Pour the blended mixture back into the pot and add the remaining broth. Heat on low.
Add the Gouda.
Gradually stir in the Gouda cheese until melted and the soup becomes creamy and slightly thick. Do not boil.
Finish the soup.
Stir in the heavy cream. Taste and adjust seasoning with salt and pepper.
Serve warm with crusty bread or grilled cheese.

Notes

For the best texture, use freshly shredded Gouda rather than pre-shredded cheese.

If the soup becomes too thick, stir in a little extra broth while reheating.

A drizzle of cream or extra smoked paprika makes a beautiful garnish.

This soup stores well in the fridge for 3–4 days.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup
Method: Roasting, Blending
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320 kcal
Sugar: 7 g
Sodium: 520 mg
Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 4 g
Protein: 10 g
Cholesterol: 55 mg