Dinner

Creamy Roasted Red Pepper Gouda Soup – A Cozy Fall Favorite Recipe

Byluca Carter November 20, 2025November 20, 2025

Introduction

This Creamy Roasted Red Pepper Gouda Soup is a comforting blend of smoky, velvety flavors perfect for chilly evenings. Made with fire-roasted red peppers and rich smoked gouda, it’s an ideal cozy fall meal that’s easy to prepare and sure to please.

A close-up of a bowl filled with creamy orange soup, smooth in texture and topped with a swirl of white cream that contrasts with the soup’s bright color. Small green herb leaves are scattered on top, adding fresh green dots, along with black pepper flakes providing small dark specks. A silver spoon is partially dipped into the soup, lifting some of it slightly showing its thick, smooth texture. The white bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons (30ml) olive oil
1 medium yellow onion, diced

3 cloves garlic, minced
1 (16 oz / 454g) jar roasted red peppers, drained and chopped

2 tablespoons (30g) tomato paste
3 cups (720ml) vegetable broth (or chicken broth)

1 teaspoon smoked paprika
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper

3/4 cup (180ml) heavy cream
1 1/2 cups (140g) shredded smoked gouda cheese

Optional Garnish:

Croutons
Fresh basil or parsley
Extra shredded gouda

Instructions

Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 4–5 minutes until translucent. Stir in minced garlic and cook for 30 seconds more.
Step 2: Stir in chopped roasted red peppers and tomato paste. Cook for 2 minutes to blend the flavors.
Step 3: Pour in the vegetable broth, then add smoked paprika, salt, and black pepper. Bring the mixture to a gentle boil, then reduce heat and simmer for 10–15 minutes.

Step 4: Use an immersion blender to puree the soup until smooth and silky. Alternatively, carefully blend in batches using a countertop blender, then return the soup to the pot.
Step 5: Stir in the heavy cream and shredded smoked gouda over low heat until the cheese melts and the soup becomes creamy. Avoid boiling after adding the cheese.
Step 6: Taste and adjust seasoning with extra salt or pepper if needed. Garnish with croutons, fresh herbs, or more gouda, then serve hot.

Tips & Variations

For a lighter soup, substitute heavy cream with half-and-half, coconut milk, or Greek yogurt (added off heat).
Ensure the cheese and broth are vegetarian and gluten-free if needed by checking labels carefully.
Try cooking the soup in a slow cooker by adding all ingredients except cream and cheese; cook on LOW for 5–6 hours or HIGH for 2–3 hours. Blend, then stir in dairy and warm for 20–30 minutes.

Freeze leftover soup for up to 2 months. Thaw overnight before reheating gently on the stove.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent the cheese from separating. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A bowl filled with smooth orange soup, topped with a small pile of white shredded cheese in the center, sprinkled with black pepper, and garnished with three bright green basil leaves arranged like a small bouquet on top. The bowl is gray with a slightly rough texture on the outside and sits on a wooden cutting board, with pieces of light bread in the background. The setting includes a white marbled texture under the board and a blue and white striped cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute smoked gouda with other melty cheeses like Fontina or Havarti for a slightly different flavor profile, though gouda’s smoky taste is distinctive.