Creamy Roasted Red Pepper Gouda Soup – A Cozy Fall Favorite Recipe
This Creamy Roasted Red Pepper Gouda Soup is a rich and velvety fall favorite that combines fire-roasted red peppers with smoked Gouda cheese, aromatic garlic, and onion. It’s a smoky, comforting soup perfect for cozy dinners, holiday meals, or any time you want a warming dish with a sophisticated flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Soup 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
- Sauté the aromatics: 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 until fragrant.
- Add the roasted peppers and tomato paste: Stir in the chopped roasted red peppers and tomato paste. Cook and stir for 2 minutes to combine flavors.
- Pour in the broth and seasonings: Add the vegetable broth, smoked paprika, salt, and black pepper. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10–15 minutes to meld the flavors.
- Blend until smooth: Use an immersion blender to puree the soup directly in the pot until silky smooth. Alternatively, carefully blend in batches using a blender and return the soup to the pot.
- Add the cream and cheese: Over low heat, stir in the heavy cream and shredded smoked gouda until the cheese melts and the soup becomes creamy. Avoid boiling after adding the cheese to prevent curdling.
- Taste and adjust: Sample the soup and adjust seasoning with extra salt or pepper if needed. Garnish with croutons, fresh basil or parsley, and additional shredded gouda as desired. Serve hot and enjoy.
Notes
- Vegetarian-friendly: Use vegetable broth and ensure the cheese is vegetarian-approved.
- Gluten-free: Check broth and cheese labels for hidden gluten.
- Lighter version: Substitute heavy cream with half-and-half, coconut milk, or Greek yogurt (add off heat).
- Slow cooker option: Combine all ingredients except cream and cheese in slow cooker; cook on LOW 5–6 hours or HIGH 2–3 hours, then blend smooth and stir in dairy; heat gently for 20–30 minutes.
- Freezer-friendly: Freeze soup up to 2 months. Thaw overnight in refrigerator and reheat gently.
Keywords: roasted red pepper soup, gouda soup, creamy soup, fall soup recipes, vegetarian soup, smoky soup, cozy dinners
