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Creamy Roasted Red Pepper Soup with Gouda

A smooth roasted red pepper soup blended with vegetables, cream, and Gouda for a cozy, velvety dinner soup. This Red Pepper Gouda Soup is rich, easy, and great with simple toppings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 39 minutes
Servings: 4
Course: Dinner, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 24 oz roasted red bell peppers chopped
  • 2 Tbsp olive oil
  • 1 medium white onion chopped
  • 1 large carrot chopped
  • 2 celery ribs chopped
  • 4 cloves garlic minced
  • 1 tsp paprika
  • 1/4 tsp dried thyme
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • 4 cups vegetable stock or vegetable broth
  • 1/2 cup heavy cream
  • 8 oz shredded Gouda cheese
  • 1 Tbsp lemon juice or apple cider vinegar
  • Kosher salt and black pepper to taste

Method
 

  1. Chop the roasted red peppers and set aside.
  2. Heat olive oil in a large stockpot over medium heat. Add onion, carrot, celery, garlic, paprika, thyme, oregano, and basil. Cook 5 to 6 minutes, until the vegetables begin to soften.
  3. Add the roasted red peppers and broth. Bring to a boil. Reduce heat, cover, and simmer 15 minutes.
  4. Puree the soup until smooth with an immersion blender or in batches in a blender.
  5. Return to low heat and stir in the heavy cream and shredded Gouda until melted.
  6. Add the lemon juice and season with salt and pepper to taste.
  7. Serve with optional toppings like cream, extra cheese, croutons, or herbs.

Notes

Keep the heat low after adding the dairy and cheese.
Blend thoroughly for the smoothest soup.
Add extra broth if you want a thinner consistency.