30-Minute Creamy Roasted Red Pepper Gouda Soup Recipe

Name: 30-Minute Creamy Roasted Red Pepper Gouda Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium onion, finely chopped; 2 carrots, peeled and finely chopped; 2 celery sticks, finely chopped; 1 teaspoon dried thyme; 4 cloves garlic, peeled and chopped; One 14 ounce jar roasted red peppers, drained and chopped; One 15 ounce can diced tomatoes; 4 cups vegetable broth; ½ cup fresh basil leaves; 1 cup Gouda cheese, shredded; ½ cup Creme Fraiche, optional; Salt and pepper to taste

by Jannet Lisa

30 de June de 2025

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I’ll never forget the first time I made this roasted red pepper gouda soup. It was one of those dreary winter afternoons where the cold seeps right into your bones. I wanted something warm and comforting, but also packed with flavor. That’s when I stumbled upon this amazing combination of sweet roasted red peppers and rich, smoky Gouda cheese. The moment I took that first spoonful, I was hooked! The soup is incredibly creamy with just the right amount of kick from the peppers, and the Gouda adds this wonderful depth of flavor that makes it truly special.

What I love most about this recipe is how simple it is to make. You just sauté some basic veggies, throw everything in a pot, let it simmer, and blend it up. In about 30 minutes, you’ve got this velvety, restaurant-quality soup that’ll warm you from the inside out. It’s become my go-to recipe whenever I need a little comfort in a bowl. Trust me, once you try this roasted red pepper gouda soup, it’ll become a favorite in your house too!

Why You’ll Love This Roasted Red Pepper Gouda Soup

Let me tell you why this soup is going to become your new favorite:

The creamy texture is like a warm hug on a cold day – it’s that comforting!
You get this amazing rich, smoky flavor from the Gouda that just makes your taste buds dance.

It’s so easy to make – seriously, you’ll have it ready in about 30 minutes!
It’s vegetarian-friendly, so everyone at your table can enjoy it.
That perfect balance of sweet roasted peppers and tangy cheese is just irresistible.

I make this soup all the time because it’s just that good. The flavors come together so beautifully, and it’s such a satisfying meal that warms you right up!

Ingredients for Roasted Red Pepper Gouda Soup

Alright, let’s gather everything you’ll need for this amazing soup. I always say, the better your ingredients, the better your soup will taste! Here’s what you’ll want to have on hand:

1 tablespoon of extra virgin olive oil – the good stuff makes a difference!

1 medium onion, finely chopped – I like to get it nice and small so it blends in perfectly
2 carrots, peeled and finely chopped – they add just the right amount of sweetness
2 celery sticks, finely chopped – for that perfect bit of crunch and flavor

1 teaspoon of dried thyme – it gives the soup this wonderful earthy note
4 cloves of garlic, peeled and chopped – because what’s soup without garlic, right?
One 14 ounce jar of roasted red peppers, drained and chopped – this is where that amazing sweet, smoky flavor comes from!

One 15 ounce can of diced tomatoes – they add a nice tang and depth
4 cups of vegetable broth – I always keep some on hand for soups
½ cup of fresh basil leaves – the fresh herbs really brighten everything up

1 cup of Gouda cheese, shredded – this is the star ingredient that makes the soup so creamy and rich
½ cup of Creme Fraiche (optional) – it adds this wonderful tangy creaminess
Salt and pepper to taste – because every good cook knows seasoning is key!

I like to get all my ingredients prepped and ready before I start cooking. It just makes the whole process so much smoother. Trust me, once you have everything chopped and measured, making this soup is a breeze!

Equipment Needed

Alright, let’s talk tools! Here’s what you’ll want to have handy:

A large pot – I love my big soup pot for this recipe

An immersion blender – this makes blending the soup so easy right in the pot!
A good wooden spoon – perfect for stirring without scratching your pot
A chef’s knife – makes chopping all those veggies a breeze

A cutting board – I like a big one with plenty of space

That’s really all you need! I always say, cooking doesn’t require fancy gadgets – just good, basic tools that work well. Now, let’s get cooking!

How to Prepare Roasted Red Pepper Gouda Soup

Okay, let’s make this amazing soup! I’m going to walk you through it step by step, just like I do when I’m making it in my own kitchen. Trust me, it’s easier than you think!

First, grab that large pot and set it on your stove over medium-high heat. Let it warm up for a minute or two before adding your olive oil. You want it to be nice and hot so your veggies start cooking right away.

Now, here’s where the magic starts happening. We’re going to build layers of flavor, and it all begins with those vegetables. The key is to let them cook until they’re softened – this usually takes about 5-7 minutes. You’ll know they’re ready when the onions look translucent and the carrots and celery have lost their crunch.

Once your veggies are softened, it’s time to add the broth and all those beautiful red peppers and tomatoes. Oh, and don’t forget the basil! Let this simmer for about 10 minutes. This is where all those flavors really start to meld together and create that amazing taste we’re after.

After simmering, turn off the heat and let the soup cool for just a few minutes. Then comes the fun part – blending! I love using my immersion blender for this because it’s so easy. Just pulse it right in the pot until everything is smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.

Once it’s all blended and beautiful, turn the heat back on to low and let it warm up gently. Now comes the best part – adding the cheese! Stir in that shredded Gouda and watch as it melts into the soup, making it extra creamy and delicious. If you’re using it, this is when you’d add the crème fraîche too.

Finally, give it a taste and add salt and pepper as needed. Remember, you can always add more, but you can’t take it out, so start with a little and go from there.

Sautéing the Vegetables

Heat that olive oil in your pot over medium-high heat. Once it’s hot, add your chopped onion, carrots, celery, and thyme. Let them cook, stirring occasionally, until they’re all softened – this usually takes about 5-7 minutes. Then add the garlic and cook for just another minute. Be careful not to let the garlic burn, as it can turn bitter.

Simmering the Soup

Now add those beautiful roasted red peppers, diced tomatoes, vegetable broth, and fresh basil leaves. Give it a good stir, then reduce the heat to medium-low. Let it simmer for about 10 minutes, allowing all those flavors to meld together beautifully.

Blending and Finishing

Turn off the heat and let the soup cool slightly. Then, using your immersion blender, pulse until the soup is smooth and creamy. If you’re using a regular blender, be careful and blend in batches. Once it’s all blended, turn the heat back on to low and let it warm gently. Now stir in that shredded Gouda cheese and crème fraîche if you’re using it. Watch as it melts into the soup, making it extra creamy and delicious. Give it a taste and season with salt and pepper as needed.

Tips for Success

Here are my best tips for making this soup absolutely perfect every time:

Chop your veggies finely and evenly so they cook at the same rate – nobody likes crunchy carrots in their creamy soup!
Use a good quality vegetable broth for the best flavor – it really makes a difference.

Don’t skip the fresh basil at the end – it adds this amazing freshness that balances all the rich flavors.
When it comes to seasoning, taste as you go – you can always add more salt and pepper, but you can’t take it out!
For serving, I love to garnish with extra shredded Gouda, a dollop of crème fraîche, and some fresh basil leaves. It makes the soup look as good as it tastes!

Oh, and one more thing – this soup tastes even better the next day! The flavors really have time to meld together, so don’t be afraid to make it ahead of time.

Serving Suggestions for Roasted Red Pepper Gouda Soup

Oh, let me tell you, this soup is amazing all by itself, but pairing it with the right sides takes it to a whole new level! I love serving it with a crispy grilled cheese sandwich – the gooey cheese and crunchy bread are perfect for dipping into that creamy soup. If you’re feeling fancy, try it with some warm, garlic naan bread on the side. It’s so good for soaking up every last bit of that delicious soup!

For toppings, don’t be shy! I always add extra shredded Gouda on top because, well, you can never have too much cheese, right? A little dollop of crème fraîche and some fresh basil leaves make it look as pretty as it tastes. Sometimes I’ll even sprinkle a little smoked paprika on top for an extra kick of flavor. Trust me, your taste buds will thank you!

Storage and Reheating Instructions

This soup keeps beautifully! Just pop any leftovers in an airtight container and stick it in the fridge. It’ll stay good for up to 3 days. When you’re ready to enjoy it again, just reheat it gently on the stovetop over medium-low heat, stirring every now and then. It’s so easy!

FAQ About Roasted Red Pepper Gouda Soup

I get so many questions about this soup, and I love answering them! Let me share some of the most common ones with you. Remember, cooking is all about making a recipe your own, so don’t be afraid to experiment a little!

Can I use fresh red peppers instead of jarred?

Absolutely, you can use fresh red peppers, but you’ll need to roast and peel them first. It’s a bit more work, which is why I usually go for the jarred ones – they’re so convenient! Just drain and chop them, and you’re good to go. But if you have the time, fresh roasted peppers add an amazing flavor to this creamy red pepper and gouda soup.

What can I substitute for Gouda cheese?

If you don’t have Gouda, don’t worry! You can use smoked Gouda for a more intense flavor, or try cheddar or asiago cheese. Each one will give your fire-roasted pepper cheese soup a slightly different taste, but they’ll all be delicious. I’ve even used a mix of cheeses before, and it turned out great!

How can I make this soup vegan?

Making this soup vegan is easier than you might think! Just use vegan cheese instead of Gouda, and swap out the crème fraîche for some coconut cream. Also, make sure to use vegetable broth. I’ve made it this way for friends, and they couldn’t believe it was vegan. It’s still just as creamy and full of that wonderful roasted pepper flavor!

Estimated Nutritional Information

Now, I know we’re all here for that amazing taste, but it’s good to know what’s in our food too! This soup has about 250 calories per serving, with 15g of fat, 10g of protein, and 20g of carbs. Remember, these are just estimates – the exact numbers might change a bit depending on the brands you use. But isn’t it nice to know you’re getting some good protein in there along with all that delicious flavor?