This Roasted Red Pepper and Gouda Soup is creamy and loaded with flavor. It has a great balance of sweetness from the roasted peppers and a rich, savory flavor from the cheese. All topped off with some crispy homemade cheese chips.
This roasted red pepper and gouda cheese soup is a great to make on a chilly day. Serve it for lunch or as a delicious starter for dinner. It’s easy to prepare, uses simple ingredients and roasting everything in the oven does most of the work for you.
The roasted vegetables are blended with vegetable broth, cream and Gouda cheese for a creamy and delicious soup. Gouda is a great cheese to use in soup, it melts beautifully and gives the soup a creamy consistency. The homemade cheese chips are optional but they make a wonderful, crunchy topper. You can either crumble them over each bowl or serve them whole on the side for dipping.
Another great homemade vegetable soup with plenty of flavor is this Roasted Sweet Potato and Red Pepper Soup or this Roasted Butternut Squash and Carrot Soup. Both are made with oven-roasted vegetables for great flavor.
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Ingredients
All you need to make this creamy roasted red pepper soup are a few ingredient listed below. For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
Soup
- Red bell peppers, cut into large chunks. Red bell peppers are the star and main ingredient of this soup. Choose large, ripe red peppers with smooth, firm skin. They are naturally sweet, and that flavor enhances when oven roasted. Roast them until soft and slightly charred, that gives the soup a deep flavor.
- Garlic, whole garlic cloves are roasted alongside the peppers and onion. Roasting the garlic makes it milder and sweeter than raw garlic, and will add a great flavor to this creamy soup.
- Yellow onion, Cut into large chunks and then roasted in the oven. The onion becomes sweet and slightly caramelized. Yellow or white onion both work well.
- Olive oil, or other neutral tasting oil for roasting the vegetables in the oven.
- Spices: Italian seasoning, sweet paprika powder, salt, ground black pepper and red pepper flakes.
- Tomato paste, for a hint of tomato flavor that goes so well with the roasted red pepper and cheese.
- Vegetal broth, use a good quality broth or homemade.
- Heavy cream, or half and half for a lighter soup
- Gouda cheese, freshly shredded either smoked or aged.
Gouda cheese chips
- Gouda cheese, freshly shredded either smoked or aged.
- Italian seasoning
See recipe card for quantities.
Instructions
This roasted red pepper gouda soup has loads of flavor from roasting the red peppers, onion and garlic. It is easy to make, just follow the step-by-step photos below. For the full written instructions, see the recipe card at the bottom.
- Step 1: Add the red peppers, onion and whole garlic cloves to a baking sheet. Toss with the olive oil and spices to coat and spread out to an even layer. Roast in the oven until fork tender.
- Step 2: Add the roasted veggies to a large pot with the vegetable broth and tomato paste, stir well and bring to a simmer for about 10 min.
- Step 3: Turn the heat off, add the heavy cream and
- Step 4: Blend the soup until smooth with an immersion bender.
Step 5: Bring the soup back to a simmer and stir in gouda cheese until melted. Taste and season with more salt and pepper if needed.
Step 6: Divide the shredded gouda cheese in 2 tablespoon mounds, spacing them about 2 inches apart. (They will spread in the oven) Flatten each mound slightly and top with a little Italian seasoning.
Step 7: Bake until the cheese is melted and the edges are golden brown. Allow the gouda chips to cool down completely on the baking sheet, they will firm up as they cool.
Step 8: Taste the soup and season with more salt and pepper if needed. Top with a drizzle of cream and some of the optional gouda cheese chips crumbled on top.
Substitutions and Variations
- Cheese: Gouda cheese will melt into the soup and give it a creamy consistency and delicious flavor. Use smoked or aged gouda that has been freshly shredded for the best flavor. Another option is to use mature cheddar for a stronger cheese flavor. Gruyère is another great option.
- Spicy: This roasted red pepper and gouda bisque soup has a little pinch of red pepper flakes added to it. For a spicier soup, add more to taste or a or a little cayenne pepper. The spice complements the sweetness of the red peppers.
- Paprika powder: The recipe calls for either sweet or smoked paprika powder. Use the one you prefer, the smoked paprika will give the soup a slightly smoky taste.
- Cream: For a lighter soup, use half-and-half or cooking cream instead of heavy cream. The soup will still be creamy with the cheese.
- Fresh herbs: Adding some fresh thyme or basil will give the soup an extra layer of flavor. You can blend in a little basil or sprinkle fresh herbs over the soup before serving. A drizzle of pesto is another delicious alternative.
How to Serve Roasted Red Pepper and Gouda Soup
This creamy roasted red pepper soup is served with optional homemade cheese chips crumbled on top. Here are some more serving suggestions:
- Crusty bread: Serve with a slice of crusty bread for dipping. It’s perfect for soaking up every last bit of the creamy soup. Try one of my easy, homemade bread recipes like this No-knead cheese bread or this No knead olive bread or a classic Easy Artisan Bread.
- Grilled cheese sandwich: A classic combination! Layer two slices of bread with grated gouda cheese and fry until golden. Makes a lovely lunch when served alongside a bowl of this roasted red pepper soup.
- Fresh salad: Serve with a side salad like a simple green salad or this Artichoke Salad for a great lunch combo.
- Extra toppings: Add fresh basil, freshly cracked black pepper, a drizzle of cream or pesto just before serving.
Storage
Allow the roasted red pepper and smoked gouda soup to cool and then pour in an airtight container. Store it in the fridge for about 3–4 days. When reheating, warm the soup gently in a saucepan on the stove until simmering and piping hot, stirring occasionally. You can also heat one portion in a bowl in the microwave.
Store the homemade cheese chips separately in an airtight container at room temperature. This helps them stay crispy. If they soften slightly, you can pop them in the oven or the air fryer for a few minutes to crisp up again before serving. But watch them carefully so they don’t burn.
Top Tip
For the best flavor, roast the red peppers until very soft and with a slightly charred skin. Peel any loose and very chard skin of the peppers for a smoother soup. Also, don’t throw away the delicious juices left on the baking sheet, they are full of flavor. Scrape them into the soup pot with the roasted vegetables.
FAQ
Yes, you can use jarred roasted red peppers. The flavor won’t be exactly the same, but if you are short on time it is a good option. Sauté the onion, minced garlic and tomato purée before adding the drained roasted red pepper from the jar.
Absolutely! This soup is a great make-ahead recipe that tastes even better the next day. It is also a great meal prep recipe for the week. Store the soup an airtight container in the fridge.
Yes! You can leave out the cream or replace it with half and half, milk or a little extra vegetable broth for a lighter soup. The melted Gouda will still give you a creamy soup.
Soup Recipes
Roasted red pepper recipes
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This Roasted Red Pepper and Gouda Soup is creamy and loaded with flavor. It has a great balance of sweetness from the roasted peppers and a rich, savory flavor from the cheese. All topped off with some crispy homemade cheese chips.
- 6 (1.6 lbs/750g) large red bell peppers, cut into large chunks
- 1 yellow onion roughly chopped
- 4 garlic cloves, peeled and whole
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon sweet paprika powder
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes, or more to taste
- 2 tablespoons tomato paste
- 2 ½ cups (500 ml) vegetal broth
- ½ cup heavy cream or half and half
- 1 cup freshly shredded gouda cheese
- 1 cup freshly shredded gouda cheese
- ½ teaspoon Italian seasoning
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Preheat the oven to (390F) 200C and line a baking sheet with parchment paper.
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Add the red peppers, onion and whole garlic cloves to a baking sheet. Toss with the olive oil and spices to coat and spread out to an even layer. Roast in the oven for about 30 min or until fork tender.
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Add the roasted veggies to a large pot with the vegetable broth and tomato paste, stir well and bring to a simmer for about 10 min.
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Turn the heat off, add the heavy cream and blend the soup until smooth with an immersion bender. Bring the soup back to a simmer and stir in gouda cheese until melted. Taste and season with more salt and pepper if needed. Top with a drizzle of cream and some of the optional gouda cheese chips. Tastes great with some crusty bread for dipping
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Line a baking sheet with parchment paper.
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Divide the shredded gouda cheese in 2 tablespoon mounds, spacing them about 2 inches apart. (They will spread in the oven) Flatten each mound slightly and top with a little Italian seasoning.
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Bake for about 10-15 minutes, or until the cheese is melted and the edges are golden brown.
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Allow the gouda chips to cool down completely on the baking sheet, they will firm up as they cool. Crumble on top of the soup, or serve on the side.
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