Red Pepper Gouda Soup Recipe

I have to tell you about the soup that completely won me over: this incredible Red Pepper Gouda Soup Recipe.

The first time I made it, I was craving something cozy yet simple, and this recipe delivered more than I imagined.

It’s luxuriously smooth, with the sweetness of roasted peppers and the nutty, smoky flavor of Gouda cheese melting together perfectly.

It feels fancy enough for guests yet comforting enough for a lazy weekend lunch and a true gem in my kitchen rotation. 

Ingredients

To create this rich and flavorful soup, you’ll need a handful of simple yet high-impact ingredients. I find that the quality of the cheese and peppers really makes a difference here.

• 2 tablespoons olive oil – Used to sauté the onion and garlic, creating a savory foundation.
• 1 large yellow onion, diced – A yellow onion adds a subtle sweetness that complements the peppers.
• 3 cloves garlic, minced – Always use fresh garlic for the most aromatic and potent flavor; it’s much better than pre-minced.
• 1 (16-ounce) jar roasted red peppers, drained – Jarred peppers are a fantastic time-saver and provide a consistent, sweet, and smoky flavor.
• 2 (14.5-ounce) cans diced tomatoes, undrained – Fire-roasted diced tomatoes can add an extra layer of smoky depth.
• 4 cups vegetable or chicken stock – Use vegetable stock to keep it vegetarian, or chicken stock for a slightly richer flavor.
• 1 teaspoon dried basil – This adds a classic, aromatic herbal note that pairs beautifully with tomatoes and peppers.
• ½ cup heavy cream – This is the key to the soup’s velvety, luxurious texture.
• 1 ½ cups shredded smoked Gouda cheese – It’s essential to grate your own cheese from a block. Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly.
• Salt and black pepper to taste – For final seasoning and to make all the flavors pop.
• Fresh basil leaves for garnish – Adds a touch of freshness and color.

Note: This recipe makes enough for about 6 servings, perfect for a family meal or for leftovers.

Variations

One of the best things about this soup is how easy it is to adapt. Here are a few of my favorite ways to change it up.

• Dairy-Free Option: To make this soup dairy-free, substitute the heavy cream with full-fat coconut milk and use a plant-based shredded cheese alternative.
• Add Some Heat: If you enjoy a spicy kick, add ¼ to ½ teaspoon of red pepper flakes along with the dried basil. A little heat works wonders with the creamy cheese.
• Smoky Paprika: For an even smokier flavor, stir in ½ teaspoon of smoked paprika when you add the garlic and basil. It beautifully enhances the smoked Gouda.
• Herb Variations: Feel free to experiment with other herbs. A teaspoon of dried thyme or a pinch of rosemary can also be delicious additions.

Cooking Time

This elegant soup comes together surprisingly fast, making it ideal for a weeknight.

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Equipment You Need

You won’t need anything too specialized for this recipe, just a few kitchen essentials.

• Large Pot or Dutch Oven: A heavy-bottomed pot ensures even heating and prevents scorching.
• Immersion Blender: This is the easiest way to blend the soup directly in the pot until it’s smooth and creamy.
• Box Grater: For shredding the Gouda cheese, which is crucial for a smooth melt.
• Ladle: For easy, mess-free serving into bowls.

How to Make Red Pepper Gouda Soup Recipe?

This recipe is all about building layers of flavor in a few straightforward steps. From sautéing the aromatics to blending everything into a silky-smooth consistency, the process is quick and rewarding. 

Build the Flavor Base

First, heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it has softened and become translucent. Next, add the minced garlic and dried basil, and cook for another minute until fragrant. This initial step creates the aromatic foundation that makes the soup so delicious.

Simmer the Ingredients

Now, add the drained roasted red peppers, the cans of diced tomatoes (with their juices), and the stock to the pot. Stir everything together and bring the mixture to a gentle boil. Once it begins to bubble, reduce the heat to low, cover the pot, and let it simmer for about 10 minutes. This simmering time allows all the flavors to meld together into a cohesive and savory broth.

Blend Until Smooth

Remove the pot from the heat. Using an immersion blender, carefully blend the soup directly in the pot until it is completely smooth and velvety. If you don’t have an immersion blender, you can transfer the soup in batches to a traditional blender. Just be sure to let it cool slightly and vent the lid to allow steam to escape, preventing any pressure buildup.

Add the Cream and Cheese

Return the pot to low heat. Slowly pour in the heavy cream and stir to combine. Then, begin adding the shredded Gouda cheese, one handful at a time, stirring constantly until each addition is fully melted and incorporated. Continue stirring until the soup is smooth and creamy. It’s important to keep the heat low to prevent the cheese from clumping or becoming grainy. Season with salt and pepper to taste.

🇳🇱 Netherlands: The Heart of Gouda Cheese and Cozy Soups

When you think of comfort food in the Netherlands, creamy soups and rich cheeses instantly come to mind. This Red Pepper and Gouda Soup beautifully captures the essence of Dutch culinary warmth. Originating from Gouda, a picturesque town in South Holland, this region is world-famous for its namesake cheese that has been crafted since the Middle Ages. The soup’s smooth, smoky flavor reflects the Netherlands’ love for simple, rustic dishes enjoyed during cool, rainy days by the canals.

Additional Tips for Making this Recipe Better

Over time, I’ve discovered a few small things that make a big difference with this soup.

• I can’t stress this enough: shred your own Gouda cheese. The pre-shredded kind just doesn’t melt the same way and can make the soup’s texture grainy. Smoked Gouda is my preference, as it adds a wonderful depth.
• Don’t rush the process of melting the cheese. Adding it slowly over low heat is the secret to getting that perfectly smooth, silky texture. If the soup is too hot, the cheese can separate.
• For a deeper flavor, I sometimes roast a head of garlic in the oven and use those cloves instead of raw minced garlic. It adds a sweet, mellow garlic flavor that is absolutely divine.
• If your soup seems a bit too thick after blending, you can thin it out with a little extra stock or a splash of water until it reaches your desired consistency.

How to Serve Red Pepper Gouda Soup?

Gouda cheese originates from the Netherlands, specifically from the charming city of Gouda in South Holland, renowned for its world-renowned cheese markets and richdairy traditions. Pairing it with roasted red peppers gives this soup a vibrant twist inspired by Dutch countryside cooking — hearty, wholesome, and elegantly simple. Serve it hot with rustic Dutch brown bread or buttered rye, and you’ll feel like you’re enjoying a cozy café lunch along Amsterdam’s canals. 

Nutritional Information

Here is a general estimate of the nutritional values per serving.

• Calories: Approximately 300-400 kcal
• Protein: Around 12g
• Carbohydrates: Around 15g
• Fat: Around 25g

Make Ahead and Storage

This soup is an excellent candidate for meal prep, and it tastes just as good, if not better, the next day. Here’s how to store it properly.

Storing

Allow the soup to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. The flavors will continue to develop as it sits, making the leftovers particularly delicious.

Freezing

You can freeze this soup for up to 3 months. Let it cool completely, then pour it into freezer-safe containers or resealable bags. To prevent the dairy from separating upon reheating, it’s best to freeze the soup before adding the cream and cheese. You can stir those in while you reheat it.

Reheating

Reheat the soup gently on the stovetop over low to medium heat, stirring frequently to ensure it heats evenly and maintains its creamy texture. Avoid boiling it. If you froze the soup without dairy, bring it to a simmer before stirring in the cream and cheese until melted.

Why You’ll Love This Recipe?

This Roasted Red Pepper and Gouda Soup is a keeper for so many reasons. Here are just a few.

• Unbelievably Flavorful: The combination of sweet roasted peppers, tangy tomatoes, and smoky, nutty Gouda cheese creates a deeply complex flavor profile that tastes incredibly gourmet.
• Quick and Effortless: From start to finish, this soup is ready in about 30 minutes, making it the perfect solution for a delicious and satisfying meal on a busy night.
• Velvety Smooth Texture: The blending process combined with heavy cream and melted cheese results in a luxuriously smooth and creamy soup that is pure comfort.
• Looks as Good as it Tastes: Its vibrant, rich color makes for a beautiful presentation, impressing guests or simply brightening up your dinner table.