I love this recipe for several reasons. 1. It is so comforting during the chillier weather. 2. It is different from your normal soup like chicken noodle soup or creamy broccoli and cheddar soup! This Roasted Red Pepper and Gouda Soup is fairly simple and also a crowd-pleaser!
Warm up this fall and winter with a creamy soup! This recipe was inspired by my days working as a Clinical Dietitian in the hospital. A similar recipe was on the hospital cafeteria menu every few weeks and whenever it was, my co-workers and I would also order it.
Recreating it brought back so many memories of working with COVID patients, life pre-kids, and also returning to work after having my first baby boy, JP.
This recipe would pair well with a grilled cheese sandwich, my Turkey and Brie Sandwich, or my Parsley Pesto Turkey Sandwich.
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Ingredients for Red Pepper and Gouda Soup
- Avocado oil - Avocado oil is great for cooking at high temperatures because it has a high smoke point, making it ideal for sautéing the veggies and spices without breaking down or burning.
- Red bell peppers - Red peppers are the sweetest out of the bell peppers which is what makes this recipe so good!
- White onion - Always add onion for extra flavor!
- Carrots - A great way to increase the sweetest and sneak in extra veggies.
- Garlic - Fresh is always the best in recipes!
- Vegetable broth - To keep this recipe vegetarian, I chose to use vegetable broth but you can also use chicken broth.
- Paprika - Paprika has a mild, sweet, and slightly smoky flavor.
- Italian seasoning - The Italian seasoning is for extra flavor.
- Heavy cream - Adding heavy cream to soups brings a rich, velvety texture and enhances the overall creaminess without overpowering other flavors.
- Smoked gouda cheese - Smoked Gouda cheese adds a rich, savory depth to soups with its creamy texture and distinct smoky flavor. It is also amazing on crackers! Yum.
See recipe card for quantities.
How to Make Creamy Roasted Red Pepper and Gouda Soup
Broil the red peppers: Set the broiler to 500 degrees F. Cut the red peppers in half and remove the stem and seeds. Place the halved bell peppers face down with the skin side up on a baking sheet lined with parchment paper. Roast the peppers for 15 minutes or until the top of the pepper blackens a little bit.
Wrap the peppers in foil: Once the peppers are done, remove them from the oven and cover with foil for about 10 minutes. Once they have cooled off, peel the skin off and set aside.
Saute the veggies and spices: While the peppers are broiling, place the avocado oil, onion, carrots, garlic, and spices in a large stock pot and cook for about 8 minutes or until the carrots are tender.
Add peppers and broth to pot: Add the roasted red peppers and vegetable broth and reduce to medium-low heat and simmer for about 5 minutes.
Blend: Using an immersion blender, puree the soup in the stock pot. Add the heavy cream and gouda. Continue to cook over low heat until the gouda has melted and blended into the soup.
Hint: Make sure each red pepper halve/slice is slightly blackened, this will make the peeling process MUCH easier.
Variations
Chicken broth - you can use chicken broth or vegetable broth. I would stay away from beef broth as the flavor would be overpowering.
Add basil - Adding fresh basil would be great for a garnish!
Pepitas - Pepitas are also a nice garnish and adds some crunch to the soup.
Substitutions
Gluten-Free
This recipe is gluten-free! Just be sure to serve with gluten-free crackers or garlic bread.
Dairy-Free
To make this recipe dairy-free, I recommend trying coconut whipping cream and Follow Your Heart Smoked Gouda Cheese Alternative.
Vegetarian/Vegan
Follow the changes recommended for the dairy-free substitutions!
Nutrition for Roasted Pepper and Gouda Soup
Try replacing the heavy cream with half and half. It won’t turn out as creamy but will cut back on saturated fats.
Red Bell Peppers - are a rich source of vitamin C, antioxidants, and fiber, which support immune health, improve skin, and aid digestion. They're also high in vitamin A, promoting eye health and reducing inflammation.
Storage
This red pepper and gouda soup will keep well in the refrigerator for 3-4 days.
I typically just store it in the stockpot that I cooked it in to cut back on dishes but you can also store it in an airtight container.
You can also freeze this soup for up to 3 months.
Feel free to heat this back up in the microwave but it always tastes better reheating on the stove in my opinion!
Top tip
If you don’t have an immersion blender, transfer the soup to a blender for blending!
FAQ
From the Campbell’s website: Water, Tomato Puree (Water, Tomato Paste), Diced Tomatoes In Tomato Juice, Cream, Roasted Red Peppers, Red Peppers, Cheese Blend (Granular, Semisoft, And Gouda Cheeses [Milk, Cultures, Salt, Enzymes], Whey, Water, Salt, Natural Smoke Flavor), Sugar, Modified Cornstarch, Contains Less Than 2% Of: Vegetable Oil (Corn, Canola, And/Or Soybean), Butter, Wheat Flour, Salt, Whey Protein Concentrate, Citric Acid, Spices, Dried Onions, Dried Roasted Garlic, Natural Flavoring, Paprika Extract For Color. Contains: Wheat, Milk.
Gouda bisque is a creamy, rich soup made with Gouda cheese, typically blended with ingredients like cream, broth, and sometimes vegetables or seafood, creating a smooth, cheesy flavor with a velvety texture.
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Creamy Roasted Red Pepper and Gouda Soup
Ingredients
- 4 tablespoons avocado oil
- 3 medium red bell peppers roasted with skin and seeds removed
- 1 small white onion diced
- 2 large carrots chopped
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 cup heavy cream
- 1 cup freshly shredded smoked gouda cheese
- Salt and pepper to taste
Instructions
- Set the broiler to 500 degrees F. Cut the red peppers in half and remove the stem and seeds. Place the halved bell peppers face down with the skin side up on a baking sheet lined with parchment paper. Roast the peppers for 15 minutes or until the top of the pepper blackens a little bit.
- Once the peppers are done, remove them from the oven and cover with foil for about 10 minutes. Once they have cooled off, peel the skin off and set aside.
- While the peppers are broiling, place the avocado oil, onion, carrots, garlic, and spices in a large stock pot and cook for about 8 minutes or until the carrots are tender.
- Add the roasted red peppers and vegetable broth, reduce to medium-low heat, and simmer for about 5 minutes.
- Using an immersion blender, puree the soup in the stock pot. Add the heavy cream and gouda. Continue to cook over low heat until the gouda has melted and blended into the soup.
- Serve with garlic bread. Enjoy!
Carolyne
can I substitute with green peppers
Katharine Rosenthal, RD
I have never tried that before but it wouldn't be as sweet! Orange or yellow peppers are probably a better substitution.