This roasted red pepper and gouda soup is perfect for when you want something delicious and cosy but don’t have much time. Ready in less than 30 minutes, it’s slightly creamy, cheesy and has the perfect amount of tang and sweetness from roasted red peppers.
This red pepper soup is great for making ahead or meal prepping too – it lasts for up to 5 days in the fridge but is great for freezing too. This soup just happens to be vegetarian, so great for meatless Mondays, and naturally gluten-free too.
This cauliflower mushroom soup is a favourite in our house and try this cauliflower pumpkin soup too.
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Ingredients
This recipe uses such simple ingredients plus, while you can roast your own, store-bought roasted red peppers are perfect.
Jump to the recipe card for full ingredients and instructions.
- Vegetables: The veggie based soup starts with onion, carrot and celery.
- Garlic adds a good oomph of flavour too.
- Dried oregano and dried basil add a nice little herby kick. If you don’t have both but have mixed herbs or Italian herbs, just use them. You could also swap these for your favourite dried herbs. Sage and thyme are lovely.
- Dried chilli flakes (or red pepper flakes) are great for a little spice but are totally optional.
- Roasted red peppers, the star of the show. When roasted they develop a little more sweetness and their natural tang is great in this soup too to balance out the cheesy goodness. Store-bought is fine here.
- Tomato paste is a thick, rich paste made from tomatoes. It’s loaded with umami.
- Vegetable stock is great here, but chicken stock works too unless you want to keep it vegetarian. Vegetable broth or chicken broth work too.
- Cream: You’re after thickened cream or heavy cream.
- Gouda cheese: Gouda has a great punchy flavour but also a creaminess and it melts beautifully. You can use regular or smoked gouda cheese here.
How to make roasted red pepper soup
This soup is incredibly easy to make. If you want to roast your own peppers, you can do them ahead of time. You can follow this roasted red peppers recipe to get them done.
Jump to the recipe card for full ingredients and instructions.
1. Cook the vegetables
Add onion, carrot and celery to a pan and cook for a few minutes until they soften slightly and the onion is translucent.
2. Add seasoning
Add some garlic, dried herbs and chilli flakes to the pan and cook for another minute.
3. Add red peppers
Now, it’s time to add the roasted red peppers, tomato paste and the stock. Bring it to a boil, then simmer for 10 minutes.
4. Blend the soup
You can use an immersion blender or regular blender to puree the soup as smoothly as you like.
If you want a smoother consistency once blended, you can strain the soup pushing as much through as possible. Now add the pulp back to the pan or the blender with a cup of the liquid soup and blend again, then combine the whole lot in the pot again.
5. Add cream and cheese
Stir in the cream and cheese until it’s fully melted in then serve.
Variations
You can make this an even more creamy soup by increasing the amount of cream. Add a natural smoked flavor by using smoked gouda in place of regular gouda cheese, or add a touch of smoked paprika.
Storage
Leftovers of this roasted red pepper and gouda soup should be stored in the refrigerator in an airtight container for up to 5 days.
Beyond that, they can be frozen for up to 3 months, again, in an airtight container. I love using these silicone freezer cubes. Frozen in portions, you can just thaw the amount you need.
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Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion roughly chopped
- 1 large carrot roughly chopped
- 2 stalks celery roughly chopped
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- pinch dried chilli flakes (red pepper flakes) optional
- 700 g roasted red peppers drained but reserve the liquid (~1 ½lb/7-8 peppers)
- ¼ cup tomato paste
- 4 cups vegetable stock (or vegetable broth)
- ½ cup thickened cream (heavy cream)
- 200 g freshly shredded gouda cheese (7oz / 2 ½ cups not packed)
- Salt and pepper to taste
For best results, always weigh ingredients where a weight is provided
Equipment
- Immersion blend or regular blender
Instructions
- In a Dutch oven or large pot, heat the oil over medium heat for one minute before adding the onion, carrot and celery. Cook 4-5 minutes until the veg is softened slightly and the onion is translucent
- Add the garlic, dried herbs and chilli flakes (if using) and cook for a further 2 minutes.
- Very roughly chop the roasted peppers, then add them to the pot with the tomato paste and stock. Bring to a boil over high heat, then reduce to a simmer for 10 minutes.
- Blend the soup to desired smoothness with an immersion blender directly in the pot or in batches using a blender with the vent loosely covered with a tea towel.
- Once done, if you want it even smoother, pass the soup through a strainer pushing through as much as possible. Add any vegetable pulp back to the pan or blender with 1 cup of the liquid soup and blend again before adding the rest of the soup back.
- Place the soup back over medium heat. Add the cream and cheese and stir for 3-4 minutes until melted through and hot.
- Taste and add salt, pepper and 1-2 tablespoons of the red pepper brine to taste. Add salt and pepper to taste. (If you don’t have any brine, use just a little sherry vinegar or red wine vinegar, tasting as you go).
- Serve immediately with buttered toast, croutons or grilled cheese.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Freezing: This soup freezes well for up to 2 months.
- It’s lovely served with these garlic cheese croutons or sizzler cheese toast.
- Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
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