Try a bowl of this comforting red pepper soup made with roasted peppers, smokey gouda and flavorful fire roasted tomatoes. Ready in just 30 minutes, this delicious soup is the perfect comfort food on a cold winter day!
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Table of contents
immersion blender or high power blender- I have both and love them for different kitchen tasks. Either will work well, just make sure to read through the notes to make sure to blend the soup properly.
Why This Roasted Red Pepper Gouda Soup Is The Best!
Every bite of this savory bisque is full of flavor and has an amazing creamy texture. Even though it is a bit on the indulgent side it still provides many vitamins and nutrients from the vegetables. This soup is easy to make and is perfect for a quick weeknight comfort meal or a side dish for a holiday get-together.
roasted red peppers- you can buy jarred red bell peppers that have already been roasted. This will save you a step and make this soup more convenient to make. They are usually found in the grocery store near the pickles and olives and are sometimes labeled Italian-style roasted red pepper.
fire roasted tomatoes- these diced tomatoes have so much flavor. Buying canned tomatoes will cut down on the total time it takes to make the soup.
smoked gouda cheese- is a creamy cheese with a natural smoke flavor. It melts wonderfully in this soup and adds texture and flavor.
yellow onions- I used a small yellow onion but a white onion would work well too.
The great thing about this soup is that a lot of the prep work is already done for you because we are using jarred roasted red peppers and canned fire roasted tomatoes.
Heat your Dutch oven or large stock pot over medium heat and melt the butter. Add the chopped celery and onion to the pot and sauté until the vegetables are very tender. Next, add the garlic and sauté for 30 seconds, being careful to not burn.
Add the roasted red peppers, tomatoes along with tomato juice from can, chicken broth and spices to the Dutch oven. Bring to a simmer and cook covered for 10 minutes so that the flavors can develop.
After the soup has simmered you need to blend the soup. I like to do this with an immersion blender because I do not need to worry about transferring the hot soup to a blender. However, you can also use a high power blender to blend the soup if you prefer. Just be very careful adding the hot soup to the container and make sure you leave the lid plug off the top of the blender so that hot steam can escape. Cover with a kitchen towel when blending to prevent a mess all over your kitchen.
Next add the gouda cheese and half and half into the pot of pureed soup. Stir until the cheese has melted throughout the soup.
I love serving this creamy soup with extra cracked black pepper, an extra drizzle of half and half and some good crusty bread.
Storage and Reheating Recommendations
Store leftover roasted red pepper gouda soup in an airtight container in the refrigerator for 4-5 days.
Reheat in a saucepan on the stove top over low heat until warmed through.
You can also freeze leftover soup by placing it in a freezer bag or another freezer safe container. Soup will keep in freezer for up to 3 months. Thaw in the refrigerator over night before reheating.
Substitutions or Additions
half and half- if you want to make this soup even more rich and creamy you can use heavy cream in place of the half and half.
chicken broth- any broth will work for this soup. Substitute vegetable broth or vegetable stock in place of the chicken broth.
thyme- fresh herbs are always a great way to flavor soups but you can always substitute dried thyme in its place.
butter- you can use butter or olive oil to sauté onions and celery.
smoked gouda- you can also use smoked mozzarella cheese.
Looking For Other Delicious Soup Recipes? Try These!
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Roasted Red Pepper Smoked Gouda Soup
- immersion blender or blender
- 2 tablespoons unsalted butter
- 1 cup celery, chopped
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 3 cups chicken broth or vegetable broth
- 1 12 ounce jar roasted red peppers
- 1 14.5 ounce can fire roasted tomatoes
- 2 sprigs fresh thyme leaves or ¼ teaspoon dried thyme
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces smoked gouda, grated (reserve ¼ cup for garnish, optional)
- ¾ cup half and half
- Heat a Dutch oven or large pot over medium heat and add butter to melt.
- Sauté celery and onion till tender. Add garlic and sauté for 60 seconds being careful to not burn.
- Add chicken broth, red peppers, tomatoes, thyme, Italian seasoning, salt and pepper. Bring to a boil and reduce to a simmer. Simmer covered for 15 minutes for the flavors to develop.
- Add the grated gouda, reserving a ¼ cup for garnish if desired. Stir the gouda until melted. Remove from heat and stir in the half and half.
- Serve immediately with grated gouda for garnish if desired.