Roasted Red Pepper Gouda Soup

One of our favorite little delis served a delicious roasted red pepper gouda soup. It was a favorite quick lunch to grab on fall & winter days. Sadly the deli closed down and we were left without our beloved soup. So we decided we needed to make our own so we could enjoy it whenever the craving hit!

This roasted red pepper gouda soup is a bit more involved, due to roasting the peppers (and some carrots too!). But it’s sooo worth it. Roasting the peppers and carrots really brings out the flavor. If you’re short on time, you can sub a jar of roasted red peppers instead. (You’ll just need to be sure to still roast, or cook down, the carrots so they soften).

Serve this soup with a side of crusty bread. Or some delicious grilled cheese. You’ll definitely need a bowl of this for crisp, fall days! If you’re a soup lover like we are, be sure to check out these soup recipes.

white bowl of red soup with bread lying next to it

Ingredients for Roasted Red Pepper Gouda Soup:

  • red bell peppers (or 24 oz jar of roasted red peppers)
  • carrots
  • olive oil
  • salt & pepper
  • onion
  • garlic 
  • dried basil
  • dried thyme
  • cayenne pepper
  • chicken broth
  • diced tomatoes
  • gouda cheese
  • heavy cream

First, you’ll roast the red peppers and carrots. Then you’ll add the rest of the ingredients and puree it until smooth. Top it off with some gouda cheese and cream for richness. See the measurements and full recipe below.

grating cheese over a bowl
white bowl of red soup with bread lying next to it
Roasted Red Pepper Gouda Soup

Full of flavor and so delicious, this creamy Roasted Red Pepper Gouda Soup is the perfect soup for fall and winter days!

  • 2 red bell peppers*
  • 2 carrots, peeled
  • olive oil
  • freshly ground salt & pepper
  • 1/2 of an onion, diced
  • 3 cloves of garlic minced
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • dash or two of cayenne pepper
  • 4 cups chicken broth
  • 1 can diced tomatoes drained (use fire roasted tomatoes if desired)
  • 2 cups gouda cheese, shredded
  • ½ cup heavy cream
  • 2 tablespoons cornstarch, if desired for a thicker soup
  1. Preheat oven to 400º F.  

  2. Line large baking sheet with foil. Place peppers on their sides on the foil, roast in preheated oven for 20 minutes.

  3. Meanwhile, prep carrots. Cut carrots into one-inch pieces and slice pieces lengthwise. Place carrots in a small bowl, toss with enough of the olive oil to coat generously, along with salt & pepper to taste.  

  4. Once the peppers have roasted for 20 minutes, remove from oven and turn the peppers using tongs.  

  5. Add carrots to baking sheet, placing cut side down. Roast peppers and carrots for 15 minutes. Flip carrots and continue roasting for another 5 minutes. Check to make sure the carrots and peppers have fully roasted. The carrots should look slightly browned and shriveled.

  6. The peppers should be charred and soft and look slightly collapsed. If they’re not done yet, continue roasting for a few more minutes. 

  7. Once done, remove carrots from baking sheet, coarsely chop and set aside.

  8. Remove peppers from baking sheet and place on a large plate. Invert a large bowl over the top to completely cover the peppers, allowing them to steam (or you could place peppers in a large bowl and cover with plastic wrap). Let the peppers steam for about 15 minutes. Remove the skin from peppers (it should rub or peel off). Remove the stem and seeds from peppers. Coarsely chop peppers and set aside.  

  9. Heat 2 tablespoons olive oil in a large pot over medium heat.

  10. Add diced onion and cook for about 3 minutes to soften. Add minced garlic, basil, thyme and cayenne pepper. Cook for about another a minute, or until fragrant.  

  11. Add in peppers, carrots, tomatoes and chicken broth. Stir and let simmer for about 10 minutes.  

  12. Use an immersion blender (or transfer soup to a blender) and puree till smooth. 

  13. Add gouda cheese and heavy cream (if using cornstarch, whisk into heavy cream before adding to soup, and bring soup to a low boil after adding), stir and heat until cheese is melted.  

  14. Season with salt & pepper.

  15.  Garnish soup with sour cream, basil, pepper and extra cheese if desired.  

Recipe Notes

*You can sub a jar of roasted red peppers instead of roasting your own. You’ll need about 24 ounces. Drain before adding in step 11. You’ll still need to roast, or cook down, the carrots to soften them before adding. 

white bowl of red soup with bread lying next to it
white bowl of red soup with bread lying next to it

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