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This Roasted Red Pepper Gouda Soup is the perfect creamy soup to add warmth and coziness this fall and winter! And not to mention, it requires mostly pantry staples already in your kitchen! I promise this roasted pepper and gouda soup will become a new family favorite!
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What You'll Need for this Roasted Pepper and Gouda Soup:
Ingredients:
- Extra virgin olive oil
- Onion
- Carrots
- Celery
- Thyme
- Garlic
- A jar of Roasted Red Peppers
- Diced Tomatoes, canned
- Vegetable broth (and milk if you want a creamier version)
- Fresh Basil
- Gouda Cheese
- Creme Fraiche, optional
Equipment:
- Large Pot or Dutch Oven (this is the exact one by Le Creuset I have at home)
- Handheld blender or high-powered blender
How to Make Roasted Red Pepper Gouda Soup:
This soup is super simple! Everything is all done on the stovetop in just one pot! The first step is to sautee the aromatic ingredients (onion, carrots, celery, garlic, and thyme).
Next, the roasted red pepper, tomatoes, and broth will simmer to combine all the flavors. Grab your handheld mixer and pulse until a thick and smooth consistency is achieved to make a creamy texture.
If you prefer a creamy base, substitute equal parts milk to one cup of the broth (depending on how creamy you'd like the soup you can do 2 cups milk for 2 cups broth) and stir in the milk after the soup is blended.
Top with fresh basil, gouda cheese, and creme fraiche (optional).
How to Store it:
Store the roasted pepper and gouda soup in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 3 months.
Variations:
This red pepper and gouda soup is gluten-free!
If you want a vegan option, use a vegan smoked cheese for the gouda cheese, and try coconut milk for a creamy base in the soup in place of milk. Substitute a vegan sour cream for the creme fraiche or omit the creme fraiche topping altogether.
If you do not like peppers, you can make a tomato soup using diced tomatoes or fire-roasted tomatoes in place of the peppers, and add smoked paprika for some depth in flavor!
If you enjoy soup season, you may want to try:
Vegetarian Unstuffed Pepper Soup
Creamy Roasted Vegan Broccoli Soup
Or, a collaboration with other food bloggers in this Instant Pot Vegetarian Soup Recipes Roundup!
Do you have any leftover jars of roasted red peppers? Try my Roasted Red Pepper Pasta Sauce or Mediterranean Gluten-Free Pasta Salad!
Roasted Red Pepper Gouda Soup
This Roasted Pepper Gouda Soup is the perfect creamy soup to add warmth and coziness this fall and winter!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped (see Notes 1)
2 carrots, peeled and finely chopped (see Notes 1)
2 celery sticks, finely chopped (see Notes 1)
1 teaspoon dried thyme
4 cloves garlic, peeled and chopped
One 14 ounce jar roasted red peppers, drained and chopped
One 15 ounce can diced tomatoes
4 cups vegetable broth (see Notes 2)
½ cup fresh basil leaves
1 cup Gouda cheese, shredded
½ cup Creme Fraiche, optional
Salt and pepper to taste
Instructions
In a large pot, heat the olive oil on medium-high heat. Saute the onion, carrots, celery, and dried thyme until the vegetables start to soften, about 5-7 minutes. Add the garlic and saute for an additional minute. Pour in the red pepper, tomatoes, broth and basil. Reduce the heat and simmer for 10 minutes.
Turn off the heat to let cool and using an immersion blender, pulse the soup ingredients until evenly blended (or transfer to a high-powered blender and pulse until pureed). The texture should become creamy and smooth. Turn the heat back on to simmer to warm the soup. Once ready, turn off the heat and stir in the gouda cheese and creme fraiche (optional). Salt and pepper to taste.
Top with additional fresh basil, gouda cheese, and creme fraiche. Serve with your favorite grilled cheese, toasted bread, or naan!
Notes
- Add 1 to 2 10-ounce packages of mirepoix (onion, carrots, celery), thawed if frozen.
- If you prefer a cream-based soup, substitute two cups of milk or cream for 2 cups of vegetable broth, and omit the creme fraiche.
Anonymous
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Katie Pfeffer MS, RD
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