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soup in bowl with basil around and croutons on side.

Roasted Red Pepper Gouda Soup

This roasted red pepper gouda soup is creamy and flavorful, with sweetcaramelized roasted red peppers and smokey gouda for the cozy soup of yourdreams. Easy to make and perfect with a slice of homemade bread.
5 from 2 votes
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Course: Soups
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 409kcal


  • 2 medium Roma tomatoes (or 3 small ones)
  • 4 medium red bell peppers (see notes)
  • 3 cups vegetable broth (see notes)
  • 2 tablespoons butter
  • 1 small onion (or half a large onion)
  • 4 cloves garlic minced (about 2 tablespoons)
  • 8 ounces Gouda cheese (preferably smoked) (about 3 cups shredded)
  • ½ cup cream
  • 1 ½ teaspoons Tony Chachere's Bold Creole Seasoning
  • ¼ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 teaspoon apple cider vinegar or lemon juice


  • Preheat oven to 400 degrees. Place tomatoes and bell peppers whole on a lined baking sheet (line with foil for easy cleanup!). Cook for 20 minutes on one side, flip the tomatoes and peppers over and cook for an additional 20 minutes on the other side.
  • Place in a bag or a covered bowl in the freezer for 15-20 minutes. Then peel the skins of the peppers and tomatoes.Remove the tops of the peppers and the seeds on the inside. Slice into strips.If you have seeds stuck to the peppers, give them a quick rinse to remove the seeds before adding them to the pot. 
  • In a large pot, over medium heat, melt butter. Add onion and garlic and stir for 7-8 minutes.
  • Add in the roasted tomatoes and peppers and broth. Bring mixture to a boil and simmer for 5-8 minutes.
  • Either use an immersion blender or transfer mixture to a high speed blender or food processor (you may have to do this in batches, see notes). Blend until smooth.
  • Return the soup to the pot. Over low heat, add cream, gouda, and seasonings. Stir until cheese is melted and cream has been fully mixed in.
  • Top with fresh basil, a drizzle of cream, and extra gouda if desired. Serve with fresh bread or croutons.



  • Red Bell Peppers. You can substitute the bell peppers with three 16 ounce jars of roasted red peppers, just drain off any liquid in the jars before adding to the soup.
  • Vegetable Broth. You can also use chicken broth (this is not vegetarian).
  • Blending the soup. If using a food processor or high speed blender you may need to blend the soup in batches. Because the soup is very hot, be careful when blending it. I like to vent to the top of my blender to keep too much pressure from building up and hold a cloth (one you don’t mind getting a little dirty) over the top to prevent anything from spraying out.


Calories: 409kcal | Carbohydrates: 13g | Protein: 17g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 533mg | Potassium: 456mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4917IU | Vitamin C: 159mg | Calcium: 440mg | Iron: 1mg
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