Easy Roasted Red Pepper Soup (with Gouda & Tomato) Recipe

I am obsessed with this roasted red pepper soup because it tastes like summer in a blender and still hits me like dinner should. The deep, smoky sweetness of roasted red bell peppers sings through every spoonful.

I crave the silky melt of smoked Gouda folded in, the way it threads a savory, slightly sinful richness that makes me want seconds. No pretending it’s light.

It’s smart comfort with attitude. But it’s also bright and honest, tomato acidity keeping things cheeky.

Soup that refuses to be boring. I eat it straight from the pot.

Frequently. And I never apologize ever.

Ingredients

• Roasted red peppers: Smoky, sweet base that’s silky when blended, bright color and summer vibes.
• Diced tomatoes: Adds tomatoey acidity and body, kind of homey and comforting.
• Yellow onion: Caramelizes into sweet backbone, gives depth without shouting.
• Garlic: Little punchy kick, warms everything up and makes it cozy.
• Olive oil: Smooths ingredients, gives richness and that subtle fruity note.
• Vegetable or chicken broth: Thin-out without watering down, keeps it soup-like and savory.
• Smoked Gouda: Creamy, smoky melt that makes spoonfuls feel indulgent.
• Half and half or cream: Rounds edges, makes it silky and just a bit decadent.
• Smoked paprika: Reinforces smoky theme with gentle warmth and color.
• Kosher salt: Brings out all the flavors, don’t skip it.
• Black pepper: Fresh bite and tiny heat that keeps it interesting.
• Sugar or honey: Tames tomato acidity, subtle sweetness if the tomatoes are tart.
• Fresh basil: Bright herbal finish, smells amazing and looks pretty on top.

Ingredient Quantities

• 6 large red bell peppers, roasted, peeled, seeded and chopped (about 6 cups)
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 medium yellow onion, chopped (about 1 cup)
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 3 cups low sodium vegetable broth or chicken broth
• 1 cup shredded smoked Gouda (packed)
• 1/2 cup half and half or heavy cream
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1 teaspoon granulated sugar or honey, optional to balance acidity
• Fresh basil leaves for garnish, optional

How to Make this

1. Roast whole red bell peppers over a gas flame, under a broiler, or on a hot grill until charred on all sides, then place in a bowl, cover with plastic wrap for 10 minutes, peel, seed, and chop to yield about 6 cups.

2. Heat 2 tablespoons olive oil in a large pot over medium heat and add 1 cup chopped yellow onion; cook until softened and translucent, about 5 to 7 minutes.

3. Add 2 cloves minced garlic and 1 teaspoon smoked paprika; cook 30 seconds until fragrant.

4. Stir in the chopped roasted peppers and 1 can (1
4.5 ounces) diced tomatoes with their juices.

5. Pour in 3 cups low sodium vegetable or chicken broth, add 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon granulated sugar or honey if using; bring to a simmer.

6. Reduce heat and simmer gently for 10 to 15 minutes to meld flavors.

7. Use an immersion blender to puree the soup until very smooth, or carefully transfer in batches to a blender and puree, then return to the pot.

8. Over low heat stir in 1 cup packed shredded smoked Gouda until melted and smooth, then whisk in 1/2 cup half and half or heavy cream until combined and warmed through; do not boil.

9. Taste and adjust seasoning with more salt and pepper as needed.

10. Ladle into bowls and garnish with fresh basil leaves if desired.

Equipment Needed

1. Gas burner, broiler tray, or grill for charring peppers
2. Large heatproof bowl and plastic wrap for steaming the peppers
3. Chef knife and cutting board for peeling, seeding, and chopping
4. Large heavy pot or Dutch oven for cooking the soup
5. Wooden spoon or silicone spatula for stirring
6. Measuring cups and measuring spoons
7. Immersion blender or countertop blender for pureeing
8. Whisk for melting and smoothing the cheese and cream
9. Ladle and soup bowls for serving

FAQ

Easy Roasted Red Pepper Soup (with Gouda & Tomato) Recipe Substitutions and Variations

• Roasted red bell peppers: substitute with 6 cups jarred roasted red peppers, drained and chopped, or 6 cups roasted orange or yellow bell peppers for a milder, sweeter flavor
• Smoked Gouda: substitute with 1 cup sharp cheddar for more tang, 1 cup smoked cheddar to retain smokiness, or 1 cup fontina for creaminess
• Half and half or heavy cream: substitute with 1 cup whole milk plus 2 tablespoons butter for richness, or 1 cup unsweetened cashew milk for a dairy free option
• Low sodium vegetable or chicken broth: substitute with 3 cups water plus 1 teaspoon bouillon paste or cube, or 3 cups tomato juice for a deeper tomato note

Pro Tips

1. Roast peppers until the skin is very blackened and blistered, then trap the steam in a covered bowl right away. That loose skin will peel off easily and you avoid leaving bitter char bits in the soup.

2. Make the soup extra silky by peeling the tomatoes before blending or by passing the pureed soup through a fine mesh sieve. If you prefer a slightly chunkier texture, reserve a cup of chopped roasted pepper to stir in after blending.

3. Add the smoked Gouda gradually over very low heat and stir constantly, or melt it into a little warm cream first to create a smooth liaison. High heat will cause the cheese to seize and become grainy.

4. Brighten the final flavor with a splash of acid such as lemon juice or a mild vinegar instead of only sugar. Add a little at a time, taste, and stop when the sweetness and smoke are balanced.

5. For make-ahead convenience, cool completely before refrigerating. Reheat gently over low heat to avoid breaking the cream and cheese; the soup often tastes even better the next day as the flavors meld.