If you want a quick and easy soup that’s still filled with flavour, Roasted Pepper and Gouda Soup is the one. Perfect comfort food in under 30 minutes, this soup is creamy and rich without being too heavy.
It is always soup season in my opinion and this easy Red Pepper and Gouda soup is perfect any time of year. Whether you serve it with a toasty grilled cheese or a warm buttered cheese and chive scone or cheese and tomato scone, this is a great option for lunch or dinner. Make a big batch and keep some stocked in the freezer for a quick meal anytime.
Roasted Pepper Soup with Gouda
For this pepper and gouda soup, I choose to use jarred roasted peppers for ease and speed. You can roast your own if you prefer though. Check out this guide to roasting peppers – you will need about four whole roasted peppers for this recipe.
Adding gouda cheese to soup may sound a bit odd, but trust me it is worth it. Gouda has a lovely nutty, slightly sweet flavour which really compliments the sweetness of the peppers and the acidity of the tomatoes. Gouda also melts really well into the soup, helping to make it creamy and rich. You can also use another melty cheese like cheddar or gruyere if you prefer.
Ingredients
- Roasted Peppers – from a jar or roasted at home.
- Peeled Plum Tomatoes
- Gouda Cheese
- Onion
- Garlic
- Dried Basil
- Double Cream – (heavy cream). You can omit if you prefer a lighter soup, swap for single cream or use a dairy free cream.
- Chicken Stock – or use vegetable stock to keep this soup vegetarian.
- Fresh basil for an optional garnish.
Serving and Storing
My favourite way to serve Roasted Red Pepper and Gouda Soup is with a toasted savoury scone for dunking. It’s excellent with a grilled cheese sandwich as well or some cheese croutons.
For a light lunch, serve pepper and gouda soup with a side salad or some crackers.
If you like a bit of spice to your soup, add some diced red chilli or chilli flakes when adding the garlic and basil, or garnish with chilli flakes.
Pepper and gouda soup will keep well in the fridge for 3 days.
Freeze roast pepper gouda soup for up to 3 months.
For best results, I recommend reheating this soup slowly on the stove rather than microwaving to avoid the cheese becoming grainy or clumpy.
More Easy Soup Recipes:
- Leek, Kale and White Bean Soup
- Chicken Minestrone Soup
- Roasted Red Pepper and Mascarpone Soup
- Roast Butternut Squash and Harissa Soup
- Cream of Vegetable Soup
- Scottish Red Lentil and Bacon Soup
- Butternut Squash and Carrot Soup
I hope you like this recipe as much as I do!
Don’t forget to rate the recipe and leave a comment if you make it.
Your feedback is really important and helps me keep making recipes you love!
Roasted Pepper and Gouda Soup
Equipment
- Wooden Spoon or Spatula
Ingredients
- 2 x 400 grams cans peeled plum tomatoes - 12 oz
- 450 grams jar of roasted peppers, drained - 16oz or 4 roasted peppers
- 1 onion, diced
- 3 cloves garlic, diced
- 1 tsp dried basil
- 100 grams grated gouda cheese - ½ cup
- 60 ml double or heavy cream - ¼ cup
- 1 litre chicken or vegetable stock - 4 ¼ cups
- 2 tbsp olive oil
- salt and pepper to taste
- small bunch fresh basil to garnish
Instructions
- Heat the oil in a deep pan over a medium heat and add the diced onion. Cook for 5 or so minutes until softening then stir in garlic, dried basil and a generous pinch of salt and pepper.
- Add the tomatoes and roasted peppers to the pan then pour over the stock. Bring to a boil and allow to simmer for 5 minutes.
- Remove from heat and bend the soup until smooth.
- Return the pot to a medium heat and stir in the grated Gouda cheese and cream. Stir until melted then season to taste with additional salt and black pepper if needed.
- Garnish with fresh chopped basil and extra grated Gouda to serve.
Nutrition
Love this. Easy and quick
Thank you! Exactly what I was looking for after having a tomato Gouda soup at a local coffee shop. (It’s even better than the coffee shop’s.)
Brilliant! So glad you found the recipe 🙂