This roasted red pepper and Gouda soup is rich and creamy with no cream required! It’s great for a cozy meal that tastes rich but is secretly healthy.

Roasted Red Pepper and Gouda Soup
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I recently had a roasted red pepper and Gouda soup from a local cafe, Stir Crazy on the Northside of Richmond. It was so rich and creamy and paired perfectly with a hearty chickpea salad sandwich. As soon as I tried it, I knew I’d need to recreate it at home!

Ingredients & Substitutions

  • Butter: A little butter adds richness and helps soften the vegetables. Olive oil works too.
  • Onion, Carrots & Celery: This traditional mirepoix creates a great base of savory flavor, and it’s an easy way to thicken the soup with lots of veggies.
  • Garlic & Smoked Paprika: Adds warmth and enhances the smoky Gouda flavor. Regular paprika works in a pinch, but smoked paprika gives the best flavor.
  • Roasted Red Peppers: You can use homemade if you’d like, but jarred peppers keep this quick and easy. If you have leftover roasted red peppers, try this romesco sauce!
  • Vegetable Broth: Adds savory depth while keeping the recipe vegetarian. I like the Better Than Bouillon Vegetable Base or the Not-Chicken broth from Edward & Sons.
  • Evaporated Milk: This makes the soup creamy without heavy cream. Half-and-half or whole milk also work.
  • Smoked Gouda Cheese: This adds a velvety texture and smoky richness. Regular Gouda, cheddar, or fontina can be used if needed.

What is Evaporated Milk?

Evaporated milk is a concentrated form of milk where part of the water has been removed. It gives this soup a creamy texture without using heavy cream. It’s sold in a can so it’s shelf-stable. You can usually find it near the baking ingredients with sweetened condensed milk. Be sure to use evaporated milk and not sweetened condensed milk.

How to Make Roasted Red Pepper Soup

Heat butter in a large pot. Add onion, celery, and carrots. Cook for 8-9 minutes until soft.
Stir in garlic and smoked paprika and cook one minute, stirring frequently.
Add roasted red peppers and vegetable broth.
Bring to a simmer and cook 10 minutes.
Carefully transfer to a blender and add the smoked Gouda and evaporated milk.
Blend until smooth. Transfer back to the pot and heat over low until the soup is warm.
Season with salt and pepper and enjoy.

What to Serve with This Soup

This soup is similar to a tomato soup, so I love pairing it with a simple grilled cheese, but a feta grilled cheese can take things to the next level! Or if you want to add more veggies, try my sweet potato grilled cheese.

How to Blend Hot Soup

Blending hot soup safely is all about controlling steam and avoiding pressure buildup. Let the soup cool slightly before blending and never fill your blender more than halfway. Loosen or remove the center cap on the blender lid to let steam escape, then cover it with a clean kitchen towel to prevent splatters. Start blending on low speed, gradually increasing as the mixture smooths out. If you prefer, you can also use an immersion blender directly in the pot. Just keep the blade fully submerged and move it slowly to avoid splashing.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to four days. When you’re ready to enjoy it again, reheat gently on the stove or in the microwave. If the soup has thickened, just stir in a splash of broth to bring back that silky texture.

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Roasted Red Pepper and Gouda Soup

Roasted Red Pepper and Gouda Soup

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  • Author: Liz Thomson
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Description

This roasted red pepper and Gouda soup is rich and creamy with no cream required! It’s great for a cozy meal that tastes rich but is secretly healthy.

Ingredients

Units Scale
  • 1 tablespoon butter
  • 1 small yellow onion, diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 2 jars (12 oz each) roasted red peppers, drained
  • 2 cups vegetable broth
  • 1/2 cup evaporated milk
  • 2oz shredded smoked Gouda cheese

  • Salt & pepper to taste

Instructions

  1. Heat butter in a large pot over medium heat.
  2. Add onion, celery, and carrots. Cook for 8-9 minutes until soft.
  3. Stir in garlic and smoked paprika and cook one minute, stirring frequently.
  4. Add roasted red peppers and vegetable broth. Bring to a simmer and cook 10 minutes.
  5. Carefully transfer to a blender and add the smoked Gouda and evaporated milk.
  6. Blend until smooth. Transfer back to the pot and heat over low until the soup is warm.

  7. Season with salt and pepper.