Roasted Red Pepper Gouda Soup

Soup du jour, you ask? Roasted Red Pepper Gouda Soup.  This is one you don’t want to miss!

While brunching with some friends in Denver about a month ago, I had the BEST Roasted Red Pepper Gouda Soup, and instantly knew I wanted and needed to re-create the goodness.  I could have devoured a vat of that stuff.  I’m talkin’ the creamiest roasted deliciousness you’ve ever had that would make anyone’s heart flutter.

Roasted Red Pepper Soup

I was also having quite the time with my best friends AND it was snowing outside which obvi made for an even cozier situation, but I still would have fallen in love and re-created this soup nonetheless.

Do I have to roast my own peppers?

You don’t have to, however, I would highly recommend it. It only takes about 15-20 minutes and adds SO much flavor. Simply preheat your broiler and line a baking sheet with foil or parchment paper.  Put peppers directly on top of foil or parchment paper and pop them in the oven! Roast the peppers for 5-6 minutes per side, or until all sides are black and very charred.  Remove from the oven and cover tighly with foil for about 10 minutes or so.  Once the peppers have cooled, peel the skin off the peppers and remove the stems and seeds.  Slice into strips and voila!

What should I serve this Roasted Red Pepper Gouda Soup with?

I like to serve with homemade Parmesan Croutons, fresh chives, and a big fresh salad. It would also be divine with grilled cheese!

Roasted Red Pepper Soup

Roasted Red Pepper Gouda Soup

Roasted Red Pepper Soup
  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 3 1x


  • 4 T butter
  • 3 medium red bell peppers, roasted, skin and seeds removed
  • 1/2 yellow onion, diced
  • 1 large carrot, chopped
  • 1 celery stalk, chopped
  • 4 cloves garlic, minced
  • 3 1/2 c chicken broth (can sub vegetable broth)
  • 1/4 tsp thyme
  • 1/4 tsp oregano
  • 1/4 tsp dried basil 
  • 1/4 tsp dried tarragon
  • dash of cayenne pepper
  • Salt and freshly ground pepper to taste
  • 1 tsp sugar
  • 1/2 c heavy cream
  • 1 c grated gouda cheese
  • Chopped chives, as garnish


  1. Preheat your broiler and line a baking sheet with foil. Place the bell peppers directly onto the foil and roast for about 5 minutes per side, until nicely charred and then rotate until all sides are charred.
  2. Remove from the oven and tightly cover with foil for about 10 minutes. Once the peppers have cooled, peel the skin off the peppers and remove the stems and seeds. Slice into strips and set aside.
  3. Meanwhile, melt 4 T butter in a large stock pot over medium heat. Add onion, garlic, celery, carrot, and spices; cook for 7-8 minutes, stirring frequently until carrots are tender.
  4. Add roasted red peppers and broth; bring to a boil. Reduce heat to medium-low and simmer for 5 minutes.
  5. Puree soup using an immersion blender or transfer to food processor and puree in batches. Return to pot and add cream, gouda, and sugar. Cook over low heat until cheese has melted.
  6. Serve in bowls with fresh chives and toasted garlic bread.
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  • Reply
    Kristy Murray
    March 22, 2018 at 12:36 pm

    Oh my goodness! This recipe sounds fantastic. And I love your photos. They make this dish look so appetizing. Thanks for posting.

  • Reply
    December 29, 2019 at 4:38 pm

    Just made this and it’s great! I’m fresh out of college and don’t get too fancy with my cooking but this was easy and tastes so good with a grilled cheese sandwich! Thanks for sharing!

    • Reply
      Lindsay Cola (Tippens)
      January 28, 2020 at 9:45 am

      Oh good! I love hearing that! Thank you for taking the time to let me know! 🙂

  • Reply
    January 9, 2020 at 4:21 pm

    So delicious! Great way to get veggies into the diet in winter! And I really like how your ingredients list is to the left of the recipe. So much easier to use when I’m cooking!

    Which restaurant in Denver? I live in CO 😊

    • Reply
      Lawna Curtis
      February 27, 2020 at 5:39 pm

      I am not the author but I had amazing Roasted Red Pepper Soup in Denver at the Wynkoop Brewing Co

    • Reply
      Lindsay Cola (Tippens)
      April 25, 2020 at 3:50 pm

      This is terrible but I can’t remember the name of the restaurant!!! I will let you know as soon as I remember!

      • Reply
        September 19, 2020 at 12:23 am

        I had some great Roasted Red Pepper Soup at a restaurant a couple years ago. I found this site when looking for a recipe to make it at home. I’ve made your recipe many times now, and I love it! I did make a few changes. I left out the carrot and celery, and quadrupled the onion. Usually I add a small can of tomato paste too. The larger amount of onions is not overpowering at all, and the tomato paste makes it a little more “hearty”. The restaurant version certainly had tomato paste in it. I also use roasted red peppers from a jar. It’s way easier and faster, and I can’t discern any difference in the taste. I like to freeze it and take it to work! Thanks for posting this recipe, it helped me a lot!

        • Reply
          Lindsay Cola (Tippens)
          October 26, 2020 at 8:45 pm

          Kent- thank you for the feedback!! That sounds delicious, I will have to try it your way next time!! Thanks so much for sharing!!

    • Reply
      Ashley m Beckner
      August 13, 2020 at 4:24 pm

      So i have made this twice now. I did do things a little different but turned out amazing. Thank you for sharing.

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