This roasted red pepper soup is made with fresh or canned tomatoes, Gouda cheese and bacon for a rich and satisfying flavor. I'll also share with you my favorite way to make a grilled cheese sandwich to pair with this soup.
This roasted red pepper soup with smoked Gouda cheese is the ultimate indulgence!
★ Why You'll Love this Recipe ★
Roasted red pepper gouda soup is a flavorful and creamy soup that combines the sweetness of roasted red peppers with the rich and nutty taste of Gouda cheese for a delightful and comforting soup experience.
Layered with bacon, this tomato-based soup is rich with flavor yet uses a simplified cooking process.
This soup pairs perfectly with grilled cheese.
I love to pair this soup with a grilled cheese sandwich. So I'll also share with you my recipe for the perfect grilled cheese sandwich to pair with this soup. This combo is a great weeknight dinner because it's quick and easy yet filling and kid-friendly.
★ Tips & FAQs ★
How to make the best grilled cheese sandwich.
Plus, not really a "recipe" per say, but I am sneaking in one of my favorite ways to make grilled cheese which is with sour dough bread and shredded cheddar cheese. Sliced cheddar works too but shredded cheddar cheese adds some airiness to the sandwich that totally ups the yum factor!
Make this soup vegetarian.
Whether your vegetarian or not, or maybe you're giving up meat for lent or another reason. In an case, it's easy to make this tomato soup vegetarian. You can simply swap bacon fat for olive oil (or butter) and leave off the bacon topping, or you can use a meatless bacon substitute.
There's a large variety of meatless bacon available. Shop meatless bacon now on Amazon.
Cook everything in one pan.
If you make this soup in a dutch oven, you can saute everything in the dutch oven, then also simmer in the same pot. You could get away with just sauteing in a regular pot as well. Up to you but I like to be efficient (read: lazy) when it comes to dirtying dishes.
You can also make this ahead and reheat in the microwave it for busy weeknights. Or, pack this up and take it to lunch.
Can I freeze Roasted Red Pepper Gouda Soup?
Yes, you can freeze this soup. However, it's recommended to freeze it before adding the Gouda cheese, as dairy products can sometimes change in texture when frozen. Thaw the soup in the refrigerator overnight and then reheat it on the stovetop. Add the Gouda cheese once the soup is fully reheated.
What can I serve with this soup aside from grilled cheese?
Roasted Red Pepper Gouda Soup pairs well with crusty bread, a side salad, or even a different type of sandwich of your choosing.
What variations can I try?
Feel free to experiment with additional ingredients such as smoked paprika, cayenne pepper for a hint of heat, or even adding roasted garlic for extra depth of flavor.
You can also customize the soup by adjusting the quantity of Gouda cheese to suit your taste preferences.
Is this soup spicy?
This is not a spicy soup however, you can add heat to the level of spiciness you prefer.
If you enjoy a bit of heat, you can add a pinch of cayenne pepper or red pepper flakes during the cooking process or stir them in as the end to taste. You can also try adding hot sauce or Sriracha sauce for heat.
What occasions is this soup suitable for?
Roasted Red Pepper Gouda Soup is versatile and suitable for various occasions. It makes for a comforting meal on a chilly day, a cozy appetizer for gatherings, or a flavorful addition to your soup repertoire for everyday enjoyment.
★ More Recipes You'll Love ★
Want more soup ideas?
Roasted Red Pepper Gouda Soup
- 2 tablespoon bacon fat or you can use olive oil
- 2 carrots diced
- 2 shallots diced
- ¼ teaspoon thyme rosemary or basil (your choice)
- ¼ cup roasted red peppers
- 28 oz crushed tomatoes
- 2 cups chicken or vegetable stock
- 1 bay leaf optional
- ¼ cup half and half or you can use sour cream
- 2 tablespoon sugar more or less to taste
- 4 oz smoked Gouda cheese cubed
- bacon bits for topping
- sour dough bread
- shredded cheddar cheese
- In a dutch oven, over medium-high heat, saute carrots and shallots in bacon fat until tender. (You can also use butter in place of bacon fat).Stir in thyme until fragrant, then add roasted red peppers, tomatoes and sugar. Stir and cook for about 3 minutes.
- Add 1 cup of chicken stock. Pulse blend using an immersion blender until all ingredients are pureed. (Be sure to carefully pulse to prevent hot sauce from splattering.)
- Add remaining chicken stock and bay leaf. Bring to a boil, then simmer for 10-15 minutes.
- While the soup is simmering, prepare your grilled cheese using a frying pan and buttering your bread. Or make this healthier by toasting the sandwich in a toaster oven without butter instead of pan frying it.
- When soup is done simmering, add sugar to taste then stir in heavy cream or sour cream. Garnish with bacon bits and cubes of smoked Gouda and serve.