Roasted Red Pepper and Gouda Cheese Soup
Craving a bowl of pure comfort? This Roasted Red Pepper & Gouda Cheese Soup combines smoky charred peppers, rich tomato broth, and savory ground beef – all swirled with creamy, nutty Gouda for the ultimate indulgence. Served over steamed rice for extra heartiness, it’s a cozy, flavor-packed meal that’s perfect for those chilly nights!
This Roasted Red Pepper & Gouda Cheese Soup is not only delicious but also practical, made with wholesome, budget-friendly ingredients that are easy to find at any grocery store – perfect for feeding a hungry family without breaking the bank!
As a one-pot wonder, it simplifies dinner prep and minimizes cleanup, making weeknight cooking a breeze. Packed with hidden veggies like carrots, celery, and onions, it’s a sneaky way to boost nutrition while keeping even the pickiest eaters happy.
For more protein-rich and hearty soups, check out my Mexican Soup, Mom’s Vegetable Beef Soup, and Creamy Parmesan Italian Sausage Soup.
What is roasted red pepper and Gouda cheese soup?
This Roasted Red Pepper and Gouda Cheese Soup is a hearty, comforting dish that layers bold flavors and textures into a satisfying meal. The liquid base consists of a rich tomato broth, deepened by sauteed veggies as well as smokey charred red peppers – the star of this soup!
The red pepper and Gouda cheese soup is given additional savory depth with browned ground beef, providing a punch of protein for an all-round soup.
The melted Gouda cheese, added towards the end of the cooking time, lends a creamy richness that ties everything together. This Gouda soup is served over a scoop of steamed white rice for a thick, almost stew-like consistency that’s both filling and indulgent.
Finish it off with a sprinkle of fresh oregano for a subtle herbal lift. It’s ideal for chilly nights or whenever you crave deep, layered comfort food.
Ingredients needed to make roasted red pepper and Gouda soup
- Ground beef: Provides rich, savory depth. Substitute with ground turkey or chicken for a lighter option.
- Red peppers (whole for charring): Roasting adds smoky sweetness. Jarred roasted peppers will work in a pinch.
- Olive oil: Enhances the richness in this Gouda soup and helps sauté the aromatics. You can also use vegetable or avocado oil.
- Sweet onion: Adds natural sweetness and depth. Yellow or white onion works too.
- Carrots: Contribute subtle sweetness and texture. Parsnips can be used for earthiness.
- Celery: Provides freshness and aroma. Fennel would add a similar crunch with a herbal note.
- Crushed tomatoes (undrained): Creates a thick, robust base for this roasted red pepper and Gouda soup. Using the canned juice is a great way to prevent flavor dilution.
- Diced tomatoes (undrained): Adds texture and bright acidity. Fire-roasted tomatoes are a delicious alternative for extra smokiness.
- White sugar: Balances the acidity of the tomatoes. A pinch of honey or maple syrup also works.
- Cooked white rice: Adds heartiness and bulk to the meal. Quinoa or cauliflower rice are lighter alternatives.
- Dried oregano: Offers earthy, herbal notes. Italian seasoning is a close substitute that you can use.
- Water: Adds to the soupy base. Beef or vegetable stock will add more flavor, if you prefer.
- Garlic powder: Delivers concentrated savory depth. Fresh minced garlic can be used, but you’ll need to adjust the quantity to taste. Make sure that you don’t burn minced garlic as this flavor will run through the entire dish and ruin it.
- Better Than Bouillon Beef: Intensifies the meaty umami depth of this soup. Regular beef bouillon or stock can replace it.
- Gouda cheese: Melts into the soup for creamy, smoky richness. Smoked cheddar or fontina are good swaps.
- Fresh oregano (as garnish): Adds a bright, aromatic finish. Fresh or parsley also works.
How do you make roasted red pepper soup with Gouda?
Roast the peppers:
- Preheat the oven to 400°F.
- Wash the red peppers and place them whole directly on the oven racks, with a baking sheet positioned below to catch any drips.
- Roast for 15-20 minutes, turning once or twice, until the skins are evenly charred and blackened.
- Transfer the peppers to a bowl, cover tightly, and let them steam for 1 hour. This will loosen the skins.
- Once cooled, peel off the charred skins, remove the seeds, and chop the peppers into small pieces.
Sauté the aromatics:
- In a large pot, heat olive oil over medium heat.
- Add the onions, carrots, and celery, cooking until softened and tender.
Brown the beef:
- Add the ground beef, breaking it into crumbles as it cooks.
- If excess grease collects, drain it before moving on to the next step.
Season the base:
- Stir in garlic, onion powder, salt, pepper, sugar, and oregano, coating the beef and vegetables evenly.
- Add the canned tomatoes (with juice) and bring the mixture to a boil, then reduce the heat to a simmer for 15 minutes.
Simmer the soup:
- Stir in the chopped roasted peppers, water, and beef bouillon.
- Return the soup mixture to a boil, then reduce heat to low and simmer for 30 minutes to meld the flavors.
Add the cheese:
- While the heat is on low, add the Gouda cheese, stirring until fully melted.
- Keep the soup warm on low heat or turn off if ready to serve.
Serve:
- Place a scoop of cooked white rice in each bowl.
- Ladle the hot soup over the rice, allowing it to absorb the broth.
- Garnish with fresh chopped oregano and serve immediately.
Serving
Serve this roasted red pepper and Gouda cheese soup over fluffy white rice as a complete meal. It’s also equally delicious with a grilled cheese or a side of garlic bread or buttermilk rolls – ideal for soaking up any remaining soup in your bowl!
For low-carb and lighter pairings, serve this soup with a basic house salad or over cauliflower rice.
Sandy’s tips and substitutions:
- Storage: Store leftover roasted red pepper and Gouda cheese soup in an airtight container in the fridge for up to 5 days. Reheat individual servings in the microwave or larger portions on the stovetop until heated through.
- Make-ahead: Make this roasted red pepper and Gouda soup, let it cool completely, and then store it in the freezer for up to 3 months, either in an airtight container or individual portions in freezer-safe bags. Thaw overnight in the fridge and reheat to serve with fresh garnish, if desired.
- Drain excess grease: I prefer cooking with 90% lean ground beef as it reduces the amount of grease left after cooking the meat. Whether you use 90% lean ground beef or ground beef with a higher fat percentage, be sure to drain any excess grease otherwise you can end up with an overly oily soup.
- Types of ground meat: Substitute the ground beef with either ground chicken or ground turkey for a lighter version.
- Low-carb: Instead of serving this soup over white rice, consider serving it over cauliflower rice.
- Extra creamy: Add a splash of heavy cream to this soup for ultra creamy indulgence.
- Use freshly shredded cheese: Avoid pre-shredded cheese as this is often coated in anti-caking agents for a longer shelf-life. This prevents the cheese from melting as well as freshly grated cheese and also dulls the flavor.
More veggie-rich soup recipes you may want to try:
- Creamy Butternut Squash Soup
- Grilled Cheese and Tomato Soup
- Roasted Sweet Potato Soup
- Gluten-Free Broccoli Cheddar Soup
Get the Recipe:
Roasted Red Pepper and Gouda Cheese Soup
Ingredients
- 3 lbs ground beef
- 6 large red bell peppers, leave whole for charring
- 2 Tbsp olive oil
- 1 large sweet onion, diced
- 2 carrots, diced
- 3 celery ribs, diced
- 2 28 ounce cans crushed tomatoes, don’t drain
- 1 28 ounce can diced tomatoes, don’t drain
- 1 Tbsp white sugar
- 2 Tbsp olive oil
- 3 cups cooked white rice
- 2 Tbsp oregano, dried
- 6 cups water
- 2 Tbsp garlic powder
- 2 Tbsp Better Than Bouillon Beef
- 2 cups Gouda cheese, grated
- Fresh oregano for garnish
Equipment
Instructions
Prepare the roasted peppers:
- Preheat oven to 400 degrees. Wash the red peppers and place them whole in the oven on the racks. Put a baking sheet below it to capture any juices. Let the peppers roast for about 15-20 minutes; turn them once or twice. The skin will be charred black on all sides. Once charred, place them in a bowl and place a cover over them for one hour. After one hour, rub the skin off all the peppers, removed the seeds, Next, chop the peppers into small pieces.
Prepare the soup:
- In a large pot, add olive oil and sauté onions, carrots and celery until soft and tender.
- Add the ground beef and cook, breaking the meat up into crumbles. If there is a lot of grease, drain the beef.
- Season the beef and veggies with the garlic and onion powder, salt and pepper to taste. Add the sugar and oregano.
- Add tomatoes and bring to a boil, then turn down to simmer 15 minutes.
- Add the chopped red peppers, the water and the beef bouillon.
- Again, bring to a boil, then turn the heat down to low and simmer for 30 minutes.
- Add the Gouda cheese (while the heat is low), and stir until melted. Keep on low or turn the heat off if you’re ready to serve.
- Add a scoop of white rice to each small serving bowl. Then add a couple ladles of the soup on top, to absorb the rice for a delicious meal.
- Sprinkle each bowl with fresh chopped oregano and serve!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
