This easy roasted red pepper Gouda soup is creamy, smoky, and packed with flavor. Made with roasted red bell peppers, tomatoes, smoked Gouda, and simple spices, this comforting soup recipe is perfect for fall, winter, or any cozy dinner.

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Recipe:
Ingredients
4 Red bell peppers large
1 Onion large, cut into quarters
1 head Garlic unpeeled, top sliced off *see notes
2-3 tablespoons Olive oil
2 tablespoons (30 g) Butter *see notes
2 tablespoons Tomato paste
1-2 teaspoons Smoked paprika
1 teaspoon Oregano
Pinch Cayenne pepper optional
4 cups (1 L) Vegetable stock or chicken broth
14 oz (400 g) Crushed tomatoes
Salt
Black pepper
1 teaspoon Sugar *see notes
7 oz (200 g) Smoked Gouda freshly grated
¼ cup (60 ml) Cream (optional for extra richness) or half-and-half

Instructions
1. Roast the vegetables: Preheat the oven to 400°F (200°C). Cut the bell peppers in half lengthwise and remove the stems and seeds. Arrange them cut-side down on a large baking sheet along with the onion quarters and the whole garlic head (with the top sliced off). Drizzle everything with olive oil and season generously with salt and black pepper. Roast for 30-35 minutes, or until the pepper skins are blistered and charred, the onions are tender, and the garlic is soft.
2. Transfer the peppers to a bowl and cover tightly with plastic wrap, a plate, or place them in a sealed container for 10 minutes. Peel off and discard the skins, then roughly chop the peppers.
3. Prepare the soup base: Melt the butter in a large pot or Dutch oven over medium heat. Add the roasted peppers, onion, garlic (squeezed from their skins), and tomato paste. Cook for 1–2 minutes, stirring frequently, until the tomato paste darkens slightly. Stir in the smoked paprika, oregano, and cayenne (if using) and cook for 30 seconds, just until fragrant.
4. Simmer: Add the crushed tomatoes, broth, sugar, and season with salt and black pepper. Stir well and bring to a gentle boil. Reduce the heat to low and simmer for 15–20 minutes to allow the flavors to meld.
5. Blend: Using an immersion blender, blend the soup until completely smooth. Alternatively, carefully blend in batches using a countertop blender, then return the soup to the pot.
6. Add the cheese: Reduce the heat to low (do not let the soup boil). Gradually add the grated smoked Gouda, one handful at a time, stirring continuously until completely melted before adding more. Stir in the cream, if using. Taste and adjust the seasoning with additional salt and black pepper as needed.
7. Serve: Ladle into bowls and serve warm with crusty bread, homemade croutons, grilled cheese, or an extra sprinkle of smoked Gouda.