There’s something about velvety, smoky Roasted Red Pepper Gouda Soup with cilantro lime sauce that just feels like a hug in a bowl. Inspired by a recent ski lodge lunch, this small-batch recipe is the perfect way to bring those warm, comforting flavors home—without making a giant pot of soup you’ll be eating for a week. Plus, I’ve got a trick to get that ultra-smooth restaurant-quality texture without all the fuss.
On a ski trip to A-Basin in Summit County, Colorado, Mark and I stopped in to Black Mountain Lodge for lunch, and one of the soup options immediately caught my eye—roasted red pepper and gouda cheese. Topped with a dollop of sour cream and fresh chives, it was rich, creamy, and packed with smoky-sweet roasted pepper flavor. I knew I had to recreate it! Since waiting until we got back to Minnesota wasn’t an option, I whipped up my own version right in our vacation rental kitchen. (Good thing I packed my kitchen essentials—trust me, I have come up with the vacation kitchen essentials list that has saved me more than once!)
The secret to this soup is roasting your own peppers for that deep, smoky sweetness, but if you’re short on time, jarred peppers work too—just be mindful of limiting additional salt in the soup. I find the jarred peppers are rather salty.
Tips
To achieve that silky-smooth texture without taking ages to peel peppers, I simply blend the soup and strain it through a fine mesh sieve. And instead of the traditional sour cream topping, I made a light and tangy cilantro-lime coconut cream sauce (yes, coconut cream, not milk—Mark had to double-check that at the store!).
Serve this cozy bowl of goodness with my gluten-free cornbread and maple syrup butter for the ultimate keeper meal.
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Ingredient Notes and Substitutions
- Red Peppers - Why Roast Your Own Peppers? Sure, you could use jarred roasted red peppers, but trust me—taking the extra step to roast your own is 100% worth it. The depth of flavor you get from charring them yourself just can’t be matched. Plus, I wanted to add as much flavor as possible right from the softening step, so we decided to broil them. By halving the peppers, tossing them with olive oil, salt, and pepper, and letting the broiler do its magic, we ended up with beautifully caramelized, lightly charred peppers that added an irresistible smoky sweetness to our soup.
- Broth - To make this dish vegetarian, use vegetable broth in place of chicken broth.
- Cheese - To make this recipe with smoked gouda substitute an equal amount of shredded smoked gouda cheese. No gouda? Try gruyere, a mild cheddar or a smoked cheddar
- Paprika - Sweet paprika and cayenne can be used in place of smoked paprika. For this recipe use ⅛ teaspoon of sweet paprika and ⅛ teaspoon cayenne.
- Rose Harissa - The balance of heat and floral notes makes rose harissa perfect for dishes that need a little extra depth without overwhelming the palate. Whether you’re adding it to a sauce, using it as a marinade, or swirling it into yogurt for a quick dip, rose harissa is the secret ingredient that turns ordinary recipes into something unforgettable. You can purchase rose harissa online. It’s worth seeking out.
- Cilantro lime sauce – To make the cilantro lime sauce with sour cream, substitute an equal amount of sour cream in place of coconut cream.
See recipe card for quantities.
How to roast peppers
- Preheat & Prep – Set your broiler to high and position the oven rack about 6 inches from the heat source. Line a baking sheet with foil for easy cleanup.
- Season & Broil – Slice the peppers in half lengthwise through the stem, then remove the seeds and stems.
Toss them with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.
Arrange them cut-side down on the lined baking sheet and broil until the skins are charred and puffed but the flesh is still firm—about 4–7 minutes.
Rotate the pan halfway through for even roasting. Keep your eyes on the peppers as the broiling time may vary depending on the intensity of your broiler.
- Steam & Peel – Once broiled, transfer the peppers to a bowl and cover with foil. Let them steam for 10–15 minutes—this helps loosen the skins. Peel away the loose, charred skin and discard. (Don’t stress if a little skin remains; the soup will be strained for that ultra-smooth finish.)
Make-Ahead Tip: Roasted peppers keep well! Store them in an airtight container in the fridge for up to three days, and when you're ready, the rest of the soup comes together in no time.
How to make Roasted Red Pepper and Gouda Soup
This soup is all about big, bold flavor, and it starts with homemade roasted red peppers—trust me, it makes a difference! The smoky sweetness of the peppers, paired with creamy gouda and a hint of spice, creates a velvety, comforting bowl of soup. If needed, you can swap sweet paprika for smoked, and if you're making this vegetarian, just use vegetable broth instead of chicken. Now, let’s get cooking!
Step 1: Sauté the Garlic and Onion
In a large Dutch oven, heat a bit of oil over low heat. Add the garlic and stir constantly until it turns foamy, sticky, and a soft straw color—this should take about 8 to 10 minutes. Then, toss in the chopped onion, crank the heat up to medium, and cook until softened, about 5 to 7 minutes.
Step 2: Build the Flavor
Time to add the good stuff! Stir in the cumin and smoked paprika, letting them bloom for about 30 seconds. Then, mix in the tomato paste, harissa, and cornstarch, cooking for another minute to deepen the flavors.
Step 3: Add the Broth & Peppers
Slowly whisk in the chicken broth (or vegetable broth if you’re going meat-free), making sure to smooth out any lumps. Toss in the bay leaf and your chopped roasted red peppers. Bring everything to a gentle simmer and let it cook until the peppers are super tender, about 5 to 7 minutes.
Step 4: Blend Until Smooth
Remove the bay leaf (important step—don’t forget!). Then, using an immersion blender, blend the soup until it's completely smooth. If you’re using a regular blender, work in batches so you don’t end up with a soup explosion. Once blended, pour the soup through a fine mesh sieve set over a clean pot – this is key to achieve a silky and creamy texture.
Step 5: Strain the Soup
Use a ladle or spatula to push the liquid through and leave the skins in the sieve or strainer. Of course, you can skip straining the mixture and enjoy a chunkier version of this red pepper soup.
Step 5: Make It Creamy & Cheesy
Now for the magic touch—stir in the half-and-half, a splash of sherry, and a little extra broth if you need to thin it out. Heat the soup over low heat until it’s nice and hot, but don’t let it boil. Stir in the smoked gouda, letting it melt into the soup. For an extra silky texture, give it one more quick blitz with your immersion blender.
Step 6: Season & Serve
Stir in some fresh cilantro and season with salt and pepper to taste. Ladle into bowls and drizzle each portion with the cilantro-lime cream for a bright, fresh finish. Serve with a slice of sweet buttermilk cornbread (bonus points if you add maple syrup butter) and enjoy!
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Common questions about this recipe
You've got questions... I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.
Yes! This recipe makes just enough soup to freeze for a quick and easy supper later in the week. I recommend using 24-ounce glass jars for freezing—they seal tightly to prevent freezer burn and make it easy to see what’s inside, unlike flat containers or plastic freezer bags. (I hate digging through the freezer, trying to guess what’s in each container and how long it’s been in there!) Just don’t forget to label the lid with the contents and date. This soup freezes well for up to 3 months.
When it’s a simple soup night, just transfer the frozen soup to the fridge in the morning and let it thaw during the day. When you’re ready to eat, empty it into a saucepan and warm it gently over low heat until it begins to simmer. No need to rush—slow reheating keeps the texture creamy and smooth.
The best tip for freezing soup? Avoid overfilling or underfilling your container.
1. If you overfill, the liquid expands as it freezes and could crack the container.
2. If you underfill, too much air is left inside, increasing the chance of freezer burn.
For the best results, leave about an inch of space at the top of your container—just enough for expansion, but not too much extra air.
Related
Looking for other small batch soups and stews for two? Try these:
- Turkey and Chickpea Curry Recipe
- Shrimp Chowder with Corn and Bacon
- Cucumber and Peach Gazpacho Recipe
- Thai Chicken and Eggplant Panang Curry Recipe
Pairing
These are my favorite dishes to serve with Roasted Red Pepper and Gouda Soup:
Roasted Red Pepper Gouda Soup Recipe
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Ingredients
Cilantro Lime Sauce
- ⅓ cup coconut cream or sour cream (see notes)
- 1 tablespoon fresh squeezed lime juice
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- cilantro for garnish (optional)
Red Pepper and Gouda Soup
- 4 red bell peppers , trimmed, cored, and halved
- 1 ½ teaspoons olive oil
- 1 garlic clove , minced (about 1 teaspoon)
- ½ medium red onion , chopped
- ¼ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- 1 tablespoon tomato paste
- 1 ½ teaspoons rose harissa
- 1 ½ teaspoons cornstarch or all-purpose flour
- 2 cups low-sodium chicken broth or vegetable broth, plus extra as needed
- 1 bay leaf
- ¼ cup half-and-half
- ½ cup smoked gouda , shredded
- 1 tablespoon dry sherry
- 1 tablespoon fresh cilantro leaves , minced
- Salt and black pepper to taste
Instructions
Make the Cilantro Lime Sauce
- Whisk all the ingredients together in a small bowl and season with salt and pepper to taste. Cover and refrigerate until needed.
Roast the Peppers
- Preheat the broiler with the rack 6 inches from the heat source. Line a baking sheet with foil for easy cleanup.
- Toss the halved peppers with 1 ½ teaspoons olive oil, ¼ teaspoon salt, and a pinch of black pepper. Place them cut side down on the prepared sheet. Broil until the skins are charred and puffed but the flesh is still firm, about 4–7 minutes, rotating the pan halfway through.
- Transfer the broiled peppers to a bowl, cover with foil, and let steam for 10 to 15 minutes. Peel away any loose skins (don’t worry if some stay on) and chop the peppers. Make ahead tip: Store in an airtight container in the fridge for up to 3 days.
Cook the Soup
- In a Dutch oven over low heat, cook the garlic in 1 teaspoon olive oil, stirring constantly, until foamy and lightly golden, about 8 to 10 minutes. Add the onion, increase heat to medium, and cook until softened, about 5 to 7 minutes.
- Stir in the cumin and smoked paprika; cook until fragrant, about 30 seconds. Then add the tomato paste, harissa, and cornstarch, stirring for 1 minute to deepen the flavors.
- Slowly whisk in the broth, smoothing out any lumps. Stir in the bay leaf and chopped roasted peppers. Bring to a gentle simmer and cook until the peppers are very tender, about 5 to 7 minutes.
Blend & Finish
- Remove the bay leaf. Using an immersion blender (or blending in batches), puree the soup until completely smooth. For extra silkiness, strain through a fine-mesh sieve into a clean pot, pressing with a spoon to extract all the liquid.
- Stir in the half-and-half, sherry, and extra broth as needed to adjust the consistency. Gently heat over low (do not boil). Stir in the smoked gouda, blending once more for a velvety texture. Stir in the cilantro and season with salt and pepper to taste.Ladle into bowls and drizzle with the cilantro lime sauce.
Notes
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Nina says
Delicious and warming soup! The blend of flavors is so unique. I’ll definitely be making this one again.
Pam Werley says
Yay! I'm so glad that you loved this soup.