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Roasted Red Pepper Smoked Gouda Soup Recipe

Roasted Red Pepper Smoked Gouda Soup

Smoked Gouda and sharp Cheddar, roasted red bell pepper, and a variety of other vegetables, seasonings, and chicken stock come together in this rich and velvety Roasted Red Pepper Smoked Gouda Soup recipe.
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings 6 servings
Calories 242kcal



  • Melt the butter in medium saucepan over medium-high heat. Add the onion, celery, carrot, salt, and pepper, and cook until the vegetables are starting to soften and brown, about 8 to 10 minutes, stirring occasionally.
  • Add the garlic and roasted red bell pepper, and cook 1 minute, stirring constantly.
  • Add the lemon juice and scrape up any brown bits from the bottom. Cook until the lemon juice is evaporated, about 1 minute.
  • Stir in the flour and cook 1 minute, whisking constantly.
  • Whisk in the warm stock, Worcestershire, mustard powder, and paprika.
  • Bring the soup to a simmer and cook until the vegetables are completely tender, about 5 minutes, stirring occasionally.
  • Remove from heat and carefully puree the soup in batches in a blender or using an immersion blender.
  • Transfer the soup back to the pot and bring to a simmer again. Turn heat off and add the cheese, stirring until completely melted.
  • Ladle the soup into serving bowls and garnish with fresh parsley if desired.


  • Net Carbs: 10g per serving
  • Instead of 2 tablespoons lemon juice, you can deglaze the pan with 1/4 cup dry white wine if desired.
  • To keep this soup vegetarian, use a vegan brand of Worcestershire sauce.


Calories: 242kcal | Carbohydrates: 12g | Protein: 14g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 786mg | Potassium: 339mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3990IU | Vitamin C: 16mg | Calcium: 301mg | Iron: 1mg