Roasted Red Pepper and Gouda Soup Recipe

This Roasted Red Pepper and Gouda Soup is your reminder to soak up the comfort food while you can, because spring is only 3 weeks away! And you can cut your cooking time in half with some Mt. Olive Roasted Red Peppers that are already ready to hit your soup.


15 mins


25 mins




  • 1 Tbsp olive oil
  • 1 onion, diced
  • 2 ribs celery, diced
  • 1/2 head garlic, minced
  • 1 Tbsp dried oregano
  • 1/2 tsp cayenne pepper
  • 2 bay leaves
  • Salt, to taste
  • Pepper, to taste
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp Dijon mustard
  • 12 oz bottle amber lager

  • 4 cups chicken broth
  • 3 large russet potatoes, chopped into 1.5” cubes
  • 48 oz Mt Olive Roasted Red Peppers, roughly diced
  • 3 cups smoked gouda, freshly shredded
  • 1 cup white cheddar, freshly shredded
  • 1 cup whole milk
  • 1/2 cup sour cream
  • Scallions, sliced for garnish

Roasted Red Pepper and Gouda Soup in a wooden bowl next to jar of Mt. Olive Roasted Red Peppers and a white Dutch oven of more soup

Roasted Red Pepper and Gouda Soup

  1. In a Dutch oven over medium-high heat, add oil, onion, and celery to pot and sauté until tender. Add garlic and sauté until fragrant.
  2. Add oregano, cayenne, bay leaf, salt, and pepper. Cook for a minute or so. Add Worcestershire, Dijon, lager, broth, and potatoes. Bring pot to simmer, then cover and continue to simmer for 10-12 minutes, or until potatoes are fork-tender. Stir in roasted red peppers. Bring back to boil for 1 min.
  3. Remove bay leaves. Using an immersion blender, blend soup until smooth. Stir in gouda, cheddar, milk, and sour cream until well-integrated. Remove from heat and serve immediately garnished with scallions.

Roasted Red Pepper and Gouda Soup

Sauvignon Blanc

Pinot Noir

English Brown Ale

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