Roasted Red Pepper and Gouda Soup

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This creative and tasty recipe and photo are shared with permission by Foodie Bloggers Hangry In Love. Roasted Red Pepper and Gouda Soup

Mt Olive Pickles
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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,/b>, 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


  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.
  3. 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.
  4. 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.

Ready in: 33

Course: Main Dish Soup