Tomato & Roasted Red Pepper Soup with Gouda Cheese Crisps

My vibrant and nourishing Roasted Red Pepper Soup with Gouda Frico is a veritable feast for the soul. Each spoonful offers a burst of light and bright notes, showcasing the natural sweetness and smoky depth of roasted red peppers combined with the bright acidity of tomatoes. And, in the center of it all, a floating island of salty, crispy, cheesy goodness adds a gourmet touch that’s tough to beat.

Simply made with wholesome, readily available ingredients, this roasted red pepper and tomato soup is the stunningly easy weeknight meal you need in your back pocket. It’s creamy and velvety, but made with nourishing ingredients so each slurp is a little gift to your body.

But the true star of this show is the gouda cheese frico – a golden, crispy wonder that's dangerously addictive. These homemade cheese crisps are the carb-free alternative to a traditional grilled cheese sandwich, boasting a gorgeous golden brown hue and lacy, crispy consistency. 

The frico adds a satisfying crunch, bringing a delightful textural contrast to the creamy, veg-forward soup. They’re essentially like the parts of cheese that escape from your grilled cheese sandwich and get crispy on the skillet, bringing you all the rich and cheesy flavor without any bread. 

Jump to:

• Why You’ll Love This Recipe For Roasted Red Pepper Soup With Gouda 
• Ingredients & Substitutions
• How To Make Tomato & Roasted Red Pepper Soup
• Optional Variations & Dietary Adaptations
• Expert Tips
• Storage Instructions
• Frequently Asked Questions
• More Easy Soup Recipes
• Roasted Red Pepper Soup with Gouda Cheese Crisps
• 💬 Reviews

Why You’ll Love This Recipe For Roasted Red Pepper Soup With Gouda 

Here’s why this roasted red bell pepper soup will become your new go-to recipe:

• Wholesome & Satisfying - Packed with colorful veggies and a sneaky boost of protein from chicken bone broth and Greek yogurt, this tasty tomato roasted red pepper soup is sure to crush even the hangriest Katie Kaboom-style hunger.
• Allergen-Friendly - If you love the classic combo of tomato soup and grilled cheese but can’t get down with gluten, this cheese frico recipe is a godsend. Also, both the tomato pepper soup and the frico can easily be adapted to be vegetarian and/or vegan if needed, so everyone can get in on the tastiness.
• Light & Bright - While I love all the rib-sticking fare that’s associated with winter, I can’t handle it all the time. Sometimes I want a big bowl of something cozy and veggie-forward. This is a fun, lighter take on the traditional tomato soup and grilled cheese — perfect for when it’s cold as ice outside, but I want a taste of summer.

Ingredients & Substitutions

The list might look long, but most of these roasted red pepper & gouda soup ingredients are pantry staples. Here’s what to grab:

• Olive Oil - Just your normal cooking oil is great! If needed, a neutral option like avocado oil will work. For a richer version, butter is great.
• Mirepoix - Also known as the trinity of French cooking, carrots, onions, and celery provide the aromatic base of this soup. For an earthier yet still delectable experience, swap in Cajun Trinity (swapping carrots for green bell peppers).
• Garlic - Fresh is best, but feel free to swap in jarred minced garlic or frozen garlic paste to save time. You can also use about ¼ teaspoon of garlic powder for each clove you’d like to replace.
• Jalapeño - Joe and I love spice in just about every meal. If you want a milder experience, carefully remove the seeds and white membranes from inside the chile before dicing. You’re also welcome to omit it entirely!
• Dried Thyme, Dried Oregano, & Dried Parsley - These pantry staples add a ton of flavor without costing an arm and a leg. If you want to use fresh, use just the leaves and multiply the amount you use by about 3. You can also use an Italian seasoning in place of all 3.
• Chicken Bone Broth - I love using bone broth to boost the protein in my soups. (I also always have some on hand — it’s an easy thing to make with leftover bones!) Feel free to swap in regular ol’ chicken stock/broth or veggie stock/broth.
• Canned Whole Tomatoes, and their juice - For brightness and acidity. If possible, opt for San Marzanos.
• Jarred Roasted Bell Peppers - You can certainly roast your own! Using the pantry shortcut just makes this feel more approachable for a weeknight. 😉
• Fish Sauce - For an added boost of umami goodness. Feel free to swap in Maggi seasoning, Worcestershire, miso, or any other umami booster you prefer.
• Greek Yogurt - For tanginess, body, and richness — not to mention a nice protein and probiotic boost! Make sure to use full-fat yogurt so it doesn’t curdle. Feel free to swap in sour cream or vegan Greek-style yogurt. You can also use heavy cream, coconut cream, or vegan cream.
• Gouda Cheese - Both smoked and regular gouda taste delicious here, so it’s whatever you prefer. 
• Fresh Herbs - Optional, but nice for a pop of color and some freshness. Cilantro is generally my first choice, but chervil or parsley would also be great! 
• Kosher Salt & Black Pepper - For seasoning! I always recommend you use freshly cracked pepper — it’s far more potent, and it’ll last on the shelf for much longer than the pre-ground kind.

How To Make Tomato & Roasted Red Pepper Soup

This simple roasted red pepper and gouda soup takes just a few minutes of prep to whip up. Here’s how it’s done:

Step 1: Heat olive oil in a Dutch oven over medium heat.

Step 2: Sauté carrots, celery, and onions until slightly softened and becoming translucent, about 5-7 minutes.

Step 3: Add the garlic and jalapeño to the mirepoix. Sauté for another 2 minutes.

Step 4: Add the salt and herbs. Sauté for a minute.

Step 5: Simmer. Add the bone broth, tomatoes, bell peppers, and fish sauce. Simmer for about 20 minutes, or until the veggies are soft.

Step 6: Purée. Remove from heat, then purée with an immersion blender.

Step 7: Add the Greek yogurt, blending once more to incorporate.

How To Make Cheese Crisps (Gouda Frico)

What really takes this roasted red pepper tomato soup over-the-top in terms of deliciousness are the fried cheese croutons known as frico. Below I offer two simple methods to make it, so pick your own kitchen adventure!

Option #1: Stovetop Method

This method is basically like making all-cheese pancakes. It’s not hard, but it is a little time-consuming. That said, it’s also the easiest way to get perfectly consistent, gorgeously golden croutons for your soup.

Step 1: Heat a nonstick pan over medium to medium-high heat.

Step 2: Add ¼ cup of the cheese, spreading it out into an even thickness.

Step 3: Cook the cheese until it's lightly browned, then carefully flip it like a pancake. Use the pepper grinder to add pepper to taste.

Step 4: Cook for another 15-30 seconds, until the other side is lightly browned.

Step 5: Drain. Remove to a paper towel-lined plate to drain. Repeat 11 more times with the remaining cheese.

Option #2: Oven Method. 

If you don't want to make the frico individually, you can do 2 batches in the oven using a parchment or silicone-lined baking sheet. Please note that this will require you to keep your eye on the oven, and may not be the preferred method if your oven has hot and cold spots. That said, it’s a little less fussy if you can get the timing down. 

Step 1: Prep. Preheat the oven to 350F. Line a baking sheet with parchment or a silicone non-stick baking sheet. 

Step 2: Divvy up 6 ¼ cup portions on the sheet. 

Step 3: Crack pepper over each. 

Step 4: Bake for 8-10 minutes until golden brown, then drain on paper towels. 

Step 5: Repeat with the remaining cheese in a second batch.

Optional Variations & Dietary Adaptations

While I love this recipe for roasted red pepper soup with gouda just the way it is written, there are plenty of ways for you to make it your own. Here are a few ideas to get you started:

• Vegetarian - Use vegetable broth instead of chicken bone broth in the roasted tomato and red pepper soup. If you swap in a hard cheese (e.g. parmesan) for the frico, check the label — many are made with animal rennet.
• Dairy-Free/Vegan - To make vegan frico, you’ll need to drizzle a generous amount of oil over the plant-based cheeze shreds of your choice. Don’t worry, you can then drain them on the paper towels, yielding a crispy, lacy round of plant-based goodness. For the soup, feel free to use full-fat Greek-style vegan yogurt, vegan sour cream, or vegan whipping cream in place of the yogurt. You can also just omit it if you prefer!
• Different Cheese - Homemade cheese crisps can be made with just about any kind of freshly grated cheese you like. Have fun experimenting! Some of my favorite frico varieties include parmesan, cheddar, pepper jack, or colby. I also have to say that roasted red pepper and smoked gouda soup is a great choice!
• Extra Cheese - While the floating frico island is delightful, sometimes you just need more cheese! Feel free to blend up to a cup of extra shredded gouda into the soup itself when you add the Greek yogurt.

Expert Tips

Making this tomato and roasted red pepper soup is a snap, but I’ve learned a few tricks along the way. Here’s how to ensure ruby red bowls of dinnertime perfection every time:

• Grate your own cheese. 99% of the time, I recommend grating your own cheese. Not only is it cheaper by weight, but it also yields better melting results. Pre-shredded cheese is coated in a starchy substance to keep the shreds from glomming onto each other in the bag. That starch also prevents the cheese shreds from melting properly, meaning your frico won’t be quite as delicious.
• Go full-fat. Full-fat yogurt is essential here, as low-fat or non-fat options tend to curdle from the acidity of the tomatoes. 
• Meal prep for an easy week. Do yourself a favor and make a batch of this roasted red pepper smoked gouda soup on the weekend to enjoy bright, creamy goodness all week long. Like most soups and stews, it only gets better after a day or two in the fridge!
• To thicken it further, you have a few options. First, you can simmer it on low on the stovetop without a cover, stirring occasionally. As the excess liquid evaporates, it will become thicker. Alternatively, feel free to add a thickening agent like a cornstarch slurry or plain instant potato flakes to give it more body.
• Host a soup swap to share the love. This is easily one of my favorite winter activities! Who doesn’t love hanging with friends and leaving with an array of delicious soups to store?

Storage Instructions

• Refrigerate Soup: Store any leftover roasted red pepper soup in airtight containers in the fridge for up to 7 days. To reheat, warm on the stovetop or in the microwave until steaming.
• Freeze Soup: You can also freeze this soup for later. I suggest divvying it up into individual portions (or freezing in a muffin tin to make pucks of soup) so you can just pull what you want out of the freezer when you get hungry. It should keep well for up to 3 months.
• Gouda Frico: Allow the frico to drain thoroughly on paper towels and cool to room temperature before storing in an airtight container or zip-top bag. If possible, toss an extra silica packet and some clean, dry paper towels in there to keep them extra crispy! They should keep well at room temperature for about 5 days.

Frequently Asked Questions

More Easy Soup Recipes

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