Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

I was recently in Gettysburg where I had a bowl of sweet red pepper and gouda soup. It was really good. I couldn't find a similar recipe on this site, but I found one on a blog spot called "dinnerdoldrumsnomore". It came out just like the one I was served... So, here it is... Enjoy! --The Mad Slovak --

Ingredients Nutrition


  1. Melt the butter in a large saucepan over medium heat.
  2. Place the red bell pepper, onion and garlic in the saucepan and saute for 15 to 20 minutes OR until tender.
  3. Pour in the chicken broth, stirring well.
  4. Reduce heat to low and simmer for 30 minutes.
  5. Transfer to a blender and puree until smooth. Do this in batches as necessary depending on the size of your blender. Be careful not to overfill your blender.
  6. Return the liquid to the saucepan over medium low heat.
  7. Stir in the heavy cream, the ground black pepper and cheese, and allow to heat through about 5 to 10 minutes.


Most Helpful

great recipe! I think i'll try roasting the peppers next time; since there will be a next time with this soup! thank you!!
2 packed cups of shredded cheese = .63lb block.

emjenn January 25, 2011

This soup is hearty and tastes great. I used Vidalia onions and did not alter any of the other ingredients. Using an immersion blender is an easier, and less messy, way to chop the mixture up.

Susan S. November 19, 2015

I changed the amount of ingredients slightly. I used 8 oz of heavy cream and a half teaspoon of pepper. I didn't have a blender so I used a hand mixer. I also used 2 well drained jars of roasted red peppers. My 1st time and it was awesome.

tennstuds January 06, 2014

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a