Roasted Red Pepper Gouda Soup (Printable)
Velvety sweet roasted peppers meet rich smoked Gouda in this comforting, creamy bowl.
# What You'll Need:
→ Vegetables
01 - 3 large red bell peppers, roasted, peeled, and chopped
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
→ Liquids
04 - 3 cups vegetable broth
05 - 1 cup whole milk
06 - 1/2 cup heavy cream
→ Dairy & Cheese
07 - 1 1/2 cups smoked Gouda cheese, shredded
→ Fats & Oils
08 - 2 tablespoons olive oil
→ Spices & Seasonings
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon salt, plus more to taste
11 - 1/4 teaspoon freshly ground black pepper
→ Garnish
12 - Chopped fresh parsley
13 - Additional shredded Gouda cheese
# How-To Steps:
01 - If using fresh peppers, roast red bell peppers over an open flame or under a broiler until skins are blackened on all sides. Transfer to a bowl, cover tightly, and let steam for 10 minutes. Remove charred skins, seeds, and stems, then chop the flesh.
02 - Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Stir in the roasted red peppers and smoked paprika; cook for 2 minutes to develop flavors. Pour in vegetable broth and bring to a simmer. Cook for 15 minutes to allow vegetables to soften and flavors to meld.
04 - Remove pot from heat. Use an immersion blender to puree the soup until completely smooth and velvety. Alternatively, transfer in batches to a countertop blender, pureeing carefully with hot liquids.
05 - Return the pureed soup to low heat. Stir in whole milk and heavy cream; heat gently until just steaming—do not let it come to a boil. Gradually add shredded smoked Gouda cheese, stirring constantly until fully melted and incorporated. Season with additional salt and pepper to taste.
06 - Ladle hot soup into serving bowls. Garnish with chopped fresh parsley and additional shredded Gouda cheese if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The smoky sweetness of roasted peppers meets creamy Gouda in perfect harmony
- Comes together in under an hour but tastes like it simmered all day
- Impresses dinner guests while being surprisingly simple to make
02 -
- Never boil the soup after adding dairy or it will separate and become grainy
- Room temperature cheese incorporates more smoothly than cold cheese straight from the fridge
03 -
- Roast extra peppers when you make this and freeze them for future batches
- Reserve a small handful of Gouda to garnish the top for maximum appeal