Roasted Red Pepper Gouda Soup (Printable View)

Sweet roasted peppers meet rich Gouda in this creamy, velvety soup ready in under an hour.

# What You Need:

→ Vegetables

01 - 3 large red bell peppers, roasted, peeled, and chopped
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced

→ Dairy & Cheese

04 - 1 cup shredded Gouda cheese
05 - 2 tablespoons unsalted butter
06 - 1 cup heavy cream

→ Liquids

07 - 3 cups vegetable broth

→ Spices & Seasonings

08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon cayenne pepper (optional)

→ Garnish

12 - Fresh chives or parsley, finely chopped
13 - Extra shredded Gouda cheese (optional)

# How-To Steps:

01 - Place whole red bell peppers on a baking sheet and broil or roast at 450°F until skins are charred, turning occasionally (about 15 minutes). Transfer to a bowl, cover, and let steam for 10 minutes. Peel off skins, remove seeds, and chop the flesh.
02 - In a large pot, melt the butter over medium heat. Add the onions and cook until translucent, about 5 minutes. Add garlic and cook for another minute.
03 - Add the chopped roasted red peppers, smoked paprika, salt, pepper, and cayenne if using. Stir to combine.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
05 - Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
06 - Stir in the heavy cream and shredded Gouda cheese. Heat gently, stirring, until the cheese melts and the soup is creamy and smooth. Adjust seasoning if needed.
07 - Ladle into bowls and garnish with fresh herbs and extra Gouda if desired.

# Expert Advice:

01 -
  • It transforms ordinary ingredients into something restaurant worthy with minimal effort
  • The roasted peppers bring natural sweetness that perfectly balances the rich Gouda
02 -
  • Do not rush the pepper roasting step since that charred flavor is the soul of this soup
  • Add the cheese off the heat or keep the temperature very low to prevent separating
03 -
  • Roast extra peppers while the oven is hot and freeze them for next time
  • Let the soup rest for 5 minutes before serving so the flavors settle

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