Roasted Red Pepper Gouda Soup (Printable View)

Sweet roasted peppers meld with smoky Gouda in this velvety, comforting bowl—ready in 45 minutes.

# What You Need:

→ Vegetables

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

→ Dairy

04 - 1 ½ cups (6 ounces) shredded smoked Gouda cheese
05 - 1 cup heavy cream

→ Liquids

06 - 3 cups vegetable broth

→ Seasonings

07 - 2 tablespoons olive oil
08 - ½ teaspoon smoked paprika
09 - ¼ teaspoon cayenne pepper
10 - 1 teaspoon salt, or to taste
11 - ½ teaspoon freshly ground black pepper

→ Garnish

12 - Fresh chopped chives or parsley
13 - Extra shredded Gouda cheese

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 4–5 minutes until softened and translucent.
02 - Add minced garlic to the pot and cook for 1 minute, stirring constantly to prevent browning.
03 - Add roasted red peppers, smoked paprika, cayenne pepper, salt, and black pepper. Stir well and cook for 2 minutes to bloom the spices.
04 - Pour in vegetable broth and bring to a gentle simmer. Cook for 10 minutes to allow flavors to meld together.
05 - Remove from heat. Puree using an immersion blender until completely smooth, or carefully transfer to a countertop blender in batches.
06 - Return soup to low heat if necessary. Gradually whisk in shredded Gouda cheese, a handful at a time, until fully melted and incorporated.
07 - Pour in heavy cream, stirring continuously until soup is creamy and heated through. Taste and adjust seasoning as needed.
08 - Ladle hot soup into bowls. Garnish with fresh chives or parsley and additional shredded Gouda if desired.

# Expert Advice:

01 -
  • The roasted peppers bring this incredible sweetness that plays perfectly against Goudas smoky depth
  • It comes together in under an hour but tastes like it simmered all afternoon
  • Something magical happens when the cheese melts into the broth, creating this velvety texture that coats your spoon
02 -
  • Do not rush the cheese melting process or you will end up with grainy bits instead of that smooth texture we are after
  • Tasting after blending but before adding cream is crucial, that is when you can really adjust your seasonings accurately
03 -
  • Make this soup a day ahead, the flavors develop and marry together in ways that make it even better
  • If it is too thick after reheating, add broth a tablespoon at a time until you reach your desired consistency

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