Roasted Red Pepper Gouda Soup (Printable)
Sweet roasted peppers meet smoky Gouda in this velvety, comforting bowl ready in under an hour.
# 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 tbsp olive oil
→ Spices & Seasonings
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp salt, more to taste
11 - 1/4 tsp freshly ground black pepper
→ Garnish
12 - Chopped fresh parsley
13 - Additional shredded Gouda
# How To Make It:
01 - Roast red peppers over an open flame or under a broiler until skins are blackened. Place in a bowl, cover, and let steam for 10 minutes. Peel, seed, and chop the peppers.
02 - Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, approximately 5 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
04 - Add roasted red peppers and smoked paprika to the pot. Cook for 2 minutes to meld flavors.
05 - Pour in vegetable broth and bring to a simmer. Cook for 15 minutes to allow vegetables to soften and flavors to develop.
06 - Remove from heat. Use an immersion blender to puree until completely smooth, or transfer in batches to a countertop blender.
07 - Return the pureed soup to low heat. Stir in whole milk and heavy cream, heating gently until just steaming. Do not allow to boil.
08 - Gradually add shredded smoked Gouda, stirring constantly until melted and fully incorporated. Season with additional salt and pepper to taste.
09 - Ladle the hot soup into bowls. Garnish with chopped fresh parsley and additional shredded Gouda if desired.
# Expert Tips:
01 -
- The way the smoky Gouda melts into the roasted peppers creates this impossibly silky texture that makes you feel like youre eating something from a fancy restaurant
- It comes together in under an hour but tastes like it simmered all day
02 -
- Never boil the soup after adding the dairy or the cheese can separate and become grainy, just heat it gently until steaming
- An immersion blender is absolutely worth it for soups like this, but if you use a regular blender, never fill it more than halfway with hot liquid and remove the center cap to vent steam
03 -
- Grate your own cheese from a block because pre shredded cheese has anti caking agents that prevent it from melting smoothly
- Taste and adjust the seasoning after each step, not just at the end, because its harder to fix seasoning once the cheese is added