Roasted Red Pepper Gouda Soup (Printable)
Sweet roasted peppers meet smoky Gouda in this velvety, creamy bowl of comfort.
# 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 them over an open flame or under a broiler until the skins are blackened and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the charred skins, remove the seeds and stems, then chop the flesh into rough pieces.
02 - Heat olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
03 - Add the chopped roasted red peppers and smoked paprika to the pot. Stir well to combine and cook for 2 minutes, allowing the spices to bloom and the peppers to release their oils.
04 - Pour in the vegetable broth and bring to a gentle simmer. Reduce heat to low and cook for 15 minutes, allowing the flavors to meld together.
05 - Remove the pot from heat. Use an immersion blender to puree the soup until completely smooth and velvety. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, being cautious with hot liquids.
06 - Return the pureed soup to low heat. Stir in the whole milk and heavy cream, heating gently until the mixture is just steaming—do not let it boil. Gradually add the shredded smoked Gouda cheese, a handful at a time, stirring constantly until melted and fully incorporated.
07 - Taste the soup and season with salt and freshly ground black pepper as needed. Ladle into warm bowls and garnish with chopped fresh parsley and additional shredded Gouda cheese. Serve immediately while hot.
# Expert Suggestions:
01 -
- The smoky depth from roasted peppers and Gouda creates this luxurious velvety texture that feels like restaurant quality but comes together in under an hour
- Its deceptively simple ingredients transform into something sophisticated enough for dinner guests but comforting enough for a quiet Tuesday night
02 -
- Never let your soup come to a rolling boil after adding the dairy or it can separate and become grainy
- Shred your Gouda from a block rather than using pre shredded cheese which contains anti caking agents that prevent smooth melting
03 -
- If your roasted peppers seem watery after peeling, give them a quick squeeze to remove excess liquid before adding to the pot
- Room temperature dairy incorporates more smoothly than cold dairy straight from the refrigerator