Roasted Red Pepper Gouda Soup (Printable)
Sweet roasted peppers meet smoky Gouda in this creamy, velvety 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 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 Make It:
01 - If using fresh peppers, roast them over an open flame or under a broiler until the skins are blackened and blistered on all sides. Transfer to a bowl, cover tightly, and let steam for 10 minutes. Peel away the charred skins, remove seeds and stems, then chop the peppers.
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 to allow the flavors to meld.
04 - Pour in the vegetable broth and bring to a gentle simmer. Cook for 15 minutes, stirring occasionally, to allow the peppers to fully soften and release their sweetness.
05 - Remove the pot from heat. Use an immersion blender to purée the soup until completely smooth and velvety. Alternatively, transfer the soup in batches to a countertop blender, blending until smooth before returning to the pot.
06 - Return the puréed soup to low heat. Stir in the whole milk and heavy cream, mixing thoroughly. Heat gently until just steaming—do not allow the soup to boil as this may cause the dairy to separate.
07 - Gradually add the shredded smoked Gouda cheese, a handful at a time, stirring constantly until fully melted and incorporated. Continue stirring until the soup is silky smooth. Season with additional salt and pepper to taste.
08 - Ladle the hot soup into serving bowls. Garnish with chopped fresh parsley and a sprinkle of additional shredded Gouda cheese, if desired. Serve immediately while hot.
# Expert Hints:
01 -
- It transforms ordinary bell peppers into something restaurant worthy with minimal effort
- The smoky Gouda creates this incredible depth that keeps people guessing what makes it so good
02 -
- Never boil the soup after adding dairy or the cheese will separate into an oily unappealing mess
- The soup tastes better after sitting for an hour or even the next day as the smoky flavor intensifies
03 -
- Use the jarred roasted peppers from the olive bar in a pinch but drain them well
- If the soup is too thick add warm broth instead of water to maintain flavor depth