Roasted Red Pepper Gouda Soup (Print View)
A luscious blend of charred sweet peppers and smoky Gouda creates this silky smooth bowl of comfort.
# What You'll 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 shredded Gouda cheese (preferably smoked)
05 - 1 cup heavy cream
→ Liquids
06 - 3 cups vegetable broth
→ Seasonings
07 - 2 tbsp olive oil
08 - ½ tsp smoked paprika
09 - ¼ tsp cayenne pepper
10 - 1 tsp salt, or to taste
11 - ½ tsp freshly ground black pepper
→ Garnish
12 - Fresh chopped chives or parsley
13 - Extra shredded Gouda
# How to Make:
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 - Stir in minced garlic and cook for 1 minute, stirring frequently to prevent burning and release aromatic oils.
03 - Add roasted red peppers to the pot along with smoked paprika, cayenne pepper, salt, and black pepper. Cook for 2 minutes to toast the spices and meld flavors.
04 - Pour in vegetable broth and bring to a gentle simmer. Cook uncovered for 10 minutes to allow flavors to develop and concentrate.
05 - Remove from heat. Using an immersion blender, puree the soup until completely smooth and velvety. Alternatively, transfer carefully to a countertop blender in batches, venting lid to prevent steam buildup.
06 - Return soup to low heat if necessary. Gradually whisk in shredded Gouda cheese, adding a handful at a time and allowing each addition to fully melt before adding more.
07 - Pour in heavy cream while stirring continuously. Heat through gently until the soup reaches serving temperature. Adjust seasoning with additional salt or pepper as desired.
08 - Ladle hot soup into bowls and garnish with chopped chives or parsley and additional shredded Gouda if desired. Serve immediately while hot.
# Expert Suggestions:
01 -
- The combination of sweet roasted peppers and smoky Gouda creates this incredible depth that feels restaurant quality but comes together in under an hour
- It freezes beautifully so you can double the batch and always have something impressive ready for unexpected guests or lazy weeknight dinners
02 -
- Do not let the soup boil after adding the cheese or it can separate and become grainy instead of smooth
- Tasting before you add the cream is crucial since the cream will mellow out the flavors significantly
03 -
- Roast extra peppers when you make this and freeze them for next time which cuts the prep time in half
- Room temperature cream incorporates more smoothly than cold cream straight from the fridge