Roasted Red Pepper Gouda Soup (Printable View)
Creamy roasted red pepper soup with smoky Gouda cheese, ready in under an hour.
# Ingredient List:
→ 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 over an open flame or under a broiler until skins are blackened on all sides. Transfer to a bowl, cover tightly, and let steam for 10 minutes. Peel away charred skins, remove seeds and stems, then chop the flesh.
02 - Heat olive oil in a large pot over medium heat. Add diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Stir in the roasted red peppers and smoked paprika. Cook for 2 minutes to allow the flavors to meld. Pour in the vegetable broth, increase heat to bring to a simmer, then reduce to maintain a gentle simmer for 15 minutes.
04 - Remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until completely smooth. Alternatively, transfer the soup in batches to a countertop blender, pureeing until silky and returning each batch to the pot.
05 - Return the pureed soup to low heat. Stir in the whole milk and heavy cream, heating gently until just steaming—do not let the mixture come to a boil. Gradually add the shredded smoked Gouda, stirring continuously until melted and fully incorporated. Season with additional salt and pepper to taste.
06 - Ladle the hot soup into serving bowls. Garnish with chopped fresh parsley and additional shredded Gouda cheese if desired. Serve immediately while hot.
# Expert Suggestions:
01 -
- The combination of roasted peppers and smoked Gouda creates this incredibly velvety texture that feels luxurious without being heavy
- It comes together faster than you would think possible for something that tastes restaurant quality
02 -
- Never let the soup boil after adding the dairy or the cheese can separate and become grainy
- Room temperature cream incorporates more smoothly than cold straight from the fridge
03 -
- Roast extra peppers when you have the oven on and freeze them for future batches
- The soup base can be made a day ahead and the dairy added just before serving