Roasted Red Pepper Gouda Soup (Printable)

Sweet roasted peppers blend with smoky Gouda for a velvety, comforting bowl ready in under an hour.

# 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 smoked Gouda cheese
05 - 1 cup heavy cream

→ Liquids

06 - 3 cups vegetable broth

→ Seasonings

07 - 2 tablespoons olive oil
08 - ½ teaspoon smoked paprika
09 - ¼ teaspoon cayenne pepper
10 - 1 teaspoon salt, or to taste
11 - ½ teaspoon freshly ground black pepper

→ Garnish

12 - Fresh chopped chives or parsley
13 - Extra shredded Gouda cheese

# How to Make It:

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 constantly to prevent burning.
03 - Add roasted red peppers, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 2 minutes, stirring to combine flavors.
04 - Pour in vegetable broth and bring to a gentle simmer. Cook for 10 minutes to allow flavors to meld together.
05 - Remove from heat. Puree with immersion blender until completely smooth, or transfer carefully to countertop blender in batches.
06 - Return soup to low heat. Gradually whisk in shredded Gouda cheese, a handful at a time, until fully melted and incorporated.
07 - Pour in heavy cream, stirring constantly until soup is creamy and heated through. Taste and adjust seasoning as needed.
08 - Ladle hot soup into bowls and garnish with fresh chives or parsley and additional shredded Gouda cheese if desired.

# Expert Advice:

01 -
  • The smoked Gouda transforms simple roasted peppers into something that tastes like it came from a restaurant kitchen
  • It comes together in under an hour but tastes like you spent all day simmering and perfecting it
  • The recipe is incredibly forgiving and still tastes amazing even if your pepper roasting technique is imperfect
02 -
  • Hot soup splatters violently when blended, so either let it cool slightly first or hold the blender lid down tight with a folded towel
  • Adding cheese to boiling soup can cause it to separate and turn grainy, so reduce the heat before stirring in the Gouda
  • The soup will continue to thicken as it sits, so you may need to add a splash more broth or cream when reheating leftovers
03 -
  • Buy pre roasted peppers from the deli section if you are short on time, though roasting your own is worth the extra effort
  • Grate your own Gouda instead of buying pre shredded cheese which contains anti caking agents that prevent smooth melting

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