Roasted Red Pepper Gouda Soup (Printer-Friendly)
Sweet roasted peppers meet smoky Gouda in this creamy, satisfying bowl.
# 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 (approximately 6 oz)
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 to meld flavors.
04 - Pour in vegetable broth and bring to a gentle simmer. Cook for 10 minutes to allow flavors to develop.
05 - Remove from heat. Puree with immersion blender until completely smooth, or transfer to countertop blender in batches.
06 - Return soup to low heat if necessary. Gradually whisk in shredded Gouda cheese, adding a handful at a time until fully melted and incorporated.
07 - Pour in heavy cream, stirring constantly until soup is creamy and heated through. Adjust seasoning to taste.
08 - Ladle hot soup into bowls and garnish with fresh chives or parsley and additional shredded Gouda if desired.
# Helpful Hints:
01 -
- The combination of sweet roasted peppers and smoky Gouda creates layers of flavor that deepen as the soup simmers
- It comes together in under an hour but tastes like it simmered all afternoon
- Perfect for dinner parties because it feels fancy yet requires mostly hands-off cooking time
02 -
- Hot soup can splatter violently in a blender, so always remove the center cap and cover with a towel, or let it cool slightly first
- Adding cheese to boiling liquid can cause it to separate and turn grainy, so reduce the heat before whisking it in
- This soup actually tastes better the next day as the flavors continue to develop and meld together
03 -
- Room temperature ingredients blend more smoothly and prevent the cream from separating when it hits the hot soup
- Shred your own cheese from a block rather than buying pre-shredded—it melts better and has a fresher flavor