Roasted Red Pepper Gouda Soup (Printable)
Sweet roasted peppers meet smoky Gouda in this creamy, comforting bowl.
# 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 tbsp olive oil
→ Spices & Seasonings
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp salt, plus more to taste
11 - 1/4 tsp freshly ground black pepper
→ Garnish
12 - Chopped fresh parsley
13 - Additional shredded Gouda
# How to Make It:
01 - If using fresh peppers, roast over an open flame or under broiler until skins blacken. Place in bowl, cover, steam 10 minutes, then peel, seed, and chop.
02 - Heat olive oil in large pot over medium heat. Add diced onion, cook 5 minutes until soft and translucent.
03 - Stir in minced garlic, cook 1 minute until fragrant.
04 - Add roasted peppers and smoked paprika; cook 2 minutes to blend flavors.
05 - Pour in vegetable broth, bring to simmer, cook 15 minutes to develop depth.
06 - Remove from heat. Puree with immersion blender until completely smooth.
07 - Return to low heat. Stir in milk and heavy cream; heat gently until steaming but not boiling.
08 - Gradually whisk in shredded Gouda until melted and smooth. Season with salt and pepper to taste.
09 - Ladle into bowls, garnish with fresh parsley and extra Gouda if desired.
# Expert Advice:
01 -
- The roasted peppers bring natural sweetness that perfectly balances the smoky Gouda cheese
- It comes together in under an hour but tastes like something from a fancy bistro
- The texture is incredibly silky without needing any fancy techniques
02 -
- Never let the soup boil after adding the dairy or cheese—it can separate and turn grainy
- Shred your own Gouda from a block because pre-shredded cheese contains starches that prevent proper melting
- An immersion blender is your friend here—transferring hot soup to a blender is messy and potentially dangerous
03 -
- Roast extra peppers when you make this and freeze them—next time this soup becomes a 20-minute meal
- The key to the silkiest texture is taking your time when melting the cheese—add it gradually and keep the heat low