Roasted Red Pepper Gouda Soup (Printable)
Creamy velvet soup with sweet roasted peppers and smoky Gouda cheese
# What You 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 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 Steps:
01 - If not using jarred roasted peppers, char fresh red bell peppers over an open flame or under the broiler until skins are blackened on all sides. Transfer to a bowl, cover tightly, and let steam for 10 minutes. Remove skins, seeds, and stems, then chop the peppers.
02 - Heat olive oil in a large pot over medium heat. Add diced onion and cook, stirring occasionally, until soft and translucent, approximately 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in the roasted red peppers and smoked paprika. Cook for 2 minutes to meld the flavors.
04 - Pour in vegetable broth and bring to a gentle simmer. Cook for 15 minutes to allow the flavors to develop.
05 - Remove pot from heat. Use an immersion blender to puree until completely smooth, or transfer in batches to a countertop blender.
06 - Return the pureed soup to low heat. Stir in whole milk and heavy cream; heat gently until just steaming, taking care not to boil. Gradually whisk in shredded smoked Gouda, stirring constantly until fully melted and smooth. Season with salt and pepper to taste.
07 - Ladle hot soup into serving bowls. Garnish with chopped fresh parsley and additional shredded Gouda cheese if desired.
# Expert Tips:
01 -
- The depth of flavor comes from roasting your own peppers, which I promise is easier than it sounds
- Smoked Gouda transforms an ordinary vegetable soup into something restaurant worthy
02 -
- Never boil the soup after adding dairy or it will separate and become grainy
- Room temperature cheese melts better than cold cheese straight from the fridge
03 -
- Use red peppers that feel heavy for their size and have wrinkle free skin
- The soup thickens as it sits, so add a splash more broth when reheating leftovers