Roasted Red Pepper Gouda Soup (Print Version)

Sweet roasted peppers and rich Gouda cheese blend into a velvety, comforting bowl ready in under an hour.

# 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

→ Dairy & Cheese

04 - 1 cup shredded Gouda cheese (approximately 3.5 ounces)
05 - 2 tablespoons unsalted butter
06 - 1 cup heavy cream

→ Liquids

07 - 3 cups vegetable broth

→ Spices & Seasonings

08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon cayenne pepper (optional, for heat)

→ Garnish

12 - Fresh chives or parsley, finely chopped
13 - Extra shredded Gouda cheese (optional)

# How To Make:

01 - Place whole red bell peppers on a baking sheet and broil or roast at 450°F until skins are charred, turning occasionally (about 15 minutes). Transfer to a bowl, cover, and let steam for 10 minutes. Peel off skins, remove seeds, and chop the flesh.
02 - In a large pot, melt the butter over medium heat. Add the onions and cook until translucent, about 5 minutes. Add garlic and cook for another minute.
03 - Add the chopped roasted red peppers, smoked paprika, salt, pepper, and cayenne (if using). Stir to combine.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
05 - Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
06 - Stir in the heavy cream and shredded Gouda cheese. Heat gently, stirring, until the cheese melts and the soup is creamy and smooth. Adjust seasoning if needed.
07 - Ladle into bowls and garnish with fresh herbs and extra Gouda, if desired.

# Expert Tips:

01 -
  • The combination of sweet roasted peppers and creamy Gouda creates the most velvety, luxurious texture
  • This soup comes together faster than you would expect but tastes like it simmered all day
  • Perfect for those nights when you want something comforting but still impressively elegant
02 -
  • Letting the peppers steam covered after roasting is absolutely crucial for easy peeling, skip this step and you will be fighting with stubborn skins
  • Do not boil the soup after adding the cream and cheese or it may separate and become grainy, gentle heat is your friend here
03 -
  • Shred your own cheese from a block rather than buying pre shredded for the smoothest melting texture
  • If you do not have an immersion blender, let the soup cool slightly before blending in batches to avoid accidents

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