Roasted Red Pepper Gouda Soup (Printable)
Creamy roasted pepper and Gouda soup blends sweet and smoky flavors into a smooth, 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 Gouda cheese (preferably smoked), approximately 6 ounces
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 the diced onion and sauté for 4–5 minutes until softened and translucent.
02 - Add the minced garlic to the pot and cook for 1 minute, stirring frequently to prevent burning.
03 - Add the roasted red peppers, smoked paprika, cayenne pepper, salt, and black pepper. Stir well and cook for 2 minutes to toast the spices.
04 - Pour in the vegetable broth and bring to a gentle simmer. Cook for 10 minutes to allow flavors to meld together.
05 - Remove from heat. Use an immersion blender to puree the soup until completely smooth, or carefully transfer to a countertop blender in batches.
06 - Return the soup to low heat if necessary. Gradually whisk in the shredded Gouda cheese, adding it by handfuls until fully melted and incorporated.
07 - Pour in the heavy cream, stirring constantly until the soup achieves a creamy consistency and is heated through. Adjust seasoning to taste.
08 - Ladle hot soup into bowls and garnish with chopped chives or parsley and additional shredded Gouda cheese if desired.
# Expert Advice:
01 -
- The roasted peppers bring natural sweetness that balances perfectly with smoky Gouda
- It comes together in under an hour but tastes like you simmered it all day
- This soup freezes beautifully so you can always have comfort food ready
02 -
- Never boil the soup after adding cream or it may separate and become grainy
- Room temperature cream incorporates more smoothly than cold from the fridge
03 -
- If the soup seems too thin simmer a bit longer before adding the dairy
- A splash of sherry or white wine vinegar can brighten the flavors