Roasted Red Pepper Gouda Soup (Printable)

Creamy soup with sweet roasted red peppers and smoky Gouda cheese.

# 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 (6 oz) shredded Gouda cheese, preferably smoked
05 - 1 cup heavy cream

→ Liquids

06 - 3 cups vegetable broth

→ Seasonings

07 - 2 tbsp olive oil
08 - ½ tsp smoked paprika
09 - ¼ tsp cayenne pepper
10 - 1 tsp salt, or to taste
11 - ½ tsp 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 and cook for 1 minute, stirring frequently until fragrant but not browned.
03 - Add the roasted red peppers to the pot. Stir in smoked paprika, cayenne pepper, salt, and black pepper. Cook for another 2 minutes to toast the spices.
04 - Pour in the vegetable broth. Bring to a simmer and 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 standard blender in batches.
06 - Return the soup to low heat if needed. Stir in the shredded Gouda cheese a handful at a time, whisking until fully melted and incorporated.
07 - Pour in the heavy cream, stirring until the soup is creamy and heated through. Adjust seasoning to taste before serving.
08 - Ladle hot soup into bowls and garnish with chopped chives or parsley and extra shredded Gouda if desired.

# Expert Suggestions:

01 -
  • The roasted red peppers create an incredible natural sweetness that balances perfectly with the smoky depth of Gouda
  • It comes together in under an hour but tastes like something you'd order at a fancy restaurant
  • The soup freezes beautifully, so you can keep some hidden away for nights when cooking feels impossible
02 -
  • When adding the cheese, keep the heat on low or the cheese can separate and turn grainy instead of staying smooth and luscious
  • If you use a regular blender instead of an immersion blender, never fill it more than halfway and remove the center piece of the lid to let steam escape
  • The soup will thicken as it cools, so plan to add a splash more broth or cream when reheating leftovers
03 -
  • Use room temperature cream and cheese to prevent any separation issues when you add them to the hot soup
  • If the soup ends up too thick after pureeing, add broth a quarter cup at a time until you reach your preferred consistency

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