Roasted Red Pepper Gouda Soup (Printable)
Creamy velvet soup featuring 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:
01 - If using fresh peppers, roast red bell peppers over an open flame or under a broiler until skins are blackened and blistered. Transfer to a bowl, cover tightly, and let steam for 10 minutes. Peel off charred skins, remove 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.
03 - Stir in minced garlic and cook for 1 minute until fragrant. Add roasted red peppers and smoked paprika, cooking for an additional 2 minutes to develop flavors.
04 - Pour in vegetable broth and bring to a gentle simmer. Cook uncovered for 15 minutes, allowing flavors to meld.
05 - Remove pot from heat. Use an immersion blender to puree the mixture until completely smooth and velvety. Alternatively, transfer soup in batches to a countertop blender, blending until smooth.
06 - Return pureed soup to low heat. Stir in whole milk and heavy cream, heating gently until just steaming. Gradually add shredded smoked Gouda, stirring constantly until melted and fully incorporated. Season with additional salt and pepper as needed.
07 - Ladle hot soup into individual bowls. Garnish with chopped fresh parsley and additional shredded Gouda cheese, if desired. Serve immediately with crusty bread.
# Expert Tips:
01 -
- The roasted red peppers bring this incredible sweetness that plays perfectly against the smoky depth of the Gouda
- It comes together in under an hour but tastes like something from a fancy restaurant
- This is one of those rare soups that is just as good reheated the next day, if it lasts that long
02 -
- Never boil the soup after adding the dairy or it can separate and become grainy instead of silky smooth
- Using room temperature milk and cream helps prevent any weird texture issues when you add them to the hot soup
03 -
- If you do not have an immersion blender, cool the soup slightly before transferring to a regular blender and blend in batches
- The quality of your vegetable broth really matters here since it is a major flavor component