Roasted Red Pepper Gouda (Printable)

Sweet roasted peppers blend with rich Gouda in this creamy, comforting bowl.

# 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 (about 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)

→ 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 until fragrant.
03 - Add the chopped roasted red peppers, smoked paprika, salt, black pepper, and cayenne if using. Stir to combine and cook for 2 minutes to meld flavors.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes to allow flavors to develop.
05 - Use an immersion blender to puree the soup until completely smooth. Alternatively, transfer to a standard blender in batches, being careful with hot liquid.
06 - Stir in the heavy cream and shredded Gouda cheese. Heat gently over low heat, stirring constantly, until the cheese melts completely and the soup reaches a creamy, smooth consistency. Adjust seasoning if needed.
07 - Ladle the hot soup into serving bowls. Garnish with finely chopped fresh chives or parsley and additional shredded Gouda cheese if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • The roasted red peppers bring this incredible natural sweetness that balances perfectly with the smoky Gouda
  • It comes together faster than you would think for something that tastes so restaurant worthy
  • The leftovers actually taste even better the next day when the flavors have had time to really meld together
02 -
  • I learned the hard way that blending hot soup requires patience, either with an immersion blender or by venting your regular blender to prevent explosive messes
  • The quality of your vegetable broth matters here since it is half the volume, so use one you actually enjoy drinking on its own
03 -
  • If your roasted peppers seem on the bitter side, a tiny pinch of sugar right before blending helps balance everything out
  • The soup actually tastes better made ahead, so do not hesitate to make it the day before and just reheat gently

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