Roasted Red Pepper Gouda Soup (Printable)
Creamy roasted red pepper and smoked Gouda soup, ready in 45 minutes.
# What You 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)
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 (optional, for heat)
10 - 1 tsp salt, or to taste
11 - ½ tsp freshly ground black pepper
→ Garnish (optional)
12 - Fresh chopped chives or parsley
13 - Extra shredded Gouda
# How To Make:
01 - Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 4–5 minutes until softened.
02 - Add the minced garlic and cook for 1 minute, stirring frequently.
03 - Add the roasted red peppers to the pot. Stir in smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for another 2 minutes.
04 - Pour in the vegetable broth. Bring to a simmer and cook for 10 minutes to blend flavors.
05 - Remove from heat. Use an immersion blender to puree the soup until completely smooth, or carefully transfer to a 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 melted and fully incorporated.
07 - Pour in the heavy cream, stirring until the soup is creamy and heated through. Adjust seasoning as needed.
08 - Serve hot, garnished with chopped chives or parsley and extra Gouda if desired.
# Expert Tips:
01 -
- The roasted peppers develop this incredible sweetness that balances perfectly with the rich, smoky Gouda
- It comes together in under an hour but tastes like something you would order at a fancy restaurant
02 -
- If you are using a regular blender instead of an immersion blender, never fill it more than halfway with hot soup and remove the center cap to let steam escape
- The soup thickens as it cools, so you might want to add a splash more broth when reheating leftovers
03 -
- Grate your own cheese instead of buying pre shredded cheese for the smoothest melting experience
- Let the soup cool slightly before pureeing if you are nervous about working with hot liquids