Roasted Red Pepper Gouda Soup (Printable)

Creamy soup with roasted red peppers and smoky Gouda cheese

# Ingredient List:

→ 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

# Steps:

01 - If not using jarred peppers, roast red peppers over an open flame or under a broiler until skins are blackened. Place in a bowl, cover, let steam 10 minutes, then peel, seed, and chop.
02 - In a large pot, heat olive oil over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook 1 minute, until fragrant.
03 - Stir in roasted red peppers and smoked paprika; cook 2 minutes to develop flavor.
04 - Pour in vegetable broth, bring to a simmer, and cook for 15 minutes to allow flavors to meld.
05 - Remove from heat. Use an immersion blender or transfer in batches to a blender to puree until completely smooth.
06 - Return to low heat. Stir in milk and heavy cream; heat gently until just steaming. Gradually add shredded Gouda, stirring until melted and smooth. Season with salt and pepper to taste.
07 - Ladle into bowls and garnish with chopped parsley and extra shredded Gouda if desired.

# Expert Advice:

01 -
  • The roasted peppers bring this incredible sweetness that balances perfectly with smoky Gouda
  • It comes together in under an hour but tastes like something from a fancy restaurant
  • The texture is absolutely luxurious, like wrapping yourself in a cozy blanket
02 -
  • Never boil the soup after adding the dairy, it will separate and turn grainy, which nobody wants
  • Using an immersion blender instead of transferring to a regular blender saves you from hot soup explosions and extra dishes
  • The soup thickens as it cools, so if it seems too thin, just give it ten minutes on the counter
03 -
  • Roast extra peppers when you make this and freeze them, then you can whip up this soup in half the time next time
  • The quality of your vegetable broth directly impacts the final flavor, use one you actually like the taste of

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