Roasted Red Pepper Gouda Soup (Printable)
Creamy velvet soup with sweet roasted peppers and smoky Gouda richness
# What You'll 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
# Directions:
01 - If not using jarred roasted peppers, char fresh red bell peppers over an open flame or under the broiler until skins are blackened and blistered. Transfer to a bowl, cover tightly, and let steam for 10 minutes. Remove skins, seeds, and stems, then chop the flesh.
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. Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in roasted red peppers and smoked paprika; cook for 2 minutes to meld flavors. Pour in vegetable broth, bring to a simmer, and cook for 15 minutes to allow peppers to fully soften.
04 - Remove pot from heat. Puree the mixture using an immersion blender until completely smooth, or transfer in batches to a countertop blender and blend until velvety.
05 - Return the pureed soup to low heat. Stir in whole milk and heavy cream; heat gently until just steaming. Do not allow to boil as this may cause the dairy to separate.
06 - Gradually add shredded smoked Gouda, stirring continuously until fully melted and incorporated. Season with additional salt and pepper to taste. Ladle into bowls and garnish with fresh parsley and extra Gouda if desired.
# Expert Hints:
01 -
- The roasted peppers bring this natural sweetness that plays perfectly against the creamy smoky Gouda
- It comes together in under an hour but tastes like something from a fancy restaurant
- The texture is unbelievably silky smooth like a warm hug in a bowl
02 -
- Never let the soup boil after adding the dairy or it can separate and ruin that silky texture
- An immersion blender is so much easier than transferring hot soup to a regular blender
- The soup thickens as it cools so you might want to thin it with a splash more broth when reheating
03 -
- Grate the Gouda yourself instead of buying pre shredded cheese which melts better
- Taste and adjust the seasoning after the cheese is added since Gouda can be salty