Roasted Red Pepper Gouda Soup (Printable version)

Creamy soup with sweet roasted peppers and smoky Gouda cheese, ready in 45 minutes.

# What You'll 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 smoked Gouda cheese (approximately 6 oz)
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
10 - 1 tsp salt, or to taste
11 - ½ tsp freshly ground black pepper

→ Garnish

12 - Fresh chopped chives or parsley
13 - Extra shredded Gouda cheese

# How to Prepare:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 4–5 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute, stirring constantly to prevent browning.
03 - Add roasted red peppers to the pot. Sprinkle in smoked paprika, cayenne pepper, salt, and black pepper. Cook for 2 minutes, stirring to coat evenly.
04 - Pour in vegetable broth and bring to a gentle simmer. Cook for 10 minutes to allow flavors to meld together.
05 - Remove from heat. Puree using an immersion blender until completely smooth, or transfer carefully to a countertop blender in batches.
06 - Return soup to low heat if necessary. Gradually whisk in shredded Gouda cheese, adding a handful at a time until fully melted and incorporated.
07 - Pour in heavy cream, stirring gently until soup is creamy and heated through. Taste and adjust seasoning as needed.
08 - Ladle hot soup into bowls. Garnish with chopped chives or parsley and additional shredded Gouda if desired.

# Expert advice:

01 -
  • The roasted peppers bring this natural sweetness that balances perfectly with the rich, smoky Gouda
  • It comes together in under an hour but tastes like something from a fancy restaurant
  • Perfect for those nights when you want comfort food that still feels elegant
02 -
  • Don't rush the cheese melting process—adding it too quickly can cause it to seize and get grainy
  • If you're using a regular blender instead of an immersion blender, never fill it more than halfway with hot soup
  • The soup thickens as it sits, so you might need to splash in a little extra broth when reheating leftovers
03 -
  • If you've never roasted your own red peppers, now's the time—blacken them directly over a gas flame or under your broiler until the skin blisters, then steam in a covered bowl for 10 minutes before peeling
  • A dollop of sour cream or Greek yogurt on top adds a nice tangy contrast

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