Roasted Red Pepper Gouda Soup (Printable)

Sweet roasted red peppers blended with creamy smoked Gouda create this velvety, comforting soup ready in under an hour.

# 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 Gouda cheese (preferably smoked)
05 - 1 cup heavy cream

→ Liquids

06 - 3 cups vegetable broth

→ Seasonings

07 - 2 tablespoons olive oil
08 - ½ teaspoon smoked paprika
09 - ¼ teaspoon cayenne pepper
10 - 1 teaspoon salt, or to taste
11 - ½ teaspoon freshly ground black pepper

→ Garnish

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

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 4–5 minutes until softened and translucent.
02 - Add the minced garlic to the pot and cook for 1 minute, stirring frequently until fragrant but not browned.
03 - Add the roasted red peppers to the pot along with smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 2 minutes, stirring to coat evenly.
04 - Pour in the vegetable broth and bring to a gentle simmer. Cook for 10 minutes to allow flavors to meld together.
05 - Remove from heat. Use an immersion blender to puree until completely smooth, or carefully transfer to a countertop blender in batches.
06 - Return the soup to low heat if needed. Gradually whisk in the shredded Gouda cheese a handful at a time until melted and fully incorporated.
07 - Pour in the heavy cream, stirring constantly until the soup becomes creamy and heated through. Taste and adjust seasoning as necessary.
08 - Ladle hot soup into bowls. Garnish with chopped chives or parsley and additional shredded Gouda if desired.

# Expert Tips:

01 -
  • The roasted peppers bring natural sweetness that balances perfectly with smoky Gouda
  • It comes together in under an hour but tastes like it simmered all day
  • The texture is impossibly silky without any fancy techniques
02 -
  • Never blend hot soup with the lid completely tight or it may explode from pressure buildup
  • Adding cheese while the soup is at a rolling boil can cause it to separate and become grainy
  • The soup thickens as it cools, so plan to add a splash more broth when reheating leftovers
03 -
  • Temper the cream by whisking in a small amount of hot soup before adding it to the pot
  • Grating your own Gouda melts better than pre shredded cheese which has anti caking agents

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