Roasted Red Pepper Gouda Soup (Printer-friendly)

Creamy roasted peppers meet smoky Gouda in this velvety vegetarian bowl.

# What You 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 tbsp olive oil

→ Spices & Seasonings

09 - 1/2 tsp smoked paprika
10 - 1/2 tsp salt, plus more to taste
11 - 1/4 tsp freshly ground black pepper

→ Garnish

12 - Chopped fresh parsley
13 - Additional shredded Gouda

# How to Make It:

01 - 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.
03 - Add garlic and cook 1 minute, until fragrant.
04 - Stir in roasted red peppers and smoked paprika; cook 2 minutes.
05 - Pour in vegetable broth, bring to a simmer, and cook for 15 minutes.
06 - Remove from heat. Use an immersion blender or transfer in batches to a blender to purée until smooth.
07 - Return to low heat. Stir in milk and heavy cream; heat gently until just steaming, being careful not to boil.
08 - Gradually add shredded Gouda, stirring until melted and smooth. Season with salt and pepper to taste.
09 - Ladle into bowls and garnish with parsley and extra Gouda if desired.

# Expert Tips:

01 -
  • The roasted peppers bring this incredible natural sweetness that balances perfectly with the smoky depth of Gouda
  • It comes together in under an hour but tastes like something you would order at a bistro
  • The texture is impossibly silky without needing any fancy techniques or ingredients
02 -
  • Never add cold cheese to hot soup, or it will clump into weird rubbery strings instead of melting smoothly
  • If you are reheating leftovers, do it over very low heat and stir constantly to prevent the dairy from separating
03 -
  • If you cannot find smoked Gouda, regular Gouda plus an extra quarter teaspoon of smoked paprika works in a pinch
  • Roast a few extra peppers while you are at it and keep them in the freezer for next time

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