Roasted Red Pepper Gouda Soup (Printable version)
Creamy soup with sweet roasted peppers and smoky Gouda cheese, ready in under an hour.
# List of ingredients:
→ 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
# Directions:
01 - If using fresh peppers, roast red bell peppers over an open flame or under a broiler until skins are blackened and blistered. Transfer to a bowl, cover tightly, and let steam for 10 minutes. Peel off charred skins, remove seeds and stems, then chop the flesh.
02 - Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Stir in roasted red peppers and smoked paprika. Cook for 2 minutes to allow flavors to meld. Pour in vegetable broth and bring to a gentle simmer. Cook for 15 minutes to deepen the flavor profile.
04 - Remove pot from heat. Use an immersion blender to puree the mixture until completely smooth. Alternatively, transfer soup in batches to a countertop blender, blending until velvety. Return pureed soup to the pot.
05 - Place pot over low heat. Stir in whole milk and heavy cream, heating gently until just steaming. Do not allow to boil. Gradually add shredded smoked Gouda, stirring continuously until fully melted and incorporated. Season with salt and black pepper to taste.
06 - Ladle hot soup into serving bowls. Garnish with chopped fresh parsley and additional shredded Gouda cheese if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The combination of roasted peppers and smoked Gouda creates this incredible depth that tastes like it simmered for hours, not 45 minutes.
- It strikes that perfect balance between elegance and comfort, making it equally suited for dinner parties or solo cozy nights.
- One pot, minimal chopping, and your immersion blender does all the heavy lifting.
02 -
- Never boil the soup after adding the dairy. High heat can cause the milk and cream to separate, leaving you with a grainy, oily texture instead of silkiness.
- Grating your own cheese is non negotiable here. Pre shredded cheese is coated in cellulose to prevent clumping, which means it will not melt smoothly into your soup.
- If the soup is too thick after blending, thin it with additional broth rather than more milk. You want to maintain that creamy richness without diluting the flavor.
03 -
- If your roasted peppers seem especially juicy, reduce the broth by 1/2 cup. The liquid from the peppers counts.
- Taste your cheese before adding it. Smoked Goudas vary wildly in intensity, and you want to adjust your seasoning accordingly.
- For an ultra smooth finish, pass the blended soup through a fine mesh sieve before adding the dairy.