Roasted Red Pepper Gouda Soup (Printable)

Sweet roasted peppers meet rich melted Gouda in this creamy vegetarian soup, ready in under an hour.

# 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

→ Dairy & Cheese

04 - 1 cup shredded Gouda cheese (approximately 3.5 ounces)
05 - 2 tablespoons unsalted butter
06 - 1 cup heavy cream

→ Liquids

07 - 3 cups vegetable broth

→ Spices & Seasonings

08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon cayenne pepper (optional)

→ Garnish

12 - Fresh chives or parsley, finely chopped
13 - Extra shredded Gouda cheese (optional)

# How to Make It:

01 - Place whole red bell peppers on a baking sheet and broil or roast at 450°F until skins are charred, turning occasionally (about 15 minutes). Transfer to a bowl, cover, and let steam for 10 minutes. Peel off skins, remove seeds, and chop the flesh.
02 - In a large pot, melt the butter over medium heat. Add the onions and cook until translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
03 - Add the chopped roasted red peppers, smoked paprika, salt, pepper, and cayenne (if using). Stir to combine and cook for 1-2 minutes to meld flavors.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes to allow flavors to develop.
05 - Use an immersion blender to puree the soup until smooth, or transfer to a standard blender in batches, being careful with hot liquid.
06 - Stir in the heavy cream and shredded Gouda cheese. Heat gently over low heat, stirring continuously, until the cheese melts completely and the soup reaches a creamy, smooth consistency. Adjust seasoning if needed.
07 - Ladle the hot soup into bowls. Garnish with finely chopped fresh chives or parsley and extra shredded Gouda cheese, if desired.

# Expert Hacks:

01 -
  • The roasted peppers bring this incredible natural sweetness that balances perfectly with rich Gouda
  • It comes together faster than you would expect for something this velvety and sophisticated
  • Leftovers taste even better the next day, if they last that long
02 -
  • Do not rush the pepper steaming step or the skins will fight you and you will lose flesh along with them
  • Keep the heat low when adding the cheese or you might end up with a grainy separated texture
  • An immersion blender is worth it here but if you use a standard blender, never fill it more than halfway with hot soup
03 -
  • Jarred roasted peppers work in a pinch but roasting your own gives you infinitely better flavor
  • Grate the cheese yourself instead of buying pre shredded, which melts so much better

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