Roasted Red Pepper Gouda Soup (Printable Version)
Sweet roasted peppers meet smoky Gouda in this luxurious creamy 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:
01 - If not using jarred peppers, 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 puree until smooth.
07 - Return to low heat. Stir in milk and heavy cream; heat gently until just steaming. Do not 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 Advice:
01 -
- It transforms simple ingredients into something that tastes like it came from a fancy restaurant
- The smoky Gouda creates this incredible depth that keeps people guessing what the secret ingredient is
02 -
- I learned the hard way that adding cold milk to hot soup can cause it to seize—let your milk come to room temperature first
- Patience with the onion phase pays off in the final flavor depth
03 -
- Buy your Gouda in a block and shred it yourself—pre-shredded cheese has anti-caking agents that prevent smooth melting
- If you want extra smoky depth, try using a smoked sea salt instead of regular salt