Roasted Red Pepper Gouda Soup (Printable Version)

Creamy soup with sweet roasted peppers and smoky Gouda, ready in 45 minutes.

# 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 tbsp olive oil
08 - ½ tsp smoked paprika
09 - ¼ tsp cayenne pepper
10 - 1 tsp salt, or to taste
11 - ½ tsp freshly ground black pepper

→ Garnish

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

# 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 to prevent burning.
03 - Add the roasted red peppers to the pot along with smoked paprika, cayenne pepper, salt, and black pepper. Stir well and cook for 2 minutes to meld flavors.
04 - Pour in the vegetable broth and bring to a gentle simmer. Cook for 10 minutes to allow the flavors to develop fully.
05 - Remove from heat. Use an immersion blender to puree the soup until completely smooth and velvety, or carefully transfer to a standard blender in batches.
06 - Return the soup to low heat if necessary. Gradually whisk in the shredded Gouda cheese, adding it a handful at a time until fully melted and incorporated.
07 - Pour in the heavy cream, stirring continuously until the soup reaches a rich, creamy consistency and is heated through. Taste and adjust seasoning if needed.
08 - Ladle hot soup into bowls and garnish with freshly chopped chives or parsley and additional shredded Gouda if desired.

# Expert Suggestions:

01 -
  • The roasted peppers bring this natural sweetness that balances perfectly with the smoky depth of Gouda
  • It comes together in under an hour but tastes like something that simmered all day
  • The texture is incredibly luxurious without needing any fancy techniques
02 -
  • Don't rush the cheese melting process, adding it too quickly can cause it to separate and become grainy
  • The soup thickens as it cools, so if you're reheating leftovers you might want to add a splash more broth
03 -
  • If your soup seems too thick after blending, add more broth a quarter cup at a time until you reach the desired consistency
  • The type of Gouda matters, young Gouda melts beautifully while aged versions can become stringy

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