Roasted Red Pepper Gouda (Printable Version)
Sweet roasted peppers meet smoky Gouda in this creamy, comforting soup ready in under an hour.
# 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 (optional)
12 - Chopped fresh parsley
13 - Additional shredded Gouda
# How-To:
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 Tips:
01 -
- This soup comes together faster than you would expect for something that tastes so restaurant worthy
- The smoky sweetness hits every comfort food craving without being heavy or overwhelming
02 -
- Never let the soup boil after adding dairy or it will separate and become grainy
- Room temperature cream incorporates more smoothly than cold from the fridge
03 -
- If the soup seems too thick after pureeing add more broth a little at a time
- Peeling the peppers while they are still warm makes the skin slip right off