Roasted Red Pepper Gouda (Printable Version)

A luscious blend of charred sweet peppers and aged Dutch cheese, creating a silky smooth bowl perfect for chilly nights or elegant dinner parties.

# 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

→ Dairy & Cheese

04 - 1 cup Gouda cheese, shredded
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 Gouda cheese, shredded (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.
03 - Add the chopped roasted red peppers, smoked paprika, salt, pepper, and cayenne if using. Stir to combine thoroughly.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes to develop flavors.
05 - Use an immersion blender to puree the soup until completely smooth, or transfer to a standard blender in batches if needed.
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 achieves a creamy, smooth consistency. Adjust seasoning if needed.
07 - Ladle the hot soup into serving bowls and garnish with freshly chopped herbs and additional shredded Gouda cheese if desired.

# Expert Tips:

01 -
  • The way Gouda melts into the roasted peppers creates this incredibly velvety texture that coats your spoon like silk
  • Smoked paprika adds just enough warmth without overwhelming the sweet pepper flavor
  • This soup comes together faster than you would think for something that tastes so luxurious
02 -
  • Never add cold cream to hot soup or it will separate, temper the cream first by whisking in a little warm soup
  • Blending hot soup requires caution, fill the blender only halfway and remove the center of the lid to let steam escape
  • The soup will thicken as it stands, so thin it with a splash of broth when reheating leftovers
03 -
  • Use vegetable broth that you actually enjoy drinking on its own since it provides the foundational flavor
  • Grate your own cheese because pre-shredded varieties have anti-caking agents that prevent smooth melting

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