Roasted Red Pepper Gouda (Print version)

Sweet roasted peppers blended with rich melted Gouda create a velvety, warming bowl perfect for any season.

# 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)

# Directions:

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 careful with hot liquids.
06 - Stir in the heavy cream and shredded Gouda cheese. Heat gently, stirring constantly, until the cheese melts completely and the soup achieves a creamy, smooth consistency. Adjust seasoning if needed.
07 - Ladle hot soup into bowls and garnish with finely chopped fresh herbs and extra shredded Gouda cheese if desired.

# Expert advice:

01 -
  • The roasted peppers bring a natural sweetness that balances perfectly with the creamy richness
  • It comes together faster than you would think for something that tastes restaurant worthy
  • The smoky notes from the paprika and charred peppers make every spoonful feel layered and complex
02 -
  • The soup will thicken as it sits so plan to add a splash more broth or cream when reheating leftovers
  • Using smoked Gouda instead of regular Gouda completely transforms the flavor into something even more complex
  • Pureeing hot soup in a standard blender requires venting the lid otherwise it can burst out dramatically
03 -
  • Char the peppers thoroughly until the skins are almost black because that char is where the deep flavor lives
  • Room temperature cream incorporates more smoothly without risking any separation from the sudden temperature change

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