Roasted Red Pepper Gouda (Printable Version)
Sweet roasted peppers meet smoky Gouda in this velvety, comforting 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 cheese
# Directions:
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, taking care not to 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 -
- The roasted red peppers bring natural sweetness that balances perfectly with smoky Gouda
- Ready in under an hour but tastes like something from a fancy bistro
- Velvety smooth texture that makes every spoonful feel luxurious
02 -
- Never boil the soup after adding dairy or the cream can separate and ruin that silky texture
- Shred your own cheese because pre shredded cheese has cellulose that prevents proper melting
- If using a regular blender, never fill it more than halfway with hot soup or it will explode everywhere
03 -
- Make the soup a day ahead, the flavors meld and develop even more in the refrigerator overnight
- Freeze individual portions without the cream added, then stir in cream when reheating