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Roasted Red Pepper Gouda Soup

A rich and creamy soup made from deeply flavored roasted red peppers, garlic, and onions, finished with nutty Gouda cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, European
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the Roasting
  • 4 large red bell peppers halved and seeded
  • 1 head garlic top chopped off
  • 1 medium yellow onion quartered
  • 3 tbsp olive oil divided
For the Soup
  • 4 cups vegetable broth low sodium
  • 0.5 cup heavy cream
  • 1 cup Gouda cheese freshly shredded or cubed
  • 0.5 tsp smoked paprika
  • to taste salt and black pepper

Equipment

  • Baking sheet
  • High-speed blender or immersion blender
  • Heavy-bottom saucepan

Method
 

  1. Preheat oven to 400°F (200°C). Toss peppers and onion with 2 tbsp oil, salt, and pepper. Place cut-side down on a sheet. Wrap garlic head in foil.
  2. Roast for 30-40 minutes until peppers are soft and slightly charred.
  3. Cool slightly. Peel the skin from the peppers and squeeze the pulp from the garlic. Discard skins and garlic casings.
  4. In a saucepan, sauté the remaining 1 tbsp oil and smoked paprika for 30 seconds.
  5. Transfer roasted vegetables and 2 cups of broth to a blender. Blend until perfectly smooth and velvety. Pour back into the pot with remaining broth.
  6. Heat soup on low. Gradually add Gouda cheese, stirring constantly until melted and the soup is thick and viscous. Do not boil.
  7. Stir in heavy cream. Taste and adjust seasoning. Serve warm.

Notes

Ensure you blend the soup for several minutes to achieve a thick, smooth, and highly viscous consistency. Using freshly shredded Gouda is essential for smooth melting.