Creamy Roasted Red Pepper Gouda Soup – A Cozy, Flavor-Packed Comfort Bowl
- Prep Time: 10min
- Cook Time: 25min
- Total Time: 35min
- Yield: 4–6 servings 1x
Ingredients
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4–5 medium red bell peppers (halved, seeds removed)
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1 medium sweet onion, chopped
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2–3 cloves garlic, minced
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3 cups low-sodium vegetable (or chicken) broth
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1 to 1½ cups shredded gouda cheese
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½ to 1 cup heavy cream or whole milk
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1–2 tbsp butter or olive oil
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Salt and black pepper, to taste
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Optional: smoked paprika, cayenne, fresh herbs or croutons for garnish
Instructions
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Preheat oven to 425°F (220°C). Roast pepper halves skin side up for 20–25 minutes until blistered. Steam under cover 5 minutes, then peel skins and chop.
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In a large pot, melt butter or heat oil over medium heat. Sauté onion 5–7 minutes until soft. Add garlic and cook 30 seconds.
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Add roasted peppers and 3 cups broth. Bring to simmer and cook 8–10 minutes.
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Blend soup until smooth (immersion blender or stand blender in batches). Return to pot.
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Over low heat, stir in gouda cheese until melted. Then stir in cream or milk until smooth. Adjust seasoning.
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Warm gently (do not boil). Serve with herbs or extra cheese.
Notes
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Use an immersion blender for easier blending with less mess.
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Roast extra peppers ahead to reduce prep time later.
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Add smoked paprika or a bit of cayenne for depth or warmth.
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If soup is too thick, thin with extra broth or milk.
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Reheat gently; avoid boiling.