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Creamy Roasted Red Pepper Gouda Soup

Creamy roasted red pepper Gouda soup is simmered with smoked paprika, blended until smooth, then finished with cream and freshly shredded Gouda. The result is velvety, rich soup with a savory roasted pepper flavor.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 yellow onion medium, chopped
  • 2 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 4 cup low-sodium vegetable broth
  • 2 jar (12 oz) roasted red peppers drained and roughly chopped
  • 0.5 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp ground black pepper
  • 1 cup heavy cream
  • 8 oz Gouda cheese freshly shredded

Equipment

  • 1 5-quart Dutch oven
  • 1 immersion blender

Method
 

  1. Melt the butter in a 5-quart Dutch oven over medium heat.
  2. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Add the garlic and cook for 30 seconds, stirring, until fragrant.
  4. Stir in the flour and cook for 1 minute, stirring constantly.
  5. Gradually whisk in the broth until smooth.
  6. Stir in the roasted red peppers, smoked paprika, salt, and black pepper.
  7. Bring to a simmer and cook uncovered for 10 minutes.
  8. Remove the pot from the heat.
  9. Blend the soup with an immersion blender until smooth.
  10. Stir in the heavy cream.
  11. Warm over medium-low heat for 2 to 3 minutes, without boiling.
  12. Remove the pot from the heat.
  13. Stir in the Gouda a handful at a time until fully melted and smooth.

Notes

For the smoothest finish, add the Gouda off the heat and stir it in gradually. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream and cheese may separate. For a dairy-free version, use plant-based butter, cream, and cheese.