Ingredients
Method
- Roast the peppers - Preheat the oven to 450°F (230°C) and line a baking sheet with parchment. Place the whole red peppers on the tray and roast for 25–30 minutes, turning once, until the skins are blistered and lightly charred.
- Steam and peel - Transfer the hot peppers to a bowl and cover tightly with plastic wrap. Allow them to steam for 10–15 minutes, which loosens the skins. Once cool enough to handle, peel away the skins, remove the stems and seeds, and chop the peppers roughly.
- Build the soup base - In a large pot, heat the olive oil over medium heat. Add the onion, carrot, and potato, cooking gently for 5–7 minutes until softened and fragrant.
- Add the garlic - Stir in the garlic and cook for 30–60 seconds, just until aromatic.
- Simmer the soup - Pour in the vegetable broth and add the chopped roasted peppers. Bring the mixture to a gentle boil, then reduce the heat and allow it to simmer for about 20 minutes, letting the flavours develop.
- Blend until silky - Remove the pot from the heat and blend the soup with an immersion blender until completely smooth and velvety.
- Add the cream and cheese - Return the soup to low heat. Stir in the heavy cream, then gradually add the grated Gouda, stirring continuously until the cheese melts into the soup and creates a smooth, creamy texture.
- Season and finish - Season with salt, freshly ground black pepper, smoked paprika, and cayenne, adjusting to taste.
- Serve - Ladle the soup into warm bowls and finish with chopped basil or parsley, golden croutons, and an extra sprinkle of Gouda. Serve hot and enjoy a bowl that is rich, comforting, and beautifully vibrant.
Notes
For a vegan version, simply replace the heavy cream with coconut milk and use a good-quality dairy-free cheese. The soup will remain wonderfully creamy while keeping its rich roasted pepper flavour.
