Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • 16 oz jarred roasted red peppers, drained and rinsed
  • 3 cups vegetable broth
  • 1/2 cup heavy cream
  • salt and black pepper to taste
  • 8 oz smoked Gouda, freshly shredded
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat in a large Dutch oven or heavy-bottomed pot. Add the diced onion and cook until translucent and soft (about 5 minutes).
  2. Stir in the minced garlic and smoked paprika, cooking for another 60 seconds until fragrant and the butter turns a mahogany color.
  3. Add the drained roasted red peppers and vegetable broth to the pot. Increase heat to bring to a gentle boil, then reduce to a simmer for 10–15 minutes until peppers are soft.
  4. Use an immersion blender to blend the soup directly in the pot until completely smooth. Stir in the heavy cream and whisk until the soup is glossy and uniform.
  5. Turn the heat down to low. Add the shredded Smoked Gouda one handful at a time, whisking constantly until melted. Do not let the soup boil once the cheese is added.
  6. Garnish with chopped fresh parsley and serve.