Scale

3 red bell peppers, roasted, peeled, and chopped (or 2 cups jarred roasted peppers)

1 small onion, chopped

2 cloves garlic, minced

2 tbsp butter or olive oil

3 cups vegetable or chicken broth

1 cup shredded smoked Gouda cheese

1/2 cup heavy cream or half-and-half

Salt & pepper, to taste

Optional: pinch of smoked paprika or cayenne for heat

In a large pot, melt butter over medium heat. Sauté onion 3–4 min until softened. Add garlic and cook 30 seconds.
Add roasted red peppers and broth. Bring to a simmer and cook 10–12 min.
Use an immersion blender (or regular blender in batches) to purée soup until smooth.
Stir in Gouda cheese and cream. Cook 2–3 min until cheese melts and soup is creamy.
Season with salt, pepper, and optional smoked paprika or cayenne. Serve hot.

For extra depth, roast peppers over an open flame or under the broiler for smoky flavor.

Can garnish with croutons, fresh herbs, or a drizzle of cream.

Soup thickens as it cools; add more broth or cream when reheating if needed.

Make-ahead friendly: stores in fridge up to 3 days.