Ingredients:

  • 3 large red bell peppers, halved and seeded
  • 1 medium yellow onion, quartered
  • 4 cloves garlic, peeled
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 2 cups vegetable broth
  • 1 can (14.5 oz) crushed tomatoes
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/2 cup heavy cream
  • 1 1/2 cups smoked Gouda cheese, shredded
  • 1 tbsp unsalted butter

Instructions:

  1. Preheat the oven to 425°F (220°C). Toss the halved red bell peppers, quartered yellow onion, and garlic cloves in olive oil and salt on a sheet pan.
  2. Roast for 20–25 minutes, turning the peppers once, until the skins are blistered and mahogany colored.
  3. Transfer the roasted vegetables and all the juices from the pan into a pot. Note: Those pan juices are concentrated flavor gold.
  4. Stir in the vegetable broth, crushed tomatoes, smoked paprika, and thyme.
  5. Bring the mixture to a gentle simmer over medium heat for 10 minutes until the aroma is fragrant and the tomatoes integrate.
  6. Puree the soup using an immersion blender until completely smooth.
  7. Stir in the unsalted butter and heavy cream, heating through until the soup is and glossy.
  8. Reduce heat to low. This is the critical part — do not let it boil.
  9. Gradually add the shredded smoked Gouda one handful at a time.
  10. Whisk constantly until the cheese is fully melted and the soup is thick and cohesive. Remove from heat immediately.