A delightful and creamy soup featuring roasted red peppers and gouda cheese, perfect for a cozy meal.
Melt the butter in a large saucepan over medium heat.
Ensure the butter doesn't brown; it should just melt.
Add the roasted red bell peppers, onion, and garlic to the saucepan and sauté until the onion is translucent.
Stir frequently to prevent sticking.
Pour in the vegetable broth and bring to a gentle simmer.
Ensure the broth covers the vegetables for even cooking.
Simmer the mixture for 20 minutes to blend the flavors.
Cover the saucepan partially to retain moisture.
Blend the soup until smooth using a blender, working in batches if necessary.
Allow the soup to cool slightly before blending to avoid splatters.
Return the blended soup to the saucepan and stir in the heavy cream, black pepper, and gouda cheese.
Stir continuously to ensure the cheese melts evenly.
Heat the soup gently until warmed through, then serve.
Serve with a sprinkle of shredded gouda on top for garnish.
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