Easy Roasted Red Pepper Soup with Gouda and Tomatoes Recipe

Introduction

This easy roasted red pepper soup combines sweet bell peppers, ripe tomatoes, and creamy Gouda for a rich and comforting meal. Roasting the vegetables brings out deep, smoky flavors that make this soup truly special. Perfect for a cozy lunch or dinner.

Ingredients

• 3 red bell peppers
• 4 roma tomatoes
• 3 large carrots
• 1 small yellow onion (or half large)
• 1 bulb of garlic
• 2 tablespoons extra virgin olive oil (or avocado oil)
• 1 tablespoon fresh oregano (or 1 teaspoon dried oregano)
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes
• 1 teaspoon kosher salt (more to taste)
• ¼ teaspoon black pepper
• 3-4 cups chicken broth (or vegetable broth)
• 2 oz Gouda cheese (regular or smoked)

Instructions

1. Step 1: Preheat your oven to 400℉. Line a baking sheet with parchment paper and spray it with cooking spray. Roughly chop the red bell peppers, tomatoes, carrots, and onion. Cut the top off the bulb of garlic.
2. Step 2: Place the red bell peppers (skin side up), tomatoes, carrots, onion, and bulb of garlic on the prepared baking sheet. Drizzle with olive oil and sprinkle with oregano, thyme, smoked paprika, red pepper flakes, salt, and black pepper. Toss to coat all vegetables evenly.
3. Step 3: Roast the vegetables in the oven for 35-45 minutes, until the peppers have charred skins and the vegetables are tender. This charring adds depth to the soup’s flavor.
4. Step 4: Remove the roasted vegetables from the oven. Add all except the garlic to a high-speed blender. Carefully squeeze the roasted garlic cloves out of their skins and add to the blender. Pour in 3 cups of broth and add the Gouda cheese.
5. Step 5: Blend until completely smooth, stopping to scrape down the sides as needed. Pour the blended soup into a large pot and heat over medium until bubbling.
6. Step 6: Reduce heat to low and simmer for 1-2 minutes. If the soup is too thick, add up to 1 cup more broth or water. Taste and adjust salt as needed. Serve warm.

Tips & Variations

• If you don’t have a high-speed blender, use an immersion blender directly in the pot to blend the soup until smooth.
• Swap Gouda for smoked mozzarella or Parmesan for a different flavor profile.
• Add a splash of cream or coconut milk for extra richness.
• Roast vegetables longer for more intense caramelization.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring to prevent sticking. You can also freeze the soup for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, substitute the chicken broth with vegetable broth and use a plant-based cheese or omit the cheese entirely. You can also add nutritional yeast for a cheesy flavor.

What if I don’t have fresh oregano or thyme?

Dried herbs work well in this recipe. Use 1 teaspoon dried oregano and 1 teaspoon dried thyme if fresh isn’t available.

Easy Roasted Red Pepper Soup with Gouda and Tomatoes Recipe

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★★★★★

4.7 from 138 reviews

This Easy Roasted Red Pepper Soup with Gouda and Tomatoes is a comforting and flavorful recipe that highlights the sweetness of roasted red bell peppers, tomatoes, and carrots blended with creamy Gouda cheese. The roasted vegetables combined with aromatic spices create a rich, velvety soup perfect for any season. It’s a simple yet elegant vegetarian-friendly dish that can easily be adapted to include chicken or vegetable broth depending on dietary preference.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Vegetables & Aromatics

• 3 red bell peppers
• 4 roma tomatoes
• 3 large carrots
• 1 small yellow onion (or half large)
• 1 bulb of garlic

Seasonings & Oil

• 2 tablespoon extra virgin olive oil (or avocado oil)
• 1 tablespoon fresh oregano (or 1 teaspoon dried oregano)
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes
• 1 teaspoon kosher salt (more to taste)
• ¼ teaspoon black pepper

For Blending Soup

• 3–4 cups chicken broth (or vegetable broth)
• 2 oz Gouda cheese (regular or smoked)

Instructions

1. Preheat and Prepare Vegetables: Preheat your oven to 400℉ (204℃). Line a baking sheet with parchment paper and spray with cooking spray for easy cleanup. Roughly chop the red bell peppers, roma tomatoes, carrots, and onion. Cut the top end off the garlic bulb, exposing the cloves but keeping the cloves intact in the bulb.
2. Arrange and Season for Roasting: Place the prepared vegetables and garlic bulb on the baking sheet with the red bell peppers skin side up. Drizzle with olive oil and then sprinkle evenly with fresh oregano, thyme, smoked paprika, red pepper flakes, kosher salt, and black pepper. Toss or gently mix to coat all vegetables thoroughly.
3. Roast the Vegetables: Roast the vegetables in the preheated oven for 35-45 minutes until they are tender and the red bell peppers develop charred skin. This charring will add depth and smoky flavor to the soup.
4. Prepare for Blending: Once roasted, remove the vegetables from the oven. Carefully squeeze the softened garlic cloves out of their skins and discard the skins. Add all the roasted vegetables (excluding garlic skins) and the garlic cloves to a high-speed blender. Pour in 3 cups of the chicken (or vegetable) broth and add the Gouda cheese.
5. Blend the Soup: Blend the mixture until completely smooth, pausing to scrape down the sides with a spatula as needed. If the soup is too thick, add up to 1 cup more broth for desired consistency.
6. Heat the Soup: Pour the blended soup into a large stockpot and gently heat on medium until it begins to bubble. Reduce heat to medium-low or low and cook for an additional 1-2 minutes, stirring occasionally. Taste and adjust salt if necessary. Exercise caution when handling the hot liquid.
7. Alternative Blending Method: If you lack a high-speed blender, place the roasted vegetables, broth, and Gouda cheese in a large pot and use an immersion blender to puree the soup until smooth and heated through.

Notes

• Use vegetable broth instead of chicken broth to make the soup fully vegetarian.
• For a smoky flavor, opt for smoked Gouda cheese.
• Adjust the red pepper flakes quantity for more or less heat.
• Cooking times may vary depending on oven type; look for tender vegetables and charred pepper skin as cues.
• Use a food processor or regular blender if you don’t have a high-speed blender, but blend in batches for smoothness.
• Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Keywords: roasted red pepper soup, gouda soup, tomato soup, roasted vegetable soup, creamy soup, vegetarian soup, easy soup recipe