Easy Roasted Red Pepper Soup with Gouda and Tomatoes Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
