Easy Roasted Red Pepper Soup with Gouda and Tomatoes Recipe

Introduction

This Easy Roasted Red Pepper Soup with Gouda and Tomatoes is a comforting and flavorful bowl perfect for any season. Roasting the vegetables brings out their natural sweetness, while the Gouda adds a creamy, smoky touch.

Ingredients

• 3 red bell peppers
• 4 roma tomatoes
• 3 large carrots
• 1 small yellow onion (or half large)
• 1 bulb of garlic
• 2 Tbsp extra virgin olive oil (or avocado oil)
• 1 Tbsp fresh oregano (or 1 tsp dried oregano)
• 1 tsp dried thyme (or 1 Tbsp fresh thyme)
• 1 tsp smoked paprika
• ½ tsp red pepper flakes
• 1 tsp kosher salt (more to taste)
• ¼ tsp 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 with cooking spray. Roughly chop the red bell peppers, tomatoes, carrots, and onion. Cut the top end off the bulb of garlic.
2. Step 2: Arrange the red bell peppers (skin side up), tomatoes, carrots, onion, and garlic bulb on the baking sheet. Drizzle olive oil and sprinkle oregano, thyme, smoked paprika, red pepper flakes, salt, and pepper evenly over the vegetables, ensuring they are well coated.
3. Step 3: Roast the vegetables in the oven for 35-45 minutes. The red bell peppers should have charred skins when done, which adds a smoky depth to the soup.
4. Step 4: Transfer the roasted vegetables, except the garlic bulb, to a high-speed blender. Carefully squeeze the softened garlic cloves out of their skins and add them to the blender. Pour in 3 cups of chicken broth and add the Gouda cheese. Blend until smooth, using a spatula to push down the sides as needed.
5. Step 5: Pour the soup into a large pot and heat over medium until it begins to bubble. Reduce heat to medium-low and simmer for another minute or two. If the soup is too thick, add up to 1 more cup of broth or water. Adjust salt to taste. Handle hot soup carefully.
6. Step 6: If you don’t have a high-speed blender, place the roasted vegetables, broth, and Gouda into a large pot and blend directly with an immersion blender until smooth.

Tips & Variations

• For a vegan version, substitute the Gouda cheese with a plant-based cheese or nutritional yeast, and use vegetable broth.
• Adding a splash of cream or coconut milk at the end can make the soup even richer and creamier.
• Serve with crusty bread or a sprinkle of fresh herbs like basil or parsley for extra freshness.
• If you prefer a chunkier texture, reserve some roasted vegetables before blending and stir them back into the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently over medium-low heat until heated through, stirring occasionally. You may need to add a splash of broth or water if the soup has thickened too much in the fridge. This soup also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without roasting the vegetables?

Roasting adds a deep, smoky flavor that’s key to this soup’s taste, but if you’re short on time, you can sauté the vegetables instead. The flavor will be lighter but still tasty.

What can I use if I don’t have Gouda cheese?

Cheeses like smoked mozzarella, Gruyère, or even mild cheddar work well as substitutes. For a non-dairy option, try a vegan cheese or nutritional yeast for a cheesy flavor.

Easy Roasted Red Pepper Soup with Gouda and Tomatoes Recipe

Print Recipe

★★★★★

4.8 from 56 reviews

This Easy Roasted Red Pepper Soup with Gouda and Tomatoes is a comforting, flavorful blend of roasted vegetables, aromatic herbs, and creamy Gouda cheese. Roasting the vegetables enhances their natural sweetness and adds a delightful smoky depth to the soup. Perfect for a cozy meal, this recipe is simple to prepare and uses common kitchen ingredients with a rich, velvety texture.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

Vegetables

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

Seasonings and Oil

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

Liquids and Cheese

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

Instructions

1. Preheat and Prepare Vegetables: Preheat the oven to 400℉ and line a baking sheet with parchment paper. Spray with cooking spray to prevent sticking. Roughly chop the red bell peppers, tomatoes, carrots, and onion. Cut off the top end of the garlic bulb, leaving the cloves intact.
2. Arrange and Season: Place the red bell peppers skin side up, tomatoes, carrots, onion, and garlic bulb on the prepared baking sheet. Drizzle everything with olive oil and sprinkle fresh oregano, dried thyme, smoked paprika, red pepper flakes, kosher salt, and black pepper. Toss gently to ensure all vegetables are evenly coated.
3. Roast the Vegetables: Roast in the preheated oven for 35-45 minutes until the vegetables are tender and the red bell peppers have charred skins, which adds a rich, smoky flavor to the soup.
4. Blend the Soup: Remove the roasted vegetables from the oven. Squeeze the garlic cloves out of their skins carefully, avoiding adding skins to the blender. Add the roasted vegetables (except the garlic skins) and garlic cloves to a high-speed blender. Pour in 3 cups of chicken broth and add the Gouda cheese. Blend until smooth, scraping down the sides of the blender as necessary.
5. Heat and Adjust: Pour the blended soup into a large stockpot and heat on medium until it begins to bubble. Reduce heat to medium-low or low and simmer for another 1-2 minutes. If the soup is too thick, add up to 1 cup more broth or water to reach your desired consistency. Taste and adjust seasoning with additional salt if needed. Handle hot soup with care.
6. Alternative Blending Method: If you do not have a high-speed blender, combine the roasted vegetables, broth, and Gouda cheese in a large pot and use an immersion blender to blend the soup until smooth.

Notes

• You can substitute vegetable broth to make this soup vegetarian.
• For a smoky twist, use smoked Gouda cheese.
• If you prefer a spicier soup, increase the red pepper flakes slightly.
• To make it dairy-free, omit the Gouda or use a vegan cheese alternative.
• Leftover soup keeps well refrigerated for 3-4 days or can be frozen for up to 3 months.

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