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