Red Pepper Soup with Gouda and Tomatoes Recipe

Introduction

This Red Pepper Soup with Gouda and Tomatoes is a flavorful, comforting dish perfect for cozy evenings. Roasting the vegetables brings out deep, smoky notes that pair beautifully with the creamy, melted Gouda cheese. It’s easy to prepare and makes a satisfying starter or light meal.

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 it 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: Place the bell peppers (skin side up), tomatoes, carrots, onion, and garlic bulb on the prepared baking sheet. Drizzle the olive oil, oregano, thyme, smoked paprika, red pepper flakes, salt, and black pepper over the vegetables, ensuring they are evenly coated.
3. Step 3: Roast the vegetables in the oven for 35-45 minutes until the red bell pepper skins are charred. This adds a smoky depth to the soup.
4. Step 4: Transfer the roasted vegetables, excluding the garlic bulb, to a high-speed blender. Carefully squeeze the soft garlic cloves out of the bulb skin and add them to the blender, avoiding any skin pieces. Add 3 cups of chicken broth and the Gouda cheese, then blend until smooth, stopping to scrape down the sides as needed.
5. Step 5: Pour the blended soup into a large stockpot and heat over medium until it bubbles. Reduce the heat to medium-low or low and cook for an additional 1-2 minutes. If the soup is too thick, stir in up to 1 more cup of broth or water. Taste and adjust seasoning with extra salt if desired. Handle hot soup carefully.

Tips & Variations

• For a dairy-free version, omit the Gouda and add a splash of coconut milk or cashew cream for creaminess.
• Use smoked Gouda to enhance the smoky flavor of the roasted vegetables.
• Swap chicken broth for vegetable broth to make this soup vegetarian.
• Add a squeeze of lemon juice just before serving to brighten the flavors.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low to medium heat, stirring occasionally. 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 use other types of cheese instead of Gouda?

Yes, mild cheeses like mozzarella or creamy cheddar can work, but Gouda lends a distinctive smoky, rich flavor that complements the roasted vegetables best.

Is it necessary to roast the vegetables?

Roasting adds depth and sweetness to the vegetables, enhancing the soup’s flavor. You can boil or steam them as a shortcut, but the soup won’t be as rich or smoky.

Red Pepper Soup with Gouda and Tomatoes Recipe

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★★★★★

4.5 from 660 reviews

• Author: Simon
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Red Pepper Soup with Gouda and Tomatoes is a flavorful, creamy roasted vegetable soup that combines the sweetness of roasted red peppers, tomatoes, and carrots with smoky spices and melted Gouda cheese. It’s perfect for a cozy meal and delivers a rich depth of flavor through roasting and blending.

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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 & 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 & Cheese

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

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Instructions

1. Preheat and Prepare Vegetables: Preheat the oven to 400℉. Line a baking sheet with parchment paper and spray it with cooking spray. Roughly chop the red bell peppers, roma tomatoes, carrots, and onion. Cut the top off the bulb of garlic to expose the cloves.
2. Arrange and Season: Place the red bell peppers skin-side up, tomatoes, carrots, onion, and garlic bulb on the prepared baking sheet. Drizzle with olive oil and sprinkle oregano, thyme, smoked paprika, red pepper flakes, kosher salt, and black pepper to coat all the vegetables evenly.
3. Roast the Vegetables: Roast in the preheated oven for 35-45 minutes, until the vegetables are tender and the red bell pepper skins are charred, which adds depth and smokiness to the soup.
4. Blend the Soup: Remove the roasted vegetables from the oven. Add all the vegetables except the garlic bulb to a high-speed blender. Squeeze out the roasted garlic cloves, avoiding the skins, and add them to the blender. Add 3 cups of chicken broth and the Gouda cheese. Blend until smooth, scraping down the sides as necessary with a rubber spatula.
5. Heat the Soup: Pour the blended soup into a large stockpot and heat over medium heat until it begins to bubble. Reduce the heat to medium-low or low and simmer for 1-2 minutes. If the soup is too thick, add up to 1 more cup of broth or a little water to reach desired consistency. Taste and adjust salt as needed. Serve warm.

Notes

• Use smoked Gouda for a richer, smoky flavor or regular Gouda for a milder taste.
• Vegetable broth can be used instead of chicken broth to keep the soup vegetarian.
• Be careful while squeezing roasted garlic cloves to avoid adding garlic skins to the soup.
• Adding more broth helps adjust soup thickness to preference.
• Oven roasting times may vary depending on your equipment; look for soft, charred vegetables.
• This soup pairs well with crusty bread or a light salad for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Roasting
• Cuisine: American

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