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.

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 & 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)

Instructions

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.
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.
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.
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.
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