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 dish perfect for any season. Roasting the vegetables brings out a rich depth of flavor, while the Gouda adds a creamy, smoky touch. It’s simple to prepare and perfect for a cozy meal.

Ingredients

• 3 red bell peppers
• 4 roma tomatoes
• 3 large carrots
• 1 small yellow onion (or half large)
• 1 bulb of garlic
• 2 tablespoons 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
• 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 to ensure easy cleanup.
2. Step 2: Roughly chop the red bell peppers, tomatoes, carrots, and onion. Cut the top end off the bulb of garlic, leaving the cloves intact.
3. Step 3: Arrange the vegetables and the whole garlic bulb on the prepared baking sheet, placing the red bell peppers skin-side up.
4. Step 4: Drizzle olive oil over the vegetables, then sprinkle on oregano, thyme, smoked paprika, red pepper flakes, salt, and black pepper. Toss gently to coat everything evenly.
5. Step 5: Roast the vegetables in the oven for 35–45 minutes until they are tender and the red bell pepper skins are charred, which adds flavor.
6. Step 6: Remove the roasted vegetables from the oven. Squeeze the garlic cloves out of their skins carefully, avoiding any skin pieces in the soup.
7. Step 7: Add the roasted vegetables (except the bulb) and garlic to a high-speed blender. Pour in 3 cups of broth and add the Gouda cheese.
8. Step 8: Blend until smooth, stopping occasionally to scrape down the sides with a spatula. Add more broth if the soup is too thick.
9. Step 9: Pour the blended soup into a large pot and heat on medium until it starts to bubble. Reduce heat to low and simmer for 1 to 2 minutes.
10. Step 10: Taste and adjust seasoning with additional salt if needed. Serve warm.

Tips & Variations

• If you don’t have a high-speed blender, use an immersion blender directly in the pot with all the ingredients combined.
• Try smoked Gouda for a deeper smoky flavor or substitute with another melty cheese like Gruyère or fontina.
• For a vegan version, use vegetable broth and omit the Gouda or replace with a vegan cheese alternative.
• Add a splash of cream or coconut milk for an even richer texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over medium-low heat until heated through, stirring occasionally. If the soup thickens in the fridge, thin it with a little broth or water when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the vegetables ahead of time?

Yes, you can roast the vegetables a day ahead and store them in the refrigerator. When ready, blend and heat the soup as directed.

What can I use if I don’t have fresh oregano or thyme?

Dried herbs work well as substitutes. Use about one-third the amount of dried herbs compared to fresh.

Easy Roasted Red Pepper Soup with Gouda and Tomatoes Recipe

Print Recipe

★★★★★

4.7 from 127 reviews

This easy roasted red pepper soup combines the smoky sweetness of roasted red bell peppers, tomatoes, and carrots with the rich creaminess of Gouda cheese. Roasted to perfection and blended into a smooth, comforting soup, it’s perfect for a cozy meal that’s both flavorful and nourishing.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American
• Diet: Gluten Free

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

Oils & Herbs

• 2 tablespoons 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)

Spices

• 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

1. Preheat and Prepare Vegetables: Preheat your oven to 400℉ and line a baking sheet with parchment paper. Spray lightly with cooking spray. Roughly chop red bell peppers, tomatoes, carrots, and onion. Cut the top off the bulb of garlic to expose the cloves.
2. Arrange and Season: Place red bell peppers skin side up, tomatoes, carrots, onion, and garlic bulb on the baking sheet. Drizzle with olive oil and sprinkle oregano, thyme, smoked paprika, red pepper flakes, salt, and black pepper evenly, ensuring all pieces are well coated.
3. Roast Vegetables: Roast in the preheated oven for 35-45 minutes until vegetables are tender and the red pepper skins are charred, adding a smoky depth to the soup.
4. Prepare for Blending: Remove roasted veggies from the oven. Squeeze the garlic cloves out of their skins carefully, avoiding adding any skin to the blender. Add roasted vegetables (excluding the garlic bulb skin), garlic cloves, 3 cups of broth, and Gouda cheese to a high-speed blender.
5. Blend Soup Smooth: Blend until smooth, using a spatula to push down sides if needed. Check consistency; if too thick, add up to 1 cup more broth or water and blend again.
6. Heat Soup: Pour blended soup into a large stockpot and heat over medium heat until it begins to bubble. Reduce heat to medium-low or low and cook for another 1-2 minutes, stirring occasionally. Taste and adjust salt as necessary.

Notes

• If you don’t have a high-speed blender, an immersion blender can be used directly in a large pot.
• Roasting the vegetables until the pepper skins are charred is key for deep smoky flavor.
• You can substitute vegetable broth to make this soup vegetarian.
• Adjust red pepper flakes for desired heat level.
• Gouda can be smoked or regular depending on your flavor preference.

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