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