Easy Roasted Red Pepper Soup with Gouda and Tomatoes is a perfect dish for anyone who loves rich flavors and comforting meals. This soup combines the sweetness of roasted red peppers with the creaminess of Gouda cheese and the freshness of tomatoes. It is not only delicious but also simple to make, making it a great choice for busy weeknights or a cozy weekend meal. Plus, it’s a great way to pack in some veggies!
How to Make Easy Roasted Red Pepper Soup with Gouda and Tomatoes
Ingredients:
- 3 red bell peppers
- 4 roma tomatoes
- 3 large carrots
- 1 small yellow onion or half large onion
- 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)
Directions:
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Roughly chop the red bell peppers, tomatoes, carrots, and onion. Cut the top off the bulb of garlic.
- Place the red bell peppers (skin side up), tomatoes, carrots, onion, and bulb of garlic on the prepared baking sheet.
- Drizzle with olive oil, oregano, thyme, smoked paprika, red pepper flakes, salt, and pepper.
- Roast for 35-45 minutes until the vegetables are done roasting and the red bell peppers have charred skins.
- Add the roasted vegetables (except for the garlic) to a high-speed blender. Squeeze the garlic out of its skin into the blender.
- Add 3 cups of chicken broth and Gouda to the blender. Blend until smooth, adjusting the consistency with more broth if needed.
- Heat the blended soup in a large stockpot over medium heat until bubbling. Then lower to medium-low for another minute.
- Taste and add more salt if necessary.
How to Serve Easy Roasted Red Pepper Soup with Gouda and Tomatoes
Serve this soup warm in bowls, and consider garnishing it with fresh herbs or a sprinkle of extra Gouda cheese on top. For a heartier meal, pair it with crusty bread or a light salad.
How to Store Easy Roasted Red Pepper Soup with Gouda and Tomatoes
You can store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally until heated through. You can also freeze the soup for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.
Tips to Make Easy Roasted Red Pepper Soup with Gouda and Tomatoes
- For a creamier texture, add a splash of heavy cream or a dollop of sour cream before serving.
- Feel free to adjust the spices based on your taste preferences; if you like it spicier, add more red pepper flakes.
- If you want a chunkier soup, blend only part of the vegetables, leaving some pieces for texture.
Variation
You can change up this recipe by adding other vegetables like zucchini or squash. You could also use different cheeses like cheddar or feta for a twist on the flavor.
FAQs
1. Can I use other types of peppers?
Yes, you can use other types of bell peppers or even hot peppers if you want a spicier soup.
2. Can I make this soup vegan?
Absolutely! Simply substitute the chicken broth with vegetable broth and omit the Gouda or use a vegan cheese alternative.
3. How can I thicken the soup?
If you prefer a thicker soup, you can blend in a small amount of cooked potato or a tablespoon of cornstarch mixed with cold water before heating it up.
Easy Roasted Red Pepper Soup with Gouda and Tomatoes
Ingredients
Vegetables
- 3 each red bell peppers
- 4 each roma tomatoes
- 3 large carrots
- 1 small yellow onion or half large onion
- 1 bulb garlic
Herbs & Spices
- 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
Broth & Cheese
- 3-4 cups chicken broth or vegetable broth
- 2 oz Gouda cheese (regular or smoked)
Instructions
Preparation
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Roughly chop the red bell peppers, tomatoes, carrots, and onion. Cut the top off the bulb of garlic.
- Place the red bell peppers (skin side up), tomatoes, carrots, onion, and bulb of garlic on the prepared baking sheet.
- Drizzle with olive oil, oregano, thyme, smoked paprika, red pepper flakes, salt, and pepper.
Roasting
- Roast for 35-45 minutes until the vegetables are done roasting and the red bell peppers have charred skins.
Blending
- Add the roasted vegetables (except for the garlic) to a high-speed blender. Squeeze the garlic out of its skin into the blender.
- Add 3 cups of chicken broth and Gouda to the blender. Blend until smooth, adjusting the consistency with more broth if needed.
Finishing
- Heat the blended soup in a large stockpot over medium heat until bubbling. Then lower to medium-low for another minute.
- Taste and add more salt if necessary.
