Easy Roasted Red Pepper Soup with Gouda and Tomatoes
A comforting soup featuring roasted red peppers, Gouda cheese, and fresh tomatoes, perfect for busy nights or cozy weekends.
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.
Notes
For a creamier texture, add a splash of heavy cream or a dollop of sour cream before serving. Adjust spices to taste, and for a chunkier soup, blend only part of the vegetables.