Roasted Red Pepper Soup with Gouda and Tomato

Name: Roasted Red Pepper Soup with Gouda and Tomatoes
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 3 red bell peppers (); 4 roma tomatoes (); 3 large carrots; 1 small yellow onion ((or half large)); 1 bulb of garlic; 2 Tbsp extra virgin olive oil ((or avocado oil)); 1 Tbsp fresh oregano ((or 1½ 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 (); 3-4 cups chicken broth ((or vegetable broth)); 2 oz smoked Gouda cheese ((or regular Gouda))

I blame social media for inspiring me to make this ridiculously good Roasted Red Pepper Soup with Gouda! When I saw similar versions circulating around the internet, I wanted to do my dietitian take on it. Get ready for the ultimate cozy soup...full of tons of flavor AND nutrition to leave you feeling great.

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⭐️⭐️⭐️⭐️⭐️ Review: My husband loved it! Making it every Sunday night for his lunches. -Maria

As a dietitian, I look forward to soup season every year! In fact, soup was one of my favorite things to have when I was studying at the Mayo Clinic because they make some of the BEST soups!

Making a weekly soup is a great way to pack in a lot of nutrition on chilly days, and it's something you can almost always make ahead of time. I've seen a lot of different versions of Red Pepper Gouda Soup, but I wanted to create my own original recipe with more veggies to take it to the next level.

I landed on a combination of roasted red peppers (of course), carrots, tomatoes, yellow onion, and roasted garlic. Since you'll already be roasting the red peppers, adding a few extra veggies is an easy way to add extra nutrition (and tons of extra flavor). And don't worry, a rough chop on the veggies is all you need since you'll be blending them up after they roast, so it doesn't require a lot of extra time. The natural smoke flavor of the roasted peppers combined with the smoky Gouda cheese is seriously delicious. Roasting your own peppers tastes so much better than roasted peppers from a jar. While those totally have their place in my kitchen, when it comes to soup, I find it's worth it to roast your own! 😊

Serve this Roasted Red Pepper Gouda Soup in a big bowl with a dollop of Greek yogurt, homemade sourdough croutons or roasted chickpeas, and a side salad. Or for a more nostalgic meal, serve it up with a grilled cheese sandwich!

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Key Ingredient Notes and Substitution Ideas
How to Make Roasted Red Pepper Soup with Gouda
Dietitian Tip
Video of How to Make Roasted Red Pepper Soup with Gouda
Variations for Roasted Red Pepper Soup with Gouda
Storage for Roasted Red Pepper Soup with Gouda
Equipment
Expert tips for Making Roasted Red Pepper Soup with Gouda
FAQ
Related
Pairing
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Key Ingredient Notes and Substitution Ideas

This Roasted Red Pepper Soup with Gouda is made with fresh ingredients. Below are some notes. Check the recipe card at the bottom for measurements.

ingredients for roasted red pepper soup with gouda on a table.

Red Bell Pepper - the main ingredient for this soup is fresh red bell peppers. Red bell peppers are nutrition powerhouses. They provide vitamin C, potassium, and dietary fiber to support gut health. When choosing bell peppers, look for the ones that are brightly colored and firm.
Roma Tomatoes - tomatoes and red peppers pair really nicely together in soup. You can use any variety of tomatoes, but my first choice is Roma tomatoes because they are meatier with fewer seeds. Tomatoes provide vitamin C and a powerful antioxidant called lycopene that can protect cells from oxidative stress.
Carrot - carrots add a bit of extra sweetness and color to this soup. They also provide beta-carotene that converts into vitamin A in your body. It's an important nutrient for your eyes and skin.
Yellow Onion & Garlic - aromatics to add to the flavor. For this recipe, you will roast the whole garlic bulb with the veggies on the sheet pan and then squeeze the slightly browned (super flavorful) garlic cloves into the blender.
Extra-Virgin Olive Oil - to prevent the vegetables from drying out in the oven. Olive oil also provides oleic acids that support overall health.
Gouda Cheese - this is the secret ingredient. It adds so much flavor and makes this soup creamy. My first choice is to use smoked Gouda cheese, but if you can't find it, a natural Gouda cheese works. If you don't have Gouda, Monterey Jack is a great alternative.
Chicken Broth - you'll blend the veggies with broth which adds some protein. Chicken stock, vegetable broth, or vegetable stock all work too.
Fresh Herbs - I use fresh oregano in this recipe. You can use fresh thyme or basil instead if you prefer. If you don't have fresh oregano, dried works, just cut the amount in half since it's more concentrated.
Blend of Spices & Dried Herbs - dried thyme, smoked paprika, and red pepper flakes add flavor.
Kosher Salt and Black Pepper - a pinch of salt and black pepper ties the flavors together.

How to Make Roasted Red Pepper Soup with Gouda

Below are the instructions for how to make this delicious soup with photos that I hope are helpful! Check the recipe card at the bottom for the full recipe.

rough chopped vegetables on a cutting board.

Step 1: Preheat your oven to 400℉. Line a baking sheet or sheet pan with parchment paper for easy clean up. Spray with cooking spray. Rough chop red bell peppers, tomatoes, carrots, and onion. Cut the top end off a bulb of garlic.

vegetables on a sheet pan with olive oil and seasonings.

Step 2: Place the red bell peppers (skin side up), tomatoes, carrots, onion, and bulb of garlic on the prepared baking sheet. Drizzle the olive oil over everything, then sprinkle the oregano, thyme, smoked paprika, red pepper flakes, salt, & pepper on top, making sure everything is coated, especially the garlic.

Step 3: Roast in the preheated oven for 35-45 minutes. Oven times will vary. When the vegetables are done roasting, the red bell peppers will have charred skins. You want this to add flavor to the soup.

roasted vegetables, gouda cheese, and chicken broth in a high speed blender.

Step 4: Add the roasted vegetables, except the garlic, to a high-speed blender. To add the garlic cloves, carefully squeeze them out of the skin, being careful not to get the skins in the blender. Add 3 cups of the chicken broth and the Gouda. Blend everything until smooth, pushing down the sides as needed with a rubber spatula.

roasted red pepper soup being poured into a soup pot.

Step 5: To heat the soup, pour it into a large stockpot and warm over medium heat until it starts to bubble. Then lower to medium-low or low heat for another minute or two. If it's too thick, add 1 more cup of broth or a little water. Give it a taste and add additional salt as needed. *Be careful when handling hot liquid.

Hint: if you don't have a high-speed blender, you can add the soup ingredients, including the roasted vegetables, broth, and Gouda cheese to a large pot and use an immersion blender to blend it.

Dietitian Tip

Soups are such an easy way to add tons of nutrition to your week. I suggest picking a different soup each week and making it a ritual to prep soup on Sunday or Monday during the fall and winter months. It's a cozy routine that will also help you stay on track with getting in plenty of nutrition throughout the busy week.

Video of How to Make Roasted Red Pepper Soup with Gouda

Here's a video showing how to make this recipe that I hope is helpful!

Variations for Roasted Red Pepper Soup with Gouda

The best part about soup recipe is that you can customize it according to your taste. Below are some ideas, but feel free to get creative!

Zesty - squeeze fresh lemon juice on top before serving. The citric acid from the lemon juice will enhance the flavors.
Spicy - if you like a spicier soup, double up on the red pepper flakes or add a dash of cayenne pepper.
Deluxe - if you want to make this soup heartier, add cauliflower florets to your sheet pan to roast with the other veggies.
Creamier - this soup is already creamy, but if you prefer an extra creamy soup, add coconut milk or half & half.

Storage for Roasted Red Pepper Soup with Gouda

Refrigerator - store leftover soup in an airtight container in the fridge for up to 3-4 days.
Freezer - let the soup cool to room temperature and store leftovers in freezer-safe containers or freezer-safe bags in the freezer for up to 3 months. Thaw in the refrigerator overnight.
Reheat on the stovetop, on low heat in a slow cooker, or in the microwave.

Equipment

A high speed blender works best for this Roasted Red Pepper Soup with Gouda, but you can use a food processor, or immersion blender. I have a Ninja Blender and love it.

a bite of roasted red pepper soup on a spoon.

Expert tips for Making Roasted Red Pepper Soup with Gouda

When choosing red bell peppers, look for ones that are bright in color and heavy for their size.
Be careful not to get the garlic skins the blender when you're adding everything. I like to grab it by the top of the bulb and gently squeeze. All the cloves will easily come out. If you do get skin in there, just pick it out!
Don't be afraid to char the peppers a bit! This is what adds flavor to the soup.
Let the vegetables cool a bit before adding them to the blender. 10-15 minutes is enough.
Add more broth as needed so get the consistency you want.
Meal Prep tip: chop your veggies in advance so they're ready to roast when you're ready to make dinner.

FAQ

Is Roasted Red Pepper Soup with Gouda Healthy?

While healthy means something different to everyone, this is a nutrient-rich option. The vegetables in this recipe provide antioxidants, dietary fiber to support gut health, and vitamins A & C which support immunity. This recipe also uses extra virgin olive oil which is high in heart-healthy oleic acids that also support brain health and hormone health.

What goes with Roasted Red Pepper Soup?

This soup pairs perfectly with a scoop of Greek yogurt, crusty bread, homemade croutons, a sandwich, or salad. Serve it with a warm accompaniment in the winter and cool things down with a salad in the summertime.

Is this soup gluten-free?

Yes, this is a gluten-free soup recipe.

I don't have Gouda. Can I replace it with a different cheese?

Absolutely. A good substitute is Monterrey Jack. Havarti or Provolone work well too.

Looking for other dietitian recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Roasted Red Pepper Soup with Gouda:

I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian

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