This Roasted Red Pepper Soup with Gouda is the ultimate soup for a cozy meal! It's full of nutrition and the smoky gouda cheese adds an unexpectedly delicious smoky flavor!😊
As a dietitian, cozy soups are one of my favorite things to make in the fall and winter months. And since I've always been a fan of the Roasted Red Pepper Tomato Soup at Trader Joe's, I decided to create a similar recipe at home! It turned out even better than I expected and has been become a staple over the past couple of years. I hope you enjoy it! 😊
Top this soup with homemade sourdough croutons or roasted chickpeas and have it with a side salad. Or for a more nostalgic meal, serve it up with a grilled cheese sandwich - it really doesn’t get better than that on chilly days!
Looking for more healthy soup recipes? Try these:
- Cauliflower White Bean Soup
- Butternut Squash Soup with Ginger & Apples
- Green Soup with Broccoli & Spinach
- Chicken Potato Soup
- Mediterranean Chickpea Sweet Potato Soup
- Lemon Chicken Orzo Soup
- Red Cabbage Soup with Potatoes
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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.
- 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 Romas are great because they are meatier with less 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 brown, 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 without needing to add heavy cream. Use either natural Gouda cheese or smoked gouda cheese. If you don't have Gouda, Monterey Jack is a great alternative.
- Chicken Broth - 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.
- Blend of Spices & Dried Herbs - dried thyme, smoked paprika, and red pepper flakes adds flavor.
- Kosher Salt & 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 some visuals that I hope are helpful! Check the recipe card at the bottom for the full recipe.
Step 1: Preheat your oven to 400℉. Line a baking sheet (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.
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, oregano, thyme, smoked paprika, red pepper flakes, salt, & pepper on top, making sure everything is coated.
Step 3: Roast in the preheated oven for 35-45 minutes. Oven times will vary. When the vegetables are done roasting, the red bell pepper will have charred skins. You want this to add depth of flavor to the soup.
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 gouda. Blend everything until smooth, pushing down the sides as needed with a rubber spatula.
Step 5: To heat the soup, pour it into a large stockpot and heat on 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. *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.
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
The best part about this red pepper soup recipe is that you can customize it according to your taste. Below are some ideas, but feel free to get creative!
- Zesty - brighten up this soup by squeezing 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 cooled 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 regular blender, food processor, or immersion blender. I have a Ninja Blender and love it.
Expert tips
- When choosing red bell peppers, look for ones that are bright in color and heavy for their size.
- 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
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.
This soup pairs perfectly with 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.
Yes, this is a gluten-free soup recipe.
Absolutely. A good substitute is Monterrey Jack. Havarti or Provolone work well too.
Related
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
📖 Recipe
Easy Roasted Red Pepper Soup with Gouda and Tomatoes
Equipment
Ingredients
- 3 red bell peppers
- 4 roma tomatoes
- 3 large carrots
- 1 small yellow onion (or half large)
- 1 bulb of garlic
- 2 tablespoon extra virgin olive oil (or avocado oil)
- 1 tablespoon fresh oregano (or 1 teaspoon dried oregano)
Spice Blend for Roasted Vegetables
- 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
For Blending Soup
- 3-4 cups chicken broth (or vegetable broth)
- 2 oz Gouda cheese (regular or smoked)
Instructions
- Preheat your oven to 400℉. Line a baking sheet (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.
- Place the red bell peppers (skin side up), tomatoes, carrots, onion, and bulb of garlic on the prepared baking sheet. Drizzle the olive oil, oregano, thyme, smoked paprika, red pepper flakes, salt, & pepper on top, making sure everything is coated.
- Roast in the preheated oven for 35-45 minutes. Oven times will vary. When the vegetables are done roasting, the red bell pepper will have charred skins. You want this to add depth of flavor to the soup.
- 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 gouda. Blend everything until smooth, pushing down the sides as needed with a rubber spatula.
- To heat the soup, pour it into a large stockpot and heat on 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. *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.
Video
Notes
- When choosing red bell peppers, look for ones that are bright in color and heavy for their size.
- When blending, add more broth until it reaches you preferred consistency.
- Meal Prep tip: chop your veggies in advance so they're ready to roast when you're ready to make dinner.
- Fridge - let it cool completely and store in an airtight container in the fridge for up to 3-4 days. To reheat from the fridge, warm it in the microwave or on the stovetop.
- Freezer - let the soup cool completely and store in a freezer bag or freezer safe container for up to 3 months. To reheat from frozen, allow it to thaw in the fridge overnight and then heat in the microwave or on the stovetop.
K Girl
Made this today and it's excellent. Only change i used basil instead of oregano and going to add a bit of heavy cream before serving..5 star
Mallory
Thank you so much for taking time to leave a comment!! I'm so happy to hear that you enjoyed the soup -- such a great idea to use basil.I'm going to try that next time!! I hope you have a great day and thank you so much again. 🙂