This Roasted Red Pepper Soup with Gouda is the ultimate soup for a cozy meal. It has so much flavor, and provides important nutrients like antioxidants and vitamins A & C. You'll roast your veggies in the oven and blend them with broth and smoky gouda cheese to take this soup to the next level!
As a dietitian, I love making soups when I need an easy weeknight recipe. This one was inspired when I had some leftover Gouda cheese from a charcuterie board. The roasted red peppers are a great way to add a natural smoke flavor and tomatoes & carrots add nutrition and flavor!
Serve it with homemade sourdough croutons on top and 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. I hope you enjoy this Red Pepper Gouda soup as much as I do. 😊
If you're looking for more nutrient-rich soups you can make in the blender, try my Green Goddess Soup with Broccoli & Cauliflower, Butternut Squash Soup with Ginger, or Roasted Cauliflower & White Bean soup.
Jump to:
- Key Ingredient Notes and Substitution Ideas
- How to Make Roasted Red Pepper Soup with Gouda
- Video of How to Make Roasted Red Pepper Soup
- Variations
- How to Serve Roasted Red Pepper Tomato Soup
- Storage for Roasted Red Pepper Soup
- Equipment
- Expert tips
- FAQ
- Related
- Pairing
- Looking for Nutrition Education?
- 📖 Recipe
- 💬 Comments
Key Ingredient Notes and Substitution Ideas
This soup recipe is made with fresh ingredients. Check the printable recipe card at the bottom for measurements & full recipe.
- Red Bell Pepper - the main ingredient for this soup is fresh red bell peppers. Red bell peppers contain vitamin C, potassium, and dietary fiber to support gut health. Roasted peppers add sweetness and are softer and easier to digest than raw peppers. When choosing fresh bell peppers, look for the ones that are brightly colored and firm. Try to avoid bell peppers that are starting to have wrinkles. I tend to choose the bell peppers with 4 lobes on the bottom rather than 3. There’s a myth that bell peppers with 4 lobs are sweeter. And even though the myth has been debunked, I still find that they turn out to be the sweetest.
- Roma Tomatoes - tomatoes and red peppers pair really nicely together in soup. I use Roma tomatoes for this recipe, but you could replace it with a different variety if you have extra tomatoes lying around. 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 which is an important nutrient for your eyes and skin.
- Yellow Onion& Garlic - fresh onion & garlic add flavor and extra nutrition. Onions contain fiber, a large amount of an anti-inflammatory antioxidant called quercetin, vitamin C, and potassium. Garlic contains a compound allicin which has been shown to enhance the functioning of the immune system. 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 - you'll coat the vegetables in extra-virgin olive oil before roasting. This prevents them from drying out in the oven and adds oleic acids that support overall health including brain health, hormone heart, and heart health.
- Gouda Cheese - Gouda cheese pairs wonderfully with roasted vegetables and adds so much flavor and makes this soup creamy without needing to add heavy cream. Use either natural Gouda cheese or smoked gouda cheese. You can find gouda in the dairy or deli section at the grocery store. Gouda cheese also adds some protein, calcium, and phosphorus to support healthy bones. 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! Don't forget to check out the recipe card at the bottom for the full recipes.
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. Note: you can peel your carrot if you want to but there is no need to.
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. Give them a toss to make 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
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 on some fresh lemon juice when 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.
How to Serve Roasted Red Pepper Tomato Soup
- Top it with Sourdough Croutons -serve a big bowl of this perfect soup with homemade croutons, fresh chives, and a little bit of greek yogurt or sour cream on top.
- Add Your Favorite Protein - stir in cooked shredded chicken or a can of white beans for added protein!
- With a Salad and Side of Crusty Bread - serve it soup & salad style with a fall salad like this Beet & Arugula Salad with Goat Cheese or a Kale Harvest Salad.
Storage for Roasted Red Pepper Soup
- 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. If you have more money to invest in a high-quality blender, invest in a Vitamix Blender!
Expert tips
- When choosing red bell peppers, look for ones that are bright in color and heavy for their size.
- If you prefer a thicker soup, you can use a bit less broth. Add more broth if you want a thinner soup.
- 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.
I suggest using red peppers because they are the sweetest variety, but if you want to change things up feel free to try a different color!
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 recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Roasted Red Pepper Soup with Gouda:
Looking for Nutrition Education?
Here are some of my educational posts you may enjoy:
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📖 Recipe
Easy Roasted Red Pepper Soup (with Gouda & Tomatoes)
Equipment
- Parchment Paper optional
Ingredients
- 3 red bell peppers
- 4 roma tomatoes or tomato variety of choice
- 3 large carrots
- 1 small yellow onion or half a large yellow onion
- 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 salt more to taste
- ¼ teaspoon black pepper more to taste
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 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. Note: you can peel your carrot if you want to but there is no need to.
- 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. Give them a toss to make 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.
- If you prefer a thicker soup, you can use a bit less broth. Add more broth if you want a thinner soup.
- Meal Prep tip: chop your veggies in advance so they're ready to roast when you're ready to make dinner.
- Fridge: to store Red Pepper Soup in the fridge, let the soup cool completely then store in an airtight container in the fridge for up to 5 days. To reheat from the fridge, warm it in the microwave or on the stovetop.
- Freezer: to store Red Pepper Soup in the freezer, let the soup cool completely and store in an airtight container in the freezer 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.
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