Roasted Red Pepper Soup with Gouda

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• Quick Look: Roasted Red Pepper Soup with Gouda
• Key Ingredient Notes and Substitution Ideas
• Recipe Variations
• How to Make Roasted Red Pepper Soup with Gouda
• Dietitian Tip
• Video of How to Make Roasted Red Pepper Soup with Gouda
• Equipment
• Expert tips
• Roasted Red Pepper Soup with Gouda FAQs
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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. If you're looking for another veggie-packed soup with similar ingredients, try this red lentil vegetable soup with carrots and bell peppers.
• 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. Carrots are also delicious in creamy fall soups like this creamy roasted butternut squash and carrot soup.
• 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. Extra-virgin olive oil also works beautifully in Mediterranean-inspired recipes like these Mediterranean roasted chickpeas with olive oil and spices.
• 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. If you prefer to make a creamy soup without relying on cheese, try this creamy cauliflower white bean soup without heavy cream or this Golden soup, a creamy vegetable soup without heavy cream
• 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.

Recipe Variations

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.

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.

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!

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. 

Expert tips

• 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. If you're building a weekly soup routine, this healthy soup recipe you can meal prep and freeze is another great option.

Roasted Red Pepper Soup with Gouda FAQs

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