Easy Roasted Red Pepper Soup (with Gouda & Tomatoes)
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!
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
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.
- 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.
Nutrition
Serving: 1.5 cupsCalories: 210kcalCarbohydrates: 19gProtein: 8gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 16mgSodium: 650mgPotassium: 554mgFiber: 5g
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