Roasted Red Pepper Soup with Gouda and Tomatoes
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.
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 1½ 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 smoked Gouda cheese (or regular Gouda)
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.
- 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.
- 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.
- 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.
- 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.
Video
Notes
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.
- 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.
Nutrition
Serving: 1.5 cupsCalories: 210kcalCarbohydrates: 19gProtein: 8gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 16mgSodium: 650mgPotassium: 554mgFiber: 5g
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