If you’re looking for a heartwarming dish that’s as vibrant in flavor as it is nourishing, this Easy Roasted Red Pepper Soup with Gouda and Tomatoes is an absolute must-try. It brings together the sweet smokiness of roasted red peppers, the tangy depth of ripe tomatoes, and the creamy richness of Gouda cheese into a silky, comforting bowl of soup that feels like a warm hug on any chilly day. Perfect for a simple weeknight dinner or impressing guests without fuss, this soup strikes the perfect balance between rustic and refined.

Easy Roasted Red Pepper Soup with Gouda and Tomatoes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity; each ingredient plays a starring role in building layers of flavor and color that make the soup truly special. From fresh vegetables that roast to caramelized perfection to aromatic herbs and the indulgent touch of Gouda, you’ll be amazed at how a handful of staples can transform into something extraordinary.

3 red bell peppers: Roasting these gives the soup its distinct smoky sweetness and vibrant red color.
4 roma tomatoes: Their natural acidity brightens the soup and balances the sweetness of the peppers.
3 large carrots: Add subtle earthiness and natural sweetness for a full-bodied flavor.
1 small yellow onion (or half large): Provides a savory base that rounds out the taste.
1 bulb of garlic: Roasting softens the garlic’s sharpness into a mellow, buttery aroma.
2 tablespoons extra virgin olive oil (or avocado oil): Helps roast the veggies evenly and adds a luscious mouthfeel.
1 tablespoon fresh oregano (or 1 teaspoon dried oregano): Infuses the soup with a fresh herbal note.
Spice Blend for Roasted Vegetables: A mix of 1 teaspoon dried thyme, 1 teaspoon smoked paprika, ½ teaspoon red pepper flakes, 1 teaspoon kosher salt, and ¼ teaspoon black pepper perfectly seasons the veggies and builds complexity.
3-4 cups chicken broth (or vegetable broth): The liquid base that carries the flavors and achieves the perfect soup consistency.
2 oz Gouda cheese (regular or smoked): Adds creaminess and a subtle smoky depth that elevates every spoonful.

How to Make Easy Roasted Red Pepper Soup with Gouda and Tomatoes

Step 1: Prep and Roast the Vegetables

Start by heating your oven to 400℉ and lining a baking sheet with parchment paper—this makes cleanup a breeze. Roughly chop your peppers, tomatoes, carrots, and onion into large pieces to ensure even roasting. Place them skin side up on the sheet along with the whole bulb of garlic with the top sliced off to release those sweet, roasted flavors. Drizzle generously with olive oil and sprinkle on the oregano, thyme, smoked paprika, red pepper flakes, salt, and pepper, making sure every piece is well coated. Slide it all into the oven and roast for 35 to 45 minutes. You’ll know they’re ready when the peppers’ skins are nicely charred and the veggies smell irresistibly caramelized.

Step 2: Blend into Soup Perfection

Once roasted, transfer all the veggies except for the garlic bulb to a high-speed blender. Carefully squeeze out the softened garlic cloves from their skins and add them in—these cloves transform the soup with their mellow sweetness. Pour in 3 cups of your broth and toss in the Gouda cheese. Blend everything until smooth, pausing to scrape down the sides if needed. This step creates that velvety texture that makes the soup so crave-worthy.

Step 3: Heat and Adjust Consistency

Pour your blended soup into a large pot and gently warm it over medium heat until it bubbles. Reduce the temperature to low and let it simmer for a minute or two, allowing the flavors to meld. If you find the soup too thick, simply add a little more broth or water until you get the consistency you love. Taste and adjust salt if needed—this final seasoning tweak is key to bringing out the full flavor. Caution here: handle the hot soup with care!

Step 4: Alternative Blending Method

No high-speed blender? No problem! You can add the roasted vegetables, broth, and Gouda directly into a large pot and use an immersion blender to achieve a similarly smooth and creamy soup. It’s an easy workaround that still rewards you with that rich texture.

How to Serve Easy Roasted Red Pepper Soup with Gouda and Tomatoes

Garnishes

Top your soup with a sprinkle of fresh herbs like parsley or basil to add a bright pop of green and freshness. A drizzle of extra virgin olive oil or a few croutons can add a satisfying layer of texture. For a little extra indulgence, finely grate some more Gouda on top—melting slightly into the warm soup is pure magic.

Side Dishes

This soup pairs wonderfully with a crusty baguette or garlic bread to soak up every last drop. For something lighter, a crisp green salad with citrus vinaigrette complements the richness beautifully. If you want to keep it hearty, serve alongside a grilled cheese sandwich for a classic combination that never fails.

Creative Ways to Present

Consider serving this soup in rustic bread bowls for an eye-catching presentation that also doubles as an edible container. For gatherings, serve it in small cups or shot glasses as an elegant appetizer. You can also swirl in a little crème fraîche or pesto right before serving for an artistically colorful finish.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the refrigerator for up to 4 days. Transfer the cooled soup to an airtight container and refrigerate. The flavors actually deepen overnight, making leftovers a delight to enjoy.

Freezing

If you want to stock your freezer with comforting meals, this soup freezes well. Pour the cooled soup into freezer-safe containers or bags, leaving some space for expansion. It will stay delicious for 2 to 3 months—perfect for busy days when you need a quick, wholesome meal.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If the soup has thickened in the fridge or freezer, add a splash of broth or water to restore its creamy texture. Avoid boiling to keep the Gouda’s smoothness intact.

FAQs

Can I use different types of cheese?

Yes! While Gouda adds a unique smoky creaminess, you can swap it with other melting cheeses like cheddar, fontina, or even a mild mozzarella. Each will bring a slightly different texture and flavor, so feel free to experiment.

Is this soup vegetarian or vegan?

To make this Easy Roasted Red Pepper Soup with Gouda and Tomatoes vegetarian, use vegetable broth instead of chicken broth. For a vegan version, substitute the Gouda with a plant-based cheese or nutritional yeast for a cheesy flavor without dairy.

What can I do if I don’t have fresh herbs?

Dried herbs work just fine! Use one-third of the amount of fresh herbs called for if you’re substituting dried, as they tend to be more concentrated. They’ll still provide that lovely herbaceous note the soup needs.

Can I roast the vegetables ahead of time?

Absolutely! Roasting the veggies a day ahead saves time when you want to make the soup quickly. Just store the roasted vegetables in an airtight container in the refrigerator and proceed with blending when ready.

How spicy is the soup?

The red pepper flakes add a gentle kick, but it’s mild enough for most palates. If you prefer more heat, feel free to add extra red pepper flakes or a dash of hot sauce when reheating. For less spice, simply omit the flakes altogether.

Final Thoughts

This Easy Roasted Red Pepper Soup with Gouda and Tomatoes has a way of making ordinary ingredients feel like something truly special—comforting, flavorful, and a little bit indulgent without any fuss. It’s a recipe I revisit time and again, perfect for sharing with loved ones or savoring on a quiet night in. Give it a try and discover how these simple roasted veggies and gooey Gouda can come together to create a bowl of pure joy.