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Easy Roasted Red Pepper Soup with Gouda and Tomatoes Recipe

Easy Roasted Red Pepper Soup with Gouda and Tomatoes Recipe
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★★★★★

5.1 from 29 reviews

This Easy Roasted Red Pepper Soup with Gouda and Tomatoes is a comforting and flavorful dish perfect for any season. Roasting the red bell peppers, tomatoes, carrots, onion, and garlic brings out rich, smoky flavors, while smoked Gouda cheese adds a delicious creamy depth. This soup is simple to prepare, can be made vegan by substituting plant-based cheese and broth, and is a healthy, nutrient-rich option for a warming meal.

Ingredients

Scale

Vegetables

  • 3 red bell peppers, roughly chopped
  • 4 roma tomatoes, roughly chopped
  • 3 large carrots, roughly chopped
  • 1 small yellow onion (or half large), roughly chopped
  • 1 bulb of garlic, top end cut off

Seasonings & Oil

  • 2 tablespoons extra virgin olive oil (or avocado oil)
  • 1 tablespoon fresh oregano (or 1 teaspoon dried oregano)
  • 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 for vegetarian/vegan option)
  • 2 oz Gouda cheese (regular or smoked)

Instructions

  1. Preheat and Prep: Preheat your oven to 400℉ (204℃). Line a baking sheet with parchment paper and spray lightly with cooking spray. Roughly chop the red bell peppers, roma tomatoes, carrots, and onion. Cut off the top end of the garlic bulb.
  2. Arrange and Season Vegetables: Place the chopped vegetables and garlic bulb on the prepared baking sheet with red bell peppers skin side up. Drizzle olive oil over everything, then sprinkle oregano, thyme, smoked paprika, red pepper flakes, kosher salt, and black pepper to coat the vegetables evenly.
  3. Roast Vegetables: Roast the vegetables in the oven for 35-45 minutes until tender and the red bell peppers’ skin is charred, enhancing the smoky flavor of the soup.
  4. Blend Soup: Remove the roasted vegetables from the oven. Add all roasted vegetables except the garlic bulb into a high-speed blender. Carefully squeeze the roasted garlic cloves from the bulb, avoiding skins, and add to the blender. Pour in 3 cups of broth and add the Gouda cheese. Blend until smooth, using a rubber spatula to push down the sides as needed.
  5. Heat and Adjust: Pour the blended soup into a large stockpot and heat over medium until it begins to bubble. Reduce heat to medium-low or low and simmer for 1-2 minutes. If the soup is too thick, add up to 1 cup more broth or water. Taste and season with extra salt if needed. Handle hot soup with caution.
  6. Alternative Blending Method: If you don’t have a high-speed blender, transfer roasted vegetables, broth, and Gouda to a large pot and use an immersion blender to blend until smooth.

Notes

  • You can substitute Gouda with vegan cheese to make it dairy-free and vegan.
  • Use vegetable broth instead of chicken broth for vegetarian or vegan diets.
  • Adjust the amount of red pepper flakes to control the heat level.
  • Roasting the red peppers with skin charred adds depth and a smoky flavor; do not peel off the charred skin.
  • Soup thickness can be adjusted by adding more broth or water as needed.
  • Be careful when handling hot liquids during blending and heating to avoid burns.

Nutrition

Keywords: Roasted Red Pepper Soup, Gouda Soup, Roasted Vegetable Soup, Easy Soup Recipe, Comfort Food, Vegetarian Soup

Find it online: https://mixitwitjoe.com/easy-roasted-red-pepper-soup-with-gouda-and-tomatoes-recipe/