Roasted Red Pepper Soup with Gouda – Comfort in a Bowl
Short introduction
Roasted Red Pepper Soup with Gouda is a warm and velvety dish that brings together the smoky sweetness of roasted bell peppers with the rich, creamy texture of Gouda cheese. This delightful soup is perfect for cozy evenings or as a starter for a special meal. Enjoy it with a side of crusty bread, and you’ll have a heartwarming combination that everyone in your family will love.
Why you’ll love it
This soup is not only delicious but also highly nutritious. Packed with vibrant red bell peppers and fresh vegetables, it provides essential vitamins and antioxidants. The addition of Gouda cheese gives it a creamy texture and a wonderful depth of flavor. Plus, it’s versatile—serve it hot or cold, as a lunch or dinner option. The flavors meld beautifully, making every spoonful satisfying.
Ingredients
- 3 pieces red bell peppers
- 4 pieces Roma tomatoes
- 3 large carrots
- 1 small yellow onion (or half a large one)
- 1 bulb garlic (do not peel)
- 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
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt (more to taste)
- 1/4 teaspoon black pepper
- 3-4 cups chicken broth (or vegetable broth)
- 2 oz Gouda cheese (regular or smoked)
Substitutions & key variations
You can substitute the red bell peppers with yellow or orange ones for a different flavor profile. If you prefer a vegetarian option, replace chicken broth with vegetable broth. If Gouda isn’t available, other creamy cheeses like cheddar or fontina can work too. For added richness, consider swirling in a dollop of heavy cream before serving.
Step-by-step
Step 1: Preparing the Vegetables
Start by washing all your vegetables. Cut the red bell peppers and Roma tomatoes in half. Peel and chop the carrots into large chunks. Dice the yellow onion. Set everything aside for roasting.
Step 2: Roasting the Vegetables
Preheat your oven to 400°F (200°C). On a large baking sheet, toss the red bell peppers, tomatoes, carrots, and diced onions with extra virgin olive oil, oregano, thyme, paprika, salt, and pepper. Add the whole bulb of garlic (unpeeled) to the baking sheet as well. Roast in the oven for about 30-35 minutes or until the vegetables are tender and slightly charred.
Step 3: Blending the Soup
Once roasted, remove the vegetables from the oven and let them cool slightly. Squeeze the garlic cloves out of their skins and add them to your blender. Combine the roasted vegetables with 3-4 cups of chicken broth. Blend until smooth. If the soup is too thick, add more broth until you reach your desired consistency.
Step 4: Finishing Touches
Pour the blended soup into a pot and heat on medium. Stir in the Gouda cheese and allow it to melt into the soup completely. Taste and adjust seasoning if needed, adding more salt or pepper to your liking.
Success tips
- Temperature: Ensure your soup is heated gently on medium to prevent it from scorching at the bottom.
- Texture: For a chunkier texture, reserve some roasted vegetables before blending and stir them back into the soup afterward.
- Common Mistakes: Avoid over-roasting the vegetables, as they may burn and develop a bitter taste. Always taste the soup before serving to ensure the flavors are balanced.
How to serve
Ladle the soup into bowls and garnish with fresh herbs, a drizzle of olive oil, or an extra sprinkle of Gouda cheese. Serve alongside your favorite crusty bread or a side salad for a complete meal.
Storage & reheating
You can store any leftover soup in an airtight container in the fridge for up to 5 days. To reheat, simply place the soup in a pot over medium heat until warmed through, adding a splash of broth if it thickens too much. You can also microwave it in a safe container, stirring occasionally to heat evenly.
Frequently Asked Questions
Can I freeze Roasted Red Pepper Soup?
Yes! This soup freezes well. Allow it to cool completely, then transfer to a freezer-safe container. It can be frozen for up to three months. Thaw in the fridge before reheating.
Is this soup spicy?
The recipe includes red pepper flakes, but you can adjust the amount according to your preferred spice level. Omit them altogether for a milder flavor.
Can I make this soup vegan?
Absolutely! Use vegetable broth instead of chicken broth and substitute Gouda with a plant-based cheese.
How can I make this soup creamier?
You can add heavy cream or coconut milk after blending for an extra creamy texture.
What can I serve with this soup?
This soup pairs beautifully with grilled cheese sandwiches, crusty bread, or a fresh green salad.
Nutrition notes / equivalents
Roasted Red Pepper Soup with Gouda is rich in vitamins A and C due to the bell peppers, carrots, and tomatoes. Offering a healthy dose of dairy, it provides protein and calcium from the Gouda cheese.
Conclusion + CTA
Indulging in a bowl of Roasted Red Pepper Soup with Gouda is a delightful way to warm your heart and nourish your body. Perfect for any season, this simple yet flavorful recipe can easily become a staple meal in your home. Why not give it a try? Gather the ingredients and experience the joy of homemade soup today!
Links to related recipes
- Creamy Tomato Basil Soup
- Butternut Squash Soup
- Spicy Lentil and Vegetable Soup
- Classic Chicken Noodle Soup
Roasted Red Pepper Soup with Gouda
Ingredients
Vegetables for Roasting
- 3 pieces red bell peppers Can substitute with yellow or orange for different flavor.
- 4 pieces Roma tomatoes
- 3 large carrots
- 1 small yellow onion Or half a large onion.
- 1 bulb garlic Do not peel, add whole.
Seasonings and Oils
- 2 tablespoons extra virgin olive oil Can substitute with 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 Adjust to taste for spice level.
- 1 teaspoon kosher salt Add more to taste.
- ¼ teaspoon black pepper
Liquids and Cheese
- 3-4 cups chicken broth Can substitute with vegetable broth for vegetarian version.
- 2 oz Gouda cheese Can use regular or smoked Gouda.
Instructions
Preparation of Vegetables
- Wash all vegetables. Cut red bell peppers and Roma tomatoes in half. Peel and chop carrots into large chunks. Dice the yellow onion and set aside.
Roasting the Vegetables
- Preheat your oven to 400°F (200°C). Toss the red bell peppers, tomatoes, carrots, and diced onions on a baking sheet with olive oil, oregano, thyme, paprika, salt, and pepper, adding the whole garlic bulb. Roast for about 30-35 minutes until tender and slightly charred.
Blending the Soup
- Remove the roasted vegetables from the oven, let cool slightly, squeeze garlic from skins into a blender along with the roasted vegetables and 3-4 cups of broth. Blend until smooth. Adjust thickness with more broth if needed.
Finishing Touches
- Pour the blended soup back into a pot over medium heat. Stir in Gouda cheese until melted. Taste and adjust seasoning.