Roasted Red Pepper Soup with Gouda
A warm and velvety soup that combines the smoky sweetness of roasted bell peppers with the creamy richness of Gouda cheese, perfect for cozy evenings or as a starter.
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.
Notes
For a chunkier soup, reserve some roasted vegetables before blending and stir them back in. Store leftovers in an airtight container in the fridge for up to 5 days. Can freeze for up to three months.
