If you’re looking for a delicious and comforting dish to warm your soul, try this easy roasted red pepper soup with Gouda and tomatoes. This hearty soup combines the rich flavors of roasted vegetables with creamy Gouda cheese, creating a delightful blend that is both satisfying and nutritious. It’s perfect for a chilly evening or as a light lunch paired with crusty bread. Let’s dive into how to make this cozy meal step by step.
Ingredients You’ll Need
To make this flavorful soup, gather the following ingredients:
- 3 red bell peppers
- 4 Roma tomatoes
- 3 large carrots
- 1 small yellow onion (or half a large one)
- 1 bulb of garlic
- 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)
Step-by-Step Instructions
Preparing the Vegetables
Preheat the Oven: Set your oven to 400°F (about 200°C). This temperature is perfect for roasting and brings out the best flavors in your vegetables.
Get Your Baking Sheet Ready: Line a baking sheet with parchment paper for easy cleanup. A quick spray with cooking spray will help prevent sticking.
Chop the Veggies: Roughly chop the red bell peppers, Roma tomatoes, carrots, and onion. For the garlic, simply cut the top off the bulb to expose the cloves but do not peel them.
Season Your Veggies: Place all the prepared vegetables on the lined baking sheet. Drizzle with olive oil and sprinkle the oregano, thyme, smoked paprika, red pepper flakes, kosher salt, and black pepper on top. Toss everything together to coat evenly.
Roasting the Vegetables
- Roast: Place the baking sheet in the preheated oven. Roast for 35-45 minutes or until the vegetables are nicely charred. This char adds depth to the soup’s flavor.
Blending the Soup
- Blend the Ingredients: In a high-speed blender, combine the roasted vegetables (leaving the garlic in its skin). Squeeze the roasted garlic cloves into the blender. Add 3 cups of chicken broth and the Gouda cheese. Blend until the mixture is smooth. If needed, stop and scrape down the sides for an even blend.
Finishing Touches
Heat the Soup: Pour the blended soup into a large stockpot. Heat it on medium until it starts to bubble.
Simmer: Once bubbling, lower the heat and let it simmer for another minute. This step helps to meld the flavors together.
Adjust the Consistency: If the soup is too thick for your liking, add more broth or water. Taste and adjust the seasoning as needed with more salt or pepper.
Pro Tips and Variations
- Make it Spicy: If you enjoy heat, don’t hesitate to add extra red pepper flakes.
- Add Fresh Herbs: For a fresh twist, garnish with freshly chopped basil or parsley just before serving.
- Vegan Option: Substitute the Gouda cheese with a plant-based alternative and use vegetable broth.
Serving Suggestions
This soup pairs wonderfully with:
- Crusty Bread: A slice of sourdough or whole-grain bread makes for a perfect dipping companion.
- Grilled Cheese: A classic combination that never goes out of style.
- Salads: A light side salad adds a refreshing crunch.
Conclusion
This easy roasted red pepper soup with Gouda and tomatoes is a delightful recipe that anyone can master. With simple ingredients and straightforward steps, you’ll create a soup that not only tastes amazing but also warms you from the inside out. Enjoy it on a rainy day, serve it at a gathering, or savor it as a quiet meal at home. No matter the occasion, this soup is sure to impress.
FAQs
1. Can I store leftovers?
Yes, store leftovers in an airtight container in the refrigerator for up to 4 days.
2. Can I freeze this soup?
Absolutely! It freezes well. Just make sure to let it cool completely before transferring to freezer-safe containers.
3. How can I make it creamier?
For a creamier texture, you can add a splash of heavy cream or a dollop of sour cream when serving.
4. Is it gluten-free?
Yes, all the ingredients are naturally gluten-free, making it a great option for gluten-sensitive diets.
5. How can I enhance the flavor?
Experiment with spices like curry powder or fresh herbs for an extra layer of flavor.
Embrace the warmth of this comforting dish, and enjoy your cooking adventure!
Roasted Red Pepper Soup with Gouda
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper and spray with cooking spray.
- Chop the red bell peppers, Roma tomatoes, carrots, and onion. Cut the top off the bulb of garlic without peeling it.
- Place the vegetables on the baking sheet, drizzle with olive oil, and sprinkle with oregano, thyme, smoked paprika, red pepper flakes, kosher salt, and black pepper. Toss to coat evenly.
- Roast in the preheated oven for 35-45 minutes until nicely charred.
- In a high-speed blender, combine the roasted vegetables, squeezing the garlic into the blender. Add 3 cups of chicken broth and Gouda cheese. Blend until smooth.
- Pour the blended soup into a large stockpot and heat over medium until bubbling.
- Reduce heat and let it simmer for another minute.
- If too thick, add more broth or water. Taste and adjust seasoning as needed.
