Roasted Red Pepper and Gouda Soup

This Roasted Red Pepper and Gouda Soup is smooth, creamy, richly flavored, and super nourishing. The perfect vegetarian soup for a cozy fall or winter day!

5 from 1 vote

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Course: Soup

Cuisine: American

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 128kcal

Author: Lindsey

Equipment

Ingredients

3 red bell peppers seeded, roughly chopped
1 yellow onion peeled, roughly chopped
1 large carrot or 2 small, scrubbed, roughly chopped
1 bulb garlic top trimmed off
1 tablespoon avocado oil or olive oil
2 teaspoons herbes de provence
½ teaspoon smoked paprika
2 cups broth
4 ounces gouda cheese shredded, room temp, not aged (see notes)
1 tablespoon apple cider vinegar or lemon juice
salt and pepper to taste
Toppings: additional shredded gouda, fresh herbs, etc.

Instructions

Preheat oven to 400°F and set a sheet pan aside.
Place peppers, onion, carrots, and garlic bulb on the sheet pan. Add oil, herbes de provence, smoked paprika, salt and pepper. Toss to combine.
3 red bell peppers, 1 yellow onion, 1 large carrot, 1 bulb garlic, 1 tablespoon avocado oil, 2 teaspoons herbes de provence, 1/2 teaspoon smoked paprika
Ensure vegetables are spread out evenly on the sheet pan. Roast for 30-40 minutes, until vegetables are tender and there is a slight char to the peppers.
Let the peppers cool until you can easily handle them. Then peel the charred skins off the bell peppers. Discard the skins, then place the peppers, carrots, and onions into a pot.
Squeeze the roasted garlic out of the bulb, into the pot. Add broth. Turn the burner on to medium heat for just a few minutes, until broth is heated through.
2 cups broth
Use an immersion blender to carefully puree the soup smooth.
Add the shredded gouda and stir until its completely melted into the soup.
4 ounces gouda cheese
Finish with apple cider vinegar (or lemon) and season to taste with salt and pepper.
1 tablespoon apple cider vinegar, salt and pepper
Serve, garnishing with more gouda and fresh herbs if desired. Enjoy!
Toppings: additional shredded gouda, fresh herbs, etc.

Notes

Note that you do not want to use an aged gouda cheese. A young gouda is considered to be aged less than 9 months. Anything longer than 9 months is considered aged. Aged gouda and other cheeses will not melt and dissolve well into the soup. If you have an aged gouda, simply omit from the recipe, puree the broth and vegetables (it will still get creamy!) and serve the aged gouda generously on top of the soup.

Nutrition