This Roasted Red Pepper and Gouda Soup is such a comforting recipe that is so simple and absolutely delicious. All you need are red bell peppers, onions, garlic, tinned tomatoes, cream, gouda cheese, and a handful of seasonings to make this crowd-pleasing recipe!
This is one of those really simple soup recipes where you roast a load of staple veggies in the oven and then combine them with a handful of seasonings. It's such a summery soup, even when it's hot. I've served it with some grilled gouda cheese toasties to take it to the next level!
If you're looking for some more soup recipes, then feel free to check out my super fun deconstructed ravioli soup for when you've got a ravioli craving, for something more refreshing, my carrot ginger soup is great for when you're not feeling your best, and lastly my kale and white bean sausage soup for a cosy day!
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Why you'll love this recipe
GOOD SOUP: that's right, this is a mighty good soup. It's full of flavour and totally addictive. I think you're gonna love it.
VEGGIE CENTRAL: this roasted red pepper soup with gouda is full of veggies. We've got red bell peppers, garlic, onion, tomatoes, oregano...so good.
MINIMAL EFFORT: one of the lovely things about the recipe is that it involves a bit of rough chopping, whacking the ingredients into the oven and then blending all the ingredients together in a pan. You can also top the soup with my homemade ciabatta croutons too which take less than 15 minutes!
Ingredients & Substitutions
Red bell pepper: I've used three red peppers for this recipe. I'd recommend roasting your vegetables fresh, because homemade roasted red peppers generally offer a fresher taste, firmer texture, and customisable seasoning. So while jarred ones are more convenient, they have a softer texture and sometimes additional flavours from preservatives and packing liquids which will alter the taste of the soup. For a saucy version of this soup, check out my roasted red pepper pasta sauce recipe!
Onion: I've used white onions for this recipe, but red would work too.
Garlic: I've used a whole bulb of garlic and then sliced the top off to reveal the garlic cloves. Wrap it in foil with a bit of olive oil to make the middle go all soft and caramelised.
Tinned tomatoes: I've used Polpa tinned tomatoes because I feel like they provide the most flavour compared to other more water tinned tomatoes. If you'd rather use fresh tomatoes, I'd recommend grating them and then adding them into the soup.
Cream: You can either use heavy cream (double cream) or light cream (single cream). I personally use single cream because I find the soup to be rich enough. But go for whatever you fancy. You can also make this plant-based by subbing out the cream for a vegan alternative. I'd recommend using a soy-based cream.
Tomato puree: To enhance the flavours of the soup, I always use a bit of tomato paste. You could also use an umami paste if you have some of that.
Oregano: Dried oregano will do for this. It's to add a lovely herbaceous kick to the soup. Fresh oregano also works!
Gouda: Such a delicious cheese!! I bought a block of it and then grated it to place in the soup, on top, and on the bread! If you don't have gouda, using Edam or cheddar are also good alternatives.
Step by step instructions with photos
Step 1: Preheat the oven to 200C/390F.
Prepare your red bell pepper and white onion. Get your bulb of garlic and slice off the top to reveal the tops of the cloves. Drizzle in olive oil and cover in tinned foil. Place all the veggies onto the tray and drizzle with olive oil, salt, and pepper. Place into the oven for 40 minutes, tossing the veggies halfway.
Step 2: Once the veggies are soft and slightly charred, transfer them into a medium-sized saucepan. Squeeze the garlic into the pan too, careful not to burn your fingers.
Step 3: Pour in your tinned tomatoes and then fill up the tin once again with water, swirl it around to get any leftover tomato bits and pour it into the soup. Add in your cream, followed by tomato paste, lots of pepper, and salt.
Step 4: Time to get the hand blender out. You can also do this in a machine blender/food processor if you'd prefer. Blend until smooth. Then place it on medium/low heat. Once warm, taste and then season with oregano, and more salt or pepper if it needs it. Feel free to add more cream or water to adjust the consistency. You can also now optionally add in some grated gouda to the soup and give it a stir for extra cheesiness.
Step 5: While you're waiting for your soup to warm up, turn on your grill and place a couple of pieces of sliced bread on a tray and cover with grated gouda. Grill for 5-10 minutes or until melted.
Step 6: Give your soup another taste and season accordingly. Then divide the soup between 4 bowls. Drizzle with cream, optionally some basili, grated gouda, and your gouda grilled cheese bites.
What to do with leftovers
Storage: Once the roasted red pepper gouda soup has cooled, place it into airtight containers and into the fridge for up to 3 days.
Freezer: This soup is great for freezing. Once cooled, place it into airtight containers or bags and store in the freezer for up to 3 months. Thaw in the fridge overnight before consumption.
Reheating: The best way to reheat your roasted red pepper gouda soup is by placing it into a saucepan and heating it on low heat. You'll probably want to add in a splash of cream or whatever to adjust the consistency. Once hot, serve up!
Although you could eat this soup as just soup. I also love using it as a pasta sauce, in sandwiches, or as a lasagne sauce!
FAQs
No, because we are blending everything using a hand blender.
This is totally optional but will add a lot more flavour. Simply grate your gouda and add a handful into the soup at the end. Give it a stir and then taste and adjust.
For sure, just sub out the single cream for a plant-based alternative. Then just use a vegan gouda or your favourite plant-based cheese.
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If you tried this Roasted Red Pepper and Gouda Soup recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Roasted Red Pepper and Gouda Soup
Ingredients
- 3 red bell peppers roughly chopped
- 1 white onion roughly chopped
- 1 bulb of garlic
- olive oil
- 400g tinned tomatoes
- 200ml cream
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- salt and black pepper
- 150g gouda grated
- 8 slices of baguette
Instructions
- Preheat the oven to 200C/390F.
- Prepare your red bell pepper and white onion. Get your bulb of garlic and slice off the top to reveal the tops of the cloves. Drizzle in olive oil and cover in tinned foil. Place all the veggies onto the tray and drizzle with olive oil, salt, and pepper. Place into the oven for 40 minutes, tossing the veggies halfway.
- Once the veggies are soft and slightly charred, transfer them into a medium-sized saucepan. Squeeze the garlic into the pan too, careful not to burn your fingers.
- Pour in your tinned tomatoes and then fill up the tin with water, swirl it around to get any leftover tomato bits and pour it into the soup. Add in your cream, followed by tomato paste, lots of pepper, and salt.
- Time to get the hand blender out. You can also do this in a machine blender/food processor if you'd prefer. Blend until smooth. Then place it on medium/low heat. Once warm, taste and then season with oregano, and more salt or pepper if it needs it. Feel free to add more cream or water to adjust the consistency. You can also now optionally add in some grated gouda to the soup and give it a stir for extra cheesiness (make sure to save some for topping the baguette slices).
- While you're waiting for your soup to warm up, turn on your grill and place a couple of pieces of sliced bread on a tray and cover with grated gouda. Grill for 5-10 minutes or until melted.
- Give your soup another taste and season accordingly. Then divide the soup between 4 bowls. Drizzle with cream, optionally some basil, grated gouda, and your gouda grilled cheese bites.
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