Roasted Red Pepper and Gouda Soup
This Roasted Red Pepper and Gouda Soup is such a comforting recipe that is so simple and absolutely delicious.
Servings: 4 people
Calories: 435kcal
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.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To double quantity: This recipe can be doubled to make the dish for 8 people.
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!
Nutrition
Calories: 435kcal | Carbohydrates: 30g | Protein: 16g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 99mg | Sodium: 564mg | Potassium: 664mg | Fiber: 6g | Sugar: 13g | Vitamin A: 4026IU | Vitamin C: 127mg | Calcium: 353mg | Iron: 2mg