Julie Clark
Posted:
Roasted Red Pepper Soup
May contain affiliate links. Terms of Use Policy.
Roasted red pepper soup is easy to make with jarred roasted peppers, tomatoes, garlic and broth. Everything blends smooth, then gouda cheese and heavy cream make it rich & creamy. It’s ready for the dinner table in 35 minutes.
Two ingredients make this soup special: gouda cheese and a splash of balsamic vinegar at the end. Those ingredients add rich flavor without taking away from the roasted pepper flavor.
Roasted Red Pepper Soup with Gouda (35 Minutes)
This creamy roasted red pepper soup is made with jarred roasted peppers, tomatoes, Gouda cheese and a splash of heavy cream. It blends smooth and is ready in about 35 minutes with no roasting required.
Servings 6
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Ingredients
- 1 medium yellow onion roughly chopped into pieces
- 5 garlic cloves peeled
- 2 tablespoons olive oil
- 2 jars roasted red peppers (packed in water) 12 ounces, undrained
- 1 can diced tomatoes 14.5 ounces, undrained
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 2 tablespoons tomato paste
- 4 cups chicken stock or vegetable broth
- 1/2 cup heavy cream plus more for drizzle
- 1/2 cup grated gouda cheese
- 1 tablespoon balsamic vinegar
- Salt and black pepper to taste
- Chopped fresh parsley for serving
Instructions
- Heat a large Dutch oven or pot and coat the bottom with olive oil. Place the onions and garlic cloves in and cook until the onions are starting to soften, about 4-5 minutes. Stir to prevent burning as needed. 1 medium yellow onion, 5 garlic cloves, 2 tablespoons olive oil
- Add the red peppers and diced tomatoes both with their juices, paprika, oregano and tomato paste and mix until the paste has been worked in. Season with some salt and pepper. 2 jars roasted red peppers (packed in water), 1 can diced tomatoes, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, 2 tablespoons tomato paste
- Pour the broth into the mixture and bring to a simmer. Lower the heat and continue to simmer uncovered for about 18-20 minutes. Stir every 5 minutes or so to prevent burning. 4 cups chicken stock
- Remove the soup from heat and either using an immersion blender or pour the soup into a regular blender, puree the soup until all the pieces have been blended and the soup is smooth.
- Place back in the Dutch oven and pour in the heavy cream and gouda and stir until the cheese has melted. Then stir in the balsamic vinegar. ½ cup heavy cream, ½ cup grated gouda cheese, 1 tablespoon balsamic vinegar
- Taste the soup and adjust the seasoning to your preference. Ladle it into bowls and add a drizzle of heavy cream over the top. Sprinkle some fresh parsley and serve with some cheesy garlic bread to grilled cheese sandwiches. Salt and black pepper, Chopped fresh parsley
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the soup serving 6, with 1 serving being ⅙ of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 267kcal | Carbohydrates: 14g | Protein: 11g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 50mg | Sodium: 451mg | Potassium: 441mg | Fiber: 1g | Sugar: 7g | Vitamin A: 735IU | Vitamin C: 10mg | Calcium: 189mg | Iron: 1mg
