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It’s finally getting chilly outside, the leaves are turning, and I am constantly craving some warm comfort food. Nothing screams nostalgia and comfort like a piping hot bowl of tomato soup and a grilled cheese dipper! But today, let’s ditch the can and make it from scratch! It may seem intimidating to try your hand at a childhood staple, but I promise this one is a breeze. Not your standard canned soup, with roasted red pepper and tomato soup gets a smokey edge with some oven-roasting and the addition of smoked gouda cheese! This is not your kindergarten tomato soup!
Roasted Tomatoes and Pepper
I will start by saying while this recipe is super simple with hardly any time of active cooking, you can totally skip this section by using fire roasted canned tomatoes and jarred roasted red peppers! Will your house smell as amazing? Probably not, but you won’t miss out on flavor. I chose to roast my own veggies to one, control the seasoning, and two, to also roast the garlic! (More to come here later).
Begin with 1 1/2-2 lbs of tomatoes. I used an assortment (1 large heirloom, 3 Roma tomatoes, and 1 pint of cherry tomatoes), but feel free to use whatever is fresh and on hand. For the larger tomatoes, quarter them and remove the vines/stems. Feel free to keep cherry or grape tomatoes whole. Add your tomatoes to a sheet pan lined with parchment paper.
To the same sheet pan, add 2 seeded and quartered red bell peppers, one peeled and quartered large white onion, and one bulb of garlic with the top cut off (exposing the cloves- placing it clove side up). Drizzle everything on the pan generously with olive oil, making sure to pour a heavy amount over the garlic bulb to it seeps into the clove pockets. Season generously with salt and pepper and place in a 375 degree oven for about 1 hour, or until the tomatoes and veggies begin to brown.
Tomato Soup
Now that you have beautifully roasted veggies, the soup is only minutes away! This next step can be done with either and immersion blender or a regular blender/food processor. If using an immersion blender, carefully place everything from the sheet pan (juices and all), minus the garlic bulb, into a large pot. Squeeze the garlic bulb to push all of the softened cloves out, into the pot as well. Next, add 2 cups of vegetable stock and 1/2-3/4 cup of shredded gouda. Use the immersion blender to carefully blend until smooth. If desired, add an additional cup of stock to thin out the soup to your desired consistency.
If using a food processor or blender, pour all of the sheet pan contents into your appliance, along with the stock and cheese, and blend until smooth. Make sure to vent the lid, though, so the steam does not cause anything to explode. And as above, add additional stock if needed. Pour the soup into a large pot. With either method, place the pot over medium heat and allow to warm through in case the stock has cooled the soup down.
Serve your roasted red pepper and tomato soup warm, topped with olive oil, cream, and/or more shredded cheese. And of course you can’t forget to serve it alongside a gooey grilled cheese or with crusty hunk of bread. This soup will keep you warm all Fall, while also transporting you back to some amazing childhood memories!
Want More Cold Weather Soups?
- Autumn Squash Soup
- Red Curry Soup
- 30 Minute Miso Ramen Soup
- Creamy Chicken Tortellini Soup
- Shrimp And Corn Chowder
- Zuppo Toscano
Roasted Red Pepper Tomato Soup with Smoked Gouda
Ingredients
- 1½ lbs tomatoes I used an assortment of heirloom, cherry, and Roma
- 2 red bell peppers seeded and quartered
- 1 large white onion peeled and quartered
- 1 bulb garlic
- 3-4 tbsp olive oil
- salt and pepper
- 2-3 cups vegetable stock
- ½ cup smoked gouda shredded
Instructions
- Preheat the oven to 375°
- Line a sheet pan with parchment paper. On the paper place your quartered onion and bell pepper, and any assortment of tomatoes you'd like. For larger tomatoes like heirloom or roma, quarter them. You can keep cherry or grape tomatoes whole.
- Cut the top of the garlic bulb off, so the tops of the cloves can be seen. Place the bulb on the sheet pan as well.
- Drizzle the whole pan with olive oil and season generously with salt and pepper.
- Roast in the oven for 1 hour or until the tomatoes and veggies begin to brown.
- Once you are done roasting the vegetables (minus the garlic bulb), place them (juices and all) into a large pot over medium heat. Squeeze the garlic bulb to push all of the softened cloves out, into the pot.
- To the pot, add 2 cups of stock and shredded gouda.
- Either by using an immersion blender or by pouring all of the ingredients into a blender or food processor, blend until smooth.
- If desired, add an additional cup of stock to thin out the soup to your desired consistency.
- Serve warm, topped with olive oil, cream, and/or shredded cheese, alongside a grilled cheese or with crusty bread.
