Roasted Red Pepper Tomato Soup with Smoked Gouda
Scrap the can and make your own homemade tomato soup filled with roasted red peppers and smoky gouda. The perfect partner for grilled cheese!
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.