Roasted Red Pepper Soup

Ingredients

• 1.36 kg (3 lb), about 8–10red bell peppers, halved and cleaned
• 5garlic cloves, peeled
• 30 ml (2 tbsp)olive oil
• About 300 g (2 cups)chopped onion
• 2 sprigsfresh thyme
• 2bay leaves
• 946 ml (4 cups)chicken stock or vegetable broth
• 30 ml (2 tbsp)tomato paste
• 5 ml (1 tsp)smoked paprika
• 2.5 ml (½ tsp)salt
• 2.5 ml (½ tsp)ground pepper
• 1 dashcayenne pepper
• 120 ml (½ cup)heavy cream
• 227 g (8 oz), shredded and dividedsmoked Gouda
• 6–8 slicesbaguette

Instructions

1. 1

   Prepare the peppers

   Halve the peppers and remove the seeds and membranes. Press each half flat and arrange them on a rimmed baking sheet with the garlic cloves.

2. 2

   Broil until charred

   Set the oven to broil and move the rack to the upper position. Broil the peppers and garlic for 10–15 minutes, until thoroughly charred.

3. 3

   Steam the peppers

   When the pepper skins have blackened, take the tray out of the oven. Use tongs to transfer the peppers to a large gallon-size zip bag and leave them to steam for 10–15 minutes.

4. 4

   Soften the onion

   Set a 6–8-quart pot over medium heat. Add the olive oil, onion, thyme and bay leaves, then sauté for 10 minutes, until the onion is soft.

5. 5

   Add the seasonings

   Add the stock, roasted garlic, tomato paste, paprika, salt, pepper and cayenne. Bring the mixture to a simmer.

6. 6

   Peel the peppers

   Peel the charred skins from the pepper halves and add the peppers to the pot. Discard the skins.

7. 7

   Simmer and blend

   Lower the heat, cover the pot and simmer for 20 minutes. Remove the bay leaves and thyme sprigs, then blend the soup until smooth with an immersion blender or in a standard blender. If using a standard blender, remove the lid plug and cover the opening with a kitchen towel so steam can escape. Add the cream and 85 g (3 oz) of the shredded Gouda, blend again and let the cheese melt into the soup. Taste and adjust the salt and pepper if needed. If the soup is too thick, add up to 240 ml (1 cup) more stock or water to reach your preferred consistency.

8. 8

   Bake the cheese toast

   Meanwhile, heat the oven to 175°C (350°F). Arrange the baguette slices on a baking sheet, top with 142 g (5 oz) of shredded Gouda and bake for 5–7 minutes, until the cheese is melted and bubbly.

9. 9

   Serve with toast

   Serve each cup of soup with a Gouda cheese toast.

What is roasted red pepper soup?

This American-style soup takes the familiar comfort of tomato soup and grilled cheese in a pepper-forward direction. Roasting brings a charred flavour to the peppers, while cream and smoked Gouda make the soup smooth and rich.

The version here pairs a blended soup with baguette slices baked under more Gouda. That contrast of velvety soup and crisp, cheesy toast makes it a good choice for a cosy lunch or supper.

Nutrition and macros by portion

The nutrition label shows one serving as written: 474 calories, 20g protein, 43g carbs, 26g fat.

The peppers, onion and baguette provide most of the carbohydrates, while the olive oil, cream and Gouda contribute much of the fat. Gouda and chicken stock contribute protein, with the cheese toast adding some as well. For a more balanced plate, pair a cup of soup and a toast with a green salad.

Why roast the peppers?

Charred peppers: broiling blackens the skins and gives the soup its roasted flavour. The garlic roasts on the same tray, so it can go straight into the pot with the stock.

Steaming: a short rest in a sealed bag loosens the skins. Peel them away before simmering so the finished soup blends smoothly.

Build flavour in the pot

Softened onion: sauté it with the thyme and bay leaves for the full 10 minutes, until soft. This gives the broth a savoury base before the peppers and stock go in.

Smoky seasoning: tomato paste, smoked paprika and a dash of cayenne deepen the pepper flavour. The cayenne is easy to keep subtle; taste the soup before adding more.

Blend carefully

Smooth texture: remove the bay leaves and thyme sprigs before blending. An immersion blender can be used in the pot; a standard blender works too, but hot liquid needs room to vent.

Steam safety: if using a standard blender, remove the lid plug and cover the opening with a kitchen towel, as directed in the method. Blend in batches if needed rather than filling the jug to the top.

Finish with Gouda

In the soup: blend in the cream and 85 g (3 oz) of Gouda after puréeing the peppers. Let the cheese melt, then check the seasoning and thickness.

On the toast: the remaining 142 g (5 oz) goes over the baguette slices. Bake until melted and bubbly, then serve with the soup while the toast is warm.

Check the consistency

Simmering: keep the covered soup at a gentle simmer for 20 minutes after adding the peppers. This gives the ingredients time to come together before blending.

Thickness: the soup can be thinned with up to 240 ml (1 cup) of extra stock or water. Add it gradually until the texture is how you like it.

What to serve alongside

Cheese toast: the recipe’s Gouda-topped baguette is the natural match, offering a crisp contrast to the creamy soup. Serve one slice with each cup as suggested.

Fresh side: a simple green salad can round out the meal if you want something crisp alongside the soup and toast.

Recipe notes & tips

• Press the pepper halves flat so they char more evenly under the broiler.
• Keep an eye on the garlic as it broils alongside the peppers.
• Let the peppers steam for the full 10–15 minutes to make the skins easier to remove.
• Remove the thyme and bay leaves before blending the soup.
• Add extra stock or water gradually if the blended soup is thicker than you prefer.
• Bake the baguette slices until the Gouda is melted and bubbly, then serve promptly.

Variations

• Use vegetable broth: choose it instead of chicken stock for a meat-free version.
• Adjust the heat: leave out the cayenne for a milder soup.
• Try another cheese: use a different good-melting cheese in place of the smoked Gouda.
• Add fresh herbs: finish each bowl with a little chopped fresh parsley.
• Make it thicker: use less of the optional extra stock or water when adjusting the consistency.

Common mistakes to avoid

• Crowding the peppers: arrange them in a single layer so they can char under the broiler.
• Skipping the steaming rest: leave the peppers in the bag for 10–15 minutes to help loosen their skins.
• Blending with the herbs inside: remove the bay leaves and thyme sprigs first.
• Sealing a hot blender: remove the lid plug and cover the opening with a kitchen towel to let steam vent.
• Adding all the thinning liquid at once: pour in extra stock or water gradually and check the texture.
• Overbaking the toast: take it out once the cheese is melted and bubbly, within the stated 5–7 minutes.

How to store

Refrigerate leftover soup in a covered container and use within 3–4 days; reheat gently on the hob, stirring until hot. Store the baguette toasts separately and reheat them in the oven so the bread crisps again. For best texture, freeze the soup before adding the cream and Gouda, then add them after reheating.

Frequently asked questions