Hey there loves. Welcome back! My latest soup creation is Roasted Red Pepper Soup with Tarragon and Gouda. It’s light, savory, and even healthy for you! Most of the work is done during the roasting process before blending everything together.
I see red pepper soup at many restaurants as their soup of the day. After salivating over my fiancé’s many bowls of Roasted Repair Soups, I decided to try and make my own. My inspiration for this recipe actually came from weekend shakshuka’s. I adore the taste of peppers, tomatoes, and onions simmering. While this tastes nothing like shakshuka, I did try to incorporate a few seasonings, such as cumin and smoked paprika. It’s my two favorite spices, so I could not resist. I also picked up Gouda for another recipe, but it works well to help thicken the soup, so I added some. Tarragon is a spice that is newer to my cooking. Still, I enjoy exploring how to incorporate it into many dishes.
Prep Notes
I have just a few prep notes to help you cook this dish efficiently and safely.
First, use one large sheet pan to roast all your vegetables and garlic. My favorite brand of sheet pans is Caraway due to their adherence to providing non-toxic cookware. It’s also so easy to clean. Any baked-on food comes with a quick rinse and light scrubbing with a sponge. No elbow grease is needed.
Secondly, this is a recipe that you can quickly burn yourself if you’re not taking care of. For example, I use tongs to transfer the tomatoes to the stock pot. During the roasting process, the tomatoes will become squishy and juicy. I used tongs at arm’s length, but you should wait until everything in the pan cooled. The same goes for the roasted pepper. Transferring them to a cutting board so you can remove the stem and seeds is another area where you can quickly burn yourself if you’re impatient.
Lastly, when using the immersion blender, do not spray hot soup all over you. It never hurts to use an apron or an old shirt.
Pairings
This soup is best as a flavorful appetizer or part of a larger meal. I’ve been in my wellness journey and have been advised that eating soup before your main meal will help you feel satiated with less calories. This is a great one to have on hand throughout the week. Below are some ideas for bringing an entire dinner plan together.
This can be an appetizer to Garlic Thyme Ribeye or Apple Lemon-Pepper Pork Chop. It can also be paired with a great salad, crusty bread, or a warm sub sandwich. Adding some cheese, pumpkin, and croutons is also a way to dress up a humble bowl of soup.
Wrap Up
My Roasted Red Pepper Soup with Tarragon and Gouda is one you should have at the ready this winter as it is healthy and flavorful. If you liked this soup, you may also like my Midwestern Chicken Noodle Soup or Garden Truffle Rotini. Both will warm your bellies and your soul.
That is all for now. Made with love from my kitchen to yours.
J.Marie
Roasted Red Pepper Soup with Tarragon and Gouda
Equipment
- 1 sheet pan
- 1 stock pot
- 1 immersion blender
- 1 aluminum foil
Ingredients
- 4 whole red peppers
- 4 whole roma tomatoes halved
- 1 head garlic
- 2 cups vegetable stock
- 1 whole onion diced
- 3 sprigs tarragon leaves
- 1/2 cup half and half
- 1/2 cup shredded tarragon
- 3 tbsp avocado oil divided
- 1/2 tbsp smoked paprika
- 1/4 tbsp cumin
- 1/2 tbsp chili powder
Instructions
- Preheat your oven to 350 degrees.
- Cut the top off the garlic head . Place in tin foil and drizzle with avocado oil. Place on the baking sheet with whole red peppers and halved tomatoes facing up. Place in the oven and cook until red peppers have a nice char on the outside. This is about 30-40 minutes.
- Take sheet pan out of onion and set aside to cool.
- Turn stove top to medium low.
- Saut onions, tarragon, smoked paprika, chili powder, sugar and cumin together until onions start to sweat.
- Using tongs carefully add tomatoes and 3 cloves of roasted garlic.
- Cut the tops and dressed the roasted peppers before adding them to the pot. Stir until ingredients are mixed well.
- Add 2 cups of vegetable stock.
- Using an immersion blender, blend the soup mixture until it becomes a smooth orange liquid.
- Add gouda and half and half. Stir until cheese has melted and everything is mixed evenly. Add salt and pepper
