Roasted Red Pepper Soup with Tarragon and Gouda
A savory vegetarian soup that is a great addition to any sandwich, salad or entree.
Servings: 6
Calories: 165kcal
Cost: $
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.
- Sauté 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
Notes
Be very careful when transferring the peppers and tomatoes from the sheet pan to the stock pot. Roasting will have released many juices that could burn you. Best to wait until it has cooled before handling.
I add salt and pepper several times throughout cooking. First when roasting the tomatoes, second when sautéing the onions, and finally before serving. If you under salt this dish it will come out sweet rather than savory.