Chilled Red Pepper Soup
Cool off with the refreshing and vibrant flavors of Chilled Red Pepper Soup, a light yet flavorful dish perfect for warm weather dining. This velvety soup highlights the natural sweetness of roasted red bell peppers, complemented by sautéed onions, garlic, and a hint of tangy tomato paste. A splash of red wine vinegar and fresh basil elevate its bright, summery profile, while a touch of lemon juice adds a citrusy zing. Blended to silky perfection and served cold, it’s a nourishing and elegant appetizer or light meal. Garnish with a dollop of creamy Greek yogurt and extra basil leaves for a stunning finish. With minimal prep and a short chill time, this easy-to-make soup is an ideal choice for entertaining or meal prep. Perfectly balanced and packed with bold, wholesome ingredients, it’s a must-try for anyone seeking a healthy, chilled soup recipe!
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Recipe Information
Ingredients
- 4 large red bell peppers
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 large garlic cloves
- 2 cups vegetable stock
- 1 tablespoon tomato paste
- 2 teaspoons red wine vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon sugar
- 8 leaves fresh basil leaves
- 0.5 cup water
- 1 tablespoon lemon juice
- 3 tablespoons Greek yogurt (optional, for garnish)
- 4 leaves extra basil (optional, for garnish)
Instructions
Preheat your oven's broiler and line a baking sheet with aluminum foil.
Place the red bell peppers on the baking sheet and broil for 10-12 minutes, turning occasionally, until the skins are charred and blistered.
Remove the peppers from the oven and immediately transfer them into a large bowl. Cover the bowl tightly with plastic wrap and let the peppers sit for 10 minutes to steam. This will make peeling off the skins easier.
While the peppers are steaming, heat the olive oil in a medium-sized pot over medium heat.
Chop the yellow onion and garlic cloves, then add them to the pot. Sauté for 5-7 minutes until softened and fragrant, stirring occasionally.
Peel the charred skins off the red peppers, remove the stems, and discard the seeds. Roughly chop the peeled peppers and add them to the pot with the sautéed onions and garlic.
Stir in the vegetable stock, tomato paste, red wine vinegar, salt, black pepper, sugar, and fresh basil leaves. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld together.
Transfer the soup to a blender (or use an immersion blender directly in the pot) and puree until smooth. If the soup is too thick, add up to 1/2 cup of water to achieve your desired consistency.
Taste the soup and adjust the seasoning with more salt, pepper, or vinegar as needed.
Stir in the lemon juice and set the soup aside to cool to room temperature.
Once cooled, transfer the soup to a covered container and refrigerate for at least 1 hour, or until thoroughly chilled.
To serve, pour the chilled soup into bowls. Optionally, drizzle with a spoonful of Greek yogurt and garnish with fresh basil leaves for an elegant touch.
Nutrition Facts
Calories |
791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 3541 mg | 154% | |
| Total Carbohydrate | 98.1 g | 36% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 46.0 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2911 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
