Name: Cold Roasted Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 red peppers red bell peppers (roasted and peeled); 1 cup vegetable broth (low sodium recommended); 1 tsp olive oil (for sautéing); 1 medium onion (diced); 2 tbsp fresh basil (chopped)

Jump to Recipe Print Recipe

Let’s talk about cold soups, shall we? They’re a game changer, especially when the sun is shining and the heat is on. There’s something so refreshing about a chilled soup that instantly cools you down, and my absolute favorite is this Cold Roasted Red Pepper Soup. It’s vibrant, it’s flavorful, and it’s oh-so-easy to whip up. Just imagine the rich, smoky flavor of roasted red peppers blended beautifully with a hint of onion and topped with fresh basil. It’s like summer in a bowl!

Whenever the temperature rises, I find myself gravitating towards this delightful soup. Whether I’m serving it as a light appetizer for friends or enjoying it solo for a healthy lunch, it never fails to impress. Plus, it’s a fantastic way to showcase those gorgeous summer peppers! I remember the first time I made this soup on a warm afternoon, and my family couldn’t get enough of it. It’s become a staple in our household, and I can’t wait for you to try it, too!

Ingredients List

Here’s everything you’ll need to create this delicious Cold Roasted Red Pepper Soup. I promise, the ingredients are simple, but they come together to make something truly special!

4 roasted and peeled red bell peppers
1 cup low sodium vegetable broth
1 tsp olive oil (for sautéing)
1 medium onion, diced

For garnish, don’t forget:

2 tbsp fresh basil, chopped

These fresh ingredients are key to achieving that bright, summery flavor in every bowl. Trust me, you’ll want to use the freshest peppers you can find; it makes a world of difference! Now, let’s get cooking!

How to Prepare Cold Roasted Red Pepper Soup

Now, let’s dive into the steps to create this delightful Cold Roasted Red Pepper Soup! I promise it’s as easy as pie, and you’ll be amazed at how quickly you can whip it up!

Step 1: Sautéing the Onion

First things first, grab a pot and heat that olive oil over medium heat. Once it’s nice and warm, toss in the diced onion. You’re going to want to sauté it for about 5-7 minutes or until it turns translucent. This step is so important because it builds the foundation of flavor for your soup! Just imagine the sweet aroma wafting through the kitchen—yum!

Step 2: Combining Ingredients

Next up, it’s time to add those gorgeous roasted red peppers to the pot along with the vegetable broth. Stir it all together and let it simmer for about 10 minutes. This is where the magic happens! The flavors meld together beautifully, creating a rich and savory base. Just a little patience here, and you’ll be rewarded with deliciousness!

Step 3: Blending the Soup

Once your soup has simmered, it’s time to remove it from the heat and let it cool for a few minutes. This is important—trust me, you don’t want to burn yourself blending hot soup! Once it’s slightly cooled, transfer the mixture to your blender and blend until smooth. You’ll want that silky texture that makes this soup so irresistible. If you have a hand blender, feel free to use that right in the pot—it makes cleanup a breeze!

Step 4: Chilling the Soup

After blending, it’s essential to chill the soup in the refrigerator for at least 30 minutes before serving. This step really enhances the flavors and gives it that refreshing chill that makes it perfect for warm days. I promise, the wait will be worth it!

Step 5: Garnishing and Serving

Finally, when you’re ready to serve, ladle the chilled soup into bowls and sprinkle with freshly chopped basil. This little touch adds a burst of color and a fresh flavor that perfectly complements the roasted peppers. It’s time to dig in and enjoy your creation! You’ll be amazed at how simple yet delicious this soup is.

Tips for Success

To make sure your Cold Roasted Red Pepper Soup turns out perfectly every time, here are a few pro tips that I swear by! Trust me, these little nuggets of wisdom will elevate your soup to a whole new level!

Roasting Peppers Like a Pro: When roasting your red bell peppers, don’t be shy! Place them directly on a hot grill or under the broiler until the skins are charred and blistered. This adds a deep, smoky flavor that makes all the difference. Just remember to place them in a bowl and cover it with plastic wrap for about 10-15 minutes afterward; this helps the skins loosen for easier peeling!
Enhance with Herbs: If you want to kick things up a notch, try adding other herbs like thyme or a sprinkle of smoked paprika while simmering. These subtle additions can really enhance the flavor profile of your soup and give it that extra oomph. You can also add a bit of lemon juice right before serving for a bright, zesty finish!
Texture Matters: For that silky smooth texture, make sure to blend your soup thoroughly. If you prefer a bit more texture, you can reserve a small amount of the roasted peppers before blending and toss them back in after. It’s a fun way to add a little surprise in each spoonful!
Chill Time is Key: Don’t skip the chilling step! Letting the soup sit in the fridge for at least 30 minutes not only makes it refreshing but also allows the flavors to meld beautifully. I often make it a few hours ahead or even the night before serving—perfect for stress-free entertaining!
Experiment with Toppings: While fresh basil is a classic garnish, don’t hesitate to get creative! Try a dollop of Greek yogurt, a sprinkle of feta cheese, or even some croutons for added crunch. These toppings not only add flavor but also bring a lovely texture contrast!

These tips will help you nail that Cold Roasted Red Pepper Soup every single time. Enjoy the process and happy cooking!

Nutritional Information

Here’s a quick look at the nutritional values for my Cold Roasted Red Pepper Soup. Keep in mind that these are estimates, but they give you a good idea of what you’re enjoying in each bowl:

Calories: 120
Fat: 5g
Protein: 3g
Carbohydrates: 18g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 250mg
Potassium: 400mg
Fiber: 3g
Sugar: 5g
Vitamin A: 750 IU
Vitamin C: 150mg
Calcium: 50mg
Iron: 1mg

This soup is not only delicious but also packed with nutrients that make it a healthy choice for any meal. Enjoy knowing you’re treating yourself to something wholesome!

FAQ Section

Got questions about my Cold Roasted Red Pepper Soup? No worries! I’ve got you covered with some common queries that might pop up as you whip up this refreshing dish.

Can I use jarred roasted red peppers instead of fresh?

Absolutely! While fresh roasted red peppers bring a wonderful depth of flavor, jarred ones can save you time and still taste great. Just make sure to drain them well to avoid extra moisture in your soup.

How can I make this soup spicy?

If you’re looking to add a kick, try tossing in a pinch of red pepper flakes or a dash of hot sauce while it simmers. You can also blend in a fresh jalapeño or a few dashes of smoked paprika for a smoky heat that complements the peppers beautifully.

Can I freeze Cold Roasted Red Pepper Soup?

Yes, you can! Just let the soup cool completely before transferring it into airtight containers. It can be stored in the freezer for up to three months. When you’re ready to enjoy it, simply thaw it in the fridge overnight and reheat gently on the stove.

What can I serve with this soup?

This Cold Roasted Red Pepper Soup makes a delightful appetizer, but it pairs perfectly with a crusty baguette or a fresh salad for a light lunch. You can even serve it alongside a grilled cheese sandwich for a comforting twist!

Is this soup suitable for a vegan diet?

You bet! This soup is naturally vegan since it’s made with just vegetables and vegetable broth. It’s a great option for anyone looking to enjoy a plant-based meal while still being full of flavor!

Why You’ll Love This Recipe

Quick to Prepare: With just 15 minutes of prep time, you’ll have this soup ready to chill in no time!
Healthy: Packed with vitamins and low in calories, it’s a guilt-free dish full of nutrients.
Perfect for Warm Days: This refreshing soup is ideal for hot summer afternoons, providing a cool and satisfying meal.
Vegetarian & Vegan-Friendly: Made with just vegetables and broth, it’s a great option for plant-based diets.
Versatile: Enjoy it as an appetizer, a light lunch, or even as part of a dinner spread with friends!
Flavorful & Vibrant: The rich taste of roasted red peppers combined with fresh basil creates a delicious, colorful dish.

Storage & Reheating Instructions

So, you’ve made a big batch of my Cold Roasted Red Pepper Soup and have some leftovers? Perfect! This soup stores beautifully, and I’m excited to share how to keep it fresh and tasty.

First off, let the soup cool completely before storing it. This helps prevent condensation from forming in your storage container, which can dilute the flavors. Once it’s cooled, transfer the soup into airtight containers. I love using glass containers because they’re easy to clean and don’t retain any odors.

You can store the soup in the refrigerator for up to 3 days. Just make sure to label your containers with the date, so you know when it’s time to enjoy that deliciousness again!

If you want to keep it longer, you can freeze the soup! Just pour the cooled soup into freezer-safe containers or heavy-duty freezer bags. Leave a little space at the top of the container because the soup will expand as it freezes. It can last in the freezer for up to 3 months.

When you’re ready to enjoy your soup again, here’s how to reheat it:

From the fridge: Pour the soup into a pot and heat over medium heat, stirring occasionally until it’s warmed through. This usually takes about 5-10 minutes.
From the freezer: Thaw the soup overnight in the fridge. Then, reheat it on the stove as mentioned above. If you’re in a hurry, you can microwave it in a microwave-safe container, heating in intervals and stirring in between to ensure even heating.

And there you have it! Your Cold Roasted Red Pepper Soup will taste just as fresh and vibrant on day three (or after a freeze) as it did the day you made it. Enjoy every last bite!