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Chilled Roasted Red Pepper Soup

5 stars based on 4 votes

What to eat on a hot summer’s day? I love a refreshing chilled soup, and this one just bursts with bright summer flavor. It’s made with slow-roasted red bell peppers, vine-ripened tomatoes, onions and garlic, but the real real magic is in the seasoning: fragrant fresh rosemary, anise seeds — which have a flavor reminiscent of fennel — and a splash of balsamic vinegar. I promise it will wake up your taste buds!

ingredients

Begin by tossing all of the vegetables with olive oil and salt on a foil-lined baking sheet.

ready-to-roast

Roast in a 400° F oven for about 40 minutes, until just starting to brown.

roasted-vegetables

Transfer the roasted vegetables, along with their juices, to a food processor. Add the anise seeds, rosemary and cayenne pepper and pulse until the vegetables are finely chopped.

ready-to-puree

It should not be completely smooth. If you taste it now, it will be delicious — almost like a sauce.

pureed

Transfer to a bowl and add the cold water and balsamic vinegar.

adding-water

Chill until cold and serve on a hot day. Enjoy!

Roasted-Red-Pepper-Garlic-Soup

Chilled Roasted Red Pepper Soup

Servings: 4-6
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Total Time: 55 Minutes

Ingredients

  • 4 red bell peppers (about 2 pounds), seeded and quartered
  • 3 large vine-ripened tomatoes (about 1-1/4 pounds), quartered
  • 2 medium yellow onions, peeled and quartered
  • 6 cloves garlic, peeled
  • 4 tablespoons extra virgin olive oil
  • 3 teaspoons kosher salt, divided
  • 1 tablespoon fresh chopped rosemary, plus more for garnishing the soup
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon anise seeds
  • 2-1/2 cups water
  • 1 tablespoon balsamic vinegar

Instructions

  1. Preheat the oven to 400°F. Line a baking sheet with heavy duty aluminum foil for easy clean-up.
  2. Place the bell peppers, tomatoes, onions and garlic on the prepared baking sheet and toss with the olive oil and 2-1/2 teaspoons of the salt. Roast for about 40 minutes, or until the vegetables are just starting to brown.
  3. Transfer the vegetables and all the juices to a food processor fitted with the blade attachment. Add the rosemary, cayenne pepper, anise seeds and remaining 1/2 teaspoon salt and purée until almost smooth. Transfer the mixture to a bowl; add the water and balsamic vinegar. Chill in the refrigerator until cold. Taste and adjust seasoning with salt and/or balsamic vinegar if necessary. (Note that the soup thickens as it chills; you can thin with a bit of water if necessary.) Serve cold, garnished with fresh rosemary if desired.
  4. Note: Cook time does not include time to chill in refrigerator.

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 168
  • Fat: 10g
  • Saturated fat: 1g
  • Carbohydrates: 18g
  • Sugar: 11g
  • Fiber: 5g
  • Protein: 3g
  • Sodium: 1181mg
  • Cholesterol: 0mg

Reviews & Comments

  • Could I use roasted red peppers from a jar?

    - Helen on June 25, 2017 Reply
    • I think you could probably get away with it, Helen, but think it would better if you use fresh peppers.

      - Jenn on June 25, 2017 Reply
  • Hi. Can you serve this soup hot? It sounds delicious, but I prefer a hot soup.

    - Deanna on January 9, 2017 Reply
    • Definitely!

      - Jenn on January 10, 2017 Reply
  • 5 stars

    Not only good on a hot day—but make it on a rainy one and have it warm !!!

    - Chris on September 1, 2015 Reply
  • 5 stars

    Delicious soup, I eat mine hot and added some cheese tortellini

    - Beth Culley on March 27, 2015 Reply
  • 5 stars

    I have made this soup at least three times now since trying it out about a month ago. I hate anise, so I fried up some sage leaves and crumbled those in when I added in the chopped rosemary. I think it would be just as good without that, though. It’s been so cold in Chicago, that I’ve been serving this warm by heating up stock in the pot and then adding in the soup blend. Delicious!!

    - Dana on March 12, 2015 Reply
  • Why so much sodium?

    - Pat on March 11, 2015 Reply
    • Hi Pat, It’s from the salt.

      - Jenn on March 13, 2015 Reply
  • Would it be okay if I used vegetable stock instead of chilled water for a change of hot soup?

    - Jenny on February 26, 2015 Reply
    • Hi Jenny, Yes, that should work fine.

      - Jenn on February 26, 2015 Reply
  • what would be a good replacement for anise seed?

    - Cathy on August 15, 2014 Reply
    • Hi Cathy, Fennel seeds would also work well.

      - Jenn on August 15, 2014 Reply
  • 5 stars

    Made this tonight for dinner- it’s delicious!!

    - Beth on August 7, 2014 Reply

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