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 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!
Begin by tossing all of the vegetables with olive oil and salt on a foil-lined baking sheet.
Roast in a 400° F oven for about 40 minutes, until just starting to brown.
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.
It should not be completely smooth. If you taste it now, it will be delicious — almost like a sauce.
Transfer to a bowl and add the cold water and balsamic vinegar.
Chill until cold and serve on a hot day. Enjoy!
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Chilled Roasted Red Pepper Soup
- 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
- Preheat the oven to 400°F. Line a baking sheet with heavy duty aluminum foil for easy clean-up.
- 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.
- 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.
- Note: Cook time does not include time to chill in the refrigerator.
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost it in the refrigerator for 12 – 24 hours, until completely thawed.
- Per serving (6 servings)
- Calories: 168
- Fat: 10g
- Saturated fat: 1g
- Carbohydrates: 18g
- Sugar: 11g
- Fiber: 5g
- Protein: 3g
- Sodium: 1181mg
- Cholesterol: 0mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.