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Chilled Roasted Red Pepper Soup

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Made with roasted bell peppers, tomatoes, onions and garlic, this chilled red pepper soup just bursts with bright summer flavor.

Chilled Roasted Red Pepper Soup

What to eat on a hot summer’s day? I love this refreshing chilled red pepper soup as it’s just bursting 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!

What you’ll need to make Chilled red pepper soup


How to make Chilled red pepper soup

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

Made with roasted bell peppers, tomatoes, onions and garlic, this chilled red pepper soup just bursts with bright summer flavor.

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


  • 4 red bell peppers (about 2 pounds), seeded and quartered
  • 3 large vine-ripened tomatoes (about 1¼ 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
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon anise seeds
  • 2½ cups water
  • 1 tablespoon balsamic vinegar


  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 2½ 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 ½ 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 the refrigerator.
  5. 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.

Pair with

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

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.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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  • This is delicious. The problem is I keep tasting it and there may not be much left for tomorrow’s company dinner (this soup, chicken marsala, a veggie, oreo ice cream – all your recipes).

    • — Feebee on August 11, 2023
    • Reply
  • Hi Jenn
    Can l use Pomi chopped tomatoes for this recipe? If yes what should be the tomato red pepper ratio ?
    The box of tomatoes is about 26 ozs

    • — Tahera on October 13, 2022
    • Reply
    • Hi Tahera, I think you could get away with using Pomi tomatoes; I’d use about 3/4 of the box of tomatoes. Hope you enjoy!

      • — Jenn on October 14, 2022
      • Reply
  • Just made this for a hot Cyprus day. Absolutely delicious. Loved the aniseed touch.

    • — Claire on August 27, 2022
    • Reply
  • Fantastic soup. I used sherry vinegar instead and an immersion blender. Was good the same day but even better the next day.

    • — Cecelia on July 25, 2022
    • Reply
  • Hi , I’m planning to make this tomorrow for a fun app for Sunday night Rosh Hashana.
    Question? Most roasting pepper recipes you peel the skins off? Do you do that once roasted? Do the skins stay? Does the skin make soup not blended?
    thank you so much

    • Hi Jennifer, no need to peel the peppers because they’re only getting slightly browned in the oven, not charred. Hope everyone enjoys and happy new year!

  • Could I use roasted red peppers from a jar?

    • I think you could probably get away with it, Helen, but think it would better if you use fresh peppers.

  • Hi. Can you serve this soup hot? It sounds delicious, but I prefer a hot soup.

    • Definitely!

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

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

  • 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!!

  • Why so much sodium?

    • Hi Pat, It’s from the salt.

  • Would it be okay if I used vegetable stock instead of chilled water for a change of hot soup?

    • Hi Jenny, Yes, that should work fine.

  • what would be a good replacement for anise seed?

    • Hi Cathy, Fennel seeds would also work well.

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

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