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.
Ingredients
- 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
Instructions
- 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 2½ 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 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.
- 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.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 168
- Fat: 10g
- Saturated fat: 1g
- Carbohydrates: 18g
- Sugar: 11g
- Fiber: 5g
- Protein: 3g
- Sodium: 1181mg
- Cholesterol: 0mg
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.