Best 3 Chilled Roasted Red Pepper Soup Recipes

Chilled roasted red pepper soup is a delightful dish that combines the vibrant flavors of roasted red peppers, creamy stock, and aromatic herbs. Its chilled nature makes it a refreshing and light option for warm weather, while its rich and savory taste appeals to many palates. Whether you are looking for a healthy appetizer, a satisfying lunch, or a light dinner, this chilled roasted red pepper soup is sure to impress.

Check out the recipes below so you can choose the best recipe for yourself!

CHILLED ROASTED RED PEPPER SOUP WITH AVOCADO-CHILE SALSA

Chilled Roasted Red Pepper Soup with Avocado-Chile Salsa image

Provided by Food Network

Time 3h

Number Of Ingredients 18

Ingredients

1 tablespoon extra-virgin oil
1 small onion, minced
3 cloves garlic, chopped
2 teaspoons ground cumin
1 cup Marsala
6 red bell peppers, roasted, peeled, seeded, and diced
2 1/2 cups rich chicken stock or vegetable stock, or more as needed
1 tablespoon chopped fresh cilantro leaves
Salt and freshly ground black pepper
1/2 onion, minced
2 cloves garlic, minced
2 Anaheim chiles, roasted, peeled, seeded, and chopped
1 dried ancho chile, roasted and pulverized
2 avocados, cut into small dice
2 limes, juiced
Salt and freshly ground black pepper
1/2 cup creme fraiche or sour cream
Cilantro sprigs, for garnish

Steps:

To make the soup, heat the oil in a large saucepan over high heat until very hot. Add the onion and garlic and saute for about 2 minutes. Add the cumin and saute for 2 minutes longer. Add the Marsala and reduce until about 1/2 cup remains, about 4 minutes. Add the peppers and stock, decrease the heat to medium, and simmer for about 20 minutes. Add the cilantro and season, to taste, with salt and pepper.
Carefully puree the soup in a blender. Transfer the soup to a large bowl, cover, and refrigerate until well chilled, about 2 hours. (If the soup is too thick after chilling, thin it down with a bit more stock.)
Meanwhile, to prepare the salsa, combine the onion, garlic, chiles, and avocados in a bowl, and mix well. Add the lime juice, mix well, and season, to taste, with salt and pepper. Cover and refrigerate until you are ready to serve.
To serve, ladle the soup into bowls, and garnish with the salsa, creme fraiche, and a cilantro sprig.

ROASTED TOMATO AND RED PEPPER SOUP WITH CHILLED MINT

Roasted Tomato and Red Pepper Soup with Chilled Mint image

Categories Soup/Stew Milk/Cream Onion Pepper Tomato Freeze/Chill Roast Picnic Mint Summer Coriander Gourmet

Yield Makes about 4 cups (serving 2)

Number Of Ingredients 12

Ingredients

2 red bell peppers (1 pound), quartered and seeded
4 medium tomatoes (1 pound), halved and cored
1 small onion (1/4 pound), cut into 1/2-inch-thick slices
2 large garlic cloves, halved
1 1/2 tablespoons olive oil
1/2 teaspoon ground coriander
3/4 cup water
2 tablespoons heavy cream
1 teaspoon fresh lemon juice
1 1/2 teaspoons salt
1/4 teaspoon sugar
2 tablespoons finely chopped fresh mint, or to taste

Steps:

Preheat broiler.
Toss bell peppers, tomatoes, onion, and garlic with oil and coriander in a large roasting pan and broil about 4 inches from heat until edges of vegetables are charred, about 7 minutes. Stir vegetables, then broil until vegetables are tender, about 3 minutes more.
Purée vegetables with any juices from pan in batches in a blender until smooth. Stir in remaining ingredients except mint.
Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at least 2 hours. Just before serving, stir in mint.

CHILLED ROASTED RED PEPPER SOUP

Chilled Roasted Red Pepper Soup image

Categories Soup/Stew Blender Roast Low Cal Low/No Sugar Bell Pepper Summer Chill Gourmet

Yield Serves 8

Number Of Ingredients 9

Ingredients

7 red bell peppers (2 3/4 pounds)
1 medium onion
1 small boiling potato
2 tablespoons olive oil
1 teaspoon ground cumin
3 1/2 cups water
2 cups chicken broth
1 medium tomato
Accompaniment: lime wedges

Steps:

Quick-roast and peel peppers.Chop onion. Peel potato and cut into 1/4-inch dice. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté onion, potato, and cumin, stirring, 5 minutes. Add roasted peppers, water, and broth and simmer, covered, 20 minutes, or until vegetables are very tender.
While soup is cooking, peel and seed tomato.
Purée soup in batches with tomato in a blender (use caution when blending hot liquids), transferring to a bowl, and season with salt and pepper. Cool soup. Chill soup, covered, at least 4 hours and up to 2 days. Adjust seasoning.
Serve soup with lime wedges.

Tips:

For a smokier flavor, roast the red peppers over an open flame or under a broiler.
To save time, you can use store-bought roasted red peppers.
If you don't have vegetable broth, you can use water instead.
For a creamier soup, add a dollop of sour cream or yogurt when serving.
Garnish the soup with fresh herbs, such as basil, thyme, or oregano.

Conclusion:

Chilled roasted red pepper soup is a refreshing and flavorful dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, creamy, or smoky, this soup is sure to please. So next time you're looking for a light and healthy meal, give this chilled roasted red pepper soup a try.