Best 7 Roasted Tomato And Red Pepper Soup With Chilled Mint Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Roasted tomato and red pepper soup with chilled mint is a delightful and easy-to-make dish that is perfect for a light and flavorful lunch or dinner. This vibrant soup features a combination of roasted tomatoes and red peppers, which are blended together with vegetable broth, garlic, and spices to create a smooth and creamy texture. The addition of fresh mint adds a refreshing and aromatic touch that complements the sweetness of the roasted vegetables. Whether you're looking for a comforting meal on a chilly day or a healthy and flavorful option for a summer gathering, this roasted tomato and red pepper soup with chilled mint is sure to impress your taste buds.

Let's cook with our recipes!

CHILLED ROASTED TOMATO & RED PEPPER SOUP



Chilled Roasted Tomato & Red Pepper Soup image

A spin on a classic winter soup, this Chilled Roasted Tomato & Red Pepper Soup screams summer with fresh in-season tomatoes and is made in the blender.

Provided by Kelly

Categories     Appetizer     Soup

Time 1h

Number Of Ingredients 8

4 large heirloom/homegrown tomatoes
3 large red peppers
3 cloves garlic
2 teaspoons olive oil
1 teaspoon dried basil
1-2 tablespoons lemon juice (depending on taste)
salt and pepper, to taste
optional toppings: olive oil, fresh basil, lemon zest

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and place tomatoes, peppers, and garlic on top. Drizzle with the olive oil and roast for 35 minutes until soft.
  • Immediately transfer peppers to a sealable glass container or plastic bag and let sit for at least 25 minutes, or until peppers are cooked through. Remove stems and seeds. You can either peel or leave the skin on the peppers after they rest.
  • Place tomatoes, garlic, peppers, dried basil, lemon juice, and salt and pepper in a high powered blender and blend until smooth, about 30 seconds. If soup is not cold enough, place in the refrigerator for 10 minutes.
  • Serve with optional toppings and enjoy!

ROASTED RED PEPPER AND TOMATO SOUP



Roasted Red Pepper and Tomato Soup image

On a cold Canadian winter night this soup just hits the spot. Serve with warm cornbread and salad. Or go Mexican tonight.

Provided by Carol Crane

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 1h40m

Yield 6

Number Of Ingredients 15

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3 red bell peppers
4 large tomatoes - peeled, seeded and chopped
1 ½ teaspoons dried thyme
2 teaspoons paprika
⅛ teaspoon white sugar
6 cups chicken broth
salt and pepper to taste
1 pinch ground cayenne pepper
1 dash hot pepper sauce
2 tablespoons butter
1 ½ tablespoons all-purpose flour
6 tablespoons sour cream

Steps:

  • Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
  • Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
  • Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
  • Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
  • Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
  • Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

Nutrition Facts : Calories 170 calories, Carbohydrate 14.2 g, Cholesterol 16.5 mg, Fat 9.6 g, Fiber 3.5 g, Protein 7.6 g, SaturatedFat 4.9 g, Sodium 812.4 mg, Sugar 7.3 g

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

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.

ROASTED RED BELL PEPPER & TOMATO SOUP



Roasted Red Bell Pepper & Tomato Soup image

Here is a good recipe for Roasted Red Pepper & Tomato Soup, based on a dish served at the Red Devil Restaurant in Newmarket, Ontario, Canada. Roasted Red Pepper & Tomato Soup

Provided by Dave Newcombe

Categories     Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 sweet red peppers
6 cups tomatoes, chopped (2 - 28 oz. cans, undrained)
2 tablespoons vegetable stock base
2 tablespoons sugar
salt
white pepper
1/4 cup 35% cream
4 tablespoons butter
1 sprig fresh basil (for garnish)

Steps:

  • Grill the peppers, turning frequently, until bla ckened all over.
  • Peel off the skin.
  • Gently wipe or scrape off any remaining black stuff from the outside. Cut open and discard seeds and white insides.
  • Do not wash as this will flush away much of the flavour.
  • Puree peppers and tomatoes in a blender or food processor.
  • Strain out seeds.
  • Place pepper/tomato mixture in a saucepan.
  • Bring to a boil, then simmer uncovered for about 25 minutes.
  • Add remaining ingredients except butter and basil.
  • Simmer uncovered for 15 - 20 minutes.
  • Remove from heat. Set pan in ice water and gradually whisk in butter.
  • Cool, cover and refrigerate overnight. Next day, heat gently, garnish with basil and serve. Note: This soup is quite mild.
  • Some people might like to add a little zing, like maybe a dash of Tabasco.
  • Dave Newcombe reply:daven at primeline dot net.

Nutrition Facts : Calories 233.9, Fat 16.9, SaturatedFat 10.3, Cholesterol 47.1, Sodium 101.6, Carbohydrate 20.9, Fiber 4.4, Sugar 15.9, Protein 3.4

CHILLED TOMATO & RED PEPPER SOUP



Chilled Tomato & Red Pepper Soup image

From a cookbook simply titled Mediterranean. From a place where the tomatoes taste like sunshine, it's a little harder to make this soup in North America, where the tomatoes sometimes taste like water... I suggest using Roma tomatoes, but whatever you choose, make sure they smell like tomatoes! Otherwise this will taste like cold pasta sauce. Cook time includes time to cool and chill.

Provided by Isabeau

Categories     Peppers

Time 4h15m

Yield 1 1 soup, 4 serving(s)

Number Of Ingredients 9

2 red peppers, halved, cored, and seeded
3 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 1/2 lbs tomatoes
2/3 cup red wine
2 1/2 cups chicken stock
salt & fresh ground pepper
chives, snipped to garnish

Steps:

  • Cut each pepper half into quarters. Place skin side up on a grill rack and cook until skins have charred. Transfer to a bowl and cover with a plate. (I put them on the barbeque to keep the heat out of the house.).
  • Heat the oil in a large pan. Add onion and garlic and cook until soft. Meanwhile, remove the skin from the peppers and roughly chop them. Cut the tomatoes into chunks.
  • Add the peppers and tomatoes to pan, then cover and cook gently for 10 minutes. Add wine and cook a further 5 minutes, then add stock and salt and pepper to taste and continue simmering 20 minutes.
  • Process the soup in a blender until smooth. (I let it cool a bit first. Easier to handle, and less like to explode!) Pour into a clean glass or ceramic bowl and leave to cool completely before chilling for at least 3 hours. When soup is cold, season to taste. Serve in bowls topped with croutons, if you wish, and garnished with snipped chives.

Nutrition Facts : Calories 239.2, Fat 12.5, SaturatedFat 2, Cholesterol 4.5, Sodium 228.5, Carbohydrate 19.6, Fiber 3.8, Sugar 10.8, Protein 6.3

ROASTED TOMATO AND PEPPER SOUP



Roasted Tomato and Pepper Soup image

You'll want to capture the rich flavor of roasted tomato, pepper, onion and garlic in this colorful soup. Add cubed bread pieces for the perfect light vegetarian meal. -Debby Harden, Williamston, Michigan

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 4 servings.

Number Of Ingredients 13

2 pounds plum tomatoes, halved lengthwise
2 medium sweet red peppers, quartered and seeded
2 medium onions, finely chopped
2 tablespoons olive oil
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 carton (32 ounces) reduced-sodium chicken broth
3 slices day-old French bread (1 inch thick), crusts removed and cubed
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Shaved Parmesan cheese

Steps:

  • Place tomatoes and peppers, cut side down, in a 15x10x1-in. baking pan. Bake at 425° for 20 minutes. Turn tomatoes and peppers; bake 10-15 minutes longer or until skins are blistered and blackened., Immediately place peppers and tomatoes in a large bowl; cover and let stand for 10 minutes. Peel off and discard skins; coarsely chop tomatoes and peppers., In a large saucepan, saute onions in oil until tender. Add the garlic, cumin and coriander; saute 1 minute longer. Add the broth, tomatoes and peppers. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Stir in the bread, vinegar, salt and pepper; heat through. Sprinkle servings with cheese.

Nutrition Facts : Calories 193 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 781mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 6g fiber), Protein 8g protein.

ROAST RED PEPPER & TOMATO SOUP



Roast Red Pepper & Tomato Soup image

A delicious warming soup stacked with vitamins & minerals. Perfect when you have a cold.

Provided by blackethouse

Time 1h

Yield Serves 4

Number Of Ingredients 12

3 Deep red peppers, halved & de-seeded.
1 White onion, unpeeled & halved.
4 Cloves of garlic, unpeeled.
2 Sticks of celery, sliced & chopped.
500g Plum tomatoes.
450ml Vegetable stock.
2tbsp Olive oil.
2tbsp Tomato puree.
1tbsp Sundried tomato paste.
1tsp Flaked chilli.
25g Butter.
Salt & coarsely ground black pepper.

Steps:

  • Pre heat oven to 200šC/gas mark 4. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. Bake at the top of your oven for 30 mins or until the vegetables are roasted & tender.
  • Meanwhile melt down the butter in a large pan over a medium heat and saute the chopped celery for 4-5 mins. Not too hot, don't burn the butter.
  • Make up the vegetable stock adding the tomato puree, sundried tomato paste & the chilli flakes. Mix well and then add to the sauteed celery. Remove from the heat.
  • When the baked vegetables are ready remove the peel from the onion & garlic cloves roughly chop them & add them to the pan along with the plum tomtoes. Place back on to a low to medium heat & using a hand blender blend until the soup is smooth.
  • Season to taste & gently simmer until the soup is at a comfortable edible temperature. Do not allow the soup to boil. Serve with ciabatta bread & enjoy the moment.

Tips:

  • Select ripe and flavorful tomatoes: For the best flavor, use ripe, in-season tomatoes. Avoid tomatoes that are bruised or have blemishes.
  • Roast the tomatoes and red peppers: Roasting the tomatoes and red peppers intensifies their flavor and gives the soup a smoky depth. Make sure to roast the vegetables until they are slightly charred and caramelized.
  • Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is low in sodium and has a rich, flavorful taste.
  • Don't overcook the soup: Overcooking the soup will make it lose its vibrant color and flavor. Simmer the soup for just until the vegetables are tender and the flavors have melded together.
  • Serve with your favorite toppings: This soup is delicious served with a variety of toppings, such as croutons, grated Parmesan cheese, or a dollop of sour cream.

Conclusion:

This roasted tomato and red pepper soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. The soup is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you're looking for a delicious and healthy soup, give this roasted tomato and red pepper soup a try!

Related Topics