Cold Roasted Red Pepper Soup

What to expect?

This easy-to-make ten-ingredient soup is made with quick-roasted red peppers and blended with fresh tomatoes, cucumber, onion, and various flavorful herbs and spices. It is a delicious way to cool you down on a hot summer day!

Here is why you will love this roasted red pepper soup recipe:

• It is simple to make – This recipe has only ten ingredients, which you can easily find at your local grocery store or farmer’s market.
• It does not take much time – It only requires 10 minutes of prep time and cook time and is ready in as little as 20 minutes.
• It is nutrient-rich – This recipe contains antioxidant-rich ingredients such as red bell peppers, which are packed with fiber and vitamins A and C, tomatoes which are high in lycopene, and cucumbers, which are rich in vitamin K, vitamin C, vitamin B, potassium, fiber, and magnesium.
• It is versatile – You can enjoy this dish hot or cold in several ways! Check the Variations and Serving Ideas below for different ideas for how to enjoy this delicious soup.
• It is perfect for batch cooking – This recipe freezes well and is easy to store in batches for another day!

Ingredients

This roasted red pepper soup is not just refreshing and delicious, but it is also effortless to make! You will only need the following ten ingredients for this recipe:

• Red bell pepper – Fresh red peppers are best, but you can also use canned roasted peppers.
• Tomatoes (medium, diced)
• Red onion (diced)
• Cucumber (medium) – I recommend one medium Persian cucumber or one-fourth English cucumber.
• Garlic clove
• Parsley (fresh)
• Olive oil
• Red wine vinegar
• Sweet smoked paprika powder
• Sea salt

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

Instructions

Preparing ingredients

1. Set the oven broiler to high and line a baking sheet with aluminum foil.
2. Slice the red pepper into four or five flat pieces, cutting around the stem. Remove the veins and seeds from the slices.
3. Dice the tomatoes, onion, and cucumber. Coarsely chop the garlic and parsley.

Making roasted red pepper soup

1. Place the red pepper on the lined baking sheet, skin side up. Lightly drizzle with 1-2 teaspoons (5-10 milliliters) of olive oil.

2. Place the baking sheet under the broiler to roast for 3-4 minutes until the red pepper starts to blacken in spots. Then, flip the peppers and broil for an additional 2-3 minutes until soft and lightly charred.

3. Allow the peppers to cool a bit. Remove the skin if you prefer a smoother soup. Place them with all other ingredients in a blender.

4. Blend on medium-low speed until it becomes smooth. Cover and refrigerate the soup for one hour for the best flavor development. Serve chilled in a bowl with fresh parsley and a drizzle of olive oil, and sprinkle with paprika or ground black pepper.

Cooking tips

• Only use fresh ingredients – This is a raw vegetable soup that tastes best with fresh, crisp ingredients. For the fullest flavor, avoid using dried herbs.
• Chill the soup – Although refrigerating is optional, it is recommended as it allows the red pepper flavor to settle into the soup. The longer it stays refrigerated, the more mature the flavors will be. If you don’t have time to chill it for 1-2 hours, place it in the freezer for 15-20 minutes.
• Stir before serving – Since the soup will settle in the refrigerator, stir it before serving to loosen it up and distribute the flavors.

Variations

There are many different ways to customize this roasted red pepper soup. You can make it as written in the recipe or try one of the following variations:

• With chickpeas: Add some protein to your soup by topping it with roasted chickpeas.
• Different herbs – Enhance the taste with other fresh herbs such as basil, thyme, bay leaves, rosemary, or mint.
• Other vegetables – Make it even more nutritious by adding chopped celery stalks and carrots.
• With heat – Spice up your soup with fresh chilies, jalapenos, red pepper flakes, cayenne pepper, or ground black pepper.
• With pesto: Swirl in our tasty spinach pesto for an extra flavor boost. 

Serving ideas

This chilled red pepper soup is filling and satisfying whether you have it as a main dish, side dish, or appetizer. Here are several different ways you can enjoy yours:

• Soup and sandwich: This soup is perfect alongside a classic grilled cheese sandwich (as seen in our Express Vegan cookbook). Or, serve it alongside our vegan egg salad sandwich.
• Soup and salad: A crisp, leafy green salad is a delicious and nutritious complement to any good soup.
• Soup and bread: Serve it alongside garlic breadsticks, toast, or a slice of crusty bread for dunking. You can also throw a few croutons on top to give it some crunch.
• With toppings: Top it with chopped herbs, veggies, or spices to enhance the flavor. You can also top it with avocado, vegan Greek yogurt, sour cream, or parmesan cheese.
• With citrus: Drizzle it with fresh lemon or lime juice for a tangy, citrus twist.

Equipment

• High-power blender – We recommend a high-power blender such as our Vitamix A2300 for the creamiest soup. 
• Regular blender – If you do not have a high-power blender, you can use a regular blender or other immersion blender but expect to have some pieces if they are not power enough.

Storing tips

In the refrigerator – Since this is a cold soup, it tastes best when refrigerated for at least an hour. Store leftovers in an airtight container in the fridge for up to three days.

In the freezer – Once cooled, you can freeze the soup in an airtight container for up to three months. However, the texture of the cucumbers will be less crisp. Thaw in the refrigerator.

FAQs

More blended soup recipes

We have several delicious, creamy soup recipes. One is more vibrant than the other. Or, if you are looking for a handful of healthy soups, we got you covered.