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    Home > Vegan Soups

    Cold Roasted Red Pepper Soup

    By Nandor Barta on 07/09/2023 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    This light and creamy chilled roasted red pepper soup is a mouthwatering way to fill you up and cool you down without weighing you down! Made with crisp red peppers, fresh vegetables, and flavorful herbs, this cold soup is an excellent addition to your summer menu.

    Red soup topped with chopped basil in a white bowl.

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    For more refreshing and easy soup recipes that are ready in less than half an hour, be sure to check out our cold cucumber soup or watermelon soup!

    Jump to:
    • What to expect?
    • Ingredients
    • Instructions
    • Cooking tips
    • Variations
    • Serving ideas
    • Equipment
    • Storing tips
    • FAQs
    • More blended soup recipes
    • 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!
    Red soup topped with chopped basil in a white bowl.
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    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:

    Ingredients of roasted red pepper soup displayed on a white surface. They are bell pepper, tomato, cucumber, parsley and in small bowl oil, vinegar, salt and smoked paprika powder.
    • 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.
    Large slices of re peppers on a tin foil
    1. 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.
    Red pepper slices charred on the edges on a tin foil
    1. 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.
    Blender with roasted red peppers on top of chopped veggies
    1. 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.
    Blender with red soup

    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. 
    Red soup topped with chopped basil in a white bowl.

    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.
    Red soup topped with chopped basil in a white bowl.

    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

    Can I serve this soup hot?

    Roasted red pepper soup is delicious whether you serve it chilled or warmed up. If you prefer to have it hot, skip the step where you place it in the refrigerator.

    Can I use sun-dried tomatoes instead of fresh diced tomatoes?

    Sun-dried tomatoes can be an acceptable substitute for fresh tomatoes, but they are less juicy, and the flavor is more potent. If you do, use ½ the amount specified in the recipe card and add a bit of water if the soup is too thick in the end.

    Can you use jarred roasted red peppers to make soup?

    Yes, absolutely. Use 3-4 large pieces of the canned roasted red pepper for a fast substitute, but reduce the vinegar to 1 Tablespoon.

    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.

    • Red soup in 2 white and black bowls topped with basil leaves and diced red and green veggies.
      Cold Watermelon Soup
    • A white bowl with a vibrant green soup topped with freshly chopped herbs and cucumber pieces.
      Cold Cucumber Soup (15 Mins!)
    • A bowl of green soup sprinkled with vegetable crisps and white swirls.
      The Easiest Cream of Spinach Soup (Vegan)
    • Yellow cream soup topped in a black bowl with charred pineapple wedges, drizzled with a white sauce and sprinkled with chopped green herbs, red flakes and sesame seeds.
      Ginger Carrot Sweet Potato Soup
    • Yellow cream soup in a black bowl topped with diced roasted beetroot, green pumpkin seeds and drizzled with a white sauce.
      Pumpkin Sweet Potato Soup
    • Simple Pumpkin Cream Soup from fresh Hokkaido pumpkin - 3 small bowl of pumpkin soup sprinkled with pumpkin seeds, chia seeds and dairy-free cream poured on top.
      Hokkaido Pumpkin Soup
    • Yellow cream soup topped with roasted broccoli florets, brown croutons, white drizzle spots served in 2 white bowls with a spoon in each. Other toppings like croutons, red pepper flakes and chopped parsley is in small bowls around the soups.
      Broccoli Sweet Potato Soup
    • Vegan Sweet Potato Cream Soup

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    Red soup topped with chopped basil in a white bowl.

    Roasted Red Pepper Soup

    Nandor Barta
    This light and creamy chilled roasted red pepper soup is a mouthwatering way to fill you up and cool you down without weighing you down! Made with crisp red peppers, fresh vegetables, and flavorful herbs, this cold soup is an excellent addition to your summer menu.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Main Course, Soup
    Servings 2 servings
    Calories 172kcal

    Equipment

    • our Vitamix A2300
    • Immersion hand blender with 20 fl oz container
    • Regular blender

    Ingredients
     
     

    • 1 Red bell pepper
    • 2 Tomatoes (medium) diced
    • ¼ Red onion diced
    • 1 Cucumber (medium) 1 medium Persian cucumber or ¼ English cucumber
    • 1 clove Garlic
    • ¼ cup Fresh parsley
    • 2 Tbsp Olive oil
    • 2 Tbsp Red wine vinegar
    • ½ tsp Sweet smoked paprika powder
    • ½ tsp Sea salt
    Prevent your screen from going dark
    EXCLUSIVE 5-ingredient recipes for busy home cooks that are ready in 15 minutes!Check out our Express Vegan Cookbook!

    Instructions
     

    • Turn on broiler to high. Line a baking sheet with foil.
    • Slice pepper into four or five flatish pieces around stem. Remove veins and seeds.
    • Place on the baking sheet and drizzle with 1-2 tsp/5-10ml olive oil. Place skin side up.
    • Cook under broiler for 3-4 minutes until starting to blacken in spots. Flip peppers and cook for at a further 2-3 minutes until soft slightly charred.
    • Allow to cool slightly. For a smoother soup, remove the skins.
    • Dice tomatoes, onion, cucumber, and coarsely chop garlic and parsley.
    • Place all ingredients in a blender. Blend on medium low speed until smooth.
    • For best flavour development cover and allow to sit in the fridge for 1 hour.
    • Serve chilled with chopped fresh parsley, a drizzle of olive oil, and a sprinkle of paprika or ground black pepper.
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Notes

    Top tips to make a delicious soup

    • You need fresh ingredients! → It is a raw vegetable soup, so freshness is crucial. 
    • Serve after chilled! → The flavors will mature if you chill the soup in the fridge for at least 3-4 hours. The soup will change color a bit (it gets darker) as the veggies and the fruit starts to break down and come together. We recommend eating it within 2-3 days though. It is raw food, so it can get spoiled fast. 
    • Fresh or dried herbs? → Well, it will not be quite the same if you use dried herbs.
    Use 3-4 large pieces/175g canned roasted red pepper for a fast substitute, and reduce vinegar to 1 tbsp/15ml.

    Nutrition

    Nutrition Facts
    Roasted Red Pepper Soup
    Amount Per Serving (1 serving without topping)
    Calories 172 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 2g13%
    Polyunsaturated Fat 2g
    Monounsaturated Fat 10g
    Sodium 594mg26%
    Potassium 415mg12%
    Carbohydrates 9g3%
    Fiber 3g13%
    Sugar 5g6%
    Protein 2g4%
    Vitamin A 2849IU57%
    Vitamin C 93mg113%
    Calcium 44mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
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