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.
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!
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.
- Set the oven broiler to high and line a baking sheet with aluminum foil.
- Slice the red pepper into four or five flat pieces, cutting around the stem. Remove the veins and seeds from the slices.
- Dice the tomatoes, onion, and cucumber. Coarsely chop the garlic and parsley.
Making roasted red pepper soup
- Place the red pepper on the lined baking sheet, skin side up. Lightly drizzle with 1-2 teaspoons (5-10 milliliters) of olive oil.
- 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.
- 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.
- 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.
- 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.
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.
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.
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.
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.
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.
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
THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.
Roasted Red Pepper Soup
- 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.
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.