Chilled Roasted Red Pepper Soup Recipe

Chilled Roasted Red Pepper Soup Recipe

How To Make Chilled Roasted Red Pepper Soup

Chilled soups are great for when you want something comforting on a hot day. This red pepper soup is bursting with flavors and has tomatoes and garlic, too.

Preparation: 15 minutes
Cooking: 40 minutes
Total: 55 minutes

Serves:

Ingredients

  • 4red bell peppers,seeded and quartered
  • 3largevine-ripened tomatoes,quartered
  • 2mediumyellow onions,peeled and quartered
  • 6clovesgarlic,peeled
  • 4tbspextra virgin olive oil
  • 3tspkosher salt,divided
  • 1tbsprosemary,fresh chopped, plus more for garnishing the soup
  • tspCayenne pepper
  • ½tspanise seeds
  • cupswater
  • 1tbspbalsamic vinegar

Instructions

  1. Preheat the oven to 400 degrees F. Line a baking sheet with heavy duty aluminum foil for easy clean-up.

  2. Place the bell peppers, tomatoes, onions and garlic on the prepared baking sheet and toss with the olive oil and 2½ teaspoons of salt. Roast for about 40 minutes, or until the vegetables are just starting to brown.

  3. Transfer the vegetables and all the juices to a food processor fitted with the blade attachment. Add the rosemary, cayenne pepper, anise seeds and remaining salt and purée until almost smooth.

  4. Transfer the mixture to a bowl; add the water and balsamic vinegar. Chill in the refrigerator until cold.

  5. Taste and adjust seasoning with salt and/or balsamic vinegar if necessary.

  6. Serve cold, garnished with fresh rosemary if desired.

Nutrition

  • Calories: 169.79kcal
  • Fat: 13.84g
  • Saturated Fat: 1.93g
  • Monounsaturated Fat: 9.92g
  • Polyunsaturated Fat: 1.53g
  • Carbohydrates: 11.15g
  • Fiber: 2.25g
  • Sugar: 5.41g
  • Protein: 1.79g
  • Sodium: 739.78mg
  • Calcium: 39.25mg
  • Potassium: 329.50mg
  • Iron: 0.68mg
  • Vitamin A: 40.58µg
  • Vitamin C: 18.30mg
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