
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.
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
- â…›tspCayenne pepper
- ½tspanise seeds
- 2½cupswater
- 1tbspbalsamic vinegar
Instructions
-
Preheat the oven to 400 degrees F. Line a baking sheet with heavy duty aluminum foil for easy clean-up.
-
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.
-
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.
-
Transfer the mixture to a bowl; add the water and balsamic vinegar. Chill in the refrigerator until cold.
-
Taste and adjust seasoning with salt and/or balsamic vinegar if necessary.
-
Serve cold, garnished with fresh rosemary if desired.
Nutrition
- Calories:Â 169.79kcal
- Fat:Â 13.84g
- Saturated Fat:Â 1.93g
- Monounsaturated Fat:Â 9.92g
- Polyunsaturated Fat:Â 1.53g
- Carbohydrates:Â 11.15g
- Fiber:Â 2.25g
- Sugar:Â 5.41g
- Protein:Â 1.79g
- Sodium:Â 739.78mg
- Calcium:Â 39.25mg
- Potassium:Â 329.50mg
- Iron:Â 0.68mg
- Vitamin A: 40.58µg
- Vitamin C:Â 18.30mg
Have your own special recipe to share? Submit Your Recipe Today!