Best Chilled Roasted Pepper Soup Recipes

ROASTED TOMATO AND RED PEPPER SOUP WITH CHILLED MINT

Roasted Tomato and Red Pepper Soup with Chilled Mint image

Categories Soup/Stew Milk/Cream Onion Pepper Tomato Freeze/Chill Roast Picnic Mint Summer Coriander Gourmet

Yield Makes about 4 cups (serving 2)

Number Of Ingredients 12

Ingredients

2 red bell peppers (1 pound), quartered and seeded
4 medium tomatoes (1 pound), halved and cored
1 small onion (1/4 pound), cut into 1/2-inch-thick slices
2 large garlic cloves, halved
1 1/2 tablespoons olive oil
1/2 teaspoon ground coriander
3/4 cup water
2 tablespoons heavy cream
1 teaspoon fresh lemon juice
1 1/2 teaspoons salt
1/4 teaspoon sugar
2 tablespoons finely chopped fresh mint, or to taste

Steps:

Preheat broiler.
Toss bell peppers, tomatoes, onion, and garlic with oil and coriander in a large roasting pan and broil about 4 inches from heat until edges of vegetables are charred, about 7 minutes. Stir vegetables, then broil until vegetables are tender, about 3 minutes more.
Purée vegetables with any juices from pan in batches in a blender until smooth. Stir in remaining ingredients except mint.
Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at least 2 hours. Just before serving, stir in mint.

CHILLED ROASTED RED PEPPER SOUP WITH AVOCADO-CHILE SALSA

Chilled Roasted Red Pepper Soup with Avocado-Chile Salsa image

Provided by Food Network

Time 3h

Number Of Ingredients 18

Ingredients

1 tablespoon extra-virgin oil
1 small onion, minced
3 cloves garlic, chopped
2 teaspoons ground cumin
1 cup Marsala
6 red bell peppers, roasted, peeled, seeded, and diced
2 1/2 cups rich chicken stock or vegetable stock, or more as needed
1 tablespoon chopped fresh cilantro leaves
Salt and freshly ground black pepper
1/2 onion, minced
2 cloves garlic, minced
2 Anaheim chiles, roasted, peeled, seeded, and chopped
1 dried ancho chile, roasted and pulverized
2 avocados, cut into small dice
2 limes, juiced
Salt and freshly ground black pepper
1/2 cup creme fraiche or sour cream
Cilantro sprigs, for garnish

Steps:

To make the soup, heat the oil in a large saucepan over high heat until very hot. Add the onion and garlic and saute for about 2 minutes. Add the cumin and saute for 2 minutes longer. Add the Marsala and reduce until about 1/2 cup remains, about 4 minutes. Add the peppers and stock, decrease the heat to medium, and simmer for about 20 minutes. Add the cilantro and season, to taste, with salt and pepper.
Carefully puree the soup in a blender. Transfer the soup to a large bowl, cover, and refrigerate until well chilled, about 2 hours. (If the soup is too thick after chilling, thin it down with a bit more stock.)
Meanwhile, to prepare the salsa, combine the onion, garlic, chiles, and avocados in a bowl, and mix well. Add the lime juice, mix well, and season, to taste, with salt and pepper. Cover and refrigerate until you are ready to serve.
To serve, ladle the soup into bowls, and garnish with the salsa, creme fraiche, and a cilantro sprig.

CHILLED ROASTED RED PEPPER SOUP

Chilled Roasted Red Pepper Soup image

Categories Soup/Stew Blender Roast Low Cal Low/No Sugar Bell Pepper Summer Chill Gourmet

Yield Serves 8

Number Of Ingredients 9

Ingredients

7 red bell peppers (2 3/4 pounds)
1 medium onion
1 small boiling potato
2 tablespoons olive oil
1 teaspoon ground cumin
3 1/2 cups water
2 cups chicken broth
1 medium tomato
Accompaniment: lime wedges

Steps:

Quick-roast and peel peppers.Chop onion. Peel potato and cut into 1/4-inch dice. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté onion, potato, and cumin, stirring, 5 minutes. Add roasted peppers, water, and broth and simmer, covered, 20 minutes, or until vegetables are very tender.
While soup is cooking, peel and seed tomato.
Purée soup in batches with tomato in a blender (use caution when blending hot liquids), transferring to a bowl, and season with salt and pepper. Cool soup. Chill soup, covered, at least 4 hours and up to 2 days. Adjust seasoning.
Serve soup with lime wedges.

CHILLED ROASTED PEPPER SOUP

CHILLED ROASTED PEPPER SOUP image

Using fresh ingredients, this is the perfect cold soup to enjoy this summer! VIDEO https://www.youtube.com/watch?v=Ev7QMPpyXCo

Provided by CLUBFOODY

Categories Vegetable

Time 18m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

1 tablespoon olive oil
1 tablespoon clarified butter
1 1/2 cups red onions, finely chopped
1/4 teaspoon sea salt, ground
4 garlic cloves, pressed
4 bell peppers, roasted, seeded and roughly chopped
1 poblano pepper, roasted, seeded and roughly chopped
1 jalapeno pepper, roasted, seeded and roughly chopped
5 vine tomatoes, blanched and quartered
1 tablespoon rosemary, chopped
1/2 tablespoon basil, chopped
2 teaspoons ground cumin
1/8 teaspoon cayenne pepper (to taste)
1/8 teaspoon black pepper, ground (or to taste)
1 cup low sodium chicken broth
1/2 cup heavy cream
1 tablespoon balsamic vinegar
1/2 tablespoon lime juice
1/2 tablespoon agave nectar, if needed
1 tablespoon sour cream (for garnish)
1 teaspoon chives, chopped (for garnish)

Steps:

In a skillet over medium heat, add oil and clarified butter. When hot, add onion and sea salt; sauté until soft, about 5 minutes. Add garlic and sauté for 3 minutes. Transfer onion mixture to a food processor fitted with the blade attachment.
Add roasted peppers and blanched tomatoes to onion mixture. Add rosemary, basil, cumin cayenne and black pepper; process until smooth.
Transfer to a large bowl and add vegetable broth, heavy cream, balsamic vinegar and lime juice. Using an immersion blender, process the mixture until combined. Taste and adjust seasoning if needed. Cover and transfer to the refrigerator until cold. Serve with dollop of sour cream and sprinkle with fresh chives. Makes 6 servings.

Nutrition Facts : Calories 183.5, Fat 13, SaturatedFat 6.5, Cholesterol 33.3, Sodium 131, Carbohydrate 15.8, Fiber 4.1, Sugar 7, Protein 4

CHILLED ROASTED PEPPER SOUP

Chilled Roasted Pepper Soup image

Using fresh ingredients, this is the perfect cold soup to enjoy this summer! It will surely become one of your popular recipes!

Provided by Francine Lizotte @ClubFoody

Categories Other Soups

Number Of Ingredients 21

Ingredients

1 tablespoon(s) olive oil
1 tablespoon(s) clarified butter
1 1/2 cup(s) red onions, finely chopped
1/4 teaspoon(s) ground himalayan sea salt
4 large cloves garlic, pressed
4 large mixed bell peppers (red, orange and yellow), roasted, seeded and roughly chopped
1 large poblano pepper, roasted, seeded and roughly chopped
1 large jalapeño pepper, roasted, seeded and roughly chopped
5 large vine tomatoes, blanched and quartered
1 tablespoon(s) fresh rosemary, chopped
1/2 tablespoon(s) fresh basil, chopped
2 teaspoon(s) ground cumin
1/8 teaspoon(s) cayenne pepper, or more to taste
freshly ground black pepper, to taste (i always use mixed peppercorns)
1 cup(s) low-sodium chicken broth
1/2 cup(s) 35% heavy cream
1 tablespoon(s) good quality aged balsamic vinegar
1/2 tablespoon(s) freshly squeezed lime juice
1/2 tablespoon(s) agave nectar, if needed
dollops light sour cream, for garnish
fresh chopped chives, for garnish

Steps:

In a skillet over medium heat, add oil and clarified butter. When hot, add onion and sea salt; sauté until soft, about 5 minutes. Add garlic and sauté for 3 minutes. Transfer onion mixture to a food processor fitted with the blade attachment.
Add roasted peppers and blanched tomatoes to onion mixture. Add rosemary, basil, cumin cayenne and black pepper; process until smooth.
Transfer to a large bowl and add vegetable broth, heavy cream, balsamic vinegar and lime juice. Using an immersion blender, process the mixture until combined. Taste and adjust seasoning if needed. Cover and transfer to the refrigerator until cold. Serve with dollop of sour cream and sprinkle with fresh chives. Makes 6 servings
To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=Ev7QMPpyXCo