A farmers market, showcasing a bounty of beautiful vegetables, is a favorite source of inspiration for me. Using some of the season's freshest produce, Easy Chilled Roasted Bell Pepper Soup Recipe comes together in just a few steps. The simple step of roasting the vegetables lends a delicious depth of flavor to the soup.
This is a vegan recipe that uses unsweetened coconut cream to give the soup a luxurious texture. Easily adaptable, personalize the recipe to your liking with your favorite garnishes.
Why make roasted pepper soup
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Quick and Easy Prep
A few simple steps create a flavorful soup. Hands-off roasting of the vegetables gives you the time to prepare garnishes.
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Interesting Ingredients
The addition of a few different ingredients such as white miso and unsweetened coconut cream complement the peppers well.
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A refreshing meal for hot summer days
Served at room temperature or chilled, the soup doesn't weigh you down like a heavy meal.
Ingredients
Soup
- Assorted Bell Peppers - While the color of the bell pepper doesn't matter, I would stay away from green bell peppers. The sweetness of red, yellow, and orange bell peppers is an important flavor component.
- Onions - The sweetness of onions is highlighted by roasting. The caramelized edges are what you should see when the roasting is complete.
- Fresno Chile - While the Fresno chile is optional, it does add a little punch of heat to the soup.
- Garlic - Use 3 big cloves.
- Olive oil - Use a fruity olive oil.
- Fresh Rosemary - Full stalks are added before roasting the vegetables. The stalks are removed before blending the soup. You get the rosemary flavor but not the texture of the leaves.
- White Miso - A fermented pasted made from soybeans, rice, and barley, white miso adds a slightly nutty flavor as well as umami.
- Vegetable Stock - Boxed is fine but if you have homemade, use it!
- Unsweetened Coconut Cream - This adds a thick and creamy element to the soup.
- Lemon Juice and Lemon Zest - Add some brightness to the soup.
Garnishes
- Shishito Peppers - Most of the peppers in a bag are mild. However, here and there you will come across a hot one.
- Corn - Roasted and cut off the cob, roasted corn is a perfect pairing with the flavor of bell peppers.
- Diced Avocado - Creamy and mild, avocado adds a touch of richness.
How to make Chilled Roasted Bell Pepper Soup
This recipe comes together in a few simple steps. If you want to serve the soup chilled, you will need to add time to your recipe prep for refrigeration.
Roast the Vegetables.
- Preheat the oven to 425 degrees.
- Remove the seeds and stem from three bell peppers and the Fresno chile. Cut them into large pieces and place them on a sheet pan. Peel and chop 1 onion into a large dice. Place on the sheet pan with the peppers. Roughly chop 3 cloves of garlic and add to the sheet pan.
- Add 2 tablespoons of olive oil, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper to the sheet pan. Toss everything together until the olive oil, salt, and pepper are thoroughly distributed.
- Break the stalks of rosemary into smaller pieces. Add them to the sheet pan.
- Place the sheet pan in the preheated oven.
- Roast the vegetables for 15 minutes. Toss everything with a metal spatula and place the sheet pan back in the oven.
- After roasting for 15 more minutes, remove the vegetables from the oven. Set aside to cool for 5- minutes.
- Remove the rosemary from the sheet pan. Place the roasted vegetables in the jar of a blender. Add the white miso, vegetable stock or broth, coconut cream, and lemon juice to the blender. Process until the vegetables are a smooth and thick puree.
- Taste the soup. Adjust the seasoning with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper.
- You can serve the soup at room temperature. If you would like the soup chilled, place it in the refrigerator for 30-45 minutes.
Prepare Garnishes
The garnishes can be prepared as you wait for the vegetables to roast.
- Heat a small skillet over medium-high heat and add just enough oil to coat the bottom of the pan. You only need a small amount of oil. The peppers are not being fried but blistered.
- Over the course of 10 minutes, turn the shishito peppers when they start to turn brown and the skin is a little loosened. When you remove them from the pan, sprinkle them with a little kosher salt.
- Shuck an ear of corn, removing all the silk. Place the corn on top of a gas burner with the flame high or on a sheet pan under a broiler. Rotate the corn as it chars.
- When all the corn is roasted, take the ear off the heat and let it cool.
- Once the corn is cool, cut the kernels off the cob.
- Cut an avocado in half and remove the pit. With a knife, score the avocado into a dice. Use a large spoon to remove the avocado from the peel.
Garnish Suggestions
You can use your favorite garnishes to add your spin to this recipe.
- sour cream or plain yogurt
- lime juice and zest
- chopped cilantro
- sunflower seeds
- queso fresco or chichihua cheese
- croutons
- boiled shrimp
- sliced scallions
- a drizzle of balsamic vinegar
FAQ
- Can I use store-bought roasted red peppers instead of roasting my own? Yes, you can use store-bought roasted red peppers to save time. Look for them in the grocery store, usually in the canned or jarred section.
- Can I make the soup spicier by adding red pepper flakes? Yes, if you prefer a spicier flavor, you can add red pepper flakes to the soup. Adjust the amount according to your taste preference.
- Can an immersion blender be used to blend the soup? You can use an immersion blender directly in the pot. Blend until smooth and creamy.
- Can I make the soup ahead of time? Absolutely! Chilled roasted pepper soup can be made ahead of time. Store it in an airtight container in the refrigerator for up to a few days. Remember to stir well before serving.
- Can I heat the chilled roasted pepper soup? Chilled roasted pepper soup is meant to be served cold. However, if you prefer a hot soup, you can gently heat it on the stove over medium heat until warmed through. Be cautious not to bring it to a boil.
Serving Chilled Roasted Bell Pepper Soup
This delicious soup is a great recipe for hot weather, refreshing and flavorful. To serve the soup, ladle a portion into a bowl and top with your favorite garnishes along with a sprinkle of lemon zest. Some crusty garlic bread on the side is a tasty addition.
Enjoy a bowl of Easy Chilled Roasted Bell Pepper Soup, a bright and rich soup. When the temps are hot and you do not want to make an involved meal, this recipe is a great option.
Here is another summer soup option full of corn - https://tenpoundcakecompany.com/grilled-chicken-corn-chowder
Recipe
Easy Chilled Roasted Bell Pepper Soup Recipe
Equipment
- 1 cutting board
- 1 knife
- 1 sheet pan
- 1 metal spatula
- 1 blender
- 1 small skillet
- 1 set of tongs
- 1 blender An immersion blender can be used.
Ingredients
- 3 bell peppers, chopped (18 ounces/497 grams/4 cups)
- 1 large onion, chopped ( 2 cups/8.6 ounces/243 grams)
- 1 Fresno chile
- 3 cloves garlic
- 2 tablespoons olive oil
- 2 stalks of rosemary
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons white miso
- 1½ cups vegetable stock (12 ounces/354 ml)
- ½ cup unsweetened coconut cream
- 2 teaspoons lemon juice
Optional Garnishes
- 8 shishito peppers
- 1 ear corn
- 1 avocado
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 425°.
- Remove the seeds and stem from three bell peppers and the Fresno chile. Cut them into a large dice and place on a sheet pan.
- Peel and chop 1 onion into a large dice. Place on the sheet pan with the peppers.
- Rough chop 3 cloves of garlic and add to the sheet pan.
- Add 2 tablespoons of olive oil, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper to the sheet pan. Toss everything together until the olive oil, salt, and pepper are thoroughly distributed.
- Break the stalks of rosemary into small pieces. Add them to the sheet pan.
- Place the sheet pan in the preheated oven.
- Roast the vegetables for 15 minutes. Toss everything with a metal spatula and place the sheet pan back in the oven.
- After roasting for 15 more minutes, remove the vegetables from the oven. Set aside to cool for 5- minutes.
- Remove the rosemary from the sheet pan. Place the roasted vegetables in the jar of a blender. Add the white miso, vegetable stock, coconut cream, and lemon juice to the blender. Process until the vegetables are a smooth and thick puree.
- Taste the soup. Adjust the seasoning with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper.
- You can serve the soup at room temperature. If you would like the soup chilled, place it in the refrigerator for 30-45 minutes.
Preparing Garnishes
- While the peppers and onions roast, prepare the garnishes.
- Heat a small skillet over medium-high heat and add just enough oil to coat the bottom of the pan. You only need a small amount of oil. The peppers are not being fried but blistered.
- Over the course of 10 minutes, turn the shishito peppers when they start to turn brown and the skin is a little loosened. When you remove them from the pan, sprinkle them with a little kosher salt.
- Shuck an ear of corn, removing all the silk. Place the corn on top of a gas burner with the flame high or on a sheet pan under a broiler. Rotate the corn as it chars.
- When all the corn is roasted, take the ear off the heat and let it cool.
- Once the corn is cool, cut the kernels off the cob.
- Cut an avocado in half and remove the pit. With a knife, score the avocado into a dice. Use a large spoon to remove the avocado from the peel.
Notes
FAQ
- Can I use store-bought roasted red peppers instead of roasting my own? Yes, you can use store-bought roasted red peppers to save time. Look for them in the grocery store, usually in the canned or jarred section.
- Can I make the soup spicier by adding red pepper flakes? Yes, if you prefer a spicier flavor, you can add red pepper flakes to the soup. Adjust the amount according to your taste preference.
- Can an immersion blender be used to blend the soup? You can use an immersion blender directly in the pot. Blend until smooth and creamy.
- Can I make the soup ahead of time? Absolutely! Chilled roasted pepper soup can be made ahead of time. Store it in an airtight container in the refrigerator for up to a few days. Remember to stir well before serving.
- Can I heat the chilled roasted pepper soup? Chilled roasted pepper soup is meant to be served cold. However, if you prefer a hot soup, you can gently heat it on the stove over medium heat until warmed through. Be cautious not to bring it to a boil.
Nutrition
mark burleigh
Fast, easy and resfreshing!
Julie
Perfect for a summer evening!