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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

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.

Interesting Ingredients

The addition of a few different ingredients such as white miso and unsweetened coconut cream complement the peppers well.

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

One bowl of chilled roasted pepper soup.

Easy Chilled Roasted Bell Pepper Soup Recipe

Course: Appetizer, Lunch, Soup

Cuisine: Compliments many cuisines

Prep Time: 15

Cook Time: 56

Servings: 1 cup servings

Calories: 376kcal

Author: Ten Pound Cake Company

This quick and Easy Chilled Roasted Bell Pepper Soup Recipe is made from some of the summer's freshest produce. This vegan recipe is easily adaptable by adding your favorite garnishes.

Print 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.