Real Recipes From Real Home Cooks ®

chilled roasted pepper soup

Recipe by
Francine Lizotte
Surrey South, BC

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

yield 6 servings
prep time 10 Min
cook time 8 Min
method Stove Top

Ingredients For chilled roasted pepper soup

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

How To Make chilled roasted pepper soup

  • 1
    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.
  • 2
    Add roasted peppers and blanched tomatoes to onion mixture. Add rosemary, basil, cumin cayenne and black pepper; process until smooth.
  • 3
    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
  • 4
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