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Roasted Pepper Cold Soup

Roasted Pepper Cold Soup

A refreshing Roasted Pepper Cold Soup that balances smoky and sweet notes, perfect for summer. This soup is made with roasted bell peppers, garlic, and a touch of vinegar, creating a silky texture and complex flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings servings
Course: Appetizer
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 6 large Red Bell Peppers
  • 1 medium Yellow Onion, diced finely
  • 3 cloves Garlic, minced
  • 4 cups Vegetable Broth
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Red Wine Vinegar
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Fresh Thyme leaves
  • Salt and Black Pepper to taste
  • 1/2 cup Greek Yogurt (optional)

Method
 

  1. Preheat your broiler or grill. Roast the whole peppers until the skin is charred and black on all sides.
  2. Place the charred peppers in a bowl, cover with plastic wrap, and let them steam for 15 minutes.
  3. In a large pot, heat olive oil over medium heat. Add diced onions and cook until translucent, then add minced garlic and cook for another minute.
  4. Peel the skins off the steamed peppers, remove stems and seeds, and chop the flesh into chunks. Add to the pot with onions and garlic.
  5. Stir in smoked paprika and fresh thyme. Pour in vegetable broth and bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  6. Remove from heat and let cool slightly. Blend the mixture until smooth. Stir in red wine vinegar and season with salt and pepper.
  7. Transfer to a container and refrigerate for at least 4 hours before serving.

Notes

For a creamier texture, blend in avocado or stir in heavy cream. Adjust seasoning before serving as cold temperatures can dull flavors.