This chilled red pepper soup recipe is a perfect summer soup.
Cold soup recipes are wonderful to have on hand. They really cool us down in hot summer weather.
This one is a real winner. It’s beautiful to look at and tastes great.
Some cold soup recipes are simply pureed cold ingredients, while others are cooked, then cooled. Our red pepper soup recipe is a cooked soup that you cool to serve.
It’s nutritious, easy to make and really flavorful.
This red pepper soup is flavored with wonderful herbs and spices like marjoram, thyme and allspice, plus cayenne for a bit of heat. Adjust the amount of cayenne for the level of heat you want.
I love that the savory flavors of this pepper soup are balanced with a bit of sweet. Just a bit of brown sugar, plus the addition of a whole chopped apple really round out the savory flavors of this lovely soup.
The recipe calls for red peppers, which make the soup look absolutely beautiful, but of course you can substitute the colored peppers of your choice. Green peppers are stronger flavored and a bit more bitter than the red ones, so take that into consideration when you make your choice.
Blending the Red Pepper Soup Recipe
This soup is cooked, then blended, either in a blender, or by using an immersion blender (hand blender) and blending it right in the pot. Putting the soup into a regular blender tends to work best, because it’s easier to make sure that all the small pieces of vegetables get puréed.
Here us an important tip about using a regular blender to purée hot soup:
Do NOT put very hot soup into a blender.
It’s really important that you wait until your soup cools down somewhat before you but it into a blender. Hot soup can literally explode when you turn on the blender and spurt boiling hot liquid all over the place. Not only is it dangerous, it’s really nasty to clean up. So just remember to cool it down before you turn the blender on.
One last point: You can, of course, also serve this soup hot. Either way, it’s a great soup, so enjoy it whatever way you want.
You are ready to enjoy this new soup experience. I hope you love it and it adds to your enjoyment of wonderful summer weather.
This recipe makes 8 servings.
Chilled Red Pepper Soup Recipe
- 2 tablespoons olive oil
- 1 red onion, small, chopped
- 3 cloves garlic, slivered
- 1 1/2 cups carrots, sliced
- 4 sweet red peppers, large, cut into chunks
- 1 red apple chopped, (either skin on or peeled is fine)
- 6 plum tomatoes, chopped
- 1 tablespoon paprika
- 1 tablespoon brown sugar, packed
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon marjoram
- 1/4 teaspoon ground allspice
- 1 pinch cayenne pepper
- black pepper to taste
- 2 tablespoons sherry wine vinegar, or cider vinegar
- In a large stockpot, heat the oil over medium high heat. Cook the onion, garlic and carrots, stirring for 3-4 minutes or until the onion is softened.
- Add the red peppers and the apple. Cook, stirring often, for about 15 minutes or until softened. Add the tomatoes during the last 5 minutes and cook for 5-6 minutes or until the mixture is bubbling.
- Add the seasonings - the paprika, sugar, thyme, marjoram, allspice, cayenne and black pepper. Cook for 3 minutes.
- Add vinegar. Bring the soup back to a boil. Add 4 cups water and return to a boil, stirring. Reduce the heat to medium low, cover and cook for 30 to 40 minutes, or until the vegetables are very soft.
- Let the soup cool until it is not super hot. Purée the mixture in a blender in batches or use a hand blender to purée the soup. Transfer the soup to a large bowl and refrigerate it until it is chilled.
- Makes 8 servings.
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