Chilled Red Pepper Soup
A refreshing chilled red pepper soup with vibrant flavors of roasted peppers, onion, and thyme, perfect for summer starters or light lunches, appealing to vegetable lovers and health-conscious diners.
Ingredients
Instructions
- Melt margarine or butter in a medium saucepan over medium-high heat.
- Cook and stir chopped peppers, onion, and minced garlic until tender, about 5 minutes.
- Stir in chicken broth, chopped fresh thyme, and hot pepper sauce.
- Simmer for 10 to 15 minutes or until most of the liquid is absorbed and vegetables are soft.
- In a food processor or blender, combine the pepper mixture with half and half and process until smooth.
- Pour the mixture into a large bowl.
- Cover and refrigerate for 4 hours or until thoroughly chilled.
- If desired, serve with additional half and half.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream or using Greek yogurt instead of half and half. You can also experiment with different types of peppers for varied flavors. If you prefer a spicier kick, increase the hot pepper sauce or add a pinch of cayenne. This soup pairs beautifully with Chicken Breasts With Wine for a complete meal.
Serving Suggestions
Serve this chilled soup in vibrant bowls, garnished with a drizzle of olive oil and fresh herbs for a pop of color. It makes a refreshing appetizer or a light lunch, and pairs well with crusty bread or a simple green salad. For a heartier meal, consider serving alongside grilled chicken or Pork Tenderloin In Wine Sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally, until heated through. Avoid boiling to maintain the smooth texture. For an extra touch, add a drizzle of olive oil or a sprinkle of fresh herbs when serving.
Nutrition & Diet Analysis (per serving)
Each serving of Chilled Red Pepper Soup contains roughly 263 calories, with 3g protein, 10g carbohydrates, and 25g fat. It is an excellent source of vitamin C (67% of the Daily Value) and iron (38% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegan?
Yes, you can easily make this soup vegan by substituting margarine with a plant-based oil and using vegetable broth instead of chicken broth. Additionally, replace half and half with a non-dairy alternative like coconut cream or almond milk for a creamy texture.
How can I adjust the sweetness of the soup?
If you find the soup too sweet, you can add a splash of lemon juice or vinegar to balance the flavors. Adjusting the amount of onion or using a combination of sweet and spicy peppers can also help control the sweetness.
Can I freeze this soup?
While it's best enjoyed fresh, you can freeze the soup for up to 2 months. Allow it to cool completely before transferring to a freezer-safe container. When ready to eat, thaw in the refrigerator overnight and reheat gently on the stove, stirring well before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).