Creamy Cold Red Pepper Soup Recipe

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Jolinda Hackett
Updated 08/16/19
Creamy roasted red pepper soup, vegetarian and gluten-free
Creamy roasted red pepper soup photo by Stockstudiox / Getty Images
Prep: 30 mins
Cook: 25 mins
Total: 55 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
146 Calories
11g Fat
8g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 146
% Daily Value*
Total Fat 11g 15%
Saturated Fat 7g 36%
Cholesterol 33mg 11%
Sodium 694mg 30%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 6%
Protein 4g
Calcium 46mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A creamy chilled roasted red pepper soup for summer made with red bell peppers, fresh rosemary and heavy cream - it's a full and filling meal in itself alongside a side green salad. This cold red bell pepper soup can be served as a light appetizer soup or to accompany a light lunch, perhaps with some salad and a roll or some toasty garlic bread.

If you like roasted red peppers, try this vegetarian summer soup. Of course, it's also delicious hot, so there's no reason you can't cook it up and eat it right away too. 

Ingredients

  • 4 large red peppers (if they're small, use a few more)
  • 1 medium onion, chopped
  • 2 tbsp butter or margarine
  • 1 tbsp chopped fresh rosemary
  • 5 cups vegetable broth (make sure it's gluten-free, if needed)
  • 1/4 cup tomato paste
  • 1/2 cup heavy cream
  • 1/4 tsp paprika
  • salt and pepper to taste

Steps to Make It

  1. Heat oven to 400 degrees or set to broil. Slice peppers in half and remove seeds. Broil for about 20 minutes.

  2. In a large sauce pan, cook the onion and the fresh rosemary over medium high heat. Add the peppers and vegetable broth and reduce to a simmer. Add tomato paste and allow to cook for at least 20 minutes.

  3. Transfer soup to a blender or food processor and process until smooth.

  4. Add remaining ingredients and stir to combine well.

  5. Serve chilled.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

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