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.
- 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
- Heat oven to 400 degrees or set to broil. Slice peppers in half and remove seeds. Broil for about 20 minutes.
- 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.
- Transfer soup to a blender or food processor and process until smooth.
- Add remaining ingredients and stir to combine well.
- Serve chilled.
|Nutritional Guidelines (per serving)|
|Total Fat||11 g|
|Saturated Fat||7 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||2 g|