A spin on a classic winter soup, this Chilled Roasted Tomato & Red Pepper Soup screams summer with fresh in-season tomatoes and is made in the blender.
Hooray for tomato season! Could possibly be one of my favorite crops of the summer. Along with blueberries, cherries, and probably a few other things. There is no comparison to fresh, local produce. So what do you do when you have an abundance of tomatoes and red peppers? I wish I had that problem. One day when I have a garden.
Last week Sprouts had a sale on red peppers. It was 50 cents per pepper which is a steal! The other day I went to buy 4 peppers and it was almost $8! Are you kidding me?!? Hell no. I immediately put those back. So when I saw this deal at Sprouts I loaded up.
We also have quite a few tomatoes lying around the house from the farmers market. And what is better in the heat of the summer than a warm cup of tomato soup? I kid. But a chilled tomato soup is more like it. Roasting the tomatoes and peppers help bring out their natural sweetness and takes the flavor up a notch. Topped with some basil and lemon zest. Hello summertime soup!
The best part is that is it only takes two dishes. One pan for the roasting and then you just toss it in a high powered blender. I used my Vitamin and had a creamy soup in less than 30 seconds!
This roasted tomato & red pepper soup is perfect for a light meal on a hot summer night. If you want to make it a bigger meal, add some ground meat. We ate it with some ground beef and roasted potatoes in it. I am positive it will go great with a grilled cheese too. It’s like you’re a kid again, expect fancier.
Chilled Roasted Tomato & Red Pepper Soup
- 4 large heirloom/homegrown tomatoes
- 3 large red peppers
- 3 cloves garlic
- 2 teaspoons olive oil
- 1 teaspoon dried basil
- 1-2 tablespoons lemon juice (depending on taste)
- salt and pepper, to taste
- optional toppings: olive oil, fresh basil, lemon zest
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and place tomatoes, peppers, and garlic on top. Drizzle with the olive oil and roast for 35 minutes until soft.
- Immediately transfer peppers to a sealable glass container or plastic bag and let sit for at least 25 minutes, or until peppers are cooked through. Remove stems and seeds. You can either peel or leave the skin on the peppers after they rest.
- Place tomatoes, garlic, peppers, dried basil, lemon juice, and salt and pepper in a high powered blender and blend until smooth, about 30 seconds. If soup is not cold enough, place in the refrigerator for 10 minutes.
- Serve with optional toppings and enjoy!
What is some of your favorite produce in the summer? Tomato lover or hater?