Chilled Roasted Tomato & Red Pepper Soup
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.
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 3 -4
- 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!