Cold Roasted Red Pepper Soup

Name: Cold Roasted Red Pepper Soup
Prep time: 30

5 out of 5 stars (based on 5 reviews)

30 min prep

4 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

This summery lycopene-rich soup uses sweet red bell peppers to their best advantage. Although it is good hot, we like this soup best chilled. Serve it with a salad and some crusty whole-grain bread for...

1 pound vine-ripened tomatoes, quartered
2 large red peppers, seeded and cut into 2 inch slices
2 tablespoons olive oil, divided
Salt and pepper, to taste
1 yellow onion, chopped
2 cloves of garlic, minced
½ teaspoon ground coriander
Juice from ½ a lemon
Chopped fresh mint

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Nutrition Facts

Calories

125 cals

Fat

7 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

14 g

Sugar

8 g

Fiber

4 g

Protein

3 g

Sodium

565 mg

Directions

Preheat the oven to 350 degrees.
In a large bowl, toss the tomatoes and red peppers with 1 tablespoon of olive oil, salt, and pepper until coated with oil. Transfer to a baking sheet. Cook until the vegetables are browned in spots and tender, about 30 minutes.
Meanwhile, in a sauté pan, heat the remaining 1 tablespoon of olive oil. Add the onions and garlic, and cook until the onions have turned translucent, about 7-10 minutes. Add the coriander, and cook stirring for 1 minute. Turn off the heat and let sit until the roasted tomatoes and peppers are done.
Puree the onion mixture with the roasted tomatoes and pepper, along with ½ to 1 cup of water. Puree until smooth.
Let the soup sit at room temperature uncovered for about 30 minutes then chill in the refrigerator for at least 2 hours. Stir in lemon juice and chopped mint and serve cold.

Chef Tips

If you like peppers but find them a little difficult to digest, roast just the tomatoes in step 2, and use the same method to prepare and skin the peppers as in our Marinated Roasted Peppers recipe.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society