Today’s quick and easy chilled roasted red pepper soup recipe has tons of summery flavor from the roasted peppers, basil, garlic, and tomatoes. It also gets a bit of creaminess and richness from Greek yogurt. This recipe is sponsored by Stonyfield Yogurt.
I’ve come up with a quick and easy chilled roasted red pepper soup that is given a bit of tang and creaminess from having Greek yogurt whizzed into it. The yogurt also gives this vegetarian soup a bit of protein making it into a more filling and substantial dish. It’s refreshing but with a lot of flavor from the roasted red peppers, tomatoes, garlic and basil. It’s perfect for an appetizer or you can also serve it alongside a sandwich or wrap for a quick and cool lunch.
Quick Soup Tip
The thing that makes this soup so delicious so quickly is to puree it with ice cubes. The ice ends up being the main liquid of the soup. And since it’s a very cold liquid, as it’s blended with the other ingredients it makes everything really cold along with it.
For this recipe, you can work with homemade roasted red peppers or jarred. You can check out my recipe for making roasted peppers in the slow cooker. If you want to use jarred, look for brands that do not contain sugar or vinegar in the ingredient list. Citric acid is fine.
The soup ends up being cold enough that you can serve it immediately. Or you can cover it and pop it into the fridge until you’re ready – up to 2 days.Print
This quick and easy chilled roasted red pepper soup recipe has tons of summery flavor from the roasted peppers, basil, garlic, and tomatoes. It also gets a bit of creaminess and richness from Greek yogurt.
- 1 (16 oz.) jar roasted peppers with juice – homemade peppers also work
- 1 (28 oz.) can diced tomatoes with juice
- 1 cup Greek yogurt
- ¼ cup fresh basil leaves (plus more for garnish)
- ½ tsp. salt
- ¼ tsp. coarse pepper
- 1 clove garlic
- 4 cups ice cubes, divided
- Put the roasted peppers with their juice, the diced tomatoes with their juice, the yogurt, ¼ cup basil leaves, salt and pepper in a large bowl.
- Finely chop the garlic clove and stir it in.
- Put one-third of the roasted pepper mixture into a blender with one-third of the ice cubes. Puree until smooth. Transfer to an empty bowl.
- Puree another third of the roasted peppers with another third of the ice and transfer to the already-pureed mixture. Finish with the final third of roasted peppers and ice. Stir it all together.
- Serve immediately by ladling into bowls and top with extra basil leaves for garnish. Or cover and refrigerate for up to 2 days.
When it comes to the roasted red peppers, I prefer a brand that does not contain any sugar or vinegar in the ingredient list
This post was sponsored by Stonyfield. All opinions are my own.
This post originally appeared in August 2014 and was revised and republished in June 2018.