Chilled Roasted Red Pepper Soup with Greek Yogurt

  • Author: Allie McDonald
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 7 cups 1x


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 (16oz.) jar roasted peppers with juice – homemade peppers also work
  • 1 (28oz.) 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


  1. 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.
  2. Finely chop the garlic clove and stir it in.
  3. 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.
  4. 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.
  5. 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