Creamy Cold Red Pepper Soup Recipe

Recipe By The Spruce Eats

A creamy chilled roasted red pepper soup for summer made with red bell peppers, fresh rosemary and heavy cream-it's a full and filling meal in itself alongside a side green salad. This cold red bell pepper soup can be served as a light appetizer soup or to accompany a light lunch, perhaps with some salad and a roll or some toasty garlic bread. If you like roasted red peppers, try this vegetarian summer soup. Of course, it's also delicious hot, so there's no reason you can't cook it up and eat it right away too.

4.3
18 Rating -
Rate
Vegdiet
55minstotal
30minsPrep
25minsCook
55m.total
30m.Prep
25m.Cook
Creamy Cold Red Pepper Soup
plan
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ingredients serve

Ingredients for Creamy Cold Red Pepper Soup Recipe

  • 0.67 Large red peppers
  • 0.17 Medium Onion, Chopped
  • 0.33 tablespoon Butter or margarine
  • 0.17 tablespoon Chopped Fresh Rosemary
  • 0.83 cup Vegetable Broth
  • 1/25 cup Tomato paste
  • 0.08 cup Heavy cream
  • 1/25 teaspoon Paprika
Nutrition
value
205
calories per serving
8 g Fat28 g Protein3 g Carbs3 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    28g
  • Carbs
    3g
  • Fiber
    3g

MacroNutrients

  • Carbs
    3g
  • Protein
    28g
  • Fiber
    3g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    52mg
  • Iron
    2mg
  • Vitamin A
    274mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    30mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    10mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    49mg
  • Manganese
    < 1mg
  • Phosphorus
    179mg
  • Selenium
    25mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By The Spruce Eats