Chilled Mediterranean Tomato and Roasted Pepper Soup
Chilled Mediterranean Tomato and Roasted Pepper Soup is the perfect summer soup. After making this many times, I’ve discovered the secret to keeping it from being too watery. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Hearty Lentil and Vegetable Soup Recipe and Crispy Dill Pickle Fritters Easy Snack Recipe.
Why This Chilled Mediterranean Tomato and Roasted Pepper Soup Is Pure Comfort
- Packed with fresh Mediterranean flavors
- Easy to make and perfect for hot summer days
- Great for meal prepping and entertaining
What You'll Need for Chilled Mediterranean Tomato and Roasted Pepper Soup
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Ripe tomatoes
- Roasted red peppers
- Onion
- Garlic
- Fresh basil
- Extra virgin olive oil
- Salt
- Black pepper
- Red pepper flakes
- Balsamic vinegar
- Optional: Basil leaves
- Optional: Crusty bread
- Optional: Balsamic glaze
đź“ť Ingredient Notes
- Tomatoes: Use ripe, in-season tomatoes for the best flavor.
đź›’ Tools & Equipment I Recommend
- Blender — Ensures smooth, velvety texture → See on Amazon
- Immersion Blender — Convenient for blending directly in the pot → See on Amazon
How to Make Chilled Mediterranean Tomato and Roasted Pepper Soup
- Roast the peppers: Place peppers on a baking sheet and broil until charred. Place in a bowl, cover, and let steam. Peel, seed, and chop.
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, cook until softened.
- Add the tomatoes: Add tomatoes, roasted peppers, salt, black pepper, and red pepper flakes. Simmer for 20 minutes.
- Blend and chill: Blend the soup until smooth. Stir in balsamic vinegar. Let it cool, then chill for at least 2 hours.
- Serve: Serve chilled with optional toppings.
Cook's Tips for Perfect Chilled Mediterranean Tomato and Roasted Pepper Soup
- Common mistake and fix: Don't over-blend the soup. It can become too watery. To fix, add some breadcrumbs or a spoonful of cream to thicken it up.
- Pro tip: For a smoother soup, peel the tomatoes before blending. To do this, cut a small X at the bottom of each tomato, blanch them in boiling water for 1 minute, then shock in ice water. The skins should slip off easily.
- Pro tip: Make a big batch and freeze portions for later. It freezes well for up to 3 months.
Storing & Reheating Chilled Mediterranean Tomato and Roasted Pepper Soup
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This soup can be made up to 2 days ahead. Keep chilled until ready to serve.
Freezing Chilled Mediterranean Tomato and Roasted Pepper Soup
Freeze portions for up to 3 months.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Gently reheat in the microwave until warmed through.
Recipe Notes
- Chef tip: For a spicier soup, add more red pepper flakes or a pinch of cayenne pepper.
- Best substitution: If you don't have fresh basil, you can substitute with 1 tablespoon of dried basil.
- Make-ahead: This soup can be made up to 2 days ahead. Keep chilled until ready to serve.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If your soup is too watery, you can thicken it by simmering it on the stove until it reduces slightly.
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Chilled Mediterranean Tomato and Roasted Pepper Soup
Ingredients
Main Ingredients
- Ripe tomatoes
- Roasted red peppers
- Onion
- Garlic
- Fresh basil
- Extra virgin olive oil
Seasonings
- Salt
- Black pepper
- Red pepper flakes
- Balsamic vinegar
Optional Toppings
- Basil leaves
- Crusty bread
- Balsamic glaze
Instructions
- Roast the peppers: Place peppers on a baking sheet and broil until charred. Place in a bowl, cover, and let steam. Peel, seed, and chop.
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, cook until softened.
- Add the tomatoes: Add tomatoes, roasted peppers, salt, black pepper, and red pepper flakes. Simmer for 20 minutes.
- Blend and chill: Blend the soup until smooth. Stir in balsamic vinegar. Let it cool, then chill for at least 2 hours.
- Serve: Serve chilled with optional toppings.
Notes
- Chef tip: For a spicier soup, add more red pepper flakes or a pinch of cayenne pepper.
- Best substitution: If you don't have fresh basil, you can substitute with 1 tablespoon of dried basil.
- Make-ahead: This soup can be made up to 2 days ahead. Keep chilled until ready to serve.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If your soup is too watery, you can thicken it by simmering it on the stove until it reduces slightly.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze portions for up to 3 months.
- Oven reheat: Not applicable.
- Microwave reheat: Gently reheat in the microwave until warmed through.
- Make ahead: This soup can be made up to 2 days ahead. Keep chilled until ready to serve.
Nutrition Per Serving
- Calories: 150
- Protein: 4g
- Fat: 7g
- Carbs: 20g
- Fiber: 5g
- Sugar: 10g
- Sodium: 700mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Chilled Mediterranean Tomato and Roasted Pepper Soup FAQs
Yes, this soup can be made up to 2 days ahead. Keep chilled until ready to serve.
This can happen if the soup is over-blended or if the tomatoes were not ripe. To fix, add some breadcrumbs or a spoonful of cream to thicken it up.
Yes, this soup freezes well for up to 3 months.
No, this recipe requires roasting in the oven and simmering on the stove.
If you don't have fresh basil, you can substitute with 1 tablespoon of dried basil.
A Warm Final Note
I can’t wait for you to try Chilled Mediterranean Tomato and Roasted Pepper Soup and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
