Cozy Chilled Mediterranean Tomato and Roasted Pepper Soup

Chilled Mediterranean Tomato and Roasted Pepper Soup is the ultimate summer refresher. After making this many times, I’ve discovered the trick to a perfectly balanced, fresh-tasting soup. The crisp, cool soup is the perfect antidote to a hot day, and it’s even better with Easy Hot and Sour Noodle Soup Recipe with Pork Topping for a light dinner. If you love recipes like this, you’ll also enjoy Easy Hot and Sour Noodle Soup Recipe with Pork Topping and Slow Cooker Creamy Chicken Tortellini Dinner Recipe.

What You'll Need for Cozy 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.

• 4 lbs ripe tomatoes
• 2 red bell peppers
• 2 yellow bell peppers
• 1 large onion
• 6 cloves garlic
• 1/4 cup olive oil
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp red pepper flakes
• 1/4 cup fresh basil leaves
• 2 tbsp fresh oregano leaves
• 2 tbsp balsamic vinegar
• Optional: Crusty bread
• Optional: Fresh basil leaves
• Optional: Grated Parmesan cheese

How to Make Cozy Chilled Mediterranean Tomato and Roasted Pepper Soup

1. Roast the peppers: Preheat the oven to 450°F. Place the peppers on a baking sheet and roast until charred, about 15 minutes. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and chop the peppers.
2. Cook the soup: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes. Add the tomatoes, roasted peppers, salt, black pepper, and red pepper flakes. Bring to a boil, then reduce the heat and simmer for 20 minutes.
3. Blend the soup: Use an immersion blender to blend the soup until smooth. Stir in the basil, oregano, and balsamic vinegar. Taste and adjust the seasoning if needed.
4. Chill the soup: Let the soup cool to room temperature, then refrigerate until chilled, at least 2 hours. Serve with your choice of toppings.

Storing & Reheating Cozy Chilled Mediterranean Tomato and Roasted Pepper Soup

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container for up to 5 days Make-ahead tip: Make up to 2 days ahead and refrigerate

Freezing Cozy Chilled Mediterranean Tomato and Roasted Pepper Soup

Freeze for up to 3 months

How to Reheat Without Drying It Out

Oven: Not necessary Microwave: Gently reheat in the microwave, stirring occasionally

Recipe Notes

• Chef tip: For a quicker version, use canned tomatoes and roasted peppers from a jar
• Best substitution: Substitute the bell peppers with jarred roasted red peppers for a time-saving hack
• Make-ahead: Make the soup up to 2 days ahead and refrigerate. Add the basil and oregano just before serving
• Scaling: This recipe is easily doubled or halved
• Troubleshooting: If the soup is too thick, thin it out with a little water or vegetable broth. If it's too thin, simmer it for a few more minutes to reduce

Cozy Chilled Mediterranean Tomato and Roasted Pepper Soup

⏱

Prep

30 mins

🍳

Cook

30 mins

⏳

Total

1 hr

🍽

Serves

6 servings

🥗

Diet

Vegan, Gluten-free

Ingredients

Main Ingredients

• 4 lbs ripe tomatoes
• 2 red bell peppers
• 2 yellow bell peppers
• 1 large onion
• 6 cloves garlic
• 1/4 cup olive oil

Seasonings

• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp red pepper flakes
• 1/4 cup fresh basil leaves
• 2 tbsp fresh oregano leaves
• 2 tbsp balsamic vinegar

Optional Toppings

• Crusty bread
• Fresh basil leaves
• Grated Parmesan cheese

Instructions

1. Roast the peppers: Preheat the oven to 450°F. Place the peppers on a baking sheet and roast until charred, about 15 minutes. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and chop the peppers.
2. Cook the soup: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes. Add the tomatoes, roasted peppers, salt, black pepper, and red pepper flakes. Bring to a boil, then reduce the heat and simmer for 20 minutes.
3. Blend the soup: Use an immersion blender to blend the soup until smooth. Stir in the basil, oregano, and balsamic vinegar. Taste and adjust the seasoning if needed.
4. Chill the soup: Let the soup cool to room temperature, then refrigerate until chilled, at least 2 hours. Serve with your choice of toppings.

Notes

• Chef tip: For a quicker version, use canned tomatoes and roasted peppers from a jar
• Best substitution: Substitute the bell peppers with jarred roasted red peppers for a time-saving hack
• Make-ahead: Make the soup up to 2 days ahead and refrigerate. Add the basil and oregano just before serving
• Scaling: This recipe is easily doubled or halved
• Troubleshooting: If the soup is too thick, thin it out with a little water or vegetable broth. If it's too thin, simmer it for a few more minutes to reduce

Storage

• Fridge: Store in an airtight container for up to 5 days
• Freezer: Freeze for up to 3 months
• Oven reheat: Not necessary
• Microwave reheat: Gently reheat in the microwave, stirring occasionally
• Make ahead: Make up to 2 days ahead and refrigerate

Nutrition Per Serving

• Calories: 120
• Protein: 4g
• Fat: 5g
• Carbs: 18g
• Fiber: 5g
• Sugar: 9g
• Sodium: 1200mg
• Cholesterol: 0mg
• Sat. Fat: 0.7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Cozy Chilled Mediterranean Tomato and Roasted Pepper Soup FAQs

A Warm Final Note

I can’t wait for you to try Cozy 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!