Chilled Mediterranean Tomato and Roasted Pepper Soup

Chill out with this refreshing Chilled Mediterranean Tomato and Roasted Pepper Soup. After making this many times, I’ve perfected the balance of flavors. The fresh, juicy tomatoes and smoky roasted peppers make this soup irresistible on hot summer days. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Slow Cooker Beef and Cheddar Sandwiches Recipe and Crispy Dill Pickle Fritters Easy Snack Recipe.

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.

• 4 lbs ripe tomatoes
• 2 red bell peppers
• 1 yellow bell pepper
• 1 small red onion
• 4 cloves garlic
• 1/2 cup fresh basil leaves
• 1/4 cup olive oil
• 1 tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes
• Optional: Basil leaves for garnish
• Optional: Crusty bread for serving

How to Make Chilled Mediterranean Tomato and Roasted Pepper Soup

1. Roast the peppers: Place peppers on a baking sheet and broil until charred, turning occasionally. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and chop peppers.
2. Prepare the tomatoes: Score the bottom of each tomato with an X. Blanch tomatoes in boiling water for 1 minute, then transfer to an ice bath. Peel, core, and chop tomatoes.
3. Make the soup: In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until softened. Add tomatoes, peppers, balsamic vinegar, salt, black pepper, and red pepper flakes. Simmer for 20 minutes. Remove from heat and let cool slightly.
4. Blend the soup: Working in batches, blend the soup until smooth. Stir in basil leaves. Taste and adjust seasoning if needed. Chill in the refrigerator for at least 2 hours before serving.
5. Serve: Ladle soup into bowls and garnish with basil leaves. Serve with crusty bread on the side.

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 refrigerator for up to 5 days. Make-ahead tip: This soup can be made up to 2 days ahead. Chill in the refrigerator until ready to serve.

Freezing Chilled Mediterranean Tomato and Roasted Pepper Soup

Freeze individual portions for up to 3 months.

How to Reheat Without Drying It Out

Oven: No need to reheat. Serve chilled. Microwave: No need to reheat. Serve chilled.

Recipe Notes

• Chef tip: For a spicy kick, add a pinch of cayenne pepper.
• Best substitution: Substitute canned tomatoes for fresh in a pinch.
• Make-ahead: This soup can be made up to 2 days ahead.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If the soup is too thick, thin it out with a little water or vegetable broth.

Chilled Mediterranean Tomato and Roasted Pepper Soup

⏱

Prep

20 mins

🍳

Cook

30 mins

⏳

Total

50 mins

🍽

Serves

6 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 4 lbs ripe tomatoes
• 2 red bell peppers
• 1 yellow bell pepper
• 1 small red onion
• 4 cloves garlic
• 1/2 cup fresh basil leaves

Seasonings

• 1/4 cup olive oil
• 1 tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes

Optional Toppings

• Basil leaves for garnish
• Crusty bread for serving

Instructions

1. Roast the peppers: Place peppers on a baking sheet and broil until charred, turning occasionally. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and chop peppers.
2. Prepare the tomatoes: Score the bottom of each tomato with an X. Blanch tomatoes in boiling water for 1 minute, then transfer to an ice bath. Peel, core, and chop tomatoes.
3. Make the soup: In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until softened. Add tomatoes, peppers, balsamic vinegar, salt, black pepper, and red pepper flakes. Simmer for 20 minutes. Remove from heat and let cool slightly.
4. Blend the soup: Working in batches, blend the soup until smooth. Stir in basil leaves. Taste and adjust seasoning if needed. Chill in the refrigerator for at least 2 hours before serving.
5. Serve: Ladle soup into bowls and garnish with basil leaves. Serve with crusty bread on the side.

Notes

• Chef tip: For a spicy kick, add a pinch of cayenne pepper.
• Best substitution: Substitute canned tomatoes for fresh in a pinch.
• Make-ahead: This soup can be made up to 2 days ahead.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If the soup is too thick, thin it out with a little water or vegetable broth.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezer: Freeze individual portions for up to 3 months.
• Oven reheat: No need to reheat. Serve chilled.
• Microwave reheat: No need to reheat. Serve chilled.
• Make ahead: This soup can be made up to 2 days ahead. Chill in the refrigerator until ready to serve.

Nutrition Per Serving

• Calories: 120
• Protein: 4g
• Fat: 6g
• Carbs: 17g
• Fiber: 4g
• Sugar: 9g
• Sodium: 600mg
• 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

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!