Cold Roasted Red Pepper Soup - Cook For Your Life- anti-cancer recipes

Cold Roasted Red Pepper Soup

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

This summery lycopene-rich soup uses sweet red bell peppers to their best advantage. Although it is good hot, we like this soup best chilled. Serve it with a salad and some crusty whole-grain bread...


  • 1 pound vine-ripened tomatoes, quartered
  • 2 large red peppers, seeded and cut into 2 inch slices
  • 2 tablespoons olive oil, divided
  • Salt and pepper, to taste
  • 1 yellow onion, chopped
  • 2 cloves of garlic, minced
  • ½ teaspoon ground coriander
  • Juice from ½ a lemon
  • Chopped fresh mint

Nutrition Facts


125 cals


7 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g


14 g


8 g


4 g


3 g


565 mg


  1. Preheat the oven to 350 degrees.
  2. In a large bowl, toss the tomatoes and red peppers with 1 tablespoon of olive oil, salt, and pepper until coated with oil. Transfer to a baking sheet. Cook until the vegetables are browned in spots and tender, about 30 minutes.
  3. Meanwhile, in a sauté pan, heat the remaining 1 tablespoon of olive oil. Add the onions and garlic, and cook until the onions have turned translucent, about 7-10 minutes. Add the coriander, and cook stirring for 1 minute. Turn off the heat and let sit until the roasted tomatoes and peppers are done.
  4. Puree the onion mixture with the roasted tomatoes and pepper, along with ½ to 1 cup of water. Puree until smooth.
  5. Let the soup sit at room temperature uncovered for about 30 minutes then chill in the refrigerator for at least 2 hours. Stir in lemon juice and chopped mint and serve cold.

Chef Tips

If you like peppers but find them a little difficult to digest, roast just the tomatoes in step 2, and use the same method to prepare and skin the peppers as in our Marinated Roasted Peppers recipe.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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