Chilled Roasted Red Pepper Soup

Vegetarian
Gluten Free
Dairy Free
Very Healthy
Health score
70%
Chilled Roasted Red Pepper Soup
45 min.
8
99kcal

Suggestions


Experience a delightful blend of flavors with our Chilled Roasted Red Pepper Soup, an enchanting dish that's perfect for any occasion! This soup is not only a feast for the eyes with its vibrant red hue but also a healthy addition to your dining table, boasting a remarkable health score of 70. Ideal for vegetarians, it’s gluten-free and dairy-free, making it a versatile option for anyone looking to enjoy a light yet satisfying meal.

In just 45 minutes, you can serve this masterpiece to up to eight people, whether as a refreshing starter, an antipasti dish, or a healthy snack. The combination of roasted red bell peppers, fresh tomatoes, and wholesome vegetables creates a rich and velvety texture, perfected by the warm essence of cumin. Topped off with zesty lime wedges, this soup bursts with flavor, making every spoonful an absolute joy.

Perfect for warm-weather gatherings or as a chilled appetizer during a cozy dinner, this soup can also be made ahead of time, allowing the flavors to intensify. Not only does it delight your taste buds, but at only 99 calories per serving, it fits seamlessly into any healthy eating plan. Refresh your palate and impress your guests with this scrumptious Chilled Roasted Red Pepper Soup!

Ingredients

  • cups chicken broth 
  • teaspoon ground cumin 
  • servings lime wedges 
  • tablespoons olive oil 
  • medium onion 
  • small potato boiling
  • 2.8 pounds bell pepper red
  • medium tomatoes 
  • 3.5 cups water 

Equipment

  • bowl
  • blender

Directions

  1. Quick-roast and peel peppers.Chop onion. Peel potato and cut into 1/4-inch dice. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté onion, potato, and cumin, stirring, 5 minutes.
  2. Add roasted peppers, water, and broth and simmer, covered, 20 minutes, or until vegetables are very tender.
  3. While soup is cooking, peel and seed tomato.
  4. Purée soup in batches with tomato in a blender (use caution when blending hot liquids), transferring to a bowl, and season with salt and pepper. Cool soup. Chill soup, covered, at least 4 hours and up to 2 days. Adjust seasoning.
  5. Serve soup with lime wedges.

Nutrition Facts

Calories99kcal
Protein9.74%
Fat34.81%
Carbs55.45%

Properties

Glycemic Index
16.75
Glycemic Load
2.43
Inflammation Score
-10
Nutrition Score
16.94956528687%

Flavonoids

Hesperetin
0.43mg
Naringenin
0.14mg
Luteolin
0.96mg
Isorhamnetin
0.69mg
Kaempferol
0.13mg
Myricetin
0.02mg
Quercetin
3.38mg

Nutrients percent of daily need

Calories:99.38kcal
4.97%
Fat:4.22g
6.5%
Saturated Fat:0.6g
3.78%
Carbohydrates:15.14g
5.05%
Net Carbohydrates:11.03g
4.01%
Sugar:8.09g
8.98%
Cholesterol:1.17mg
0.39%
Sodium:235.03mg
10.22%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.66g
5.32%
Vitamin C:204.84mg
248.29%
Vitamin A:5016.62IU
100.33%
Vitamin B6:0.52mg
26.01%
Vitamin E:3.09mg
20.6%
Folate:80.57µg
20.14%
Fiber:4.11g
16.43%
Potassium:498.3mg
14.24%
Manganese:0.28mg
13.76%
Vitamin K:11.65µg
11.1%
Vitamin B2:0.18mg
10.67%
Vitamin B3:2.02mg
10.1%
Vitamin B1:0.13mg
8.51%
Magnesium:29.05mg
7.26%
Phosphorus:64.96mg
6.5%
Iron:1.13mg
6.27%
Vitamin B5:0.59mg
5.92%
Copper:0.1mg
4.88%
Zinc:0.57mg
3.83%
Calcium:25.89mg
2.59%
Source:Epicurious