Cozy Chilled Mediterranean Tomato and Roasted Pepper Soup

Chill out with this Cozy Chilled Mediterranean Tomato and Roasted Pepper Soup. After making it dozens of times, I’ve discovered the trick to a perfectly smooth, flavorful soup every time. The best part? It’s ready in just 30 minutes. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Mediterranean Baked Eggs with Spiced Tomato Sauce and Fresh Thai Mango Green Papaya Salad with Chili Lime Dressing.

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 large ripe tomatoes
• 2 red bell peppers
• 1 small red onion
• 3 cloves garlic
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp fresh basil leaves, chopped
• Optional: Fresh basil leaves, for garnish
• Optional: Olive oil, for drizzling

How to Make Cozy Chilled Mediterranean Tomato and Roasted Pepper Soup

1. Roast the peppers: Place the bell peppers directly on the flame of a gas stove, turning occasionally, until charred on all sides. Alternatively, broil them in the oven, turning occasionally, until charred. Place the peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel, seed, and dice the peppers.
2. Cook the soup: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute. Add the diced tomatoes, roasted peppers, salt, black pepper, oregano, and red pepper flakes (if using). Cook, stirring occasionally, for 15-20 minutes, until the tomatoes have broken down.
3. Blend the soup: Using an immersion blender or a regular blender, blend the soup until smooth. If using a regular blender, blend in batches and be careful when blending hot liquids. Stir in the chopped basil leaves.
4. Chill the soup: Let the soup cool to room temperature, then refrigerate until chilled, at least 2 hours. Taste and adjust the seasoning if necessary.
5. Serve the soup: Ladle the chilled soup into bowls, garnish with fresh basil leaves, and drizzle with olive oil. Serve immediately.

Storing & Reheating Cozy 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. Store in the refrigerator until ready to serve.

Freezing Cozy Chilled Mediterranean Tomato and Roasted Pepper Soup

This soup does not freeze well due to the water content in the tomatoes and peppers.

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 richer soup, stir in a spoonful of Greek yogurt or a splash of heavy cream before serving.
• Best substitution: If you don't have fresh basil, you can use 1 tbsp of dried basil instead.
• Make-ahead: This soup can be made up to 2 days ahead. See storage notes for details.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If the soup is too thick, thin it out with a little water or vegetable broth. If it's too thin, simmer it on the stove until it reaches your desired consistency.

Cozy Chilled Mediterranean Tomato and Roasted Pepper Soup

⏱

Prep

15 mins

🍳

Cook

25 mins

⏳

Total

40 mins

🍽

Serves

4 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 4 large ripe tomatoes
• 2 red bell peppers
• 1 small red onion
• 3 cloves garlic
• 1/4 cup olive oil

Seasonings

• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp fresh basil leaves, chopped

Optional Toppings

• Fresh basil leaves, for garnish
• Olive oil, for drizzling

Instructions

1. Roast the peppers: Place the bell peppers directly on the flame of a gas stove, turning occasionally, until charred on all sides. Alternatively, broil them in the oven, turning occasionally, until charred. Place the peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel, seed, and dice the peppers.
2. Cook the soup: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute. Add the diced tomatoes, roasted peppers, salt, black pepper, oregano, and red pepper flakes (if using). Cook, stirring occasionally, for 15-20 minutes, until the tomatoes have broken down.
3. Blend the soup: Using an immersion blender or a regular blender, blend the soup until smooth. If using a regular blender, blend in batches and be careful when blending hot liquids. Stir in the chopped basil leaves.
4. Chill the soup: Let the soup cool to room temperature, then refrigerate until chilled, at least 2 hours. Taste and adjust the seasoning if necessary.
5. Serve the soup: Ladle the chilled soup into bowls, garnish with fresh basil leaves, and drizzle with olive oil. Serve immediately.

Notes

• Chef tip: For a richer soup, stir in a spoonful of Greek yogurt or a splash of heavy cream before serving.
• Best substitution: If you don't have fresh basil, you can use 1 tbsp of dried basil instead.
• Make-ahead: This soup can be made up to 2 days ahead. See storage notes for details.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If the soup is too thick, thin it out with a little water or vegetable broth. If it's too thin, simmer it on the stove until it reaches your desired consistency.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezer: This soup does not freeze well due to the water content in the tomatoes and peppers.
• 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. Store in the refrigerator until ready to serve.

Nutrition Per Serving

• Calories: 120
• Protein: 3g
• Fat: 8g
• Carbs: 12g
• Fiber: 3g
• Sugar: 7g
• Sodium: 700mg
• Cholesterol: 0mg
• Sat. Fat: 1g

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!