Cold Roasted Red Pepper Soup

4.50 avg. rating (86% score) - 2 votes

Cold Roasted Red Pepper Soup

This recipe for Cold Roasted Red Pepper Soup is adapted from chef Erhard Wendt of the Williamsville Inn in West Stockbridge, Massachusetts, and it’s a big hit at Rubi’s Café in Great Barrington. Owner Matthew Rubiner chose this as a refreshing and filling starter for his summer picnic at Tanglewood. We like it chilled or heated up with some crusty bread.

Yield: 8 servings


  • 4 red bell peppers
  • 3 tablespoons olive oil, divided
  • 1 large onion, diced
  • 2 garlic cloves, chopped
  • 4 large tomatoes, peeled and seeded
  • 1 tablespoon tomato paste
  • 1/4 chili pepper, diced
  • 1-1/2 quarts tomato juice
  • Kosher or sea salt
  • 2 (approximately) drops pepper sauce (such as Tabasco)
  • 3 tablespoons extra-virgin olive oil
  • 8 basil leaves


Heat oven to 400°. Wash and dry bell peppers thoroughly. Place on a rimmed sheet pan and drizzle with 1 tablespoon oil. Roast 25 to 30 minutes, or until well blistered and browned in spots. Cool; then peel skins and remove seeds, reserving the liquid.

In a large saucepan over medium-high setting, heat remaining 2 tablespoons oil and sauté onion, garlic, and tomatoes until most of the liquid is absorbed. Add tomato paste and diced chili pepper; cook 5 minutes. Add roasted bell peppers and any reserved liquid. Cook, while stirring, about 5 minutes.

Add tomato juice and raise heat to a boil. Boil gently, stirring often, about 15 minutes.

Puree in batches and let cool to room temperature; then refrigerate to chill. Season to taste with salt and pepper sauce. Whisk in olive oil.

Portion soup into 8 cups and garnish each with a basil leaf.
  • Hi Doris and jlr. Our apologies that the whole recipe wasn’t displaying properly! We recently upgraded our website and had some glitches carrying over recipes with special characters in them — like the accent mark in saute. We have corrected the problem and you can now view and print the entire recipe for Cold Roasted Pepper Soup. Thanks for your comments!

  • Why won’t the whole recipe for Cold Roasted Red Pepper Soup print???

  • I made the soup for the first time. Coming from the Garden State of NJ, I used the the best TOMATOES. I also put some basil in the blender with the peppers and NJ tomatoes. It is a good soup for a hot day.


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