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Chilled Oven-Roasted Yellow Pepper Soup

Scott Phillips

Servings: six.


  • 8 yellow bell peppers
  • 1/3 cup extra-virgin olive oil; more for drizzling
  • 1 large yellow onion, coarsely chopped
  • 1 jalapeño, stemmed and seeded
  • 1 Tbs. chopped fresh rosemary
  • 2 cups lower-salt chicken broth
  • Generous pinch of granulated sugar
  • Kosher salt or fine sea salt and freshly ground pepper
  • 1/4 cup sliced fresh chives (1/4 inch long)

Nutritional Information

  • Calories (kcal) : 170
  • Fat Calories (kcal): 110
  • Fat (g): 13
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 0
  • Sodium (mg): 310
  • Carbohydrates (g): 14
  • Fiber (g): 2
  • Protein (g): 4


  • Position a rack in the center of the oven and heat the oven to 400°F. Put the peppers on a rimmed baking sheet and roast in the oven, turning every 15 minutes, until browned and wrinkled all over, 45 to 60 minutes. Remove the peppers from the oven, cover with a dishtowel, and set aside to cool. Seed, peel, and cut the peppers into quarters.

    Heat the oil in a 4-quart saucepan over medium heat. Add the onion, jalapeño, and rosemary and cook, stirring occasionally, until the onion starts to brown, 8 to 10 minutes. Stir in the peppers and any accumulated juices, broth, sugar, 1-1/2 tsp. salt, 1/4 tsp. black pepper, and 1-1/2 cups water. Bring to a simmer over medium-high heat, cover, reduce the heat to low, and simmer for 5 minutes to blend the flavors. Remove from the heat and let cool slightly.

    Purée the soup in batches in a blender or food processor. Strain the puree through a fine sieve into a bowl, using a ladle to push as many of the solids through as possible. Discard the solids in the sieve and refrigerate the soup for at least 3 hours or overnight.

    Once chilled, season the soup to taste with salt and pepper. Serve in chilled bowls, sprinkled with the chives. Finish each serving with a drizzle of olive oil.


Rate or Review

Reviews (1 review)

  • jboomer | 05/22/2008

    Peppers were easy to roast using that technique and pealed easily, but soup was a combination of bitter and sweet. I added sherry vinegar and more chicken broth and it was quite a bit better.

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