From The Cookbook: Happy Cooking

Giada’s chilled red pepper soup is one of those dishes I turn to when I need something refreshing and comforting. The red peppers bring a natural sweetness, while the onions and garlic add a cozy, homey depth.

I love the gentle heat that lingers from the crushed red pepper flakes. This is the kind of soup that’s great to make a day ahead—it gets better after chilling for a while. Just add a dollop of creamy Greek yogurt or some crumbled feta, and you’re all set.

Pair it with a piece of warm bread, and it’s a bowl of comfort, perfect for any time of day.

Recipe Ingredients

• 3 tbsp of extra-virgin olive oil
• 2 medium onions, chopped
• 3 large garlic cloves, crushed
• 2 carrots, peeled and chopped
• 2½ cups of low-sodium chicken broth
• 10 large red bell peppers, cored, seeded, and cut into 1-inch pieces
• 2 bay leaves
• ¼ tsp of crushed red pepper flakes
• Salt and freshly ground black pepper, to taste
• Greek yogurt or crumbled feta cheese, for garnish

How To Make Giada Chilled Red Pepper Soup

1. Heat Your Oil: In a large pot over medium heat, heat 3 tablespoons of olive oil until it shimmers.
2. Cook the Onions: Add the chopped onions to the pot and cook them for 2 to 3 minutes until they start to turn translucent.
3. Add Garlic and Carrots: Stir in the crushed garlic and chopped carrots, cooking for about 1 minute, stirring constantly to combine flavors well.
4. Add Broth and Seasonings: Pour in the chicken broth, add the red bell peppers, bay leaves, and crushed red pepper flakes, then cover and bring the mixture to a simmer for 30 minutes.
5. Remove Bay Leaves and Puree: Remove the pot from the heat, remove the bay leaves, and puree the mixture until smooth using an immersion blender or a regular blender.
6. Chill and Serve: Season to taste with salt and black pepper, then refrigerate the soup for at least 1 hour, or up to 2 days. Serve each bowl with a dollop of Greek yogurt or a sprinkle of crumbled feta cheese.

Recipe Tips

• For a smokier flavor, roast the red bell peppers in the oven before adding them to the soup. This adds depth and a subtle charred taste to the overall dish.
• If you want a dairy-free garnish, try topping the soup with coconut yogurt instead of Greek yogurt or feta. This adds a creamy touch without any added dairy.
• To make the soup spicier, add an extra pinch of crushed red pepper flakes or a dash of cayenne pepper. Adjust the spice level to fit your preference.
• Using vegetable broth instead of chicken broth can make this soup completely vegetarian without losing any richness or flavor.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Asparagus Soup With Herbed Goat Cheese
• Giada Butternut Squash Soup with Fontina Cheese Crostini
• Giada Jalapeño and Cherry Tomato Gazpacho

Giada Chilled Red Pepper Soup

Recipe by Giada De LaurentiisCourse: SoupsCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

180

kcal

Giada’s chilled red pepper soup is one of those dishes I turn to when I need something refreshing and comforting. The red peppers bring a natural sweetness, while the onions and garlic add a cozy, homey depth.

Ingredients

• 3 tbsp of extra-virgin olive oil
  

• 2 medium onions, chopped
  

• 3 large garlic cloves, crushed
  

• 2 carrots, peeled and chopped
  

• 2½ cups of low-sodium chicken broth
  

• 10 large red bell peppers, cored, seeded, and cut into 1-inch pieces
  

• 2 bay leaves
  

• ¼ tsp of crushed red pepper flakes
  

• Salt and freshly ground black pepper, to taste
  

• Greek yogurt or crumbled feta cheese, for garnish
  

Directions

• Heat Your Oil: In a large pot over medium heat, heat 3 tablespoons of olive oil until it shimmers.
  
• Cook the Onions: Add the chopped onions to the pot and cook them for 2 to 3 minutes until they start to turn translucent.
  
• Add Garlic and Carrots: Stir in the crushed garlic and chopped carrots, cooking for about 1 minute, stirring constantly to combine flavors well.
  
• Add Broth and Seasonings: Pour in the chicken broth, add the red bell peppers, bay leaves, and crushed red pepper flakes, then cover and bring the mixture to a simmer for 30 minutes.
  
• Remove Bay Leaves and Puree: Remove the pot from the heat, remove the bay leaves, and puree the mixture until smooth using an immersion blender or a regular blender.
  
• Chill and Serve: Season to taste with salt and black pepper, then refrigerate the soup for at least 1 hour, or up to 2 days. Serve each bowl with a dollop of Greek yogurt or a sprinkle of crumbled feta cheese.