Chilled Creamy Yellow Tomato and Pepper Soup For Al Fresco Dining!
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They serve chilled soup all over Europe to keep cool when temperatures are soaring, and with this Yellow Tomato and Pepper Soup recipe, you can too!
This dish tastes much better after two days, so prepare in advance if you can, to allow those flavors to blend. The main ingredients are yellow tomatoes, yellow bell pepper, corn, ginger, and paprika.
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Yellow Tomato and Pepper Soup
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
If you’re looking for a tasty and refreshing soup to enjoy during warm weather months, look no further than this chilled creamy yellow tomato and pepper soup!
This easy-to-follow recipe is perfect for al fresco dining, and it’s sure to please everyone at your next summer dinner party. Enjoy!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online. Staple ingredients such as oil, salt, sugar, etc., aren’t always included here as you’re likely to have those in your kitchen. The complete list of ALL ingredients with measurements is found on the recipe card.
- Fresh Produce – Yellow Tomatoes, Garlic, Yellow Bell Pepper, Corn Kernels (Fresh or Frozen), Ginger, Chives
- Dairy – Greek Yogurt
- Honey – try to buy locally produced honey when possible.
- Smoked Paprika
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Tomatoes
One of the hero ingredients in this dish is tomatoes, so here are some more recipes using the same:
- Pistachio-Crusted Salmon with Blistered Cherry Tomatoes
- Balsamic Mozzarella Stuffed Grape Tomatoes
- 30-Minute Instant Pot Tomato Soup Recipe
More Soup Recipes
Looking for more soups to make? Check these recipes out next:
- Vegetarian & Vegan Black Bean and Sweet Potato Soup Recipe
- Instant Pot Creamy Asparagus Soup Recipe
- Spicy White Bean & Leftover Turkey Soup Recipe
Recipe Tips
- For best results, prepare this soup one or two days in advance.
- While most tomato-based recipes taste better the next day, this soup needs the extra time for the flavors to mature and develop completely.
- Storing Leftovers: Cool and transfer to an airtight container and store in the fridge for 3-4 days.
- Freezing: Cool and transfer to an airtight, freezer-safe container and place in the freezer. It will last for 4-6 months, just be sure to allow it to thaw fully in the fridge before reheating until piping hot. Label the container with the name of the dish and the date so you can keep track of your food storage.
How Do I Make Yellow Tomato and Pepper Soup?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
Yellow Tomato and Pepper Soup
Ingredients
- 1¼ lbs 550g yellow tomatoes, roughly chopped
- 2 large cloves garlic peeled
- 1 large yellow pepper seeded and roughly chopped
- 2 cup whole kernel corn fresh or frozen
- 1 Tbsp honey
- 1 tsp fresh ginger finely minced
- ½ tsp smoked paprika
- Sea salt and black pepper to taste
- ⅔ cup Greek yogurt + extra for garnish
- 2 Tbsp fresh chives finely chopped
Instructions
- Working in batches, if necessary, add the tomatoes, garlic, yellow pepper, and corn to a high-powered blender. Blend on high speed for 1-2 minutes until smooth.
- Transfer the blended vegetables to a large saucepan set over medium heat. Stir in the honey, ginger, and smoked paprika. Season with salt and black pepper, to taste, and cook, stirring frequently, until heated through.
- Remove from the heat and cool completely before stirring in the Greek yogurt. Transfer to an airtight container to chill, preferably overnight.
- Remove soup from refrigerator and transfer to individual serving bowls. Garnish each bowl with a dollop of Greek yogurt and fresh chives before serving. Enjoy!
Notes
- For best results, prepare this soup one or two days in advance. While most tomato-based recipes taste better the next day, this soup needs the extra time for the flavors to mature and develop completely.
SUGGESTED PRODUCTS
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Special Dinner!
You’ve made the soup, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Gluten-Free Baked Avocado Fries with Homemade Garlic Dipping Sauce
- Salad: Classic Caesar Salad with Homemade Dressing & Croutons
- Main Dish: A Recipe For Seared Strip Steak with Sautéed Mushrooms
- Side Dish: Instant Pot Garlic Mashed Potatoes – A Quick & Tasty Side Dish
- Beverage: Jalapeño Cucumber Vodka Lemonade
- Dessert: Classic Banana Cream Pie Recipe (From Scratch!)
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.