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Chilled beet and red pepper soup

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    Chilled beet and red pepper soup Heart Smart Gluten Free Low Sodium

    The beets and bell peppers in this nutritious soup contain folate, an important nutrient for healthy eyes.


    1 tablespoon extra-virgin olive oil
    3/4 cup diced sweet onion
    4 medium red bell peppers; tops, ribs and seeds removed, and cut into 1/2-inch pieces
    4 medium beets, tops removed, peeled and cut into 1/2-inch pieces
    1 1/2 cups water
    3 1/2 cups low-sodium vegetable broth
    2 tablespoons fresh lime juice
    *optional garnishes: salt, goat cheese


    1. In a large saucepan, heat oil over medium heat. Add onion and cook for 3 to 4 minutes or until onions appear clear. Add peppers and beets. Stir. Add water and broth. Bring to a boil. Turn heat down to low and simmer for 45 to 60 minutes, partially covered. Beets should be fork-tender.
    2. Remove from heat and let cool for 15 to 20 minutes. Add lime juice. Stir.
    3. Working in batches, puree mixture in a blender until smooth. Then transfer to a large bowl. Cover and chill in the refrigerator for at least 2 hours.
    4. Serve chilled and garnished with salt* and goat cheese*, if desired.

    Makes 6 servings

    Carb choices per serving: 1

    *Option not included in nutrition facts.


    Portion leftovers into single-serve containers, then place in the freezer. You’ll have healthful lunches that’ll also serve as lunchbox ice packs!

    Nutrition Facts