Italian Bell Pepper Soup Food

CREAMY RED PEPPER SOUP

Steps:

• Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes. Add the broth, bell peppers, potato, wine, and sugar. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly.
• Using an immersion hand blender, puree the soup in the pot until it is smooth. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup, to taste, with salt and pepper.
• Meanwhile, heat the remaining 2 tablespoons oil in a heavy large skillet over medium heat. Add the bread cubes and saute until they are crisp and golden, about 8 minutes.
• Ladle the soup into bowls. Dollop a tablespoon of mascarpone in the center of each bowl and top with croutons. Sprinkle with pepper and serve.

STUFFED BELL PEPPER SOUP

Steps:

• Heat the oil in a medium pot over medium-high heat. Add the bell peppers, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until vegetables are softened, about 7 minutes.
• Add the ground beef and cook, breaking up the meat with a wooden spoon and stirring occasionally, until no longer pink, about 3 minutes.
• Add the garlic, thyme and oregano. Cook, stirring, until fragrant, about 1 minute. Add the beef broth, diced tomatoes, crushed tomatoes, Worcestershire, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil. Reduce the heat and simmer until flavors are blended, about 5 minutes.
• Stir in the rice and cook until warmed through, about 2 minutes. Season with salt and pepper.
• Ladle the soup into bowls and top with some Cheddar and parsley.

ITALIAN BELL PEPPER SOUP RECIPE

Steps:

• Heat your olive oil in a 4 to 6 quart pot. If you are using real ground beef, saute it now. Add in the chopped onions when it is hot and saute until they are translucent. Add in the garlic and chopped bell peppers and cook another 3 to 4 minutes until fragrant.
• Pour in the diced tomatoes and tomato sauce. Add in the vegetable stock (start with 3 cups. If you have room in the pot, add the 4th cup). Season with basil, oregano and onion powder.
• Carefully add in the Beyond beef crumbles if you are not using the ground beef. Stir the soup slowly and turn the temperature to medium . Bring to a simmer. Cook for 20 minutes at a simmer, stirring occasionally.
• Add the ditalini pasta and stir again. Cook for another 10 minutes or so, just until the pasta is cooked. Remove from heat and let cool. If it is too thick, you can thin with a little of the remaining vegetable stock.
• To serve this Italian Bell Pepper Soup, scoop into a bowl and top with Parmesan cheese

SPICY RED BELL PEPPER SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat. Stir in the bell peppers, carrots, onions, celery, and garlic. Cook and stir the vegetables until soft, about 10 minutes. Stir in the chicken broth, rice, thyme, cayenne pepper, red pepper flakes, salt and pepper, and bring the mixture to a boil. Reduce heat, cover, and simmer until the rice and vegetables are tender, about 25 minutes. Remove from heat. and cool 30 minutes.
• Blend the cooled soup until smooth using an hand-held immersion blender directly in the pot. Or use a blender, and blend the soup in batches until smooth.

ITALIAN SAUSAGE AND PEPPER SOUP

Steps:

• Poke the sausage with a fork in several places, to keep them from exploding.
• Spray your skillet with cooking spray.
• Add sausage, and a little water.
• Cook over medium-high heat until sausages are browned, turning occasionally.
• (This will take about 15 minutes.) When they are finished, transfer sausages to a plate and allow them to cool.
• In a soup pot, combine 2 cups of broth, the onion, the peppers, and garlic.
• Bring to a simmer over medium heat.
• Cover and allow this to simmer about 30 minutes, or until the peppers are tender.
• Remove the casings from the sausages, and slice the sausages into thin round slices.
• Add them to the pot.
• Add the remaining broth, water, oregano, boullion cubes, and pepper.
• Simmer uncovered for 10 minutes.
• Add the pasta and simmer until the pasta is cooked, about 10 minutes.
• Ladle into soup bowls and enjoy!