PUREED RED PEPPER AND POTATO SOUP
This is a beautiful soup with a deep, rich flavor to match the color. Make sure to strain it after you puree it, a quick step that absolves you of the longer step of peeling the peppers.
Provided by Martha Rose Shulman
Time 1h30m
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot and add the onion and carrot. Cook, stirring often, until the onion begins to soften, and add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 minutes, and stir in the garlic and the tomato paste. Stir for a minute or two, until the garlic is fragrant and the tomato paste has darkened, and add the peppers, paprika, and another 1/2 teaspoon salt. Cook, stirring often, until the peppers begin to soften, about 5 minutes.
- Add the potatoes, stock, and bouquet garni and bring to a simmer. Add salt to taste, 1 to 2 teaspoons, cover and simmer over low heat for 1 hour. Remove the bouquet garni.
- Using an immersion blender, or in a blender or food processor fitted with the steel blade (working in batches and covering the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth. Strain the soup through a medium strainer, pushing it through the strainer with a spatula or the bowl of a ladle, and return to the heat. Heat through, add salt and pepper to taste, and serve. Garnish with garlic croutons and slivered fresh basil or chopped thyme, and drizzle a few drops of olive oil over each serving if desired.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 2 grams, Carbohydrate 30 grams, Fat 3 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1019 milligrams, Sugar 10 grams
ROASTED RED PEPPER, SWEET POTATO & SMOKED PAPRIKA SOUP
Enjoy this hearty pepper, sweet potato and paprika soup as a starter, or for lunch on a cold winter's day. If venturing outdoors, take it with you in a flask.
Provided by Emma Freud
Categories Lunch, Soup, Starter, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.
- Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.
Nutrition Facts : Calories 491 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 21 grams sugar, Fiber 8 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
POTATO PEPPER JACK SOUP
A creamy delicious soup thats loaded with potatoes, peppers, carrots, and Pepper Jack Cheese!
Provided by Whitney Wright
Categories Soup
Time 45m
Number Of Ingredients 15
Steps:
- Fill a medium size sauce pan with water and place it over medium heat. Add the chopped potatoes and carrots to the water. Cook until the potatoes are fork tender. Drain. Set aside.
- In a dutch oven pan set over medium heat, add the bacon. Cook until the bacon is crisp. Remove from the pan and place the bacon on a paper towel lined plate. Chop the bacon into smaller bite size pieces. Set aside.
- Drain most of the bacon grease, keeping about 1 tablespoon of the bacon grease in the pan. Add the onions and cook for 2 minutes.
- Then add the diced bell peppers and cook for 4 minutes, stirring often. Add the garlic and cook 1 minute more.
- Add the 2 tablespoons of butter to the veggies, stir until melted.
- Add the flour, stirring until it's coating all of the vegetables. Cook for 1 minute. Slowly add the milk, stirring constantly.
- Add the potatoes and carrots to the sauce and vegetables. Stir to combine.
- Add the chicken broth, bacon, dried thyme, pepper, and salt. Bring everything to a simmer.
- Just before serving, add the shredded pepper jack cheese, stir to melt. Serve warm. *
Nutrition Facts : Calories 419 kcal, Carbohydrate 30 g, Protein 20 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 64 mg, Sodium 1014 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
CHUNKY PEPPER POTATO SOUP
This is our favorite vegetable soup recipe. I got it from a friend and made some changes to make it lighter. It is quick, colorful and satisfying-and you would never know it's low-fat! -Denise Mayer, Modesto, California
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan coated with cooking spray, cook onion until tender. Stir in the potatoes, peppers and broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. , Stir in 2-1/2 cups milk. Combine cornstarch and remaining milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the salt, pepper and cayenne.
Nutrition Facts : Calories 158 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 504mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
POTATO PEPPER JACK SOUP
A creamy delicious soup thats loaded with potatoes, peppers, carrots, and Pepper Jack Cheese! 8 servings
Provided by Rita's Kitchen
Categories Soup
Time 45m
Number Of Ingredients 15
Steps:
- Fill a medium size sauce pan with water and place it over medium heat. Add the chopped potatoes and carrots to the water. Cook until the potatoes are fork tender. Drain. Set aside. In a dutch oven pan set over medium heat, add the bacon. Cook until the bacon is crisp. Remove from the pan and place the bacon on a paper towel lined plate. Chop the bacon into smaller bite size pieces. Set aside. Drain most of the bacon grease, keeping about 1 tablespoon of the bacon grease in the pan. Add the onions and cook for 2 minutes. Then add the diced bell peppers and cook for 4 minutes, stirring often. Add the garlic and cook 1 minute more. Add the 2 tablespoons of butter to the veggies, stir until melted. Add the flour, stirring until it's coating all of the vegetables. Cook for 1 minute. Slowly add the milk, stirring constantly. Add the potatoes and carrots to the sauce and vegetables. Stir to combine. Add the chicken broth, bacon, dried thyme, pepper, and salt. Bring everything to a simmer. Just before serving, add the shredded pepper jack cheese, stir to melt. Serve warm.
Nutrition Facts :
CREAMY PEPPER JACK CHEESE SOUP
Make this creamy pepperjack cheese soup in minutes. Seasoned with grated onion, garlic, Worcestershire sauce, and a splash of hot sauce, it's perfect for an easy weeknight supper.
Provided by Austin Geraldson
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a large saucepan over medium heat. Stir in flour and cook until the flour begins to turn golden brown, about 5 minutes. Add onion and garlic, cook until the onion softens and turns translucent, about 3 minutes.
- Slowly whisk in chicken broth and milk. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and continue to simmer, stirring occasionally, for 15 minutes until thickened and smooth.
- Remove from the heat and immediately whisk in the shredded cheese until it has melted and the soup is smooth. Season with Worcestershire sauce, hot pepper sauce, and black pepper. Ladle in to serving bowls, and sprinkle with cilantro to garnish.
Nutrition Facts : Calories 525.7 calories, Carbohydrate 15.7 g, Cholesterol 130.4 mg, Fat 40.7 g, Fiber 0.6 g, Protein 24.2 g, SaturatedFat 23.7 g, Sodium 704.6 mg, Sugar 7 g
BELL PEPPER AND TOMATO SOUP
Provided by Food Network
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the red onion and cook, stirring, until soft, 3 to 5 minutes. Add the potato, cayenne, garlic, bay leaf, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add bell pepper and tomatoes, bring the mixture back to a simmer and cook until the potatoes and vegetables are tender, adjusting the heat as needed to maintain a simmer, about 20 minutes. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Reheat the soup and adjust the consistency with water if needed. Season with salt and pepper. Serve hot with a sprinkle of parsley and almonds and a drizzle of oil.
ROASTED PEPPER POTATO SOUP
I really enjoy potato soup, and this rich creamy version is different than most I've tried. I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family's taste buds. --Hollie Powell of St. Louis, Missouri
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chiles, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil. , Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blender, process the cream cheese and half the soup until smooth. Return all to pan and heat through.
Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 1154mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein.
RED PEPPER POTATO SOUP
It's a comfort soup with a blend of flavors.
Provided by constantly_experimenting
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Grease a baking sheet.
- Place the red bell pepper on the prepared baking sheet and roast in the preheated oven until the skin blisters, 15 to 20 minutes. Handling carefully, cut small slits with a knife into each of the 4 sides of the hot pepper. Immediately plunge the pepper a small bowl full of ice water for 2 minutes. Slice the pepper in half. Remove and discard the skin. Chop the flesh into small pieces. Set aside.
- While the pepper roasts, melt the butter in a large pot over medium heat. Cook the onion, celery, and garlic in the melted butter until tender, about 5 minutes. Pour 3 cups of the chicken stock into the pot; season with salt and pepper. Add 3 more cups of the chicken stock, the carrots, nutmeg, and cinnamon. Stir the potatoes into the soup along with the remaining 2 cups of stock; bring to a boil for 10 minutes. Add the roasted pepper, sage, and ginger. Continue boiling until the potatoes and carrots are tender, another 10 to 15 minutes. Serve hot.
Nutrition Facts : Calories 254.9 calories, Carbohydrate 34 g, Cholesterol 31.3 mg, Fat 12.5 g, Fiber 4.3 g, Protein 3.9 g, SaturatedFat 7.6 g, Sodium 1101.7 mg, Sugar 4.9 g
POTATO PEPPER JACK SOUP
Provided by Laura
Number Of Ingredients 17
Steps:
- Boil potatoes in water until tender; about 15 minutes.
- In the meantime, combine olive oil, peppers, onion, garlic and carrot in a medium sauce pan. Sauté on medium heat until vegetables are soft.
- Drain all liquid from potatoes and add vegetables and broth to the pot. Add bacon, milk or half & half, salt, pepper and thyme.
- Prepare roux by melting butter in a separate pot and stirring in flour to make a paste. Slowly add cream and allow to bubble, stirring, until roux thickens and comes away from the sides of the pan.
- Add roux to soup mixture along with the cheese. If necessary, add milk to desired consistency. Serves about 6.
POTATO PEPPER JACK SOUP
A thick and creamy potato soup with a spicy pepperjack kick! A great replica of a favorite from our local bread company.
Provided by erin_denny
Categories Low Protein
Time 50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Boil potatoes in water until tender; about 15 minutes.
- In the meantime, combine olive oil, peppers, onion, garlic and carrot in a medium sauce pan. Sauté on medium heat until vegetables are soft.
- Drain all liquid from potatoes and add vegetables, water, and builllion cubes to the pot.
- Add bacon, milk, salt, pepper and thyme.
- Prepare roux by melting butter in a separate pot and stirring in flour to make a paste.
- Slowly add cream and allow to bubble, stirring, until roux thickens and comes away from the sides of the pan.
- Add roux to soup mixture along with the cheese. If necessary, add milk to desired consistency.
PEPPER JACK CHEESE SOUP RECIPE
Get my recipe for this delicious pepper jack soup. It's rich and creamy but also has the lighter flavors of red bell pepper and tomato to brighten it up.
Provided by Christine Pittman
Categories Entrée
Time 30m
Number Of Ingredients 11
Steps:
- In a medium frying pan melt 2 tablespoons of the butter over medium heat. Add the onion and bell pepper and cook until softened. Add the garlic and cook and stir for 30 seconds.
- Add the chicken broth and drained diced tomatoes. Bring to a boil over high heat. Reduce heat to low and simmer uncovered for 10 minutes.
- Meanwhile, in a large saucepan over medium heat melt the remaining 2 tablespoons of butter. Whisk in the flour, salt and black pepper until smooth. Cook for a minute while whisking. Slowly whisk in 1 cup of whole milk. Cook while stirring until it comes to a boil. While continuing to stir so that you don't scorch the bottom of the pot, allow it to boil for one minute.
- Stir the simmered broth and veggies into the thickened milk. Add the pepper jack and the remaining milk. Cook and stir over medium heat until the cheese is melted. Do not let it boil.
- Taste and add a bit more salt and pepper if desired.
Nutrition Facts : Calories 327 calories, Sugar 9.3 g, Sodium 600.5 mg, Fat 13 g, SaturatedFat 7.7 g, TransFat 0 g, Carbohydrate 15.7 g, Fiber 1.5 g, Protein 14 g, Cholesterol 64.2 mg
POTATO PEPPER JACK SOUP #SP5
Official Contest Entry: Simply Potatoes 5Fix. Smooth potato based soup with melted pepper jack cheese, touch of garlic, and wilted baby spinach
Provided by linda.lowry_10482960
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place Simply Potatoes Traditional Mashed Potatoes in a 3 quart pot.
- Add shredded pepper jack cheese and press into mashed potatoes with a potato masher.
- Add chicken broth one cup at a time, slowly mixing to incorporate all.
- Heat on medium-high heat while stirring until the soup is hot and the cheese is completely melted. Add spinach and garlic powder, and heat a few minutes until spinach is wilted.
- Serve.
Nutrition Facts : Calories 224.2, Fat 17.6, SaturatedFat 10.8, Cholesterol 50.5, Sodium 1241.1, Carbohydrate 1.2, Fiber 0.3, Sugar 0.7, Protein 15.5
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