ROASTED RED PEPPERS SOUP
If you like cream of tomato soup, try making it with purchased roasted red peppers. Using jarred roasted red peppers makes it extra easy and pureeing the soup in a blender gives it a nice smooth texture.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).
Nutrition Facts : Calories 135 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 753mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
RED PEPPER SOUP RECIPE BY TASTY
Here's what you need: water, salt, red bell peppers, pepper
Provided by Merle O'Neal
Categories Sides
Yield 2 servings
Number Of Ingredients 4
Steps:
- In a medium saucepan, bring the water to a rolling boil, season with salt, and add the peppers. Cover and cook for 6-7 minutes, until a knife easily pierces the peppers.
- Use a slotted spoon to remove the peppers from the water and transfer to a blender. Reserve the water.
- Add peppers, pepper, and 1 cup (235 ml) of reserved pepper stock to the blender blend until a smooth consistency is reached.
- Enjoy!
Nutrition Facts : Calories 75 calories, Carbohydrate 18 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, Sugar 11 grams
RED PEPPER SOUP
This is a light and creamy pureed soup which will surprise those who didn't realize they were pepper lovers at heart. It's a simple soup consisting of ripe red peppers in a creamy base. Serve with a dollop of sour cream, if desired.
Provided by Judi
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 55m
Yield 5
Number Of Ingredients 7
Steps:
- Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
- Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
- Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 9.8 g, Cholesterol 44.8 mg, Fat 14.6 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 8.7 g, Sodium 504.8 mg, Sugar 5.2 g
ROASTED RED-PEPPER SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes. Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.
- Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro. Serve with the rolls.
RED PEPPER SOUP
While I don't have scientific proof of it, Red Pepper Soup works for me as a head cold remedy! It is a good gift to take when visiting a sick friend, too. For a pretty touch, top the soup with grated cheese and parsley. We enjoy it with jalapeno cheese buns. You can also serve it with warm garlic bread. -Barb Nelson, Victoria, British Columbia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings (about 3 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute red peppers, carrots, onions, celery and garlic in oil until tender. , Stir in the broth, rice, thyme, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the vegetables and rice are tender. , Cool for 30 minutes. Puree in small batches in a blender; return to pan. Add red pepper flakes; heat through.
Nutrition Facts : Calories 83 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 962mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.
RED PEPPER CARROT SOUP
This colorful soup is a tasty way to have a serving of vegetables without a lot of fat. Even my discerning teenagers lap it up happily.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Broil red pepper 4 in. from the heat until skin is blistered, about 6 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes. Peel and discard charred skin. Remove stem and seeds; set pepper aside., In a large saucepan, cook the carrots, onion and rice in butter until onion is tender. Stir in the broth, water, orange juice, dill, orange zest, salt, marjoram, thyme, rosemary, sage and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots and rice are tender. Cool for 10 minutes. , In a blender, puree carrot mixture and roasted pepper in small batches. Return to the pan; heat through.
Nutrition Facts : Calories 162 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 802mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 5g fiber), Protein 3g protein.
STUFFED PEPPER SOUP
Some of the cooks at the restaurant where I work were talking about stuffed pepper soup. We decided to stir up similar ingredients for a stuffed pepper soup recipe. Customer response was overwhelming! -Krista Muddiman, Meadville, Pennsylvania
Provided by Taste of Home
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven over medium heat, cook and stir beef until no longer pink, breaking into crumbles; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. , Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.
Nutrition Facts : Calories 337 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1466mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 4g fiber), Protein 24g protein.
SWEET RED PEPPER AND GOUDA SOUP
I was recently in Gettysburg where I had a bowl of sweet red pepper and gouda soup. It was really good. I couldn't find a similar recipe on this site, but I found one on a blog spot called "dinnerdoldrumsnomore". It came out just like the one I was served... So, here it is... Enjoy! --The Mad Slovak --
Provided by Staten Island Slovak
Categories Peppers
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a large saucepan over medium heat.
- Place the red bell pepper, onion and garlic in the saucepan and saute for 15 to 20 minutes OR until tender.
- Pour in the chicken broth, stirring well.
- Reduce heat to low and simmer for 30 minutes.
- Transfer to a blender and puree until smooth. Do this in batches as necessary depending on the size of your blender. Be careful not to overfill your blender.
- Return the liquid to the saucepan over medium low heat.
- Stir in the heavy cream, the ground black pepper and cheese, and allow to heat through about 5 to 10 minutes.
RED PEPPER SOUP
Make and share this Red Pepper Soup recipe from Food.com.
Provided by Scarlett516
Categories Low Protein
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Roast the red peppers in a foil-lined pan at 450°F Cook until brown and puffy on all sides, turning once or twice.
- Allow the peppers to cool for about 10 minutes. Peel and remove the stems and seeds.
- Heat the butter in a pan over medium-high heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Add the red peppers, broth, and onion mixture to a blender and puree until smooth.
- Pour the red pepper mixture into a saucepan over low heat and add half & half or milk and black pepper. Heat until warm.
Nutrition Facts : Calories 108.7, Fat 7.1, SaturatedFat 4.1, Cholesterol 17.6, Sodium 419.4, Carbohydrate 8.2, Fiber 1.9, Sugar 4.5, Protein 4.1
EASY TASTY ROASTED RED PEPPER SOUP
An easy recipe with canned roasted red peppers. Perfect as an entrée for 4 or a dinner for 2 served with a baguette. Harissa is chili paste that makes it very tasty; add your favourite.
Provided by Sageca
Categories Onions
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- .Heat 1 tablespoon of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic and saute until the onions are translucent, about 5 minutes.
- .Add the broth, bell peppers, potato 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. Season the soup, to taste, with salt and pepper and Hasissa.
- .Ladle the soup into bowls. Drizzle with sour cream. Sprinkle with a few croutons for a change.
Nutrition Facts : Calories 193.9, Fat 7.1, SaturatedFat 1.9, Cholesterol 3.1, Sodium 1363.1, Carbohydrate 21.5, Fiber 2.3, Sugar 7.6, Protein 10.8
RED PEPPER SOUP
This is an easy, light, and creamy pureed soup that will impress your family and friends. It can be made vegetarian by substituting the chicken broth with vegetable broth. This recipe is from Allrecipes.com.
Provided by cookiedog
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes.
- Pour in the broth, stirring well. Reduce heat to low and simmer for 30 minutes.
- Puree using a hand held immersion blender, or transfer to a blender and puree until smooth.
- Pour the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.
Nutrition Facts : Calories 235.4, Fat 18.2, SaturatedFat 10.8, Cholesterol 56, Sodium 628.4, Carbohydrate 12.3, Fiber 3, Sugar 6.8, Protein 6
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