Roasted Bell Pepper Soup Food

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ROASTED RED BELL PEPPER SOUP



Roasted Red Bell Pepper Soup image

Make and share this Roasted Red Bell Pepper Soup recipe from Food.com.

Provided by grapefruit

Categories     Peppers

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons margarine or 1 1/2 tablespoons butter
1/2 large onion, chopped finely
4 red bell peppers, cored and seeded
3 -4 cups low sodium chicken broth
salt & freshly ground black pepper
1 lemon, juice of
sour cream or half-and-half

Steps:

  • Broil peppers (with oven door partially open) 5 minutes each side or till blistering. Remove from roasting pan, place in dish, cover with clingfilm and leave ten minutes.
  • Meanwhile, melt butter or margarine.
  • Add onions and sauté till soft, but not brown.
  • Remove skin from peppers, chop coarsely and add to onions. Pour in stock and spices plus a squeeze of lemon.
  • Simmer 20-30 minutes uncovered.
  • Remove from heat, allow to cool and then process in batches so that the soup is a little chunky but not puréed.
  • Before serving, add sour cream or half-and-half and heat through.
  • Will keep well in fridge 2-3 days. Can also be frozen.

Nutrition Facts : Calories 151.7, Fat 3, SaturatedFat 0.7, Sodium 119.3, Carbohydrate 23.8, Fiber 5.7, Sugar 12.7, Protein 10.1

ROASTED RED BELL PEPPER SOUP



Roasted Red Bell Pepper Soup image

A delicious, creamy textured soup without the cream. The secret is in the beans! This soup is an all time favorite in my family. Serve hot or cold with a dollop of sour cream, or goat cheese. Sprinkle with some chopped watercress.

Provided by skaught

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 6

Number Of Ingredients 7

3 red bell peppers
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon olive oil
2 (15 ounce) cans cannellini beans, drained and rinsed
2 (14.5 ounce) cans chicken broth
salt and pepper to taste

Steps:

  • Preheat oven to broil.
  • Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.
  • In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.
  • Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.

Nutrition Facts : Calories 216.4 calories, Carbohydrate 36 g, Cholesterol 3 mg, Fat 3.2 g, Fiber 8.3 g, Protein 11.6 g, SaturatedFat 0.4 g, Sodium 590.4 mg, Sugar 4.2 g

RAINBOW ROASTED PEPPER SOUP



Rainbow Roasted Pepper Soup image

One afternoon I threw this soup together. It is simple, pretty, light and flavorful. Try making homemade vegetable broth, it tastes the best in this recipe. If you do not have time it also tastes good with store bought.

Provided by Leslie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 2

Number Of Ingredients 11

1 green bell pepper
1 large red bell pepper
1 large orange bell pepper
1 yellow bell pepper
8 cloves garlic
½ lemon
3 cups vegetable broth
¼ teaspoon garlic salt
ground black pepper to taste
1 teaspoon fennel seed
¼ teaspoon dried thyme

Steps:

  • Preheat oven to 375 degrees F (190 degrees C) , halve all peppers (remove seeds) and peel garlic.
  • Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast for 1 hour.
  • Meanwhile pour vegetable broth into a 2 quart sauce pan and add fennel seeds. Bring to boil, cover and simmer.
  • When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers.
  • Strain fennel seeds from broth and return to a boil. Add thyme and simmer 15 minutes, reducing amount of broth.
  • Slice a 1 inch section from each color of pepper and cut into pieces. Set aside for later garnishing.
  • In a blender, place remaining peppers, garlic and a 1/2 cup broth on blend just long enough to shred the peppers, but not puree them. You want to see the different colors. Pour the blended peppers into the broth and stir well. Add garlic salt and black pepper to taste, then add garnishing pepper pieces and enjoy. Do not boil or cook any longer as the colors will fade.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 33.8 g, Fat 1.8 g, Fiber 7.7 g, Protein 5.9 g, SaturatedFat 0.1 g, Sodium 928.9 mg, Sugar 13.7 g

CREAM OF ROASTED RED BELL PEPPER SOUP WITH ROASTED SWEET CORN AND CILANTRO- LIME SOUR CREAM



Cream of Roasted Red Bell Pepper Soup with Roasted Sweet Corn and Cilantro- Lime Sour Cream image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

8 large red bell peppers
2 tablespoons unsalted butter
1 cup chopped onion
2 cloves minced garlic
1/4 cup tomato paste
6 cups chicken stock
2 cups heavy cream
2 tablespoons chopped fresh cilantro leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 to 2 tablespoons cornstarch
1 cup sweet corn kernels, lightly roasted
Cilantro Lime Sour Cream, recipe follows
1 cup sour cream
1/2 lime, juiced
1 teaspoon finely minced fresh cilantro leaves

Steps:

  • Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside.
  • Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.
  • In a mixing bowl, whisk all ingredients vigorously until light and creamy.

ROASTED RED-PEPPER SOUP



Roasted Red-Pepper Soup image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
2 large potatoes, peeled and cut into small pieces
2 stalks celery, chopped
2 shallots or 1/2 red onion, chopped
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 12-ounce jar roasted red peppers, drained and rinsed
4 to 5 sun-dried tomatoes
4 cups low-sodium chicken or vegetable broth
2/3 cup sour cream
1/4 cup chopped fresh cilantro
1/3 cup shredded pepper jack cheese
4 sourdough dinner rolls

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.

ROASTED TOMATO AND RED BELL PEPPER SOUP



Roasted Tomato and Red Bell Pepper Soup image

Categories     Soup/Stew     Food Processor     Tomato     Roast     Wheat/Gluten-Free     Ricotta     Bell Pepper     Chill     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

2 1/4 pounds tomatoes, halved lengthwise
2 large red bell peppers, quartered, seeded
1 onion, cut into thin wedges
4 large garlic cloves, peeled
2 tablespoons olive oil (preferably extra-virgin)
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
2 cups (about) water
4 tablespoons part-skim ricotta cheese, room temperature
Fresh thyme sprigs (optional)

Steps:

  • Preheat oven to 450°F. Arrange tomatoes (cut side up), bell peppers, onion and garlic cloves on large baking sheet. Drizzle oil over; sprinkle generously with salt and pepper. Roast vegetables until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven. Cool.
  • Transfer vegetables and any accumulated juices to processor. Add thyme leaves. Puree soup, gradually adding enough water to thin soup to desired consistency. Chill until cold, about 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated. If soup becomes too thick, thin with water to desired consistency.)
  • Ladle soup into bowls. Top each with 1 tablespoon ricotta cheese. Garnish with thyme sprigs, if desired.

ROASTED RED PEPPER SOUP



Roasted Red Pepper Soup image

Really tasty soup. Delicious and warming on a cold autumn day.

Provided by daisydoo40

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Remove the seeds from the peppers and cut into quarters. Place them on a baking tray and and lightly brush with olive oil. Season with salt and pepper and place them into the oven for 6-8mins at 180C, until the skins just start to look charred.
  • Place the water and stock cube in a saucepan. Add the chopped carrots, celery, onion and garlic. Bring to the boil and cook for 5 mins. Turn down the heat to a gentle simmer for 15 to 20 minutes until the chopped vegetables become tender.
  • Remove the peppers from the oven and when cool enough to handle, put them into a sealed plastic bag and let them cool. Once they have cooled, remove from the bag and peel off the charred skin. Chop the flesh into small pieces and add to the saucepan along with the tinned tomatoes.
  • Simmer for a further 10 minutes. Remove from the heat and and add the fresh basil. Whizz everything together with a hand held blender, taste and check for seasoning.
  • Serve with a drizzle of olive oil or splash of cream.

ROASTED RED BELL PEPPER & TOMATO SOUP



Roasted Red Bell Pepper & Tomato Soup image

Here is a good recipe for Roasted Red Pepper & Tomato Soup, based on a dish served at the Red Devil Restaurant in Newmarket, Ontario, Canada. Roasted Red Pepper & Tomato Soup

Provided by Dave Newcombe

Categories     Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 sweet red peppers
6 cups tomatoes, chopped (2 - 28 oz. cans, undrained)
2 tablespoons vegetable stock base
2 tablespoons sugar
salt
white pepper
1/4 cup 35% cream
4 tablespoons butter
1 sprig fresh basil (for garnish)

Steps:

  • Grill the peppers, turning frequently, until bla ckened all over.
  • Peel off the skin.
  • Gently wipe or scrape off any remaining black stuff from the outside. Cut open and discard seeds and white insides.
  • Do not wash as this will flush away much of the flavour.
  • Puree peppers and tomatoes in a blender or food processor.
  • Strain out seeds.
  • Place pepper/tomato mixture in a saucepan.
  • Bring to a boil, then simmer uncovered for about 25 minutes.
  • Add remaining ingredients except butter and basil.
  • Simmer uncovered for 15 - 20 minutes.
  • Remove from heat. Set pan in ice water and gradually whisk in butter.
  • Cool, cover and refrigerate overnight. Next day, heat gently, garnish with basil and serve. Note: This soup is quite mild.
  • Some people might like to add a little zing, like maybe a dash of Tabasco.
  • Dave Newcombe reply:daven at primeline dot net.

Nutrition Facts : Calories 233.9, Fat 16.9, SaturatedFat 10.3, Cholesterol 47.1, Sodium 101.6, Carbohydrate 20.9, Fiber 4.4, Sugar 15.9, Protein 3.4

CREAM OF RED BELL PEPPER SOUP



Cream of Red Bell Pepper Soup image

Provided by Mark Weatherbee

Categories     Soup/Stew     Dairy     Pepper     Vegetarian     Quick & Easy     Dinner     Spring     Summer     Simmer     Bon Appétit     France     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

2 1/2 pounds red bell peppers
1 tablespoon olive oil
1 cup chopped shallots
2 garlic cloves, minced
1 tablespoon chopped fresh thyme
3 cups (or more) canned vegetable broth
1/2 cup half and half
2 teaspoons red wine vinegar
1/8 teaspoon cayenne pepper
Sliced fresh basil

Steps:

  • Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice peppers. Heat oil in heavy large saucepan over medium heat. Add shallots, garlic and thyme and sauté 3 minutes. Add 3 cups broth and all but 4 slices of roasted pepper. Simmer uncovered until peppers are very soft, about 20 minutes.
  • Working in batches, purée soup in blender until smooth. Return to same pot. Add half and half, vinegar and cayenne pepper. Rewarm soup, thinning with additional broth, if desired. Season to taste with salt and pepper. Ladle soup into bowls. Garnish with reserved pepper strips and basil.

ROASTED RED PEPPERS SOUP



Roasted Red Peppers Soup image

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

1 large sweet onion, chopped
2 teaspoons butter
2 garlic cloves, minced
2 jars (15-1/2 ounces each) roasted sweet red peppers, drained
2 cups vegetable broth
1/2 teaspoon dried basil
1/4 teaspoon salt
1 cup half-and-half cream

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.

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From diabeticfoodie.com


MOROCCAN-INSPIRED ROASTED CARROT-BELL PEPPER SOUP ...
Moroccan-inspired roasted carrot and red pepper soup recipe. serves 4. 4 large carrots, peeled or unpeeled, cut into 1/3-inch coins 2 red bell peppers, seeded and cut into 1-inch chunks 1 leek, cleaned and cut into 1/2-inch pieces 2 Tbsp. olive oil 1/2 tsp. ground cumin 3 cups vegetable broth kosher salt and ground white pepper juice of 1/2 lemon
From writes4food.com


ROASTED RED PEPPER AND LENTIL SOUP - THE LAST FOOD BLOG
Heat the oven to 200°C (380°F) fan oven / 220°C (425°F) conventional oven. Place the peppers on a baking tray, season with sea salt and freshly ground black pepper. Drizzle 2 tablespoons of olive oil over the peppers. Roast in the oven for 20 minutes. Turn the peppes halfway through cooking.
From thelastfoodblog.com


ROASTED RED PEPPER SOUP - HOUSE OF YUMM
Place the bell pepper, garlic cloves, and onion into a food processor and processes for about 3-5 minutes until there are no large chunks left. Add the mixture to the dutch oven, add in the chicken stock, hot sauce, salt, and pepper. Bring to a simmer, cover and allow to simmer for another 20 minutes.
From houseofyumm.com


ROASTED RED BELL PEPPER SOUP - VEGAN RECIPES FROM A PLANT ...
Transfer the onion mixture to the container of a food processor or blender. Add the bell peppers and one cup of water. Puree until quite smooth. Return to the soup pot along with three cups of water, or enough to give the soup a moderately thick consistency. Add the wine and chili powder. Bring to a simmer and simmer gently over low heat for 15 ...
From vegkitchen.com


ROASTED BELL PEPPER SOUP RECIPE - ALL INFORMATION ABOUT ...
Roasted Red Bell Pepper Soup | Allrecipes trend www.allrecipes.com. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes.Then peel the skin off the peppers and discard the stem and all the seeds.Chop the peppers and set aside.Step 3 In a large pot over medium heat, saute the onion and garlic in the oil for 5 …
From therecipes.info


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