Roasted Red Pepper And Cabbage Soup Food

ROASTED RED PEPPER AND CABBAGE SOUP

Steps:

• Preheat oven to 350 degrees F. Remove the stems and seeds from the red bell peppers. Cut the peppers into 2-inch-wide strips. Place skin-side down on a baking sheet. Spread the olive oil over the pepper strips. Place in oven and bake for 30 minutes or until the peppers are lightly blackened on the edges. Remove the skin from the onion and chop into 1/4-inch pieces. Clean the carrots and chop into 1/4-inch rounds. Remove the skin from the garlic and mince. Tear the cabbage leaves into pieces about 3 inches square. Clean the zucchini and cut into 1/2-inch pieces. Cut the roasted red pepper pieces into 1-inch squares. Add all the ingredients to a large stockpot. Bring to a boil, cover, and cook for 20 minutes. Reduce heat to medium-low and simmer for 2 hours.

ROASTED RED PEPPER SOUP (WEIGHT WATCHER CORE FRIENDLY!)

Steps:

• Heat the olive oil in a skillet or saucepan on medium high heat.
• Add the onions and cook about 8 minutes or until completely soft and cooked through.
• Add the red pepper and cook until warm then add the balsamic vinegar and let simmer for 1 minute.
• Remove the pan from the cooktop and allow it to cool for 5 minutes.
• While the onions and peppers are cooling, mix the milk, tomato paste and chili sauce in a separate bowl and whisk until well combined. Set aside.
• Pour the red pepper onion mixture into a blender or food processor and blend until completely smooth.
• Pour the red pepper mixture back into the pan and heat until warm.
• Slowly pour the milk mixture into the pan and whisk until completely blended.
• Bring to a simmer and cook for 2 minutes. remove from heat, cool slightly and serve!

ROASTED RED PEPPER SOUP

Steps:

• In a soup pot over medium heat, warm oil.
• Add onion and saute'.
• Add garlic and cook 30 seconds longer.
• Add potato, salt, thyme, red pepper flakes, and stock/broth.
• Bring to a boil, reduce heat, cover, and simmer 15 minutes.
• Add roasted red peppers and cook 5-10 minutes until flavors are blended.
• Puree w/ blender stick or in batches (food processor or blender).
• Return to pot and add buttermilk (milk or half & half). Gently heat to serving temperature.
• Ladle into bowls, top with sour cream & chives.

ZUPAS ROASTED RED PEPPER SOUP

Steps:

• Start by melting 2 tablespoons of butter in a medium sized soup pot.
• When melted add diced onion, celery, thyme, basil, cayenne pepper, salt and garlic. Sautee vegetables for about 10 minutes until the vegetables are tender, stirring frequently.
• Add the water, vegetable base, heavy cream, and roasted red peppers into the soup pot and bring to a simmer.
• Place the burr mixer in the soup and blend until the soup has a smooth texture. Add the bay leaf and simmer for an additional 20 minutes. pick out the bay leaf to finish.

ROASTED RED PEPPER SOUP

Steps:

• First, trim 4 peppers, discard the seeds, and cut them into flat pieces.
• Broil the pepper, skin side up, until the skin blisters.
• Now, cool the pieces in a plastic bag.
• Remove the skin and chop.
• (You can use 4-6 roasted red peppers from a jar to save yourself a lot of trouble for the same result.) Sauté 1/2 cup diced sweet onion in a little olive oil.
• Add a can of diced tomatoes with the juice, the peppers, and 4 cups of broth.
• Cook for 5 minutes.
• Whiz half the mixture in a blender, then return it to the original pan.
• Or use a stick blender and whirl the whole pot around to your desired consistency.
• I like smooth.
• Season with a dash of salt and pepper, and a little balsamic vinegar.

ROASTED RED PEPPER AND TOMATO SOUP

Steps:

• Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
• Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
• Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
• Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
• Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
• Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.