ROASTED RED PEPPER AND BASIL PEA SOUP
The roasted red bell pepper, garlic, and basil give this pea soup a lot of depth. This recipe can easily be doubled for more servings.
Provided by gonefishn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Place the pepper onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Turn pepper over to blacken all sides. Place the blackened pepper into a bowl and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Cut the pepper in half and remove seeds; strip and discard skin from pepper, chop, and set aside.
- Heat olive oil in a saucepan over medium heat. Stir in the garlic; cook and stir until fragrant, about 30 seconds. Add green onion and roasted red bell pepper; cook and stir for 3 minutes. Stir in peas and cook for another 3 minutes.
- Pour in vegetable broth, bring to a boil, reduce heat to low, and simmer until peas are tender, about 8 minutes. Stir in basil, remove from heat, and let cool. Pour pea mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to pot over medium heat and cook until heated through; season with salt and cracked black pepper to taste.
Nutrition Facts : Calories 175.1 calories, Carbohydrate 25.9 g, Fat 4.3 g, Fiber 7.7 g, Protein 9 g, SaturatedFat 0.6 g, Sodium 401.6 mg, Sugar 10.9 g
ROASTED RED PEPPER SOUP
A rich and intensely flavoured roasted red pepper soup made with juicy and charred red peppers, garlic, sun dried tomatoes for an extra flavour kick and topped with homemade basil pesto and creme fraiche swirl.
Provided by Emily Kemp
Categories Main Course
Time 1h
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 200°C (400°F).
- Roughly chop the red peppers and place in a large baking tray with peeled whole garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper then roast in the oven until slightly charred (around 40 minutes).
- Finely chop a white (yellow) onion and saute in a large pot with a little olive oil until translucent and soft. Once soft, add the roasted peppers and garlic, sun dried tomatoes and vegetable stock.
- Simmer for 10 minutes then turn off the heat and blend until completely smooth using an immersion blender. Taste for seasoning, I only add pepper because there's enough saltiness from the stock and sun dried tomatoes and pre seasoned peppers.
- Add a small splash of freshly squeezed lemon juice, stir and serve with a drizzle of creme fraiche and homemade pesto. Grab a hunk of crusty bread and dive in.
Nutrition Facts : Calories 107 kcal, Carbohydrate 15 g, Protein 2 g, Fat 4 g, Sodium 614 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving
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.
ROASTED RED PEPPER AND TOMATO SOUP
On a cold Canadian winter night this soup just hits the spot. Serve with warm cornbread and salad. Or go Mexican tonight.
Provided by Carol Crane
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h40m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 170 calories, Carbohydrate 14.2 g, Cholesterol 16.5 mg, Fat 9.6 g, Fiber 3.5 g, Protein 7.6 g, SaturatedFat 4.9 g, Sodium 812.4 mg, Sugar 7.3 g
ROASTED RED PEPPER & BASIL SOUP
Make and share this Roasted Red Pepper & Basil Soup recipe from Food.com.
Provided by wnddrrwmnn
Categories Lunch/Snacks
Time 45m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 5
Steps:
- Cut up peppers into slices, spray oil on to peppers and garlic. Sprinkle basil on to peppers. Bake in oven for 30 minutes or until soft. Place peppers and garlic into pot with water and chicken broth and bring to a boil. Boil for 10 minutes until peppers are completely soft. Place all contents into a blender and blend until smooth. Serve with fresh basil sprinkled on top.
Nutrition Facts : Calories 144.4, Fat 1.9, SaturatedFat 0.4, Sodium 579.5, Carbohydrate 24.3, Fiber 5.4, Sugar 10.4, Protein 7.9
ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
CREAMY ROASTED RED PEPPER AND TOMATO BASIL SOUP- WHOLE30
Make and share this Creamy Roasted Red Pepper and Tomato Basil Soup- Whole30 recipe from Food.com.
Provided by REALtorFOOD
Categories < 15 Mins
Time 15m
Yield 6 Cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- combine tomato puree and drained roasted red pepper in medium saucepan and bring to slow boil.
- add basil leaves and coconut milk and cook stirring 2 minutes to combine.
- add salt and red pepper flakes and stir.
- remove from stove.
- allow to cool slightly and with immersion blender puree until completely smooth (if using a blender allow to cool longer).
- Serve hot or chilled.
- can be served over a handful of baby spinach leaves if desired to add some color and extra nutrition boost.
Nutrition Facts : Calories 264.7, Fat 20.9, SaturatedFat 18.2, Sodium 361.5, Carbohydrate 20.6, Fiber 3.9, Sugar 9.6, Protein 5.3
PURéED TOMATO AND RED PEPPER SOUP
I noticed that the most popular boxed soup at my supermarket is a tomato and red pepper soup, so I decided to come up with my own version.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Roast the peppers as directed, allow to cool in a covered bowl, then peel, seed and dice. Set aside.
- Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is translucent, about 3 minutes, and add the carrot and celery and a generous pinch of salt. Cook, stirring often, until the vegetables are tender and fragrant, about 5 more minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes with their liquid, the tomato paste, basil sprigs, cinnamon, sugar if using, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.
- Add the diced roasted peppers, the stock or water, rice, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes, stirring from time to time. Season with freshly ground pepper, taste and adjust salt. Remove the basil sprigs.
- Using a hand blender, purée the soup, or use a blender and purée in batches, being careful to pull a dish towel down over the top and not to cover tightly with the blender lid, then return to the pot and heat through. Taste and adjust seasonings. Serve topped with croutons, Parmesan cheese, and/or slivered basil.
BASIC AND EASY CREAMY ROASTED RED PEPPER SOUP
I had an abundance of cream and remembered how much I loved the roasted red pepper soup from local restaurants. I quickly whipped this together and was very pleased with how it turned out. You could easily alter this recipe to your liking.
Provided by Veggie Girl Kacey
Categories Vegetable
Time 40m
Yield 1 pot of soup, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Add butter to large saucepan and melt over medium heat.
- Add onion and garlic and saute for about 4 minutes, just to get the aromas flowing.
- Sprinkle mixture with black pepper.
- Add roasted red pepper and cook for another couple of minutes.
- Pour in the can of diced tomatoes with juice and raise heat.
- Pour in cup of water and add bouillon cube.
- Bring to a boil, stirring occasionally.
- Once bouillon cube has dissolved add cream and stir, removing from heat.
- *Give the soup a quick taste to see if salt is needed. Generally the bouillon cube is salty enough so you will probably not need it.
- Transfer small amounts of the soup into a blender, trying to keep an even liquid to vegetable ratio.
- Puree until there are little to no chunks left and pour into another saucepan.
- Continue this until all the mixture is pureed, leaving you with a hearty, thick soup.
- **If you want to freeze batches, do not add the cream. Puree the soup as normal, omitting the cream and add cream at a later time when the soup is defrosted.
- ***I use heavy whipping cream because I love the rich taste. If you want to cut back perhaps use only 3/4 cup or use a lower cream altogether. I find the heavy cream gives the soup a nice texture.
- ****Instead of using water and a bouillon cube you could always use store bought broth.
ROASTED RED PEPPER CREAM SOUP
A delicious blend of roasted red peppers, onion, garlic, basil and light cream. This can also be made with jarred roasted red peppers, but definitely worth the effort to roast them.
Provided by Hag chef
Categories Peppers
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Roast peppers: Turn burner to high.
- Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly.
- When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away.
- Repeat with remaining peppers.
- Seed peppers and chop coarsely.
- Alternatively, broil peppers in a preheated broiler 4 inches from element, turning to char all sides evenly.
- Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan.
- Cook 3 minutes over high heat.
- Stir in stock and 1/4 cup cream and bring to a boil.
- Reduce heat to medium and simmer, stirring occasionally, about 8 minutes.
- Purée red pepper mixture in food processor or with a hand blender until smooth, about 2 minutes.
- Return red pepper soup to pan with remaining cream and heat on medium-low heat before serving, garnished with basil chiffonade.
Nutrition Facts : Calories 226.1, Fat 14.7, SaturatedFat 6, Cholesterol 31.2, Sodium 248.8, Carbohydrate 18.9, Fiber 3.5, Sugar 10.1, Protein 7
ROASTED RED PEPPER & TOMATO SOUP WITH RICOTTA
Liven up a tomato soup with a few easy and tasty additions, including a spoonful of ricotta. It's classic comfort food and also a low-calorie, healthy option
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Soup, Starter
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the tomatoes, onion and peppers in a roasting tin, toss with the oil and season. Nestle in the garlic and thyme sprigs, then roast for 25-30 mins until all the veg has softened and slightly caramelised. Squeeze the garlic cloves out of their skins into the tin, strip the leaves off the thyme and discard the stalks and garlic skins. Mix the vinegar into the tin then blend everything in a bullet blender or using a stick blender, adding enough water to loosen to your preferred consistency (we used around 150ml).
- Reheat the soup if necessary, taste for seasoning, then spoon into two bowls and top each with a spoonful of ricotta, a few basil leaves, the seeds and a drizzle of oil. Serve with bread for dunking.
Nutrition Facts : Calories 306 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium
ROASTED RED BELL PEPPER & TOMATO SOUP
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
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
ROASTED RED PEPPER BISQUE (SOUP)
Several years ago I attended a wedding at Pinehurst Resort in N.C. This bisque was served and I absolutely loved it! I wrote to the resort and asked if they would share the recipe and they did! I'm posting it here so I never lose it. PS: I'm not really sure about the prep/cooking time since I have not made it yet and the time was not included in the recipe.
Provided by G.I. Joe Girl
Categories Peppers
Time 1h
Yield 1 Quart
Number Of Ingredients 12
Steps:
- In large pot, heat clarified butter and sweat celery, onion, leeks and garlic until tender. Add roasted red peppers and tomato paste. Cook briefly then add roux and cook until roux is softened and hot. Add chicken stock and mix well with wire whip to avoid lumps. Continue to stir until soup comes to a boil. Reduce to a simmer and let simmer until roasted red peppers break down. Add heavy cream and crumbled chevre cheese and again bring to a boil. Place soup in blender and puree until smooth. Adjust seasoning with salt and white pepper. Strain soup through china cap.
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