ROASTED RED PEPPER SOUP (WEIGHT WATCHER CORE FRIENDLY!)
This is a sweet and savory red pepper soup that features red onions and balsamic vinegar, along with easy to use bottled red peppers. I adapted this from a sauce recipe that I often use on chicken and pasta meals. If you want to make something more indulgent, replace the skim milk with half and half or heavy cream. Yum!
Provided by BuckeyeSara
Categories Peppers
Time 20m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 117.9, Fat 4, SaturatedFat 0.7, Cholesterol 2.5, Sodium 1204.7, Carbohydrate 15.5, Fiber 1.9, Sugar 2.7, Protein 6.2
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.
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.
SWEET POTATO AND PEPPER SOUP - WEIGHT WATCHER FRIENDLY
The combination of grilled peppers and sweet potatoes produces a sweet, velvety textured soup. The combination is truly outstanding. The soup can be made up 2 days in advance or frozen for up to 3 months. Add more stock when reheating. This fabulous soup comes in with 3 points Weight Watchers
Provided by Abby Girl
Categories Yam/Sweet Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill to medium high heat. Core peppers and cut along the seams so that you have 4 slices. Cook peppers for 15 - 20 minutes, turning occasionally, or until charred on all sides. Cool, peel and slice.
- In a large saucepan, sprayed with cooking spray, add the oil and cook onions, carrots, garlic and basil for 5 minutes or until onions are browned. Stir in stock, sweet potatoes and peppers. Bring to a boil. Reduce heat to a simmer, cover and cook for 25 minutes or until potatoes are tender. Cool slightly.
- In (small) batches, puree soup in a blender or food processor. Return to saucepan. Stir in salt and pepper.
- Serve with garnish.
- Note: When preparing the peppers, I have a large bowl and plate sitting beside my bbq. Once each pepper slice is charred, I remove it to the bowl and cover the bowl with the plate, then continue cooking. By covering the bowl with a plate, this steams the pepper, making it easier to remove the skin. The peppers will take any where from 15 to 25 minutes to char.
Nutrition Facts : Calories 117.2, Fat 2.7, SaturatedFat 0.5, Sodium 696.8, Carbohydrate 18.2, Fiber 3.8, Sugar 7.3, Protein 5
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ROASTED RED PEPPER SOUP - SKINNYTASTE
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4.7/5 (19)Total Time 55 minsCategory SoupCalories 138 per serving
- To roast red peppers on the grill, place clean fresh red peppers directly on the grill top. You can also put them directly over the flame on your stove.
- Turn your peppers frequently, as needed until the skin has turned completely black and starts to blister.
- When the entire pepper skin has turned black, remove the peppers from the grill and place them into a bowl.
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- Set oven rack so it’s 6 inches from broiler; preheat broiler to high. Line a baking sheet with aluminum foil.
- Put pepper halves skin-side up on prepared baking sheet (line with aluminum foil if desired); broil until skins completely blacken, rotating baking sheet a few times so peppers broil evenly, 10 to 15 minutes depending on strength of broiler. Immediately transfer pepper halves to a large bowl and cover tightly with plastic wrap to trap in steam (steam will help loosen the skins); let peppers sit until cool enough to handle, 10-15 minutes. Hold a pepper half in your hand under running water; rub off and discard charred skin with your fingers. Repeat with remaining peppers and then roughly chop peeled peppers; set aside.
- Meanwhile, in a large pot over medium heat, melt butter. Add onion, garlic, carrots and thyme; sprinkle with a generous pinch salt and a few grinds black pepper. Cook, stirring a few times, until vegetables are softened but haven’t taken on any color, about 15 minutes.
- Add roasted peppers, potato and pears to pot; season with salt and pepper. Pour in broth; increase heat to high and bring to a boil. Reduce heat to low; simmer until potatoes can be easily pierced with tip of a paring knife, 15 to 20 minutes.
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- Preheat the broiler. Line the broiler pan with foil; place the peppers on the pan. Broil 5 inches from the heat, turning frequently with tongs, until the skins are lightly charred, 10–20 minutes. Place the peppers in a large bowl; cover with plastic wrap and let steam 10 minutes. When cool enough to handle, peel. Then cut each pepper in half and discard seeds. Coarsely chop the peppers; set aside.
- Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion and garlic. Cook, stirring frequently, until the onion is tender, about 8 minutes. Stir in the roasted peppers, the broth, garlic sauce, and salt; bring to a boil. Reduce the heat and simmer, partially covered, until the peppers are very soft and the flavors are blended, about 10 minutes.
- Remove the pan from the heat; let the mixture cool for a few minutes. Transfer the mixture in batches to a food processor or blender and puree. Return the soup to the pan. Stir in the half-and-half and return to a simmer. Remove from the heat and stir in the basil. Yields 1 3⁄4 cups per serving.
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