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
CREAMY RED PEPPER SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes. Add the broth, bell peppers, potato, wine, 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. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup, to taste, with salt and pepper.
- Meanwhile, heat the remaining 2 tablespoons oil in a heavy large skillet over medium heat. Add the bread cubes and saute until they are crisp and golden, about 8 minutes.
- Ladle the soup into bowls. Dollop a tablespoon of mascarpone in the center of each bowl and top with croutons. Sprinkle with pepper and serve.
SPICY RED BELL PEPPER SOUP
I love this recipe because it uses fresh, sweet red bell peppers, as opposed to roasted red peppers. It's full of other fresh vegetables and thyme, too, and it freezes exceptionally well. Rice is used as the thickening agent, rather than cream. If you don't like a lot of spice, reduce the amount of cayenne and red pepper flakes.
Provided by QUIRKYIQ
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h45m
Yield 10
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot over medium-high heat. Stir in the bell peppers, carrots, onions, celery, and garlic. Cook and stir the vegetables until soft, about 10 minutes. Stir in the chicken broth, rice, thyme, cayenne pepper, red pepper flakes, salt and pepper, and bring the mixture to a boil. Reduce heat, cover, and simmer until the rice and vegetables are tender, about 25 minutes. Remove from heat. and cool 30 minutes.
- Blend the cooled soup until smooth using an hand-held immersion blender directly in the pot. Or use a blender, and blend the soup in batches until smooth.
Nutrition Facts : Calories 108.8 calories, Carbohydrate 19.1 g, Cholesterol 4 mg, Fat 2.2 g, Fiber 3.1 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 1027.9 mg, Sugar 6.5 g
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.
CREAMY CORN SOUP WITH RED BELL PEPPER
We love this simple, tasty soup. It's a little bit spicy, but you can control the spiciness by the amount of chipotles you add. ZWT Mid-West region (corn).
Provided by lazyme
Categories Corn
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in heavy large pot over medium-high heat. Add bell pepper, onion and garlic; sauté until onion is tender, about 5 minutes.
- Add tomatoes with juices to pot; cook 2 minutes.
- Combine 2 cups water and chipotle chilies in blender and puree. Mix puree and cream-style corn into vegetables in pot. Bring soup to boil. Reduce heat to medium and simmer 15 minutes, stirring occasionally.
- Add frozen corn, cream and oregano; simmer 5 minutes. Garnish with cilantro, if desired.
Nutrition Facts : Calories 560.1, Fat 29.9, SaturatedFat 17.7, Cholesterol 96.8, Sodium 903.2, Carbohydrate 75.9, Fiber 8.1, Sugar 13.6, Protein 10
SPICY ROASTED RED PEPPER SOUP
A wonderful, peppery tasting, warming soup - great for cold fall and winter days or nights! This is also a great soup to make and freeze in individual or family-sized packs for later.
Provided by kittyroara
Categories Peppers
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in soup pot over med-high heat.
- Add chopped bell peppers, green onion, garlic, basil, and red hot sauce. Stir occasionally for 5-10 minutes, or until peppers become soft.
- Stir in tomato juice, water, and salt.
- If you have a hand-held blender, you can blend the soup right in the pot. If not, remove a few cups at a time (or enough to fill your blender halfway) and blend to a smoothie-like mixture. Pour the blended soup into a bowl and repeat with the rest of the soup, a few cups at a time, until all of it has been blended. Pour the soup from the bowl back into the pot. Note: If you prefer a smoother soup, blend longer - but I don't suggest any chunkier, as the skins of the peppers will be too noticeable.
- Add the milk and yogurt, and stir to blend.
- Let simmer on low heat for 5-10 minutes. Serve with parmesan sprinkled over top.
Nutrition Facts : Calories 175.7, Fat 10.8, SaturatedFat 3.3, Cholesterol 13.6, Sodium 1003, Carbohydrate 16.7, Fiber 3.5, Sugar 9, Protein 5.8
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
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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