Yellow Bell Pepper Soup Food

SUPERB YELLOW PEPPER SOUP

Steps:

• In a Dutch oven, saute the peppers, onion and potato in oil and butter if desired for about 4 minutes or until onion is tender. Add garlic and saute for 1 minute or until garlic is tender., Stir in the broth, bay leaf, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Discard bay leaf. Cool slightly; puree in batches in a blender. Return to pan. Stir in buttermilk; heat through. Serve hot or cold; garnish with sour cream and chives if desired.

TRI-COLOUR SWEET PEPPER SOUP

Steps:

• NOTE: Directions are for the original Sweet Pepper Soup. Sometimes, however, I like to "mix things up". For my second version, I reduce the chicken broth to 4 cups, add 1 (14 1/2 ounce) can diced tomatoes (I use Del Monte Petite Diced Tomatoes), 1-2 teaspoons of Dijon Mustard, and 1 cup of sour cream. It is a thicker, heartier soup that is equally enjoyable, just different.
• Melt one tablespoon of the butter over medium heat in a large Dutch Oven.
• Sweat the onions for 5 minutes until translucent and slightly yellow. I keep them covered during this process. If necessary, add additional tablespoon of butter so the onions do not burn.
• Add the three different coloured peppers, stirring well, to mix the soft onions and butter with the peppers. Set timer for 15 minutes; every 5 minutes, stir the peppers and onions and "taste test" the peppers to YOUR degree of doneness. We really enjoy a very soft pepper so it takes the full 15 minutes to achieve that texture.
• Add the six cups of chicken broth and the teaspoon of paprika and stir well, until combined. ( if using the can of diced tomatoes, use FOUR cups of chicken broth and the can of diced tomatoes).
• Bring the soup to a boil, reduce down to a simmer and cover. Every 5 minutes, gently stir the soup. Simmer for 30 minutes.
• If you choose to make this a richer soup, use an immersion stick blender to blend up the soup until it is coloured flecks of the peppers. Add the sour cream and Dijon mustard, stir well until heated. DO NOT BOIL!
• Serve immediately.

ROASTED YELLOW PEPPER SOUP

Steps:

• Halve peppers; remove and discard tops and seeds. Broil peppers 4 in. from the heat until skins blister, about 4 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Meanwhile, in a large saucepan, saute onion and leeks in butter until tender. Add the potatoes, broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. , Peel off and discard charred skin from peppers. Finely chop peppers; add to potato mixture. Cool slightly., In a blender, cover and process soup in batches until smooth. Return to the pan; heat through (do not boil). Serve with Parmesan cheese if desired.

YELLOW PEPPER SOUP

Steps:

• Heat the olive oil in a large saucepan over medium-low heat. Add the peppers, leek, garlic, salt and turmeric, and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
• Tie the parsley, thyme, and bay leaf together with kitchen twine. Add the potato, water, and herb bundle and bring to a boil, reduce the heat, and simmer, uncovered, until the potato is very tender, about 20 minutes.
• Discard the herb bundle. Puree the soup in small batches in a blender (keep the lid cracked to allow steam to escape), or in the pot with an immersion blender, until smooth. Return to the pot and reheat. Stir in the vermouth, and season, to taste, with salt and pepper. Serve warm.

ITALIAN BELL PEPPER SOUP RECIPE

Steps:

• Heat your olive oil in a 4 to 6 quart pot. If you are using real ground beef, saute it now. Add in the chopped onions when it is hot and saute until they are translucent. Add in the garlic and chopped bell peppers and cook another 3 to 4 minutes until fragrant.
• Pour in the diced tomatoes and tomato sauce. Add in the vegetable stock (start with 3 cups. If you have room in the pot, add the 4th cup). Season with basil, oregano and onion powder.
• Carefully add in the Beyond beef crumbles if you are not using the ground beef. Stir the soup slowly and turn the temperature to medium . Bring to a simmer. Cook for 20 minutes at a simmer, stirring occasionally.
• Add the ditalini pasta and stir again. Cook for another 10 minutes or so, just until the pasta is cooked. Remove from heat and let cool. If it is too thick, you can thin with a little of the remaining vegetable stock.
• To serve this Italian Bell Pepper Soup, scoop into a bowl and top with Parmesan cheese

STUFFED BELL PEPPER SOUP

Steps:

• Heat the oil in a medium pot over medium-high heat. Add the bell peppers, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until vegetables are softened, about 7 minutes.
• Add the ground beef and cook, breaking up the meat with a wooden spoon and stirring occasionally, until no longer pink, about 3 minutes.
• Add the garlic, thyme and oregano. Cook, stirring, until fragrant, about 1 minute. Add the beef broth, diced tomatoes, crushed tomatoes, Worcestershire, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil. Reduce the heat and simmer until flavors are blended, about 5 minutes.
• Stir in the rice and cook until warmed through, about 2 minutes. Season with salt and pepper.
• Ladle the soup into bowls and top with some Cheddar and parsley.

YELLOW SQUASH AND BELL PEPPER SOUP

Steps:

• In a large skillet cook onion in butter over moderate heat, stirring, until softened. Add bell pepper and cook, covered, stirring occasionally, until pepper is softened, about 5 minutes. Stir in squash and garlic and cook, covered, stirring occasionally, until squash is tender, about 10 minutes. Stir in broth and bring mixture to a simmer. In a blender purée soup until smooth and transfer to a saucepan. Cook soup over moderate heat until just heated through, stirring in enough water to thin to desired consistency, and season with salt and pepper.
• Serve soup sprinkled with coriander.

STUFFED BELL PEPPER SOUP

Steps:

• In a large pot or Dutch oven over medium heat, cook ground beef, onions, bell peppers, and seasonings until meat is no longer pink. Add minced garlic, stir and cook for two additional minutes. Drain and return to pot.
• Add tomatoes, crushed tomatoes, Worcestershire sauce, beef broth, and rice. Stir.
• Bring to a boil, reduce heat, cover and cook until rice is tender, approximately 25-30 minutes.
• Ladle soup into individual bowls and top with cheese.

YELLOW BELL PEPPER SOUP

Steps:

• Preheat oven to 400°F. Line 2 large baking sheets with heavy-duty foil. Toss bell peppers with oil in large bowl. Arrange in single layer on baking sheets. Roast until peppers are tender and beginning to brown, stirring occasionally, about 50 minutes.
• Transfer peppers to heavy large saucepan. Add 4 1/2 cups broth. Boil 8 minutes to blend flavors. Cool slightly. Working in batches, puree mixture in blender. Return to saucepan. Mix in half and half and sugar. Thin soup with more broth if desired. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat before continuing.)
• Spoon soup into bowls. Garnish with parsley sprigs and serve.