ROASTED RED BELL PEPPER SOUP
Make and share this Roasted Red Bell Pepper Soup recipe from Food.com.
Provided by grapefruit
Categories Peppers
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Broil peppers (with oven door partially open) 5 minutes each side or till blistering. Remove from roasting pan, place in dish, cover with clingfilm and leave ten minutes.
- Meanwhile, melt butter or margarine.
- Add onions and sauté till soft, but not brown.
- Remove skin from peppers, chop coarsely and add to onions. Pour in stock and spices plus a squeeze of lemon.
- Simmer 20-30 minutes uncovered.
- Remove from heat, allow to cool and then process in batches so that the soup is a little chunky but not puréed.
- Before serving, add sour cream or half-and-half and heat through.
- Will keep well in fridge 2-3 days. Can also be frozen.
Nutrition Facts : Calories 151.7, Fat 3, SaturatedFat 0.7, Sodium 119.3, Carbohydrate 23.8, Fiber 5.7, Sugar 12.7, Protein 10.1
CREAM OF ROASTED RED BELL PEPPER SOUP WITH ROASTED SWEET CORN AND CILANTRO- LIME SOUR CREAM
Steps:
- Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside.
- Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.
- In a mixing bowl, whisk all ingredients vigorously until light and creamy.
CHEDDAR AND ROASTED RED BELL PEPPER SOUP
Categories Soup/Stew Blender Vegetarian Cheddar Bell Pepper Fall Gourmet
Yield Makes about 6 cups, serving 6
Number Of Ingredients 10
Steps:
- In a kettle cook the potato, peeled and diced, and the onion in the oil over moderately low heat until the onion is softened, add 1 cup water, and simmer the mixture, covered, for 5 to 10 minutes, or until the potato is tender. In a blender purée the mixture with the milk and in the kettle combine the mixture with the roasted peppers, the Worcestershire sauce, and the Tabasco. Heat the mixture over moderately low heat, stirring in handfuls of the Cheddar, until the Cheddar is melted and the soup is hot (but do not let it boil), and garnish the soup with the coriander and the croutons.
RED PEPPER SOUP WITH FETA CHEESE
A quick and easy soup that looks elegant and tastes wonderful! The wonderful color and mild flavor make it an excellent first course for Thanksgiving Dinner! Reheats nicely in the microwave if you need to prepare a day in advance!
Provided by AMYGANYO
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- In a food processor or blender, process undrained peppers with chicken broth, garlic, oregano, and basil until smooth.
- Transfer liquid to a saucepan, and heat over medium-low heat. Simmer for 5 minutes. Slowly whisk in cream, and heat through.
- Serve in soup bowls over crumbled feta cheese. Sprinkle additional feta cheese and oregano on top for garnish.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 12.2 g, Cholesterol 99.8 mg, Fat 26.2 g, Fiber 0.2 g, Protein 5.3 g, SaturatedFat 16.7 g, Sodium 442.4 mg, Sugar 4.2 g
BROCCOLI, RED PEPPER, AND CHEDDAR CHOWDER
Make and share this Broccoli, Red Pepper, and Cheddar Chowder recipe from Food.com.
Provided by fallenrunner
Categories Chowders
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Discard tough lower third of broccoli stem.
- Peel remaining stem and finely chop.
- Cut remaining broccoli into very small (1-inch) florets.
- Cook florets in a large pot of boiling salted water until just tender, 2 to 3 minutes.
- Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain, reserve 3 cups cooking water for chowder.
- Peel potato and cut into 1/2-inch cubes.
- Cook potato, onion, bell pepper, broccoli stems, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes.
- Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute.
- Add flour and cook, stirring, 2 minutes.
- Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes.
- Stir in cream and cheese and cook, stirring, until cheese is melted; season with salt and pepper.
- Purée about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot.
- Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes.
ROASTED RED PEPPER SOUP
I have made this several times and it is YUMMY! From one of my favorite cookbooks, The Big Book of Soups & Stews by: Maryanna Vollstedt. Prep time does not included roasting your own peppers on the grill or under the broiler. Add about 15 minutes for that.
Provided by Chicagoland Chef du
Categories Peppers
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 191.7, Fat 6.2, SaturatedFat 1.4, Cholesterol 7, Sodium 576, Carbohydrate 27.4, Fiber 4, Sugar 12.4, Protein 8.3
ROASTED RED PEPPER SOUP
This is THE most awesome soup EVER! Great for winter nights to chase the chill away and warm you up from the inside out. Not too spicy, just like tomato soup with a kick.
Provided by kitchengrrl
Categories Peppers
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 87.6, Fat 2.1, SaturatedFat 0.4, Sodium 252, Carbohydrate 13.4, Fiber 3.3, Sugar 7.5, Protein 5.1
ROASTED RED PEPPER AND POTATO SOUP
Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.
Provided by VANCGIRL2
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
- Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 26.4 g, Cholesterol 36.1 mg, Fat 13.7 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 6.9 g, Sodium 1325.4 mg, Sugar 4.4 g
BROCCOLI, RED PEPPER, AND CHEDDAR CHOWDER
Steps:
- Discard tough lower third of broccoli stem. Peel remaining stem and finely chop. Cut remaining broccoli into very small (1-inch) florets. Cook florets in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain. Reserve 3 cups cooking water for chowder.
- Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, broccoli stems, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper.
- Purée about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot. Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes.
CHEDDAR CHEESE AND RED BELL PEPPER STRATA
Categories Egg Pepper Brunch Bake Vegetarian Cheddar Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add bell pepper to skillet and sauté until just tender, about 4 minutes. Mix in green onions; sauté 1 minute longer. Remove from heat.
- Spread 1 1/2 tablespoons butter thinly on bread. Cut bread into 1/2-inch pieces. Layer half of bread in 8 x 8 x 2-inch glass baking dish. Cover with half of cheese, then half of bell pepper mixture. Repeat layering with bread, cheese and bell pepper mixture. Beat milk, eggs, Dijon mustard, dry mustard, salt and pepper in medium bowl to blend. Pour over strata.
- Bake strata until lightly browned on top and set in center, about 45 minutes. Let stand 10 minutes; cut into squares.
CAULIFLOWER AND ROASTED RED BELL PEPPER SOUP
I had bought red bell peppers and cauliflower on sale, and wanted to use them before they died. I searched around on the internet, and made this recipe up using ingredients I had in my kitchen. It was delicious, hearty, and healthy.
Provided by batya
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Turn on broiler.
- flatten out the bell pepper halves and arrange them on a baking sheet.
- Sprinkle a few garlic cloves around in between on the baking sheet, leaving the cloves in the outer rapper
- very lightly drizzle a tiny bit of olive oil over the peppers and garlic, and rub around a bit with your hands.
- broil the peppers and garlic on High for about 10-15 minutes, until the pepper skin is black and bubbly.
- In the meantime, heat about 1 Tbl of olive oil and add the onion. after about a minute, add the cayenne.
- cook until onions soft, about 3-5 minutes.
- add chopped cauliflower to the pot of onions, and mix around.
- add entire box of imagine broth (or 1qt of whatever you are using).
- bring to boil and then simmer for 20 minutes.
- take the peppers and garlic out of the oven.
- peel the peppers after they cool, and slip the garlic out of the skin.
- chop up the peppers in small to medium pieces. unless you blend it at the end, these wont get much smaller in the soup.
- add to the pot and simmer for about 10-20 minues more.
- Mix everything well, mashing up the cauliflower.
- You can puree this, but I didn't have a cuisinart or pureer, so i just ate it as is. Add crushed black pepper and salt if needed.
- you can also add a squirt of lemon and olive oil before serving.
Nutrition Facts : Calories 102.5, Fat 3.8, SaturatedFat 0.6, Sodium 46.2, Carbohydrate 16.2, Fiber 5.6, Sugar 7.8, Protein 4.1
RED BELL PEPPER AND CHEDDAR CHEESE SALAD
Categories Condiment/Spread Food Processor Cheese Bake Cocktail Party Vegetarian Quick & Easy Cheddar Bell Pepper Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Place onion and garlic in small baking dish. Drizzle with oil. Bake until soft, stirring occasionally, about 50 minutes. Cool.
- Meanwhile, char peppers over gas flame or under broiler until blackened on all sides. Cool 10 minutes. Peel and seed peppers; pat dry. Place all ingredients except chives in processor. Puree until almost smooth. Transfer to bowl. Stir in chives. Season with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.)
ROASTED RED BELL PEPPER SOUP
A delicious, creamy textured soup without the cream. The secret is in the beans! This soup is an all time favorite in my family. Serve hot or cold with a dollop of sour cream, or goat cheese. Sprinkle with some chopped watercress.
Provided by skaught
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to broil.
- Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.
- In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.
- Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 36 g, Cholesterol 3 mg, Fat 3.2 g, Fiber 8.3 g, Protein 11.6 g, SaturatedFat 0.4 g, Sodium 590.4 mg, Sugar 4.2 g
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
More about "cheddar and roasted red bell pepper soup recipes"
ROASTED PEPPER-CHEDDAR SOUP RECIPE | MYRECIPES
From myrecipes.com
Calories 296 per serving
ROASTED RED BELL PEPPER SOUP RECIPE - HURRY UP! MOM
From hurryupmom.com
ROASTED RED PEPPER SOUP - THE RUSTIC PANTRY
From therusticpantry.ca
20 EASY ROASTED RED PEPPER RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CORN AND SALSA TORTILLA SOUP + VIDEO
From noblepig.com
CHEDDAR AND ROASTED RED BELL PEPPER SOUP RECIPE | YUMMLY
From pinterest.com
RECIPES WITH RED BELL PEPPER (PAGE 1) - FOODFERRET
From foodferret.com
PEPPER GOUDA SOUP - THERESCIPES.INFO
From therecipes.info
ROASTED RED PEPPER SOUP - SIMPLE GREEN SMOOTHIES
From simplegreensmoothies.com
ROASTED RED PEPPER TORTILLA SOUP - COOKIE AND KATE
From cookieandkate.com
ROASTED RED PEPPER SOUP WITH GOUDA - PEEL WITH ZEAL
From peelwithzeal.com
EASY ROASTED RED PEPPER AND TOMATO SOUP - SUGAR & SNAP PEAS
From sugarandsnappeas.com
CREAM OF ROASTED RED BELL PEPPER SOUP - QUéBON
From quebon.ca
ROASTED RED PEPPER SOUP WITH CHEESY HERB AND GARLIC CROUTONS
From anediblemosaic.com
BEST ROASTED RED PEPPER SOUP RECIPES | FOOD NETWORK …
From foodnetwork.ca
ROASTED RED PEPPER SOUP - LEMON TREE DWELLING
From lemontreedwelling.com
ROASTED RED BELL PEPPER SOUP - VEGKITCHEN
From vegkitchen.com
ROASTED RED PEPPER SMOKED GOUDA SOUP RECIPE - AN EDIBLE …
From anediblemosaic.com
ROASTED RED PEPPER SOUP - MIDWEST FOODIE
From midwestfoodieblog.com
ROASTED RED PEPPER GOUDA SOUP - IN FINE TASTE
From infinetaste.com
ROASTED RED PEPPER SOUP — MORE THAN GOURMET
From morethangourmet.com
ROASTED RED PEPPER SOUP - CHILI PEPPER MADNESS
From chilipeppermadness.com
SHEET PAN ROASTED RED PEPPER SOUP - A FOODCENTRIC LIFE
From afoodcentriclife.com
CHEDDAR AND ROASTED RED BELL PEPPER SOUP FOOD
From wikifoodhub.com
1412 RED BELL PEPPER SOUP RECIPES - FOOD NEWS
From foodnewsnews.com
ROASTED RED PEPPER SOUP RECIPE - HAPPY HEALTHY MAMA
From happyhealthymama.com
ROASTED RED PEPPER SOUP - FEELGOODFOODIE
From feelgoodfoodie.net
ROASTED RED PEPPER SOUP RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
ROASTED RED PEPPER SOUP - CREAMY, HEALTHY AND DELICIOUS
From insidetherustickitchen.com
CHILLED ROASTED RED PEPPER SOUP - ONCE UPON A CHEF
From onceuponachef.com
RECIPES/CHEDDAR-AND-ROASTED-RED-BELL-PEPPER-SOUP-10699.JSON AT …
From github.com
ROASTED RED BELL PEPPER SOUP - EASY RECIPE - SPAIN ON A FORK
From spainonafork.com
You'll also love