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.
CREAM OF RED BELL PEPPER SOUP
Provided by Mark Weatherbee
Categories Soup/Stew Dairy Pepper Vegetarian Quick & Easy Dinner Spring Summer Simmer Bon Appétit France Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice peppers. Heat oil in heavy large saucepan over medium heat. Add shallots, garlic and thyme and sauté 3 minutes. Add 3 cups broth and all but 4 slices of roasted pepper. Simmer uncovered until peppers are very soft, about 20 minutes.
- Working in batches, purée soup in blender until smooth. Return to same pot. Add half and half, vinegar and cayenne pepper. Rewarm soup, thinning with additional broth, if desired. Season to taste with salt and pepper. Ladle soup into bowls. Garnish with reserved pepper strips and basil.
CREAMY RED PEPPER SOUP
Everyone loves this soup's taste, but no one guesses that pears are the secret ingredient. -Connie Summers, Augusta, Michigan
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add the potatoes, red peppers and broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat. Add pears with juice; let cool., Using a blender, puree soup in batches. Return to the pan. Stir in cayenne and black pepper. Cook until heated through. If desired, serve with chopped chives, heavy cream and croutons.
Nutrition Facts : Calories 127 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 494mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 2g fiber), Protein 3g protein.
CREAM OF RED PEPPER SOUP
For roasting peppers, you can follow the oven method (see Peasant'sHearth's Recipe #137169) or stovetop method (see Julesong's Recipe #51522) or substitute commercial bottled roasted peppers (though some of the flavor is lost with the bottled kind). For a lighter version, use half-and-half. Preparation time does NOT include the time for roasting the peppers.
Provided by echo echo
Categories Peppers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan and saute onion and rosemary 5 min over low heat, stirring often.
- Add peppers and stock, bring to a boil, lower heat and simmer 15 minutes.
- Stir in tomato paste; place in food processor or blender; puree.
- Stir in 1/4 cup cream and paprika, salt and pepper.
- Ladle into 4 soup bowls and swirl 1 Tbs of cream onto the surface of each; sprinkle cream lightly with paprika for a speckled effect.
Nutrition Facts : Calories 201.8, Fat 17.2, SaturatedFat 10.6, Cholesterol 56, Sodium 150.2, Carbohydrate 12.1, Fiber 3.2, Sugar 7.2, Protein 2.5
CREAMY RED-PEPPER SOUP
Sent in by reader Jeanne Kersting of Bethesda, Maryland. For richer texture and a little tang, garnish with a dollop of sour cream or plain yogurt.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 12
Steps:
- In a large saucepan, melt butter over medium-low heat. Add celery, carrot, onion, and garlic; cook until onion is opaque and carrot is crisp/tender, about 10 minutes.
- Add peppers, broth, 2 cups water, and bay leaf; bring to a boil. Reduce heat to medium, and simmer until peppers are very tender, about 15 minutes.
- Remove bay leaf; puree soup in batches in blender. Return to pot; add cream and sugar. Season with salt and pepper. If necessary, gently reheat before serving, and garnish with chives.
Nutrition Facts : Calories 200 g, Fat 17 g, Fiber 2 g, Protein 4 g
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.
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 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
TO DIE FOR CREAM OF BELL PEPPER SOUP
This a realy realy good soup that my stepfather use to do! I loved it but twick it to my liking! Healty, good and can be easily frozen. This makes a quit a lot but so easily to eat!!! You can cut the recipe in half no problem! Hope you enjoy!
Provided by Lets fight this
Categories Vegetable
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter in big sauce pan at low heat. Add onions, celeri, pepper, cover and simmer about 20 min or until soft. Add salt and pepper as well as your spices. Cover and simmer about 6 min at medium heat.
- Sprinkle flour and mix together ( will give a pasty kind of look) keep stirring so it does not stick! Cook for about 3 min without covering and at low heat. Add chicken broth and water to fill almost to the top. Rectify seasonning, bring to a boil then cover partially and keep cooking for a good 20- 30 min at medium heat. Once the broth has reduce a little after the 20-30 min you can then add the soup in a food processer. Once all prossed, make sure the seasonning is just right.
- Add a tbsp of cream when serving ( you can be creative with the cream and make a little design when slowly letting drip in the bowls.).
- And voila!
- Enjoy :-).
Nutrition Facts : Calories 152.8, Fat 5.6, SaturatedFat 3, Cholesterol 11.4, Sodium 428.3, Carbohydrate 21.7, Fiber 3.3, Sugar 5.3, Protein 5.5
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.
More about "cream of red pepper soup recipes"
CREAMY ROASTED RED PEPPER SOUP - PLAYS WELL WITH …
From playswellwithbutter.com
CREAMY RED BELL PEPPER CHICKEN SOUP - TASTY KITCHEN
From tastykitchen.com
ROASTED RED PEPPER AND TOMATO SOUP - BOWL OF DELICIOUS
From bowlofdelicious.com
15 LOADED BAKED POTATO SOUP RECIPE WITH FROZEN HASH BROWNS
From selectedrecipe.com
TOP 44 ROASTED RED BELL PEPPER SOUP RECIPES
From schoenfeld.vhfdental.com
CREAM OF RED PEPPER SOUP RECIPE - FOOD.COM
From food.com
RECIPE - ROASTED CARROT AND RED PEPPER SOUP | COSTCO
From costco.com
THIS CREAMY POTATO SOUP IS A PERFECT CHEAP DINNER | BON APPéTIT
From bonappetit.com
CREAM OF ROASTED RED PEPPER SOUP RECIPES
From stevehacks.com
CREAM OF RED PEPPER SOUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SHEET PAN SOUP – SPICY RED PEPPER SOUP - FITMENCOOK.COM
From fitmencook.com
ROASTED RED PEPPER AND TOMATO SOUP - THE FOOD MEDIC
From thefoodmedic.co.uk
5 YUMMY PISTACHIOS RECIPES YOU SHOULD TRY FOR QUICK WEIGHT LOSS
From timesofindia.indiatimes.com
BUTTERNUT SOUP RECIPE WITHOUT CREAM | THE CAKE BOUTIQUE
From thecakeboutiquect.com
PICKLED VEGETABLES RECIPE | BON APPéTIT
From bonappetit.com
SPICY ROASTED RED PEPPER SOUP | DON'T GO BACON MY HEART
From dontgobaconmyheart.co.uk
BEET TARTARE RECIPE | BON APPéTIT
From bonappetit.com
CREAM OF RED PEPPER SOUP : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #bisques-cream-soups #soups-stews #vegetables #dinner-party #food-processor-blender #stove-top #peppers #equipment #small-appliance #presentation #served-hot
You'll also love