TRI-COLOUR SWEET PEPPER SOUP
I have been making this sweet pepper soup for over 20 years. There are two different versions that we enjoy: the recipe, as posted, with NO sour cream or tomatoes. The other version has added Dijon mustard, sour cream and a 14.5 ounce can of diced tomatoes. It is a delightfully different soup that I used as the base for my Tri-Colour Stuffed Pepper Soup. But, this soup is so good, it can stand alone, just as it is. For quantities to change out the soup, see the NOTE at the top of the directions.
Provided by The_Swedish_Chef
Categories Peppers
Time 1h
Yield 8-10 cups
Number Of Ingredients 7
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.
Nutrition Facts : Calories 123, Fat 5.3, SaturatedFat 2.5, Cholesterol 13, Sodium 260.7, Carbohydrate 14, Fiber 1.8, Sugar 5.4, Protein 5.8
CREAMY GREEN PEPPER SOUP
Make and share this Creamy Green Pepper Soup recipe from Food.com.
Provided by Annie Michelle
Categories Peppers
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a blender combine milk, balsamic vinaigrette and 1/2 of one green pepper.
- Blend on liquid setting until creamy and add another green pepper half.
- Continue alternating blending and adding green pepper halves until there is one half left.
- Add garlic powder and last green pepper half; blend this last portion on chop setting instead of blending until creamy.
- Warm up olive oil in a crock pot, then add green pepper mix.
- Stir in salt and pepper to taste.
- Heat in crock pot on high setting until boiling, then turn down and simmer until ready to serve. Be sure to stir occasionally.
- This could also be made on the stovetop.
Nutrition Facts : Calories 215.7, Fat 16.2, SaturatedFat 3.5, Cholesterol 9.8, Sodium 63, Carbohydrate 14, Fiber 2.9, Sugar 10.1, Protein 5.6
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.
STUFFED PEPPER SOUP
Some of the cooks at the restaurant where I work were talking about stuffed pepper soup. We decided to stir up similar ingredients for a stuffed pepper soup recipe. Customer response was overwhelming! -Krista Muddiman, Meadville, Pennsylvania
Provided by Taste of Home
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven over medium heat, cook and stir beef until no longer pink, breaking into crumbles; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. , Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.
Nutrition Facts : Calories 337 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1466mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 4g fiber), Protein 24g protein.
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
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.
UNSTUFFED GREEN PEPPER SOUP
We love stuffed peppers and had stuffed pepper soup in a restaurant that was very good. This is my version of the soup we had and enjoyed.
Provided by lauralie41
Categories Peppers
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large dutch oven over medium heat add the oil, onion, celery, and green peppers.
- Saute until just tender, stirring frequently.
- Stir in ground beef to onion mixture and cook approximately 15 minutes or until the meat is browned and no longer pink.
- Add uncooked rice and mix thoroughly.
- Slowly stir in tomatoes, V-8 juice, 6 cups vegetable broth and diced potatoes.
- Season soup with brown sugar, cinnamon, salt and pepper and cover with lid.
- Let soup simmer slowly for one hour or until potatoes are fork tender.
- Ladle soup into bowls and serve with fresh baked bread or hard rolls.
Nutrition Facts : Calories 352.4, Fat 16.3, SaturatedFat 5.1, Cholesterol 51.4, Sodium 364.5, Carbohydrate 34.2, Fiber 4.1, Sugar 7.7, Protein 17.9
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
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