RAINBOW ROASTED PEPPER SOUP
One afternoon I threw this soup together. It is simple, pretty, light and flavorful. Try making homemade vegetable broth, it tastes the best in this recipe. If you do not have time it also tastes good with store bought.
Provided by Leslie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C) , halve all peppers (remove seeds) and peel garlic.
- Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast for 1 hour.
- Meanwhile pour vegetable broth into a 2 quart sauce pan and add fennel seeds. Bring to boil, cover and simmer.
- When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers.
- Strain fennel seeds from broth and return to a boil. Add thyme and simmer 15 minutes, reducing amount of broth.
- Slice a 1 inch section from each color of pepper and cut into pieces. Set aside for later garnishing.
- In a blender, place remaining peppers, garlic and a 1/2 cup broth on blend just long enough to shred the peppers, but not puree them. You want to see the different colors. Pour the blended peppers into the broth and stir well. Add garlic salt and black pepper to taste, then add garnishing pepper pieces and enjoy. Do not boil or cook any longer as the colors will fade.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 33.8 g, Fat 1.8 g, Fiber 7.7 g, Protein 5.9 g, SaturatedFat 0.1 g, Sodium 928.9 mg, Sugar 13.7 g
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 PEPPER SOUP
Very simple but tasty low fat soup with is very healthy
Provided by kuzeyboy
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat oven to 180c
- Chop peppers and onions into chunks
- Place peppers, onions, garlic and tomatoes in baking tray. Drizzle with oil and roast in oven for 15 mins
- Desolve stock cube into boiler water
- Mix all ingridients together and liquidise until smooth
- Season to taste
ROASTED RED-PEPPER SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes. Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.
- Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro. Serve with the rolls.
CREAMY TOMATO AND ROASTED PEPPER SOUP
Provided by Patrick and Gina Neely : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in a 2-quart saucepan over medium-high heat. Add onions and carrots and saute until tender, about 5 minutes. Add garlic and saute until just fragrant. Season with salt and pepper. Add tomato paste and cook until toasted, just 1 more minute.
- Add tomatoes, red peppers, and chicken broth and let simmer for 25 minutes, until the vegetables are tender and the flavors have melded together. Taste for seasoning and add more salt, pepper, and the sugar, if needed. Add half-and-half and basil, and puree using a hand held immersion blender until smooth.
- Serve in soup bowls with a sprinkle of fresh basil on top.
CARROT AND ROASTED PEPPER SOUP
This smooth vegetable soup is served with crisp slices of baguette topped with your favourite cheese.
Provided by English_Rose
Categories Peppers
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, gently soften the leeks and the carrots in the butter for about 3 minutes. Tip in the peppers and pour in the vegetable stock; season with salt and pepper and cook for 30 minutes on a medium heat.
- Using a blender, whiz the soup until smooth. Return the soup to the pan, stir in the soured cream and reheat gently.
- Slice a baguette to 1in thick. Toast on one side; then top with your favourite cheese on the other side. Grill until the cheese melts, before arranging over the soup and serving straight away.
Nutrition Facts : Calories 386.6, Fat 16.2, SaturatedFat 9.1, Cholesterol 34, Sodium 1300.8, Carbohydrate 50.7, Fiber 4.6, Sugar 3.4, Protein 10.3
CABBAGE AND ROASTED PEPPER SOUP
My first recipe was a simple cabbage soup made with canned tomato soup. That's right: soup was a main ingredient in my first soup. This one is an attempt to capture the essence of that soup, but with better ingredients.The roasted red pepper adds an element not normally found in cabbage soup. The red cabbage darkens the soup and lends a striking purple color. Warning: the chipotle makes this a spicy soup, so remove the seeds if you want it less spicy. Don't omit the pepper, since the smokiness plays well with the other ingredients.
Provided by Late Night Gourmet
Categories Peppers
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat vegetable stock and diced tomatoes on medium heat.
- While the stock and tomatoes cook, start your barbecue grill and keep on medium-high heat. Coat bell pepper, roma tomato, and onion slices with olive oil and place on the grill. Turn vegetables over once to get grill marks. Some blackening is expected and even desirable.
- Chop vegetables from the grill and chipotle pepper in small pieces and add to the pot. Add diced garlic to the pot. Using an immersion blender, puree all the ingredients (or use a food processor in batches and return to the pot).
- Stir in diced dill, coriander, salt, and pepper. Add chopped cabbage. Cook for 30 minutes, stirring occasionally.
- Lower heat to a simmer and cover, cooking for another 30 minutes or until the cabbage is soft.
Nutrition Facts : Calories 68.7, Fat 1.3, SaturatedFat 0.2, Sodium 1190.6, Carbohydrate 14, Fiber 4.2, Sugar 7.6, Protein 2.8
PEPPER SOUP
This is my version of a soup we enjoyed at a restaurant. With green, red and yellow peppers, it's so colorful. I like to serve this slightly spicy soup with grilled cheese sandwiches. - Debbie Fails, Neenah, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (2 quarts).
Number Of Ingredients 6
Steps:
- In a large saucepan, cook the beef, peppers and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender.
Nutrition Facts : Calories 113 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 39mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.
ROASTED RED PEPPER SOUP
Really tasty soup. Delicious and warming on a cold autumn day.
Provided by daisydoo40
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Remove the seeds from the peppers and cut into quarters. Place them on a baking tray and and lightly brush with olive oil. Season with salt and pepper and place them into the oven for 6-8mins at 180C, until the skins just start to look charred.
- Place the water and stock cube in a saucepan. Add the chopped carrots, celery, onion and garlic. Bring to the boil and cook for 5 mins. Turn down the heat to a gentle simmer for 15 to 20 minutes until the chopped vegetables become tender.
- Remove the peppers from the oven and when cool enough to handle, put them into a sealed plastic bag and let them cool. Once they have cooled, remove from the bag and peel off the charred skin. Chop the flesh into small pieces and add to the saucepan along with the tinned tomatoes.
- Simmer for a further 10 minutes. Remove from the heat and and add the fresh basil. Whizz everything together with a hand held blender, taste and check for seasoning.
- Serve with a drizzle of olive oil or splash of cream.
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
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 "roasted pepper soup recipes"
BEST ROASTED PEPPER SOUP RECIPE - FOOD52.COM
From food52.com
Reviews 9Servings 2Cuisine AmericanCategory Dinner
ROASTED RED PEPPER AND FETA SOUP - PINCH OF NOM
From pinchofnom.com
WHAT GOES GOOD WITH ROASTED RED PEPPER SOUP? – FOOD & DRINK
From smallscreennetwork.com
ROASTED RED PEPPER, TOMATO AND LENTIL SOUP - FUSS FREE ...
From fussfreeflavours.com
ROASTED PEPPER SOUP WITH GOAT CHEESE • ELECTRIC BLUE FOOD
From electricbluefood.com
ROASTED RED PEPPER SOUP RECIPE | CHATELAINE
From chatelaine.com
BEST ROASTED RED PEPPER SOUP RECIPES | FOOD NETWORK …
From foodnetwork.ca
ROASTED RED PEPPER SOUP - CHILI PEPPER MADNESS
From chilipeppermadness.com
EASY ROASTED RED PEPPER SOUP - KYLEE COOKS
From kyleecooks.com
TOMATO AND ROASTED RED PEPPER SOUP | FOODIECRUSH.COM
From foodiecrush.com
ROASTED RED PEPPER SOUP - HOUSE OF YUMM
From houseofyumm.com
ROASTED RED PEPPER & CHICKPEA SOUP | ITALIAN FOOD FOREVER
From italianfoodforever.com
ROASTED RED PEPPER SOUP - SKINNYTASTE
From skinnytaste.com
ROASTED RED PEPPER SOUP - MIDWEST FOODIE
From midwestfoodieblog.com
ROASTED TOMATO & PEPPER SOUP | RACHAEL RAY | RECIPE ...
From rachaelrayshow.com
ROASTED RED PEPPER SOUP WITH SEARED SCALLOPS RECIPE
From foodandwine.com
RED PEPPER SOUP - OLIVEMAGAZINE
From olivemagazine.com
SPICY ROASTED RED PEPPER SOUP - DARN GOOD VEGGIES
From darngoodveggies.com
SMOKY ROASTED PEPPER SOUP | SOUP RECIPES | TESCO REAL FOOD
From realfood.tesco.com
OVEN-ROASTED PEPPER AND TOMATO SOUP | TESCO REAL FOOD
From realfood.tesco.com
ROASTED RED PEPPER AND PEAR SOUP | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
ROASTED RED PEPPER SOUP RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
TOMATO AND PEPPER SOUP RECIPE - THERESCIPES.INFO
From therecipes.info
ROASTED RED PEPPER AND CAULIFLOWER SOUP IN 2022 | WHOLE ...
From pinterest.com
ROASTED RED PEPPER, TOMATO & RAVIOLI SOUP | CANADIAN LIVING
From canadianliving.com
EASY ROASTED RED PEPPER TOMATO SOUP - RUNNING ON REAL FOOD
From runningonrealfood.com
ROASTED PEPPER SOUP | ITALIAN FOOD FOREVER
From italianfoodforever.com
ROASTED RED PEPPER AND TOMATO RECIPES | COOK WITH CAMPBELLS
From cookwithcampbells.ca
HOW TO MAKE ROASTED RED PEPPER SOUP RECIPE? – FOOD & DRINK
From smallscreennetwork.com
ROASTED PEPPER TOMATO SOUP | HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
10 BEST HOT PEPPER SOUP RECIPES | YUMMLY
From yummly.com
ROASTED RED PEPPER, TOMATO & LENTIL SOUP - LOVE FOOD NOURISH
From lovefoodnourish.com
ROASTED RED PEPPER TORTILLA SOUP - COOKIE AND KATE
From cookieandkate.com
ROASTED RED PEPPER AND SWEET POTATO SOUP | CANADIAN LIVING
From canadianliving.com
ROASTED PEPPER SOUP WITH COLORFUL YELLOW AND RED PEPPERS
From cookingnook.com
RED PEPPER SOUP RECIPE - BBC FOOD
From bbc.co.uk
ROASTED RED PEPPER SOUP - FEELGOODFOODIE
From feelgoodfoodie.net
You'll also love