Smokin Fire Roasted Red Pepper Soup Recipes

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).

Steps:

• Char the peppers on all sides over an open flame on a gas stovetop or under a hot broiler (with the oven door cracked to avoid steam buildup in the oven). Put the charred peppers in a bowl, cover, and let them rest until cool enough to handle, about 10 minutes.
• Meanwhile, heat the extra-virgin olive oil in a soup pot. Add the garlic, carrot, celery, and onions to the pot and season with salt and pepper, to taste. Cook until the vegetables soften, about 10 minutes, then put them into a food processor with the diced tomatoes. Seed and peel the peppers and add them to the processor. Puree the mixture until smooth, then pour it into soup pot and stir in the stock.
• Heat a panini press or a large heavy skillet. Make sandwiches using 2 slices of cheese and 2 slices of ripe tomato on 4 of the bread slices. Sprinkle with salt and pepper, to taste, and top with some torn basil. Cover with the remaining 4 slices of bread and add them to the panini press or hot skillet. If using a skillet, top with a second smaller pan and weight it down with heavy cans. Press the sandwiches to toast and melt the cheese, a few minutes on each side or 5 minutes in a hot press.
• Serve the soup in bowls with the Panini alongside.

Steps:

• Roast bell peppers over a gas flame, tending carefully and turning to blacken all sides. When completely roasted, place in heatproof bowl, cover with plastic wrap and let sit for 10 minutes.
• Remove from bowl and remove skin, seeds and stems.
• In a large pot, heat olive oil over medium high heat. Add carrots, celery and red onion. Cook over medium high heat until vegetables are beginning to soften. Add roasted peppers, tomatoes, basil and balsamic vinegar. Stir well to combine. Cook until tomatoes are beginning to break down.
• Remove from heat and transfer to a food processor fitted with a metal blade. Process until mixture has reached a smooth consistency.
• Add heavy cream and mix until well combined.
• Serve warm.

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.

Steps:

• Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.
• Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.

Steps:

• Melt butter in a large saucepan. Add onion and garlic and saute
• 10 minutes. Add carrots and saute an additional 10 minutes.
• Add potato and bell peppers and saute 10 minutes. Add pears,
• chicken stock, and parsley. Bring to a boil. Reduce heat.
• Simmer uncovered 20 minutes, or until vegetables are tender.
• Season with salt and pepper. Transfer soup in batches to a food
• processor or blender. Process until smooth. Reheat.
• Ladle soup into individual bowls and garnish with creme
• fraiche and sprigs of parsley.

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.

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.

Steps:

• Heat oil in medium saucepan over medium heat.
• Add celery, onions, and garlic; until vegetables are softened.
• Add roasted peppers and stock.
• bring to boil: lower heat and simmer 5 minutes.
• Puree soup in batches until smooth.
• Return to heat, and stir in cream.
• Add salt and pepper to taste and garnish with Parmesan.

Steps:

• Start by melting 2 tablespoons of butter in a medium sized soup pot.
• When melted add diced onion, celery, thyme, basil, cayenne pepper, salt and garlic. Sautee vegetables for about 10 minutes until the vegetables are tender, stirring frequently.
• Add the water, vegetable base, heavy cream, and roasted red peppers into the soup pot and bring to a simmer.
• Place the burr mixer in the soup and blend until the soup has a smooth texture. Add the bay leaf and simmer for an additional 20 minutes. pick out the bay leaf to finish.