ROASTED VEGETABLE SOUP
Provided by Ree Drummond Bio & Top Recipes
Categories appetizer
Time 3h35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 475 degrees F.
- Add the zucchini, yellow squash, onion and bell peppers to a large mixing bowl and toss with the olive oil, oregano, thyme, salt, pepper and garlic until coated. Divide the vegetables between 2 baking sheets and arrange them in a single layer. Roast, turning the vegetables halfway through, until they start to deepen in color and are slightly tender, about 10 minutes.
- Add the roasted vegetables to the bowl of a slow cooker along with the stock, stewed tomatoes, cream and bay leaf. Set the slow cooker to low and cook for 3 hours.
- Remove the bay leaf, add the lemon juice and, using an immersion blender, pulse to blend the soup until you achieve a smooth and rustic texture. Stir, taste and adjust the seasoning as needed.
- Serve in a bowl garnished with the chopped parsley. If freezing, cool the mixture completely, then transfer to freezer-safe bags, seal and place in freezer.
SQUASH, BELL PEPPER AND SCALLION SOUP
Make a meal sunny with this soup packed with yellow squash and yellow bell pepper.
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the drippings or oil in a medium saucepan over medium heat. Add the scallion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, garlic, cayenne, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Add the squash and bell pepper and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and black pepper.
- Serve hot with a dollop of sour cream, some cilantro and a sprinkle of cayenne pepper.
YELLOW SQUASH AND BELL PEPPER SOUP
Categories Soup/Stew Blender Garlic Pepper Vegetable Sauté Quick & Easy Dinner Lunch Bell Pepper Summer Yellow Squash Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a large skillet cook onion in butter over moderate heat, stirring, until softened. Add bell pepper and cook, covered, stirring occasionally, until pepper is softened, about 5 minutes. Stir in squash and garlic and cook, covered, stirring occasionally, until squash is tender, about 10 minutes. Stir in broth and bring mixture to a simmer. In a blender purée soup until smooth and transfer to a saucepan. Cook soup over moderate heat until just heated through, stirring in enough water to thin to desired consistency, and season with salt and pepper.
- Serve soup sprinkled with coriander.
SAUTEED YELLOW SQUASH
Provided by Rachael Ray : Food Network
Categories side-dish
Time 24m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.
YELLOW SQUASH SOUP
Delicate and lemony, this yellow squash soup recipe would set the stage for a memorable ladies' luncheon. It's the best of late summer in a bowl. -Heidi Wilcox, Lapeer, Michigan
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, heat oil over medium heat. Add onions and leek; cook and stir until crisp-tender, 5 minutes. Add squash; cook and stir 5 minutes. Add garlic; cook and stir 1 minute longer. Stir in broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. , Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with cheese and lemon zest.
Nutrition Facts : Calories 90 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 377mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
YELLOW SQUASH AND PEPPERS
Anna Stodolak sends her quick veggie side dish that's sure to perk up any dinner. Anna uses fresh yellow squash and peppers from her Volant, Pennsylvania garden.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute the squash, onion and peppers in oil for 4-5 minutes or until crisp-tender. Add the remaining ingredients. Reduce heat to medium. , Cook, uncovered, for 3-4 minutes or until vegetables are tender, stirring occasionally. Serve with a slotted spoon.
Nutrition Facts : Calories 62 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
CHILLED SPICED YELLOW-SQUASH SOUP
Provided by Daniel Patterson
Categories easy, lunch, quick, soups and stews, appetizer
Time 10m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine the squash, olive oil, red pepper, cumin, coriander, turmeric and 1 1/2 cups water in a pot with a large pinch of salt. Bring to a boil, then simmer, covered, until the squash is very tender.
- Once the squash has cooled, purée it in a blender on high for 30 seconds. Pass through a fine-mesh sieve. When completely cool, season to taste with the lime juice, salt and pepper. Ladle into bowls, and garnish with mint and a few drops of olive oil.
Nutrition Facts : @context http, Calories 32, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 361 milligrams, Sugar 4 grams, TransFat 0 grams
YELLOW BELL PEPPER SOUP
Categories Soup/Stew Milk/Cream Appetizer Roast Quick & Easy Bell Pepper Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Line 2 large baking sheets with heavy-duty foil. Toss bell peppers with oil in large bowl. Arrange in single layer on baking sheets. Roast until peppers are tender and beginning to brown, stirring occasionally, about 50 minutes.
- Transfer peppers to heavy large saucepan. Add 4 1/2 cups broth. Boil 8 minutes to blend flavors. Cool slightly. Working in batches, puree mixture in blender. Return to saucepan. Mix in half and half and sugar. Thin soup with more broth if desired. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat before continuing.)
- Spoon soup into bowls. Garnish with parsley sprigs and serve.
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