RED PEPPER SOUP
While I don't have scientific proof of it, Red Pepper Soup works for me as a head cold remedy! It is a good gift to take when visiting a sick friend, too. For a pretty touch, top the soup with grated cheese and parsley. We enjoy it with jalapeno cheese buns. You can also serve it with warm garlic bread. -Barb Nelson, Victoria, British Columbia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings (about 3 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute red peppers, carrots, onions, celery and garlic in oil until tender. , Stir in the broth, rice, thyme, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the vegetables and rice are tender. , Cool for 30 minutes. Puree in small batches in a blender; return to pan. Add red pepper flakes; heat through.
Nutrition Facts : Calories 83 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 962mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.
ROASTED GARLIC SOUP WITH PARMESAN CHEESE
An easy Roasted Garlic Soup with Parmesan Cheese recipe
Categories Soup/Stew Cheese Garlic Herb Onion Roast Sauté Dinner Fall Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
- Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
- Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
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
GARLIC-PEPPER PARMESAN CRISPS
Similar to other parmesan crisps, but with a touch of garlic. Great for any get-together. From Southern Living.
Provided by SkinnyMinnie
Categories Cheese
Time 1h15m
Yield 8 dozen
Number Of Ingredients 3
Steps:
- Heat oven to 350ºF.
- Combine all of the ingredients in a small bowl stirring well.
- Sprinkle cheese mixture into the center of a 1 1/2-inch round cookie cutter on a greased cookie sheet.
- Repeat, placing 16 circles on the cookie sheet.
- Bake for 9-10 min or until golden brown.
- Cool slightly on baking sheets, then remove to a wire rack to cool completely.
- Repeat procedure 5 more times with remaining cheese mixture.
Nutrition Facts : Calories 185, Fat 12.2, SaturatedFat 7.4, Cholesterol 37.4, Sodium 650.4, Carbohydrate 2.1, Fiber 0.1, Sugar 0.4, Protein 16.4
CHILLED ROASTED RED PEPPER SOUP
Categories Soup/Stew Blender Roast Low Cal Low/No Sugar Bell Pepper Summer Chill Gourmet
Yield Serves 8
Number Of Ingredients 9
Steps:
- Quick-roast and peel peppers.Chop onion. Peel potato and cut into 1/4-inch dice. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté onion, potato, and cumin, stirring, 5 minutes. Add roasted peppers, water, and broth and simmer, covered, 20 minutes, or until vegetables are very tender.
- While soup is cooking, peel and seed tomato.
- Purée soup in batches with tomato in a blender (use caution when blending hot liquids), transferring to a bowl, and season with salt and pepper. Cool soup. Chill soup, covered, at least 4 hours and up to 2 days. Adjust seasoning.
- Serve soup with lime wedges.
CHILLED RED PEPPER SOUP WITH BASIL AND CROUTONS
Categories Soup/Stew Herb Pepper Valentine's Day Basil Summer Chill Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed. Cut into 1/2-inch pieces.
- Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onion and sauté until brown on edges, about 6 minutes. Add bell peppers and 3 cups stock. Simmer until vegetables are tender, about 5 minutes. Using slotted spoon, transfer peppers and onion to processor; puree. With machine running, add stock from saucepan and blend until smooth. Mix in dried red pepper. Season with salt and pepper. Cover and chill until cold. (Can be made 1 day ahead.)
- Heat 2 tablespoons oil in medium skillet over medium heat. Add bread; stir until brown. Whisk cold soup to blend; thin with more stock if necessary. Spoon into bowls. Top with bread and basil.
CHILLED RED PEPPER SOUP WITH GARLIC-PARMESAN CRISPS
An elegant soup, perfect for Phase Two & Three. Peeling roasted peppers is a messy job, but the smoky flavor is unbeatable. Let peppers cool, then use a knife to scrape, rather then rinse off the charred skin.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 11
Steps:
- Preheat broiler. Line a large baking sheet with foil. Roast pepper quarters, skin-up, for 15 minutes, until charred. Remove to paper bag. The steam released as they cool will loosen the skin. Using a small knife, peel off and discard charred skin. Chop peppers.
- Warm 1 Tbsp oil in large heavy saucepan over medium-low heat. Add shallots; cook 3 minutes, until soft, stirring. Add garlic; cook 1 minute, stirring. Add chopped peppers, broth, salt, and pepper. Increase heat; bring to a simmer. Reduce heat; let simmer 20 minutes, uncovered, until vegetables are very soft. Using a slotted spoon, transfer mixture to food processor or blender; puree. Add broth from pan; blend on high speed until smooth. Chill soup at least 6 hours or overnight.
- Preheat oven to 350 degrees F. Using scissors, separate pita to make two rounds. Rub with a garlic half; brush lightly with oil, then sprinkle with cheese. Bake for 15 minutes. Cut each round into 4 wedges.
- To serve: Whisk soup to blend. Thin with additional broth or add salt, if necessary. Top servings with crisps and basil slices.
Nutrition Facts : Calories 173.5 calories, Carbohydrate 24.1 g, Cholesterol 5.7 mg, Fat 6.3 g, Fiber 3.6 g, Protein 7.5 g, SaturatedFat 1.5 g, Sodium 229.2 mg, Sugar 5.2 g
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