CHILLED ROASTED RED PEPPER SOUP WITH AVOCADO-CHILE SALSA
Provided by Food Network
Time 3h
Number Of Ingredients 18
Steps:
- To make the soup, heat the oil in a large saucepan over high heat until very hot. Add the onion and garlic and saute for about 2 minutes. Add the cumin and saute for 2 minutes longer. Add the Marsala and reduce until about 1/2 cup remains, about 4 minutes. Add the peppers and stock, decrease the heat to medium, and simmer for about 20 minutes. Add the cilantro and season, to taste, with salt and pepper.
- Carefully puree the soup in a blender. Transfer the soup to a large bowl, cover, and refrigerate until well chilled, about 2 hours. (If the soup is too thick after chilling, thin it down with a bit more stock.)
- Meanwhile, to prepare the salsa, combine the onion, garlic, chiles, and avocados in a bowl, and mix well. Add the lime juice, mix well, and season, to taste, with salt and pepper. Cover and refrigerate until you are ready to serve.
- To serve, ladle the soup into bowls, and garnish with the salsa, creme fraiche, and a cilantro sprig.
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.
ROASTED RED BELL PEPPER SOUP
A delicious, creamy textured soup without the cream. The secret is in the beans! This soup is an all time favorite in my family. Serve hot or cold with a dollop of sour cream, or goat cheese. Sprinkle with some chopped watercress.
Provided by skaught
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to broil.
- Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.
- In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.
- Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 36 g, Cholesterol 3 mg, Fat 3.2 g, Fiber 8.3 g, Protein 11.6 g, SaturatedFat 0.4 g, Sodium 590.4 mg, Sugar 4.2 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.
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.
CHILLED ROASTED RED PEPPER SOUP WITH GREEK YOGURT
This quick and easy chilled roasted red pepper soup recipe has tons of summery flavor from the roasted peppers, basil, garlic, and tomatoes. It also gets a bit of creaminess and richness from Greek yogurt.
Provided by Christine Pittman
Categories Soup
Time 15m
Number Of Ingredients 8
Steps:
- Put the roasted peppers with their juice, the diced tomatoes with their juice, the yogurt, ¼ cup basil leaves, salt and pepper in a large bowl.
- Finely chop the garlic clove and stir it in.
- Put one-third of the roasted pepper mixture into a blender with one-third of the ice cubes. Puree until smooth. Transfer to an empty bowl.
- Puree another third of the roasted peppers with another third of the ice and transfer to the already-pureed mixture. Finish with the final third of roasted peppers and ice. Stir it all together.
- Serve immediately by ladling into bowls and top with extra basil leaves for garnish. Or cover and refrigerate for up to 2 days.
Nutrition Facts : ServingSize 1 bowl, Calories 84 calories, Sugar 5.3 g, Sodium 1580.2 mg, Fat 3 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 9.8 g, Fiber 1.5 g, Protein 6.1 g, Cholesterol 6.2 mg
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.
ROASTED RED PEPPER SOUP
This soup is easy and delicious! It always gets rave reviews.
Provided by RLINDA
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Place roasted red peppers in a blender or food processor, and blend until smooth.
- In a large saucepan, mix roasted red peppers, chicken broth, and mushrooms. Season with basil, oregano, garlic powder, salt, and pepper. Bring the mixture to a boil. Stir in tortellini, and continue cooking 8 to 10 minutes, or until pasta is al dente.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 37.1 g, Cholesterol 28.1 mg, Fat 6.4 g, Fiber 2.8 g, Protein 11.3 g, SaturatedFat 3 g, Sodium 795.4 mg, Sugar 5.3 g
CHILLED ROASTED PEPPER SOUP
Using fresh ingredients, this is the perfect cold soup to enjoy this summer! VIDEO https://www.youtube.com/watch?v=Ev7QMPpyXCo
Provided by CLUBFOODY
Categories Vegetable
Time 18m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- In a skillet over medium heat, add oil and clarified butter. When hot, add onion and sea salt; sauté until soft, about 5 minutes. Add garlic and sauté for 3 minutes. Transfer onion mixture to a food processor fitted with the blade attachment.
- Add roasted peppers and blanched tomatoes to onion mixture. Add rosemary, basil, cumin cayenne and black pepper; process until smooth.
- Transfer to a large bowl and add vegetable broth, heavy cream, balsamic vinegar and lime juice. Using an immersion blender, process the mixture until combined. Taste and adjust seasoning if needed. Cover and transfer to the refrigerator until cold. Serve with dollop of sour cream and sprinkle with fresh chives. Makes 6 servings.
Nutrition Facts : Calories 181.6, Fat 12.8, SaturatedFat 6.4, Cholesterol 32.8, Sodium 130.2, Carbohydrate 15.7, Fiber 4.1, Sugar 7, Protein 3.9
CHILLED TOMATO & RED PEPPER SOUP
From a cookbook simply titled Mediterranean. From a place where the tomatoes taste like sunshine, it's a little harder to make this soup in North America, where the tomatoes sometimes taste like water... I suggest using Roma tomatoes, but whatever you choose, make sure they smell like tomatoes! Otherwise this will taste like cold pasta sauce. Cook time includes time to cool and chill.
Provided by Isabeau
Categories Peppers
Time 4h15m
Yield 1 1 soup, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut each pepper half into quarters. Place skin side up on a grill rack and cook until skins have charred. Transfer to a bowl and cover with a plate. (I put them on the barbeque to keep the heat out of the house.).
- Heat the oil in a large pan. Add onion and garlic and cook until soft. Meanwhile, remove the skin from the peppers and roughly chop them. Cut the tomatoes into chunks.
- Add the peppers and tomatoes to pan, then cover and cook gently for 10 minutes. Add wine and cook a further 5 minutes, then add stock and salt and pepper to taste and continue simmering 20 minutes.
- Process the soup in a blender until smooth. (I let it cool a bit first. Easier to handle, and less like to explode!) Pour into a clean glass or ceramic bowl and leave to cool completely before chilling for at least 3 hours. When soup is cold, season to taste. Serve in bowls topped with croutons, if you wish, and garnished with snipped chives.
Nutrition Facts : Calories 239.2, Fat 12.5, SaturatedFat 2, Cholesterol 4.5, Sodium 228.5, Carbohydrate 19.6, Fiber 3.8, Sugar 10.8, Protein 6.3
More about "chilled roasted red pepper soup recipes"
CHILLED ROASTED RED PEPPER SOUP - SHARE THE PASTA
From sharethepasta.org
Servings 4Total Time 30 minsEstimated Reading Time 1 minCalories 178 per serving
- Heat a saucepan over medium heat. Add the oil, onion and thyme. Sweat the onion until translucent (about 5 minutes). Add the peppers, cover with water, and bring to a simmer. Cook for about 5 minutes for the flavors to meld. Allow to cool before pureeing. To chill the soup fast, place it in a bowl set inside another bowl that’s filled with ice water.
- While the soup is cooking, make the spiced yogurt. Stir together the yogurt, coriander, and sriracha. Season to taste with salt and pepper.
- While the soup is cooking, bring a small pot of salted water to the boil. Cook the stelline according to package directions. Drain and reserve.
- When the soup is chilled, stir in the stelline. Taste and adjust seasoning. Divide between 4 bowls. Place a dollop of the yogurt in the middle of the bowl and sprinkle with the basil.
CHILLED ROASTED RED PEPPER SOUP - ONCE UPON A CHEF
From onceuponachef.com
Servings 4-6Total Time 55 minsCategory SoupsCalories 168 per serving
- Preheat the oven to 400°F. Line a baking sheet with heavy duty aluminum foil for easy clean-up.
- Place the bell peppers, tomatoes, onions and garlic on the prepared baking sheet and toss with the olive oil and 2-1/2 teaspoons of the salt. Roast for about 40 minutes, or until the vegetables are just starting to brown.
- Transfer the vegetables and all the juices to a food processor fitted with the blade attachment. Add the rosemary, cayenne pepper, anise seeds and remaining 1/2 teaspoon salt and purée until almost smooth. Transfer the mixture to a bowl; add the water and balsamic vinegar. Chill in the refrigerator until cold. Taste and adjust seasoning with salt and/or balsamic vinegar if necessary. (Note that the soup thickens as it chills; you can thin with a bit of water if necessary.) Serve cold, garnished with fresh rosemary if desired.
CHILLED ROASTED RED PEPPER SOUP — THE OLD MILL
From old-mill.com
Servings 4Total Time 2 hrs 30 mins
COLD ROASTED RED PEPPER SOUP RECIPE -- YANKEE …
From newengland.com
ROASTED CORN & RED PEPPER CHILLED SOUP - RECIPES
From pamperedchef.ca
ROASTED RED PEPPER SOUP SHOTS RECIPE | BON APPéTIT
From bonappetit.com
ROASTED RED PEPPER SOUP - RULED ME - RECIPES
From ruled.me
BEST ROASTED RED PEPPER SOUP RECIPE - GOOD …
From goodhousekeeping.com
ROASTED RED PEPPER COLD SUMMER SOUP RECIPE
From cookinglight.com
ROASTED RED PEPPER SOUP - CREAMY, HEALTHY AND …
From insidetherustickitchen.com
CHILLED ROASTED TOMATO & RED PEPPER SOUP - EAT THE …
From eatthegains.com
ROASTED RED PEPPER AND CHILLI SOUP RECIPE - TESCO REAL …
From realfood.tesco.com
CHILLED RED PEPPER SOUP WITH SOURED CREAM - OTTOLENGHI
From ottolenghi.co.uk
EASY ROASTED RED PEPPER SOUP - KYLEE COOKS
From kyleecooks.com
ROASTED RED PEPPER AND TOMATO SOUP - COLD WEATHER COMFORT
From coldweathercomfort.com
CHILLED TOMATO AND RED PEPPER SOUP - RECIPE - FINECOOKING
From finecooking.com
CHILLED ROASTED RED PEPPER SOUP RECIPE - RECIPES.NET
From recipes.net
CHILLED ROASTED RED PEPPER SOUP WITH AVOCADO-CHILE SALSA
From recipenet.org
ROASTED RED PEPPER SOUP — MORE THAN GOURMET
From morethangourmet.com
COLD ROASTED RED PEPPER SOUP - COOK FOR YOUR LIFE
From cookforyourlife.org
ROASTED RED PEPPER SOUP RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
BEST ROASTED RED PEPPER SOUP RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
10 BEST RED CHILI PEPPER SOUP RECIPES | YUMMLY
From yummly.com
ROASTED RED PEPPER SOUP - A SPICY PERSPECTIVE
From aspicyperspective.com
20 EASY ROASTED RED PEPPER RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CHILLED ROASTED RED PEPPER SOUP - ONCE UPON A CHEF | RECIPE
From pinterest.ca
ROASTED RED PEPPER SOUP - SKINNYTASTE
From skinnytaste.com
ROASTED RED PEPPER AND TOMATO SOUP - COOKIE AND KATE
From cookieandkate.com
ROASTED RED PEPPER SOUP RECIPE - HEY MOM! WHAT'S COOKING?
From heymomwhatscooking.com
CHILLED CORN AND RED PEPPER SOUP | COOKSTR.COM
From cookstr.com
CHILLED ROASTED RED PEPPER SOUP WITH MASCARPONE | RECIPE FOR A …
From recipeforaparty.com
CHILLED ROASTED RED PEPPER SOUP - GLUTEN FREE RECIPES
From fooddiez.com
ROASTED RED PEPPER SOUP RECIPE - HAPPY HEALTHY MAMA
From happyhealthymama.com
ROASTED RED PEPPER SOUP RECIPE - RECIPES.NET
From recipes.net
ROASTED RED PEPPER TORTILLA SOUP - COOKIE AND KATE
From cookieandkate.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love