Cream Of Red Pepper Soup Recipes

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CREAMY RED-PEPPER SOUP



Creamy Red-Pepper Soup image

Sent in by reader Jeanne Kersting of Bethesda, Maryland. For richer texture and a little tang, garnish with a dollop of sour cream or plain yogurt.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 12

2 tablespoons butter
1 rib celery, chopped
1 small carrot, chopped
1/2 small onion, chopped (1/2 cup)
1 small garlic clove, minced
3 medium red bell peppers, ribs and seeds removed, and cut into 1-inch chunks (5 cups)
1 can (14.5 ounces) reduced-sodium chicken broth
1 bay leaf
1/2 cup heavy cream
1 pinch sugar
Coarse salt and ground pepper
2 tablespoons roughly chopped chives, for garnish

Steps:

  • In a large saucepan, melt butter over medium-low heat. Add celery, carrot, onion, and garlic; cook until onion is opaque and carrot is crisp/tender, about 10 minutes.
  • Add peppers, broth, 2 cups water, and bay leaf; bring to a boil. Reduce heat to medium, and simmer until peppers are very tender, about 15 minutes.
  • Remove bay leaf; puree soup in batches in blender. Return to pot; add cream and sugar. Season with salt and pepper. If necessary, gently reheat before serving, and garnish with chives.

Nutrition Facts : Calories 200 g, Fat 17 g, Fiber 2 g, Protein 4 g

CREAMY RED PEPPER SOUP



Creamy Red Pepper Soup image

Everyone loves this soup's taste, but no one guesses that pears are the secret ingredient. -Connie Summers, Augusta, Michigan

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

2 large onions, chopped
1/4 cup butter, cubed
4 garlic cloves, minced
2 large potatoes, peeled and diced
2 jars (7 ounces each) roasted red peppers, drained, patted dry and chopped
5 cups chicken broth
2 cans (15 ounces each) pears in juice
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
Optional: Chopped chives, heavy cream and croutons

Steps:

  • In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add the potatoes, red peppers and broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat. Add pears with juice; let cool., Using a blender, puree soup in batches. Return to the pan. Stir in cayenne and black pepper. Cook until heated through. If desired, serve with chopped chives, heavy cream and croutons.

Nutrition Facts : Calories 127 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 494mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 2g fiber), Protein 3g protein.

CREAM OF RED BELL PEPPER SOUP



Cream of Red Bell Pepper Soup image

Provided by Mark Weatherbee

Categories     Soup/Stew     Dairy     Pepper     Vegetarian     Quick & Easy     Dinner     Spring     Summer     Simmer     Bon Appétit     France     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

2 1/2 pounds red bell peppers
1 tablespoon olive oil
1 cup chopped shallots
2 garlic cloves, minced
1 tablespoon chopped fresh thyme
3 cups (or more) canned vegetable broth
1/2 cup half and half
2 teaspoons red wine vinegar
1/8 teaspoon cayenne pepper
Sliced fresh basil

Steps:

  • Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice peppers. Heat oil in heavy large saucepan over medium heat. Add shallots, garlic and thyme and sauté 3 minutes. Add 3 cups broth and all but 4 slices of roasted pepper. Simmer uncovered until peppers are very soft, about 20 minutes.
  • Working in batches, purée soup in blender until smooth. Return to same pot. Add half and half, vinegar and cayenne pepper. Rewarm soup, thinning with additional broth, if desired. Season to taste with salt and pepper. Ladle soup into bowls. Garnish with reserved pepper strips and basil.

CREAM OF RED PEPPER SOUP



Cream of Red Pepper Soup image

For roasting peppers, you can follow the oven method (see Peasant'sHearth's Recipe #137169) or stovetop method (see Julesong's Recipe #51522) or substitute commercial bottled roasted peppers (though some of the flavor is lost with the bottled kind). For a lighter version, use half-and-half. Preparation time does NOT include the time for roasting the peppers.

Provided by echo echo

Categories     Peppers

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 small onion, minced
1/8 teaspoon dried rosemary or 1/4 teaspoon crushed fresh rosemary leaf
4 red bell peppers, roasted, peeled, seeded and chopped
1 1/4 quarts vegetable stock
3 tablespoons tomato paste
1/2 cup heavy cream
sweet paprika
salt and pepper

Steps:

  • Melt butter in a large saucepan and saute onion and rosemary 5 min over low heat, stirring often.
  • Add peppers and stock, bring to a boil, lower heat and simmer 15 minutes.
  • Stir in tomato paste; place in food processor or blender; puree.
  • Stir in 1/4 cup cream and paprika, salt and pepper.
  • Ladle into 4 soup bowls and swirl 1 Tbs of cream onto the surface of each; sprinkle cream lightly with paprika for a speckled effect.

Nutrition Facts : Calories 201.8, Fat 17.2, SaturatedFat 10.6, Cholesterol 56, Sodium 150.2, Carbohydrate 12.1, Fiber 3.2, Sugar 7.2, Protein 2.5

CREAMY TOMATO AND ROASTED PEPPER SOUP



Creamy Tomato and Roasted Pepper Soup image

Provided by Patrick and Gina Neely : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 Vidalia onion, chopped
1 carrot, chopped
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (12-ounce) jar roasted red peppers, drained and chopped
2 1/2 cups chicken broth
2 teaspoons sugar, optional
1/2 cup half-and-half
1/4 cup chopped fresh basil, plus more for garnish

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.

CREAM OF ROASTED RED BELL PEPPER SOUP WITH ROASTED SWEET CORN AND CILANTRO- LIME SOUR CREAM



Cream of Roasted Red Bell Pepper Soup with Roasted Sweet Corn and Cilantro- Lime Sour Cream image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

8 large red bell peppers
2 tablespoons unsalted butter
1 cup chopped onion
2 cloves minced garlic
1/4 cup tomato paste
6 cups chicken stock
2 cups heavy cream
2 tablespoons chopped fresh cilantro leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 to 2 tablespoons cornstarch
1 cup sweet corn kernels, lightly roasted
Cilantro Lime Sour Cream, recipe follows
1 cup sour cream
1/2 lime, juiced
1 teaspoon finely minced fresh cilantro leaves

Steps:

  • Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside.
  • Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.
  • In a mixing bowl, whisk all ingredients vigorously until light and creamy.

CREAMY RED PEPPER SOUP



Creamy Red Pepper Soup image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 13

4 tablespoons olive oil
2 onions, chopped
2 carrots, peeled and chopped
3 garlic cloves, chopped
2 teaspoons chopped fresh thyme leaves
6 cups chicken broth
2 (12-ounce) jars roasted red bell peppers preserved in water, drained
1 russet potato, peeled and coarsely chopped
1/2 cup dry white wine
1 tablespoon sugar
Salt and freshly ground black pepper
16 (3/4-inch thick) baguette slices, cut into 1/2 to 3/4-inch cubes
1/2 cup mascarpone cheese

Steps:

  • Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes. Add the broth, bell peppers, potato, wine, and sugar. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly.
  • Using an immersion hand blender, puree the soup in the pot until it is smooth. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup, to taste, with salt and pepper.
  • Meanwhile, heat the remaining 2 tablespoons oil in a heavy large skillet over medium heat. Add the bread cubes and saute until they are crisp and golden, about 8 minutes.
  • Ladle the soup into bowls. Dollop a tablespoon of mascarpone in the center of each bowl and top with croutons. Sprinkle with pepper and serve.

ROASTED RED-PEPPER SOUP



Roasted Red-Pepper Soup image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
2 large potatoes, peeled and cut into small pieces
2 stalks celery, chopped
2 shallots or 1/2 red onion, chopped
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 12-ounce jar roasted red peppers, drained and rinsed
4 to 5 sun-dried tomatoes
4 cups low-sodium chicken or vegetable broth
2/3 cup sour cream
1/4 cup chopped fresh cilantro
1/3 cup shredded pepper jack cheese
4 sourdough dinner rolls

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.

RED PEPPER SOUP



Red Pepper Soup image

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

2 tablespoons butter
4 red bell peppers, chopped
1 onion, chopped
4 cloves garlic, minced
24 fluid ounces chicken broth
½ cup heavy cream
⅛ teaspoon ground black pepper

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

ROASTED RED PEPPER AND POTATO SOUP



Roasted Red Pepper and Potato Soup image

Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.

Provided by VANCGIRL2

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 13

3 tablespoons butter
1 tablespoon olive oil
1 small onion, chopped
1 large carrot, diced
1 celery stalk, diced
2 cloves garlic, pressed
2 tablespoons all-purpose flour
1 (48 fluid ounce) can chicken broth
3 medium red potatoes, diced
1 cup half-and-half cream
1 (6 ounce) jar roasted red peppers, drained and chopped
2 teaspoons fresh thyme
salt and pepper to taste

Steps:

  • Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
  • Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.

Nutrition Facts : Calories 247.6 calories, Carbohydrate 26.4 g, Cholesterol 36.1 mg, Fat 13.7 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 6.9 g, Sodium 1325.4 mg, Sugar 4.4 g

RED PEPPER SOUP



Red Pepper Soup image

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

6 medium sweet red peppers, chopped
2 medium carrots, chopped
2 medium onions, chopped
1 celery rib, chopped
4 garlic cloves, minced
1 tablespoon olive oil
2 cans (one 49-1/2 ounces, one 14-1/2 ounces) chicken broth
1/2 cup uncooked long grain rice
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
1/8 to 1/4 teaspoon crushed red pepper flakes

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.

BASIC AND EASY CREAMY ROASTED RED PEPPER SOUP



Basic and Easy Creamy Roasted Red Pepper Soup image

I had an abundance of cream and remembered how much I loved the roasted red pepper soup from local restaurants. I quickly whipped this together and was very pleased with how it turned out. You could easily alter this recipe to your liking.

Provided by Veggie Girl Kacey

Categories     Vegetable

Time 40m

Yield 1 pot of soup, 6-8 serving(s)

Number Of Ingredients 10

6 large roasted red peppers, chopped (from a jar saves time)
1 large onion, diced
3 small garlic cloves, chopped
1 tablespoon butter
1/8 teaspoon black pepper
1 (28 ounce) can diced tomatoes with juice
1 cup water
1 vegetable bouillon cube (I use mushroom)
1 cup heavy cream (I use 35% whipping cream)
salt, if necessary

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.

ROASTED RED PEPPERS SOUP



Roasted Red Peppers Soup image

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

1 large sweet onion, chopped
2 teaspoons butter
2 garlic cloves, minced
2 jars (15-1/2 ounces each) roasted sweet red peppers, drained
2 cups vegetable broth
1/2 teaspoon dried basil
1/4 teaspoon salt
1 cup half-and-half cream

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 WITH FETA CHEESE



Red Pepper Soup with Feta Cheese image

A quick and easy soup that looks elegant and tastes wonderful! The wonderful color and mild flavor make it an excellent first course for Thanksgiving Dinner! Reheats nicely in the microwave if you need to prepare a day in advance!

Provided by AMYGANYO

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 (12 ounce) jar roasted red bell peppers
1 (13.75 ounce) can low-sodium chicken broth
1 teaspoon minced garlic
¾ teaspoon dried oregano
⅛ teaspoon dried basil
1 cup heavy cream
½ cup crumbled feta cheese

Steps:

  • In a food processor or blender, process undrained peppers with chicken broth, garlic, oregano, and basil until smooth.
  • Transfer liquid to a saucepan, and heat over medium-low heat. Simmer for 5 minutes. Slowly whisk in cream, and heat through.
  • Serve in soup bowls over crumbled feta cheese. Sprinkle additional feta cheese and oregano on top for garnish.

Nutrition Facts : Calories 294.9 calories, Carbohydrate 12.2 g, Cholesterol 99.8 mg, Fat 26.2 g, Fiber 0.2 g, Protein 5.3 g, SaturatedFat 16.7 g, Sodium 442.4 mg, Sugar 4.2 g

TO DIE FOR CREAM OF BELL PEPPER SOUP



To Die for Cream of Bell Pepper Soup image

This a realy realy good soup that my stepfather use to do! I loved it but twick it to my liking! Healty, good and can be easily frozen. This makes a quit a lot but so easily to eat!!! You can cut the recipe in half no problem! Hope you enjoy!

Provided by Lets fight this

Categories     Vegetable

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 11

3 tablespoons butter
1 1/2 onions, finely choped
3 celery ribs, branches cut in dices
3 yellow bell peppers, cut in dices
3 orange bell peppers, cut in dices
3 red bell peppers, cut in dices
mixed Italian herbs
12 tablespoons flour
4 cups chicken broth
water
cream, 35%

Steps:

  • Heat butter in big sauce pan at low heat. Add onions, celeri, pepper, cover and simmer about 20 min or until soft. Add salt and pepper as well as your spices. Cover and simmer about 6 min at medium heat.
  • Sprinkle flour and mix together ( will give a pasty kind of look) keep stirring so it does not stick! Cook for about 3 min without covering and at low heat. Add chicken broth and water to fill almost to the top. Rectify seasonning, bring to a boil then cover partially and keep cooking for a good 20- 30 min at medium heat. Once the broth has reduce a little after the 20-30 min you can then add the soup in a food processer. Once all prossed, make sure the seasonning is just right.
  • Add a tbsp of cream when serving ( you can be creative with the cream and make a little design when slowly letting drip in the bowls.).
  • And voila!
  • Enjoy :-).

Nutrition Facts : Calories 152.8, Fat 5.6, SaturatedFat 3, Cholesterol 11.4, Sodium 428.3, Carbohydrate 21.7, Fiber 3.3, Sugar 5.3, Protein 5.5

ROASTED RED BELL PEPPER SOUP



Roasted Red Bell Pepper Soup image

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

3 red bell peppers
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon olive oil
2 (15 ounce) cans cannellini beans, drained and rinsed
2 (14.5 ounce) cans chicken broth
salt and pepper to taste

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

CREAM OF TOMATO AND ROASTED RED PEPPER SOUP



Cream of Tomato and Roasted Red Pepper Soup image

Easiest soup on the planet -- good hot or cold, ready in 20 minutes, tops. 4 main ingredients. Simply delicious. Company worthy. You're welcome to roast your own peppers, but I use canned or jarred peppers, including the juice. I blend it with a stick blender; you could also use your blender but it's just one more thing to wash! Use any color onion you choose. Adjust the seasonings according to preference and use from 4-8 oz of regular or low fat cream cheese.

Provided by One Happy Woman

Categories     < 15 Mins

Time 15m

Yield 8 , 8 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 -3 garlic cloves, minced
1 large onion, chopped
1 (28 ounce) can chopped tomatoes
1 (28 ounce) can roasted red peppers (or equivalent)
12 ounces water
2 garlic cloves, chopped
1 teaspoon smoked paprika
1/2 teaspoon salt
1 teaspoon lemon pepper
8 ounces cream cheese

Steps:

  • Salute the onion and garlic in the olive oil in a pan deep enough to hold the soup.
  • Season with smoked paprika, salt and lemon pepper.
  • Add the water, canned tomatoes and roasted red pepper, including the juice from the peppers and bring to a simmer.
  • Break the cream cheese up into lumps, add to soup, and simmer until onions are soft.
  • Blend until smooth with stick blender.
  • Serve hot or chill and serve cold.

Nutrition Facts : Calories 173.2, Fat 13.7, SaturatedFat 6, Cholesterol 31.2, Sodium 1602.5, Carbohydrate 11.3, Fiber 2.8, Sugar 4.4, Protein 3.7

ROASTED RED PEPPER CREAM SOUP



Roasted Red Pepper Cream Soup image

A delicious blend of roasted red peppers, onion, garlic, basil and light cream. This can also be made with jarred roasted red peppers, but definitely worth the effort to roast them.

Provided by Hag chef

Categories     Peppers

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

6 large red bell peppers
2 tablespoons olive oil
1/2 cup coarsely chopped onion
1 tablespoon minced garlic
1 tablespoon chopped basil, plus basil chiffonade, for garnish
salt
1/4 teaspoon cayenne
black pepper
4 cups chicken stock
1 cup light cream

Steps:

  • Roast peppers: Turn burner to high.
  • Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly.
  • When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away.
  • Repeat with remaining peppers.
  • Seed peppers and chop coarsely.
  • Alternatively, broil peppers in a preheated broiler 4 inches from element, turning to char all sides evenly.
  • Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan.
  • Cook 3 minutes over high heat.
  • Stir in stock and 1/4 cup cream and bring to a boil.
  • Reduce heat to medium and simmer, stirring occasionally, about 8 minutes.
  • Purée red pepper mixture in food processor or with a hand blender until smooth, about 2 minutes.
  • Return red pepper soup to pan with remaining cream and heat on medium-low heat before serving, garnished with basil chiffonade.

Nutrition Facts : Calories 226.1, Fat 14.7, SaturatedFat 6, Cholesterol 31.2, Sodium 248.8, Carbohydrate 18.9, Fiber 3.5, Sugar 10.1, Protein 7

ROASTED RED PEPPER SOUP



Roasted Red Pepper Soup image

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

2 (16 ounce) jars roasted red peppers
2 (14.5 ounce) cans chicken broth
1 (8 ounce) package sliced fresh mushrooms
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
2 (9 ounce) packages fresh cheese tortellini, uncooked

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

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From redcipes.com


ROASTED RED PEPPER SOUP - A SPICY PERSPECTIVE
2012-01-05 Cook for 10 minutes, until onions are soft. Add the broth, hot sauce, salt and pepper. Squeeze the garlic cloves out of the peels into the pot. Then peel the charred skin off each pepper half and place it in the pot. Reduce the heat, cover, and cook another 20 minutes. Remove the bay leaves and thyme sprigs.
From aspicyperspective.com


RAW RED PEPPER SOUP RECIPE | THE RAWTARIAN
2016-01-20 Recipe Directions. 1. Throw all ingredients (except last 1/2 cup of red peppers) in a high-speed blender and blend up 'til nice and smooth and well mixed. You can let this raw red bell pepper soup recipe blend in the Vitamix or Blendtec blender for a little extra time so that the heat of the blades and the friction actually warm up this ...
From therawtarian.com


CREAMY ROASTED RED PEPPER TOMATO SOUP | MINIMALIST …
2017-04-01 Instructions. Roast red peppers in a 500 degree F (260 C) oven (on a foil-lined baking sheet) or over an open flame on a grill or gas stovetop until tender and charred on all sides – about 10-15 minutes in the oven, or 5 minutes over an open flame. Then wrap in foil to steam for a few minutes.
From minimalistbaker.com


ROASTED RED PEPPER AND TOMATO SOUP - BOWL OF DELICIOUS
2019-09-13 Drizzle with the olive oil (2 tablespoons) and season with kosher salt (1/2 teaspoon) and pepper (1/4 teaspoon). Bake at 425 degrees F for 30 minutes (see notes). Meanwhile, heat up chicken stock (2 cups) in a large pot on the stove. Add roasted tomatoes/onions/garlic to the warm chicken stock, along with the entire jar of roasted red peppers.
From bowlofdelicious.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


TWO-COLOUR CREAM OF ROASTED BELL PEPPER SOUP | RICARDO
In a saucepan, gently soften the onion in the oil, without browning. Add the rice, broth and yellow bell peppers. Cover and simmer gently for 20 minutes. Purée in a blender and season to taste. In another saucepan, gently soften the onion and garlic in the oil, without browning. Deglaze with the balsamic vinegar.
From ricardocuisine.com


ROASTED RED PEPPER CREAM SOUP | EMERILS.COM
Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan. Cook 3 minutes over high heat. Stir in stock and 1/4 cup cream and bring to aboil. Reduce heat to medium and simmer, stirring occasionally, about 8 minutes. Purée red pepper mixture in food processor until smooth, about 2 minutes.
From emerils.com


RED-PEPPER SOUP WITH BASIL CREAM RECIPE
2009-07-01 Sauté garlic and onion with olive oil in large pot over medium heat for 6 minutes. Add tomatoes, red peppers, and chicken broth. Cook for 15 minutes. Add fresh basil, balsamic vinegar, and sugar and puree in a blender or food processor. For basil cream, stir sour cream and heavy cream together with chopped basil and salt and freshly ground pepper.
From countryliving.com


CREAMY RED PEPPER SOUP - COOKING CIRCLE
Method. Step 1. Put all the ingredients into the soup maker, and press the ‘smooth soup’ function. Make sure you don’t fill the soup maker above the max fill line. Step 2.
From cookingcircle.com


BEST ROASTED RED PEPPER SOUP RECIPES | FOOD NETWORK CANADA
2014-10-22 Directions. Step 1. In a soup pot over medium heat, melt the butter and sauté the onions until they begin to sweat and turn translucent. Add the potatoes and garlic and continue to cook for 5 minutes. Step 2. Add the peppers, broth, and cream/milk. Stir, cover, and bring down to a simmer for 20 minutes. Step 3.
From foodnetwork.ca


ROASTED RED PEPPER SOUP - HOUSE OF YUMM
2018-02-23 Place the bell pepper, garlic cloves, and onion into a food processor and processes for about 3-5 minutes until there are no large chunks left. Add the mixture to the dutch oven, add in the chicken stock, hot sauce, salt, and pepper. Bring to a simmer, cover and allow to simmer for another 20 minutes.
From houseofyumm.com


ROASTED RED PEPPER SOUP - CREAMY, HEALTHY AND DELICIOUS
2020-01-30 Instructions. Pre-heat the oven to 200°C (400°F). Roughly chop the red peppers and place in a large baking tray with peeled whole garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper then roast in the oven until slightly charred (around 40 minutes).
From insidetherustickitchen.com


CREAMY ROASTED RED PEPPER SOUP {VEGAN, HEALTHY}- PLAYS WELL …
2019-10-30 Season with the kosher salt, and stir to combine. Cook, stirring occasionally, until the carrot softens & the onion becomes translucent, 4-5 minutes. Add in the garlic, tomato paste, & crushed red pepper (if using). Stir to combine, and cook until the tomato paste melts down & the garlic is fragrant, 1-2 minutes.
From playswellwithbutter.com


ROASTED RED PEPPER SOUP - CHILI PEPPER MADNESS
2022-03-03 How to Make Roasted Red Pepper Soup - the Recipe Method. Roast the Red Peppers. Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up. Alternatively, roast them on a lightly oiled grill over medium heat. Broil the red peppers for 15 minutes, or until the skins char and ...
From anthony.80s.lt


ROASTED RED PEPPER SOUP RECIPE - THE PIONEER WOMAN
2019-03-19 In a Dutch oven over medium heat, heat the butter and olive oil. Add the onions, garlic, and oregano and cook for 3 minutes, stirring occasionally. Add the potato and roasted red peppers and stir, cooking for 3 more minutes. Stir in the tomato paste and cook for 2 more minutes. Sprinkle in the salt and pepper and turn up the heat to medium-high.
From thepioneerwoman.com


CREAMY TOMATO AND ROASTED RED PEPPER SOUP - EASY PEASY FOODIE
2017-05-30 Preheat your oven to 220C / 200C / gas mark 7 / 425F. Place the tomatoes, peppers, onions, garlic, oil, salt and pepper in a large roasting tray and toss to coat the vegetables evenly in the oil, salt and pepper. Arrange everything in a single layer and place in your preheated oven. Roast the veggies for 30 minutes, then remove from the oven ...
From easypeasyfoodie.com


CREAMY ROASTED RED PEPPER SOUP | SUMPTUOUS SPOONFULS
2014-11-25 In a medium saucepan, melt the butter, then add the onion and garlic and saute until soft. Add the wine and cook until the wine is mostly gone and the onion is very very soft. Add the peppers, broth, seasonings and bay leaf. Bring to a boil, then reduce heat and cook for about 15 – 20 minutes. Pour the soup into a blender and add the cream ...
From sumptuousspoonfuls.com


30-MINUTE ROASTED RED PEPPER AND TOMATO SOUP - CHEF SAVVY
2022-01-25 Cook for 2 minutes. Add in garlic and cook for 1 minute. Stir in red peppers, roasted tomatoes and chicken broth. Bring to a simmer and cook for 10-15 minutes. Take off of the heat and allow to cool slightly. Place in a blender and pulse …
From chefsavvy.com


CREAMY CROCK POT RED PEPPER SOUP RECIPE - RUNNING IN A SKIRT
2016-10-20 Cook on high for 4 hours or low for 8 hours until the vegetables are all tender. Once finished cooking remove the bay leaf. Blend with an immersion blender or do in batches in a regular blender. Be careful with the hot soup! Stir in the Greek yogurt. Serve with an additional dollop of greek yogurt and parsley.
From runninginaskirt.com


CURRIED CREAM OF RED PEPPER SOUP - TIM & VICTOR'S TOTALLY JOYOUS …
(12-10 oz servings) 5 cups chopped yellow onions; 1 tsp. salt; 1 ½ Tbsp. garlic, minced; 2 Tbsp. curry powder, toasted; 4 cups roasted and peeled red peppers (jarred or fresh)
From tjrecipes.com


MOLLIE KATZEN
Sour cream (thinned by whisking slightly) Torn cilantro leaves. Melt the butter and/or heat the oil in a soup pot or Dutch oven over medium heat and swirl to coat the pan. Add the onion and garlic, and cumin, cook over low heat, stirring, for 5 minutes. Add the bell peppers and salt, stir well, cover, and continue to cook over low heat for 15 ...
From molliekatzen.com


RED PEPPER SOUP RECIPE - BBC FOOD
Heat the oil in a saucepan and sweat the onion until soft but not coloured. Add the pepper and tomato and sauté for two minutes. Add the vegetable …
From bbc.co.uk


ROASTED RED PEPPER AND TOMATO CREAM SOUP RECIPE
2016-02-22 Instructions. Preheat your oven to 315ºF. Place the chopped vegetables onto a lightly greased large baking pan and drizzle with the olive oil, stirring to coat well. Bake for 45 to 60 minutes, until the vegetables are nicely roasted and beginning to caramelize.
From godairyfree.org


CREAMY ROASTED RED PEPPER SOUP | CARNATION®
Step 1. Melt 2 tablespoons butter in medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Transfer onion mixture to blender. Add red peppers; cover. Blend until smooth. Step 2. Melt remaining 2 tablespoons butter in same saucepan. Stir in flour.
From verybestbaking.com


ULTIMATE CREAMY ROASTED RED PEPPER AND TOMATO SOUP
2020-10-07 Sweat the aromatics in olive oil until tender. Stir in the garlic, turmeric and salt and heat until fragrant. Add the tomatoes, peppers, veg and broth and simmer to develop the flavors. It doesn’t take long (15-20 minutes). Puree the soup with an immersion blender or use a food processor or standard blender.
From garlicandzest.com


10 BEST RED PEPPER MUSHROOM SOUP RECIPES | YUMMLY
2022-05-20 heavy cream, white wine, olive oil, small onion, red peppers and 5 more Red Pepper Tomato Soup sunnyside NATURAL MARKET lemon juice, vegetable stock, crushed tomatoes, salt, garlic cloves and 6 more
From yummly.com


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