Creamy Roasted Red Bell Pepper Soup Recipes

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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

A rich and intensely flavoured roasted red pepper soup made with juicy and charred red peppers, garlic, sun dried tomatoes for an extra flavour kick and topped with homemade basil pesto and creme fraiche swirl.

Provided by Emily Kemp

Categories     Main Course

Time 1h

Number Of Ingredients 10

6 red bell or pointed peppers ((1.6 lbs/750g (around 6 peppers))
1 yellow onion
5 sun dried tomatoes (jarred)
4 garlic cloves (peeled and whole)
1 squeeze lemon juice (around 1/2 tbsp)
2.5 cups vegetable stock ((600ml))
salt and pepper (to season)
1 tbsp olive oil
1-2 tbsp homemade pesto
creme fraiche (for topping)

Steps:

  • 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).
  • Finely chop a white (yellow) onion and saute in a large pot with a little olive oil until translucent and soft. Once soft, add the roasted peppers and garlic, sun dried tomatoes and vegetable stock.
  • Simmer for 10 minutes then turn off the heat and blend until completely smooth using an immersion blender. Taste for seasoning, I only add pepper because there's enough saltiness from the stock and sun dried tomatoes and pre seasoned peppers.
  • Add a small splash of freshly squeezed lemon juice, stir and serve with a drizzle of creme fraiche and homemade pesto. Grab a hunk of crusty bread and dive in.

Nutrition Facts : Calories 107 kcal, Carbohydrate 15 g, Protein 2 g, Fat 4 g, Sodium 614 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving

CREAMY ROASTED RED PEPPER SOUP



Creamy Roasted Red Pepper Soup image

Roasted red peppers have a mild and slightly sweet flavor that get released when you puree them for this creamy soup recipe.

Categories     main dish     soup

Time 35m

Yield 6 servings

Number Of Ingredients 16

2 tbsp. olive oil
2 tbsp. butter
1 whole medium yellow onion, chopped
3 cloves garlic, minced
2 tsp. fresh oregano, minced
1 whole russet potato, peeled and chopped (optional)
2 16-ounce jars of roasted red peppers, drained and sliced
2 tbsp. tomato paste
1/2 c. white wine
4 c. vegetable stock
1/2 c. heavy cream
1 tbsp. red wine vinegar
1 tsp. salt, plus more to taste
1/2 tsp. black pepper
Grated parmesan cheese, for serving
Fresh oregano leaves, for serving

Steps:

  • 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.
  • Pour in the white wine and let it reduce for a couple of minutes, then pour in the stock. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer until the potatoes are very tender, about 18-20 minutes.
  • Puree the soup using an immersion blender (or you can let it cool and puree it in a regular blender.) Add the cream and red wine vinegar and heat for a couple of minutes. Taste and adjust seasonings, then serve with grated Parmesan and fresh oregano leaves.

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 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.

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.

CHEDDAR AND ROASTED RED BELL PEPPER SOUP



Cheddar and Roasted Red Bell Pepper Soup image

Categories     Soup/Stew     Blender     Vegetarian     Cheddar     Bell Pepper     Fall     Gourmet

Yield Makes about 6 cups, serving 6

Number Of Ingredients 10

a 1/2-pound russet (baking) potato
1 cup chopped onion
2 tablespoons vegetable oil
2 cups milk
2 large red bell peppers, roasted and diced
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco, or to taste
14 ounces extra-sharp Cheddar, grated coarse
finely chopped fresh coriander for garnish
croutons for garnish if desired

Steps:

  • In a kettle cook the potato, peeled and diced, and the onion in the oil over moderately low heat until the onion is softened, add 1 cup water, and simmer the mixture, covered, for 5 to 10 minutes, or until the potato is tender. In a blender purée the mixture with the milk and in the kettle combine the mixture with the roasted peppers, the Worcestershire sauce, and the Tabasco. Heat the mixture over moderately low heat, stirring in handfuls of the Cheddar, until the Cheddar is melted and the soup is hot (but do not let it boil), and garnish the soup with the coriander and the croutons.

ROASTED RED BELL PEPPER SOUP



Roasted Red Bell Pepper Soup image

Make and share this Roasted Red Bell Pepper Soup recipe from Food.com.

Provided by grapefruit

Categories     Peppers

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons margarine or 1 1/2 tablespoons butter
1/2 large onion, chopped finely
4 red bell peppers, cored and seeded
3 -4 cups low sodium chicken broth
salt & freshly ground black pepper
1 lemon, juice of
sour cream or half-and-half

Steps:

  • Broil peppers (with oven door partially open) 5 minutes each side or till blistering. Remove from roasting pan, place in dish, cover with clingfilm and leave ten minutes.
  • Meanwhile, melt butter or margarine.
  • Add onions and sauté till soft, but not brown.
  • Remove skin from peppers, chop coarsely and add to onions. Pour in stock and spices plus a squeeze of lemon.
  • Simmer 20-30 minutes uncovered.
  • Remove from heat, allow to cool and then process in batches so that the soup is a little chunky but not puréed.
  • Before serving, add sour cream or half-and-half and heat through.
  • Will keep well in fridge 2-3 days. Can also be frozen.

Nutrition Facts : Calories 151.7, Fat 3, SaturatedFat 0.7, Sodium 119.3, Carbohydrate 23.8, Fiber 5.7, Sugar 12.7, Protein 10.1

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.

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

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

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

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ROASTED RED BELL PEPPER SOUP - YUM TASTE
2015-02-17 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. Original recipe makes 6 servings. Ingredients. 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 ...
From yumtaste.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


ROASTED RED PEPPER SOUP - CARNATION MILK
1 : Preheat broiler. Line a baking sheet with foil. 2 : Halve peppers lengthwise, discarding stems, seeds and ribs. Place skin sides up on prepared baking sheets. Broil until the skin on the peppers becomes blackened. Transfer peppers to a bowl and let stand, covered with plastic wrap, until cool enough to handle.
From carnationmilk.ca


CREAMY ROASTED RED PEPPER SOUP - ADORE FOODS
Melt butter in a medium saucepan over medium heat. Add chopped onion and garlic and sauté for 5 minutes or until softened. Add coarsely chopped roasted peppers, any juice and broth to the saucepan and bring to a boil. Cover, reduce heat and simmer for 10 minutes. Using a hand blender or food processor, puree the mixture until creamy and silky.
From adorefoods.com


TOMATO AND GREEN PEPPER RECIPES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


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