Curried Red Pepper Soup Recipes

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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.

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 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



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.

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

THAI RED CURRY SOUP



Thai Red Curry Soup image

Our take on Thai red curry soup calls for jasmine rice instead of rice noodles. We puree the soup before adding onions and herbs for a smooth, rich texture. Adding a squeeze of lemon juice at the end brightens up this traditionally-flavored soup. Serve this as a light dinner entree, or pair it with another protein or vegetable side for a heartier meal.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 50m

Yield 6

Number Of Ingredients 18

2 tablespoons olive oil, divided
18 large shrimp, peeled and deveined
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 large red bell pepper, diced
1 medium onion, diced
3 cloves garlic, minced
3 tablespoons red curry paste
1 tablespoon grated fresh ginger
4 cups unsalted chicken stock
1 (13.5 ounce) can light coconut milk
1 (8.8 ounce) pouch UNCLE BEN'S® READY RICE® Jasmine
2 teaspoons fish sauce
2 teaspoons brown sugar
3 green onions, thinly sliced
¼ cup fresh cilantro leaves, chopped
¼ cup fresh basil leaves, chopped
1 tablespoon fresh lime juice

Steps:

  • Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Season shrimp with salt and pepper. Add shrimp to pot and cook 2 to 3 minutes or until pink, turning halfway through. Set aside.
  • Add remaining olive oil, bell pepper, onion, and garlic to pot. Cook, stirring occasionally, about 3 minutes or until tender. Stir in curry paste and ginger. Cook 1 minute, or until fragrant.
  • Stir in stock, coconut milk, and rice, scraping any browned bits from the bottom of the pot.
  • Bring to a boil over high heat; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes. Stir in fish sauce and brown sugar. Remove from heat.
  • Using an immersion blender, puree soup in pot. Or carefully transfer soup in batches to a large food processor or blender, covering opening with a dish towel, and blend until pureed. Return soup to pot.
  • Stir in green onions, cilantro, basil, and lime juice. Divide soup evenly among 6 bowls and top each bowl with 3 shrimp. Serve immediately.

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

THE BEST EVER RED PEPPER CURRY COCONUT SOUP



The Best Ever Red Pepper Curry Coconut Soup image

This is the tastiest soup I have ever eaten in my life. iTs really sophisticated and unusual. I got the recipe from The BestSoups cookbook. Honestly its delicious, but dont be tempted to increase the curry paste as it spoils the delicate flavour.

Provided by angelina ballerina

Categories     Coconut

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

3 red bell peppers
2 small onions, diced
1 tablespoon butter
1 teaspoon curry paste
1 cup coconut milk
3 cups chicken stock or 3 cups vegetable stock

Steps:

  • Roasting Peppers------------.
  • Preheat grill or top oven to a high heat.
  • Wash peppers and place in oven.
  • The peppers will go black, turn to blacken all sides.
  • (about 10- 15 mins) When pepper skins are blackened place in a plastic bowl and cover for 15 minutes.
  • Then peel and seed the peppers, cut into large segments.
  • -----------------.
  • Melt butter in pan, add onions and saute until translucent.
  • Add curry paste and fry a further 3 minutes.
  • Add stock and peppers and let simmer a further 20 minutes.
  • Puree in batches, then return soup to pan.
  • Stir in coconut milk and reheat.
  • Serve.
  • For Vegetarian use vegetable stock.

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