Curried Tomato Bell Pepper Soup Recipes

BELL PEPPER AND TOMATO SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the red onion and cook, stirring, until soft, 3 to 5 minutes. Add the potato, cayenne, garlic, bay leaf, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
• Add bell pepper and tomatoes, bring the mixture back to a simmer and cook until the potatoes and vegetables are tender, adjusting the heat as needed to maintain a simmer, about 20 minutes. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
• Reheat the soup and adjust the consistency with water if needed. Season with salt and pepper. Serve hot with a sprinkle of parsley and almonds and a drizzle of oil.

CREAMY TOMATO AND ROASTED PEPPER SOUP

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.

BELL PEPPER, TOMATO, AND POTATO INDIAN CURRY

Steps:

• Heat vegetable oil in a skillet over low heat. Stir mustard seed into hot oil; cook and stir until seeds start to crackle, about 30 seconds. Stir garlic, green chile pepper, curry leaves, cumin seed, and asafoetida powder into mustard seeds; cook and stir until the garlic is fragrant and beginning to turn golden, 3 to 5 minutes.
• Stir tomatoes into garlic mixture, increase heat to medium, and cook, stirring frequently, until the tomatoes are softened, about 10 minutes. Add water, cumin, cayenne pepper, coriander, and turmeric to tomato mixture; stir.
• Mix potato, bell pepper, lemon juice, and salt into tomato mixture; bring to a boil, reduce heat to medium-low, cover the skillet with a lid, and simmer until potatoes and peppers are tender, 15 to 20 minutes. Garnish with cilantro leaves.

SUMMER TOMATO AND BELL PEPPER SOUP

Steps:

• Combine first 8 ingredients in large bowl; whisk to blend. Season soup to taste with sea salt and freshly ground black pepper. Cover and refrigerate until well chilled and flavors blend, at least 2 hours. DO AHEAD: Can be made 6 hours ahead. Keep chilled.
• Ladle soup into 4 bowls. Top each with 1 goat cheese round and 3 grape tomato halves. Sprinkle with freshly ground black pepper and basil. Drizzle with oil and serve.

PURéED TOMATO AND RED PEPPER SOUP

Steps:

• Roast the peppers as directed, allow to cool in a covered bowl, then peel, seed and dice. Set aside.
• Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is translucent, about 3 minutes, and add the carrot and celery and a generous pinch of salt. Cook, stirring often, until the vegetables are tender and fragrant, about 5 more minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes with their liquid, the tomato paste, basil sprigs, cinnamon, sugar if using, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.
• Add the diced roasted peppers, the stock or water, rice, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes, stirring from time to time. Season with freshly ground pepper, taste and adjust salt. Remove the basil sprigs.
• Using a hand blender, purée the soup, or use a blender and purée in batches, being careful to pull a dish towel down over the top and not to cover tightly with the blender lid, then return to the pot and heat through. Taste and adjust seasonings. Serve topped with croutons, Parmesan cheese, and/or slivered basil.

ROASTED RED PEPPER AND TOMATO SOUP

Steps:

• Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
• Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
• Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
• Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
• Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
• Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

CURRIED RED PEPPER SOUP

Steps:

• Note: It doesn't really matter how uniform you chop everything, it all gets pureed in the end.
• In the oil, over med-high heat stir fry the onion and red bell pepper until soft.
• Add the potato, tomato (you can also use canned), stock and curry powder.
• Simmer for 15 minutes until the potato is cooked.
• Stir in the coconut milk and honey.
• Puree in batches in a blender, return to pot.
• Salt and pepper to taste.
• Serve with cilantrol.

ROASTED TOMATO AND PEPPER SOUP

Steps:

• Place tomatoes and peppers, cut side down, in a 15x10x1-in. baking pan. Bake at 425° for 20 minutes. Turn tomatoes and peppers; bake 10-15 minutes longer or until skins are blistered and blackened., Immediately place peppers and tomatoes in a large bowl; cover and let stand for 10 minutes. Peel off and discard skins; coarsely chop tomatoes and peppers., In a large saucepan, saute onions in oil until tender. Add the garlic, cumin and coriander; saute 1 minute longer. Add the broth, tomatoes and peppers. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Stir in the bread, vinegar, salt and pepper; heat through. Sprinkle servings with cheese.

CURRY-TOMATO SOUP

Steps:

• In a medium saucepan, melt the butter over low heat. Stir in the onion, and cook until the onion is limp and completely translucent, about 10 minutes. Stir in the curry powder and the paprika, and cook, stirring constantly, for 3 minutes.
• Stir in the tomato sauce and broth. Bring to a boil. Lower the heat, and simmer for 5 minutes. Stir in the salt. The soup can be made ahead up to this point. Refrigerate for 2 hours or overnight if serving cold, or reheat.
• Stir in lemon juice and pepper. Top each serving with 2 tablespoons of the yogurt.

ROASTED TOMATO AND RED BELL PEPPER SOUP

Steps:

• Preheat oven to 450°F. Arrange tomatoes (cut side up), bell peppers, onion and garlic cloves on large baking sheet. Drizzle oil over; sprinkle generously with salt and pepper. Roast vegetables until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven. Cool.
• Transfer vegetables and any accumulated juices to processor. Add thyme leaves. Puree soup, gradually adding enough water to thin soup to desired consistency. Chill until cold, about 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated. If soup becomes too thick, thin with water to desired consistency.)
• Ladle soup into bowls. Top each with 1 tablespoon ricotta cheese. Garnish with thyme sprigs, if desired.

CURRIED TOMATO SOUP

Steps:

• Place butter in a 2 1/2-quart souffle dish with a tightly fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Stir in onion. Cook, uncovered, for 2 minutes.
• Stir in curry powder and paprika. Cook, uncovered, for 2 minutes.
• Remove from oven. Stir in tomato sauce. Whisk in chicken broth. Cook, covered, for 5 minutes.
• Remove from oven and uncover. Stir in lemon juice, salt and pepper. Ladle into bowls. Top each serving with 1 tablespoon yogurt, if desired.

COLD CURRIED TOMATO SOUP

Steps:

• Heat the oil in a heavy saucepan. Add the onion, ginger, apple, cumin, coriander, turmeric and curry powder and cook, stirring, about five minutes. Do not allow the onion to brown.
• Add the tomatoes and water, bring to a simmer and cook until the apples and onions are very tender, about 15 minutes. Remove from the heat and puree the mixture in a food processor or blender, then force through a sieve to remove the tomato and apple skins and seeds. Season to taste with salt and pepper. Refrigerate, covered, until ready to serve.
• Stir the yogurt to smooth it, then stir it into the soup. Serve the soup garnished with a sprinking of mint.

CURRIED TOMATO, GARLIC, AND POTATO SOUP

Steps:

• Heat oven to 450 degrees with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Arrange potatoes in one pan and tomatoes in second pan. Add garlic to one of the pans. Drizzle potatoes with oil; toss. Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle tomatoes with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle one teaspoon of savory or thyme over ingredients in each pan. Roast 20 minutes; turn potatoes and tomatoes with a spatula. Sprinkle curry powder over both pans. Cook until potatoes and garlic are tender, 20 to 30 minutes more.
• Transfer potatoes to a food mill fitted with a medium disk, in batches if necessary. Pass potatoes through mill; transfer to a stockpot. Add 2 cups stock to roasting pan; place over high heat on stove. Cook, scraping up any cooked-on bits with a wooden spoon, until liquid reduces slightly 2 to 4 minutes. Add liquid to stockpot; stir until smooth.
• Using back of a knife, scrape soft, roasted garlic out of 4 to 5 cloves; reserve. Scrape out remaining garlic; set aside. Set aside 12 pieces of tomato for garnish. Transfer tomatoes to food mill with the 4 to 5 cloves of garlic; pass through into a large bowl. Transfer to stockpot. Add remaining 1 1/2 cups stock and milk. Place over medium heat; stir until warm and combined. Adjust seasoning. Just before serving, add lemon juice to taste.
• Toast bread slices under the broiler. In a small bowl, smash reserved garlic cloves with a fork until smooth. Chop leaves from two sprigs of thyme. Slather toast with garlic puree, top with reserved tomatoes, and sprinkle with chopped thyme. Use remaining thyme to garnish soup.

CURRIED TOMATO-BELL PEPPER SOUP

Steps:

• Heat oil in Dutch oven or large pot over medium heat until hot.
• Add onions; cook 5 to 7 minutes or until tender.
• Add garlic, curry powder, ginger and crushed red pepper; cook 2 minutes.
• Add broth, tomatoes, pumpkin, tomato paste, red bell pepper, green bell pepper and salt.
• Increase heat to high.
• Bring to boil; reduce heat to medium-low.
• Simmer 20 minutes, stirring occasionally.
• Puree in food processor or blender until smooth and pass through sieve.
• (Soup can be made up to 1 month ahead and frozen. Thaw in refrigerator. Bring to a simmer over medium-low heat; continue with remainder of recipe.) Pour back in Dutch oven and add cream; cook 5 minutes, sitrring occasionally.
• (If using half-and-half, do not let boil.) Garnish with cilantro.