Odeons Roast Red Pepper Tomato And Corn Soup Recipes

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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 PEPPER AND TOMATO SOUP



Roasted Red Pepper and Tomato Soup image

On a cold Canadian winter night this soup just hits the spot. Serve with warm cornbread and salad. Or go Mexican tonight.

Provided by Carol Crane

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

Time 1h40m

Yield 6

Number Of Ingredients 15

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3 red bell peppers
4 large tomatoes - peeled, seeded and chopped
1 ½ teaspoons dried thyme
2 teaspoons paprika
⅛ teaspoon white sugar
6 cups chicken broth
salt and pepper to taste
1 pinch ground cayenne pepper
1 dash hot pepper sauce
2 tablespoons butter
1 ½ tablespoons all-purpose flour
6 tablespoons sour cream

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.

Nutrition Facts : Calories 170 calories, Carbohydrate 14.2 g, Cholesterol 16.5 mg, Fat 9.6 g, Fiber 3.5 g, Protein 7.6 g, SaturatedFat 4.9 g, Sodium 812.4 mg, Sugar 7.3 g

ODEON'S ROAST RED PEPPER, TOMATO AND CORN SOUP



Odeon's Roast Red Pepper, Tomato and Corn Soup image

Provided by Moira Hodgson

Categories     dinner, weekday, soups and stews, appetizer

Time 1h30m

Yield 8 servings

Number Of Ingredients 14

7 red bell peppers
1 poblano chili
8 large ripe tomatoes
8 ears yellow corn
2 medium onions, diced
6 cloves garlic, peeled and crushed
2 leeks, white part only, sliced fine and carefully washed
1/2 cup extra-virgin olive oil
1 jalapeno chili, seeded and sliced fine
2 sprigs thyme
2 cups chicken stock
3 cups water
Coarse salt, freshly ground pep-per and Tobasco to taste
Milk for thinning if necessary

Steps:

  • Char the red pepper and poblano chili over a gas flame. Peel, seed and chop without rinsing.
  • Peel the tomatoes by dropping them in boiling water for 30 seconds. Drain and remove the skins. Chop the tomatoes, reserving the seeds and juice.
  • Blanche the corn for three mintues and when it has cooled, cut off the kernels with a bread knife. Reserve the kernels and the cobs.
  • Saute the onions, garlic and leek in the olive oil until soft but not browned (about five minutes). Add the remaining ingredients (including the cobs) except for the corn kernels, pepper and Tobasco. Simmer for one hour.
  • Remove and discard corn cobs and thyme. Blend the remaining ingredients until smooth in a food processor. Bring to simmer and season. If necessary, thin the soup with a little milk. Chill if serving cold.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 16 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 1354 milligrams, Sugar 18 grams, TransFat 0 grams

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

SUMMER TOMATO, CORN, & ROASTED RED PEPPER SOUP



Summer Tomato, Corn, & Roasted Red Pepper Soup image

My very favorite soup. The chipotle chile powder gives it a good kick! All amounts are approximate; feel free to experiment. Consider garnishing with reserved corn kernels if you have fresh, perfect corn. Next time I make it, I'd also garnish with creme fraiche (or even substitute creme fraiche for the cream, too) if I had it on hand.

Provided by StephanieZ

Categories     Corn

Time 2h

Yield 5 quarts, 10 serving(s)

Number Of Ingredients 13

1 large yellow onion, chopped
2 stalks celery, chopped
2 large tomatoes
6 garlic cloves, minced
1/4 cup butter
5 cups vegetable stock (If you are making your stock, using a corn cob or two in your stock base makes this even better.)
5 cups tomato puree (I use fresh ripe tomatoes pureed and seeded or skinned using the food mill, but you can substitute p)
3 cups fresh corn (fresh from the cob if possible, but frozen also works)
2 large red peppers
1 cup heavy cream (or creme fraiche if you have it on hand)
1 teaspoon salt (to taste)
1/2 teaspoon black pepper (to taste)
1/2 teaspoon dried chipotle powder (to taste)

Steps:

  • If you are making your vegetable stock from scratch, include your corn cobs! Yumm!
  • Roast (at 375 F) the tomatoes in an oiled glass baking dish until the skins blacken. This takes about 30 minutes, depending on the size of your tomatoes. (You can substitute more smaller tomatoes if needed.) When the skins blacken, remove from oven, discard blackened skins. Set aside tomatoes.
  • Roast the red peppers under the broiler on a baking sheet. Watch closely and turn to blacken all the outer skin. Remove from oven when blackened and put the peppers on a cool plate. Then cover peppers with a sheet of plastic wrap for 5 minutes until cool enough to handle. When cooled, remove and discard skins, seeds, and pith. Coarsely chop the pepper flesh and set aside.
  • In a large, heavy soup pot, saute the onion in the butter for 3 minutes. Add celery. Saute until tender.
  • Add garlic to the onion and celery. Saute for another couple minutes. (Just until tender and fragrant. Do not brown.).
  • Add the vegetable stock, tomato puree, and corn. Bring to a simmer. Simmer until all vegetables are tender.
  • Add the roasted tomatoes and roasted peppers to the pot.
  • Add the salt, pepper, and chipotle chile powder. (Be careful if you are unfamiliar with your chipotle! Add half first, then adjust to taste.).
  • Simmer for 20 minutes or so until everything is tender.
  • Use immersion blender to puree the soup. (Or, blend in batches in a regular blender.).
  • Add cream. Stir.
  • Adjust seasonings.

Nutrition Facts : Calories 237.4, Fat 14.4, SaturatedFat 8.6, Cholesterol 44.8, Sodium 336.7, Carbohydrate 26.4, Fiber 5.2, Sugar 10.7, Protein 5.1

ROASTED RED PEPPER AND TOMATO SOUP



Roasted Red Pepper and Tomato Soup image

On a cold Canadian winter night this soup just hits the spot. Serve with warm cornbread and salad. Or go Mexican tonight.

Provided by Carol Crane

Categories     Tomato Soup

Time 1h40m

Yield 6

Number Of Ingredients 15

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3 red bell peppers
4 large tomatoes - peeled, seeded and chopped
1 ½ teaspoons dried thyme
2 teaspoons paprika
⅛ teaspoon white sugar
6 cups chicken broth
salt and pepper to taste
1 pinch ground cayenne pepper
1 dash hot pepper sauce
2 tablespoons butter
1 ½ tablespoons all-purpose flour
6 tablespoons sour cream

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.

Nutrition Facts : Calories 170 calories, Carbohydrate 14.2 g, Cholesterol 16.5 mg, Fat 9.6 g, Fiber 3.5 g, Protein 7.6 g, SaturatedFat 4.9 g, Sodium 812.4 mg, Sugar 7.3 g

CREAMY CORN SOUP WITH RED BELL PEPPER



Creamy Corn Soup with Red Bell Pepper image

Categories     Soup/Stew     Milk/Cream     Blender     Pepper     Tomato     Vegetable     Lunch     Corn     Hot Pepper     Fall     Simmer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (main-course) or 6 (first-course) servings

Number Of Ingredients 12

2 tablespoons (1/4 stick) butter
1 large red bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 14 1/2-ounce can diced tomatoes in juice
2 cups (or more) water
2 tablespoons chopped canned chipotle chilies*
2 14 3/4-ounce cans cream-style corn
1 16-ounce package frozen corn
1 cup whipping cream
1 teaspoon dried oregano
Chopped fresh cilantro (optional)

Steps:

  • Melt butter in heavy large pot over medium-high heat. Add bell pepper, onion and garlic; sauté until onion is tender, about 5 minutes. Add tomatoes with juices to pot; cook 2 minutes. Combine 2 cups water and chipotle chilies in blender and puree. Mix puree and cream-style corn into vegetables in pot. Bring soup to boil. Reduce heat to medium and simmer 15 minutes, stirring occasionally. Add frozen corn, cream and oregano; simmer 5 minutes. Garnish with cilantro, if desired.
  • *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

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From foodiecrush.com


ROASTED RED PEPPER SOUP WITH GOUDA - SPICE UP THE CURRY
2020-09-29 1) Heat the olive oil in a pan on medium heat. Once hot add onion, celery and garlic. Sprinkle a little salt to speed up the cooking process. 2) Stir and saute till onions are soft and translucent. 3) Now add roasted red peppers, smoked paprika, pepper and remaining salt. 4) Also, add vegetable stock.
From spiceupthecurry.com


CREAMY ROASTED RED PEPPER TOMATO AND ORZO SOUP
Roast peppers, turning occasionally, until they've blistered and blackened well on all sides, about 20 minutes. Remove peppers from oven and place on a cutting board then cover with a glass bowl (or alternately place in a bowl and cover with plastic wrap).
From cookingclassy.com


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