CHEESE PEPPER SOUP
Every time we have a church fellowship supper, people ask me to bring this soup. -Gay Nell Nicholas, Henderson, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Combine carrots, celery and green onions in water; cook until tender. Set aside. Saute onion in butter until limp; stir in the flour and blend well. Do not brown. Combine milk and broth; bring to a boil. Whisk in onion mixture. Add cheese dip, cayenne, salt and pepper, and mustard. Slowly stir in vegetables and water they were cooked in. Bring just to a boil; serve immediately.
Nutrition Facts : Calories 306 calories, Fat 22g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 1054mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 9g protein.
PEPPER JACK CHEESE SOUP RECIPE
Get my recipe for this delicious pepper jack soup. It's rich and creamy but also has the lighter flavors of red bell pepper and tomato to brighten it up.
Provided by Christine Pittman
Categories Entrée
Time 30m
Number Of Ingredients 11
Steps:
- In a medium frying pan melt 2 tablespoons of the butter over medium heat. Add the onion and bell pepper and cook until softened. Add the garlic and cook and stir for 30 seconds.
- Add the chicken broth and drained diced tomatoes. Bring to a boil over high heat. Reduce heat to low and simmer uncovered for 10 minutes.
- Meanwhile, in a large saucepan over medium heat melt the remaining 2 tablespoons of butter. Whisk in the flour, salt and black pepper until smooth. Cook for a minute while whisking. Slowly whisk in 1 cup of whole milk. Cook while stirring until it comes to a boil. While continuing to stir so that you don't scorch the bottom of the pot, allow it to boil for one minute.
- Stir the simmered broth and veggies into the thickened milk. Add the pepper jack and the remaining milk. Cook and stir over medium heat until the cheese is melted. Do not let it boil.
- Taste and add a bit more salt and pepper if desired.
Nutrition Facts : Calories 327 calories, Sugar 9.3 g, Sodium 600.5 mg, Fat 13 g, SaturatedFat 7.7 g, TransFat 0 g, Carbohydrate 15.7 g, Fiber 1.5 g, Protein 14 g, Cholesterol 64.2 mg
PEPPER CHEESE SOUP
Make and share this Pepper Cheese Soup recipe from Food.com.
Provided by Renee Redman
Categories Cheese
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot, saute the celery, onion and jalepeno in the butter until tender.
- Stir in the milk, water and tomatoes.
- Add velveeta cheese cubes a few at time and stir until melted and smooth.
- Reduce heat to med- low and cook for 20-30 minutes.
Nutrition Facts : Calories 961.2, Fat 65.2, SaturatedFat 41.9, Cholesterol 236.2, Sodium 3884.4, Carbohydrate 45.6, Fiber 1.2, Sugar 20.2, Protein 49.2
ROASTED RED-PEPPER SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
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
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 13
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.
CAYENNE PEPPER CHEESE SOUP
This is easy to make and so good. If you don't like spicey food, reduce the cayenne to just a dash or leave it out altogether.
Provided by morelhunter
Categories One Dish Meal
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a saucepan, cook carrots, celery and green onion in water until tender, set aside.
- In a small skillet, saute onion in butter until soft; stir in flour and blend well, do not brown.
- In a large dutch oven, bring milk and broth to a boil.
- Whisk in onion/flour mixture.
- Add cheese dip, cayenne pepper, salt, pepper and mustard.
- Slowly stir in carrots, celery, green onions and cooking liquid.
- Bring to a boil, serve immediately.
RAINBOW ROASTED PEPPER SOUP
One afternoon I threw this soup together. It is simple, pretty, light and flavorful. Try making homemade vegetable broth, it tastes the best in this recipe. If you do not have time it also tastes good with store bought.
Provided by Leslie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C) , halve all peppers (remove seeds) and peel garlic.
- Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast for 1 hour.
- Meanwhile pour vegetable broth into a 2 quart sauce pan and add fennel seeds. Bring to boil, cover and simmer.
- When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers.
- Strain fennel seeds from broth and return to a boil. Add thyme and simmer 15 minutes, reducing amount of broth.
- Slice a 1 inch section from each color of pepper and cut into pieces. Set aside for later garnishing.
- In a blender, place remaining peppers, garlic and a 1/2 cup broth on blend just long enough to shred the peppers, but not puree them. You want to see the different colors. Pour the blended peppers into the broth and stir well. Add garlic salt and black pepper to taste, then add garnishing pepper pieces and enjoy. Do not boil or cook any longer as the colors will fade.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 33.8 g, Fat 1.8 g, Fiber 7.7 g, Protein 5.9 g, SaturatedFat 0.1 g, Sodium 928.9 mg, Sugar 13.7 g
AUTHENTIC PEPPER POT SOUP
The authentic version uses tripe. I have never cared for tripe, myself, and I have always substituted chicken, beef, turkey, sausage or even ham instead.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 3h
Yield 11
Number Of Ingredients 18
Steps:
- Place the tripe or other meat that you have selected to use in a saucepan, and cover with water. Bring to a boil, and turn off the heat. Allow the meat to cool a bit in the water, and then drain and rinse. Cut into 1/4 inch pieces.
- In a large heavy kettle, saute the bacon until clear. Add the onion, celery, leeks, parsley, and green peppers; saute until tender.
- Stir in beef stock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black pepper. Bring the kettle to a boil, and turn down to a simmer. Cook, covered, until meat is very tender, about 2 hours.
- Add the diced potato and carrots, and cook for an additional 20 minutes.
- Prepare the roux by stirring the flour into the melted butter or margarine, and cooking for a moment on the stove. When the soup is done to your liking, stir in the roux. Simmer, stirring all the while, until the soup thickens a bit. Correct the seasonings.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 18.3 g, Cholesterol 49.2 mg, Fat 11.7 g, Fiber 2.8 g, Protein 9.4 g, SaturatedFat 3.2 g, Sodium 256.7 mg, Sugar 5 g
CHICKEN PEPPERSOUP
Pepper soup, a popular Nigerian favorite, can be prepared with chicken, fish, goat, mutton, game, or organ meats; and should be fiery hot with spices.
Provided by Jessica B. Harris
Categories Dinner Soup/Stew Spice Chicken Chile Pepper Shrimp Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free
Yield 6-8 servings
Number Of Ingredients 23
Steps:
- Peppersoup Spice Mixture:
- Mix all the ingredients together in a bowl. Place them in a spice mill and pulse until they are pulverized. Spoon the peppersoup spice mixture into a clean glass jar and cover tightly. While the peppersoup spice mixture will keep virtually indefinitely, the spices will lose their bite over time, so it is better to make a small batch at first and then increase the amount made as you use it more often. (Makes about 1/2 cup.)
- Chicken Peppersoup:
- Wash the chicken pieces, rub them with lemon juice, and place them in a large stockpot with the water, onion, garlic, and minced chiles. Salt to taste and bring to a boil over high heat. Lower the heat to medium and simmer for 30 minutes. Add the chicken stock and 1/4 cup Peppersoup Spice Mixture and continue to cook for an additional 30 minutes, or until the chicken is well cooked. Stir in the shrimp and mint and continue to cook for an additional 10 minutes. Serve hot in soup bowls, garnished with a few sprigs of fresh mint.
PEPPER SOUP
This is my version of a soup we enjoyed at a restaurant. With green, red and yellow peppers, it's so colorful. I like to serve this slightly spicy soup with grilled cheese sandwiches. - Debbie Fails, Neenah, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (2 quarts).
Number Of Ingredients 6
Steps:
- In a large saucepan, cook the beef, peppers and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender.
Nutrition Facts : Calories 113 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 39mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.
CHEDDAR AND ROASTED RED BELL PEPPER SOUP
Categories Soup/Stew Blender Vegetarian Cheddar Bell Pepper Fall Gourmet
Yield Makes about 6 cups, serving 6
Number Of Ingredients 10
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.
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