ROASTED RED BELL PEPPER SOUP
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
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
RED PEPPER SOUP
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
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
RED-PEPPER FENNEL SOUP WITH PITA CHIPS
Make and share this Red-Pepper Fennel Soup With Pita Chips recipe from Food.com.
Provided by dicentra
Categories Peppers
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°. Reserve 4 strips of roasted red pepper and set aside. In a medium pot, place 4 tablespoons melted butter over medium heat.
- Add the leek and chopped fennel bulb and cook until lightly golden, about 10 minutes.
- Add the remaining roasted red peppers, the potato, broth, 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil.
- Lower the heat and simmer, partially covered, until the potato is tender, about 10 minutes.
- Meanwhile, place the pitas on a baking sheet and drizzle with the remaining 2 tablespoons melted butter. Sprinkle with some of the fennel fronds and salt; toast in the oven, 6 to 8 minutes. Set aside.
- Using an immersion or standing blender, working in batches if necessary, blend the potato mixture until smooth.
- If desired, place a sieve over a large pot and strain the soup. Stir in the heavy cream and season with salt and pepper.
- Serve the soup hot or cold with the pita chips. Dollop with sour cream, if desired, and top with the reserved roasted red pepper strips and more fennel fronds.
Nutrition Facts : Calories 431, Fat 29.6, SaturatedFat 18.1, Cholesterol 86.5, Sodium 732.7, Carbohydrate 34.9, Fiber 3.9, Sugar 2.1, Protein 8.1
RED PEPPER SOUP WITH GINGER AND FENNEL
This has always been a favorite soup of mine. I made it very recently with the last of the bell peppers on my plants. The leaves had shriveled already, but the peppers were still hanging on. It was such a cold, damp day that I decided to add some warming ginger to the soup for added comfort.
Yield serves 6
Number Of Ingredients 12
Steps:
- Chop the peppers coarsely after discarding all the seeds.
- Pour the oil into a large, wide pan and set over medium-high heat. When hot, put in the peppers, onions, potatoes, ginger, fennel seeds, turmeric, cumin, and cayenne. Stir and fry until all the vegetables just start to brown. Add 2 cups of the stock and the salt. Stir and bring to a simmer. Cover, turn heat to low, and simmer gently for 25 minutes.
- Ladle the soup in batches into a blender and blend until smooth. Pour the blended soup into a clean pot. Add the remaining stock, thinning the soup out as much as you like. Add the cream and mix it in. Adjust salt, as needed. Heat through before serving.
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