Red Pepper Soup With Sun Dried Tomatoes Swiss Cheese Recipe 485

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ROASTED RED PEPPER SOUP



Roasted Red Pepper Soup image

A rich and intensely flavoured roasted red pepper soup made with juicy and charred red peppers, garlic, sun dried tomatoes for an extra flavour kick and topped with homemade basil pesto and creme fraiche swirl.

Provided by Emily Kemp

Categories     Main Course

Time 1h

Number Of Ingredients 10

6 red bell or pointed peppers ((1.6 lbs/750g (around 6 peppers))
1 yellow onion
5 sun dried tomatoes (jarred)
4 garlic cloves (peeled and whole)
1 squeeze lemon juice (around 1/2 tbsp)
2.5 cups vegetable stock ((600ml))
salt and pepper (to season)
1 tbsp olive oil
1-2 tbsp homemade pesto
creme fraiche (for topping)

Steps:

  • Pre-heat the oven to 200°C (400°F).
  • Roughly chop the red peppers and place in a large baking tray with peeled whole garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper then roast in the oven until slightly charred (around 40 minutes).
  • Finely chop a white (yellow) onion and saute in a large pot with a little olive oil until translucent and soft. Once soft, add the roasted peppers and garlic, sun dried tomatoes and vegetable stock.
  • Simmer for 10 minutes then turn off the heat and blend until completely smooth using an immersion blender. Taste for seasoning, I only add pepper because there's enough saltiness from the stock and sun dried tomatoes and pre seasoned peppers.
  • Add a small splash of freshly squeezed lemon juice, stir and serve with a drizzle of creme fraiche and homemade pesto. Grab a hunk of crusty bread and dive in.

Nutrition Facts : Calories 107 kcal, Carbohydrate 15 g, Protein 2 g, Fat 4 g, Sodium 614 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving

RED PEPPER SOUP WITH SUN DRIED TOMATOES & SWISS CHEESE RECIPE - (4.8/5)



Red Pepper Soup with Sun Dried Tomatoes & Swiss Cheese Recipe - (4.8/5) image

Provided by HeatherS

Number Of Ingredients 11

2 Tbsp olive oil
1 small onion, chopped
2 cloves garlic, chopped
3 large red bell peppers, chopped (plus more for garnish)
4 cups (1 L) vegetable stock
1/4 cup chopped sun-dried tomatoes (plus more for garnish)
l tsp dried basil
1/2 tsp sea salt
1/2 tsp ground black pepper
1/4 cup light cream or whipping cream
2 slices Swiss cheese, chopped (plus more for garnish)

Steps:

  • Heat the oil in a medium-sized pot. Saute the onion, garlic, and red bell pepper for 5-6 minutes, or until the peppers are tender. Add all of the remaining ingredients, except the cream and Swiss cheese. Bring to a boil then reduce the heat. Simmer for 10-12 minutes. Using a hand blender, puree the soup until nice and smooth. Gently stir in the cream and Swiss cheese. Garnish soup in bowls with raw red peppers, sun dried tomatoes and cheese if desired.

ROASTED RED PEPPER AND SUN-DRIED TOMATO SOUP



Roasted Red Pepper and Sun-Dried Tomato Soup image

Provided by Food Network

Categories     appetizer

Yield 4 bento servings

Number Of Ingredients 8

1 ounce sun-dried tomatoes (about 8 pieces, do not used oil-packed variety)
1 small onion, diced
2 tablespoons extra-virgin olive oil
2 cups chicken stock
3 sweet or bell peppers, charred, skinned, and seeded or a 6-ounce jar of prepared roasted red sweet peppers
2 fresh ripe plum tomatoes, cut into eighths
Salt and pepper to taste
4 fresh basil leaves for garnish (use purple basil if available)

Steps:

  • Rehydrate the dried tomatoes by soaking them in warm water for 1 hour. Meanwhile, sweat the onion in the olive oil in a 2-quart saucepan over medium heat, uncovered, for 7 to 10 minutes, stirring occasionally. Do not let the onion color.
  • Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt and pepper and let it all simmer together for 10 minutes. Pour the soup into a blender and process at a high speed for 4 minutes, until very smooth. Then pass it through a strainer to remove the vegetable skins. Adjust the seasoning and serve with fresh basil leaves as a garnish.

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

ROASTED RED PEPPER AND SUN-DRIED TOMATO SOUP



Roasted Red Pepper and Sun-Dried Tomato Soup image

A co-worker of mine brought this soup to work and wanted me to try it. I wasn't too thrilled because I'm not too much into tomatoes. One taste and I was hooked and begged her to get me the recipe. As soon as I got the recipe I went out the same night and bought all the ingredients...it was that good. (Please note that prep time does not include soaking the sun-dried tomatoes)

Provided by Jeanette G

Categories     Onions

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1 ounce sun-dried tomato (approx 8pcs-do not use the ones packed in oil)
1 small diced onion
2 tablespoons extra virgin olive oil
2 cups chicken broth
1 (6 ounce) jar roasted sweet red peppers
2 fresh ripe plum tomatoes or 2 ripe roma tomatoes
salt and pepper

Steps:

  • Soak the sun-dried tomatoes in warm water for about an hour to rehydrate them.
  • Place your olive oil in a pan and add onions and cook for about 7- 10 minutes until soft but do not let them brown or turn color.
  • Add in your chicken broth, drained rehydrated tomatoes, roasted red peppers, fresh tomatoes and salt and pepper and let simmer for about 10 minutes.
  • Pour the soup in a blender and process until blended very well and you have a smooth consistency.
  • Pass soup through a strainer to remove all the vegetable skins.
  • Add more salt and pepper if needed.
  • ENJOY!

Nutrition Facts : Calories 242.6, Fat 15.7, SaturatedFat 2.4, Sodium 1068.6, Carbohydrate 20, Fiber 4.7, Sugar 12.8, Protein 8.6

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

RED PEPPER SOUP WITH SUN-DRIED TOMATOES AND SWISS CHEESE



Red Pepper Soup With Sun-Dried Tomatoes and Swiss Cheese image

Make and share this Red Pepper Soup With Sun-Dried Tomatoes and Swiss Cheese recipe from Food.com.

Provided by Hag chef

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, chopped
3 large red bell peppers, chopped
1/4 cup sun-dried tomato, chopped
1/2 teaspoon dry basil
4 cups vegetable stock
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/4 cup table cream
2 slices swiss cheese, chopped

Steps:

  • In a medium pot, heat the oil and sauté the onion, garlic, and the red bell peppers for 5-6 minutes or until the peppers are tender.
  • Add the sun-dried tomatoes, basil, vegetable stock, salt & pepper. Bring to a boil and then reduce to a simmer for 10-12 minutes.
  • Using a hand blender, puree the soup until nice and smooth. Add the cream and stir, gently adding the Swiss cheese.
  • Low-Fat Option:.Use grape-seed oil instead of olive oil, Use low-fat vegetable stock, Use low-fat yogurt instead of cream.

Nutrition Facts : Calories 199.1, Fat 14.1, SaturatedFat 5.3, Cholesterol 22.8, Sodium 400.4, Carbohydrate 13, Fiber 3.4, Sugar 7.4, Protein 6.2

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