ROASTED RED PEPPER AND TOMATO SOUP
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
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
TOMATO-GINGER SOUP
This is based on a recipe from Ken Hom's Quick & Easy Chinese Cooking. He says in its intro: "This soup is a year-round favorite of mine because it can be made successfully with canned tomatoes, one of the few processed foods I find acceptable, so you need not wait for fresh tomatoes to come into season. Of course, it is delicious made with fresh ripe tomatoes when they are available at a reasonable price, and they also need little preparation and cook quickly. This is a refreshing soup that makes a sparkling first course. On hot summer days, try serving it at room temperature. For a Southeast Asian touch, add 2 tablesppoons lemon juice. The soup reheats successfully." My picky DH really likes it! :)
Provided by mersaydees
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- IF USING FRESH TOMATOES: Prepare by cutting them in half horizontally and squeezing out the seeds. Coarsely chop the flesh and set aside.
- IF USING CANNED TOMATOES: Drain thoroughly and roughly chop.
- Add stock to large saucepan and bring to the simmering point.
- Add the ginger, soy sauce, chili bean paste, sugar, and tomatoes.
- Simmer for 2 minutes.
- Serve at once.
RED PEPPER AND TOMATO SOUP
A simple soup but built with exquisite taste! Serve with chopped green onions or fresh parsley, optional.
Provided by Tish Young
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Combine the tomato soup and the water in a large sauce pot; simmer, stirring occasionally, for 5 minutes. Add the tomato juice, chives, garlic, cayenne, rosemary, thyme, oregano, basil, and paprika to the pot. Simmer soup for 25 minutes, stirring occasionally.
- Stir in the diced tomatoes and red peppers. Simmer until peppers are soft, about 10 minutes.
Nutrition Facts : Calories 124.4 calories, Carbohydrate 24.9 g, Fat 2.5 g, Fiber 2.3 g, Protein 3.6 g, SaturatedFat 0.5 g, Sodium 995.8 mg, Sugar 13.7 g
ROAST RED PEPPER & TOMATO SOUP
A delicious warming soup stacked with vitamins & minerals. Perfect when you have a cold.
Provided by blackethouse
Time 1h
Yield Serves 4
Number Of Ingredients 12
Steps:
- Pre heat oven to 200ÃÂC/gas mark 4. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. Bake at the top of your oven for 30 mins or until the vegetables are roasted & tender.
- Meanwhile melt down the butter in a large pan over a medium heat and saute the chopped celery for 4-5 mins. Not too hot, don't burn the butter.
- Make up the vegetable stock adding the tomato puree, sundried tomato paste & the chilli flakes. Mix well and then add to the sauteed celery. Remove from the heat.
- When the baked vegetables are ready remove the peel from the onion & garlic cloves roughly chop them & add them to the pan along with the plum tomtoes. Place back on to a low to medium heat & using a hand blender blend until the soup is smooth.
- Season to taste & gently simmer until the soup is at a comfortable edible temperature. Do not allow the soup to boil. Serve with ciabatta bread & enjoy the moment.
RED PEPPER, TOMATO AND ONION SOUP.
I love this, and always feel I'm getting some much needed fruit and veg into my diet. Serve with crusty bread or on its own.
Provided by samcp4
Categories Onions
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Grill the pepper skin side up until the skin is black.
- Allow the pepper to cool and peel off the skin and roughly chop the flesh.
- Place the pepper flesh, tomatoes, onion, stock, paprika and basil into a saucepan.
- Simmer for 15 minutes.
- Blend, strain, heat through gently and serve.
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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