Roasted Orange And Bell Pepper Soup Recipes

ROASTED RED PEPPER SOUP WITH ORANGE CREAM

Steps:

• Heat oil in heavy medium saucepan over medium-high heat. Add shallots and sauté 5 minutes. Add red peppers with their liquid. Stir in sugar; sauté 2 minutes. Add 2 cups broth and simmer 5 minutes. Cool soup slightly. Working in batches, puree soup in blender. Return soup to pan. Bring to simmer; stir in orange juice. Thin soup with additional broth, if desired. Season with salt and pepper.
• Whisk whipping cream and orange peel in small bowl until slightly thickened. Season with salt and pepper. Ladle soup into bowls. Drizzle orange cream over. Sprinkle with basil and serve.

RAINBOW ROASTED PEPPER SOUP

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.

ROASTED RED BELL PEPPER SOUP

Steps:

• Broil peppers (with oven door partially open) 5 minutes each side or till blistering. Remove from roasting pan, place in dish, cover with clingfilm and leave ten minutes.
• Meanwhile, melt butter or margarine.
• Add onions and sauté till soft, but not brown.
• Remove skin from peppers, chop coarsely and add to onions. Pour in stock and spices plus a squeeze of lemon.
• Simmer 20-30 minutes uncovered.
• Remove from heat, allow to cool and then process in batches so that the soup is a little chunky but not puréed.
• Before serving, add sour cream or half-and-half and heat through.
• Will keep well in fridge 2-3 days. Can also be frozen.

ROASTED RED BELL PEPPER SOUP

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.

RED BELL PEPPER SOUP WITH ORANGE AND BASIL

Steps:

• Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray. Arrange all bell peppers and tomatoes on prepared sheet, cut side up. Scatter onion and garlic over. Drizzle olive oil over vegetables; sprinkle with salt and pepper. Roast until peppers are soft and beginning to brown around edges, turning occasionally, about 1 hour. Remove from oven. Enclose yellow pepper in paper bag 10 minutes, then peel and finely chop. Reserve for garnish.
• Transfer half of remaining roasted vegetable mixture, 1 cup broth, 1 tablespoon basil, and orange peel to blender and puree until smooth. Transfer to large saucepan. Puree remaining vegetable mixture and 3/4 cup broth in blender until smooth. Transfer to same saucepan. Thin soup with additional broth, if desired. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Rewarm soup over medium heat, if desired. Ladle hot or chilled soup into 4 bowls. Sprinkle with reserved chopped yellow pepper and remaining 2 tablespoons basil and serve.

ROASTED ORANGE AND BELL PEPPER SOUP

Steps:

• Cut orange in half crosswise; slice about 1/4 inche from bottom of each half so they will sit flat. Cut bell pepper in half lengthwise; discard seeds and membranes.
• Place orange halves, cut side up, and pepper halves, skin side up, on a foil-lined baking sheet; flatten peppers with hand.
• Broil 15 minutes or until blackened.
• Place pepper halves in a ziplock bag; seal. Let stand 20 minutes; peel. Squeeze juice from orange over a bowl to equal 1/4 cup; discard oranges. Place peppers and orange juice in a food processor or blender; set aside.
• Heat margarine in a small saucepan over medium heat. Add onion and carrot; sauté 12 minutes or until carrot is tender. Add onion mixture to food processor; process until smooth.
• Combine flour, broth, and milk in a saucepan; stir with a whisk until blended. Place over medium heat and bring to boil.
• Reduce heat; add pepper mixture, salt, pepper, and paprika; simmer 10 minutes, stirring occasionally. Garnish with oranges if desired.