Roasted Pepper Potato Soup Recipes

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ROASTED RED PEPPER POTATO SOUP



Roasted Red Pepper Potato Soup image

This red pepper soup recipe has a deep flavor and silky texture from roasted red peppers. Potatoes give it heft and body. Purée until creamy, add a splash of cream or milk, and grab a spoon!

Provided by Elise Bauer

Categories     Soup     Dinner     Lunch     Bell Pepper     Soup     Vegetable Soup

Time 45m

Yield 4

Number Of Ingredients 8

4 large red bell peppers
1 medium yellow onion, peeled and diced (about 1 cup)
1 large russet potato, peeled and diced (about 1 1/2 cup)
3 cloves garlic
1 quart chicken stock (or vegetable stock for vegetarian option)
1/4 cup cream or milk
3 tablespoons butter
Cayenne, salt and pepper to taste

Steps:

  • Roast the bell peppers until blackened all over: Roast the red bell peppers by placing them over or under an open flame until they blacken on all sides. (You can use a grill, cooktop gas burner, or oven broiler.) Place the blackened peppers in a bowl, cover the bowl with a plate, and let the peppers steam for 5 minutes, or until the skins feel like they can easily be slipped off. Remove the peppers from the bowl, peel off the blackened skins, remove the seeds. Chop the peppers roughly.
  • Sauté the onions: Heat the butter in a large soup pot over medium-high heat. Add the chopped onion and sauté for 2 to 3 minutes, stirring occasionally.
  • Add the potatoes and garlic: Add the potatoes and cook another 1 to 2 minutes, then add the garlic and the chopped roasted peppers. Stir well and cook for 2 minutes.
  • Add the stock and simmer: Add the stock, stir well and bring to a simmer. Cook over medium heat until potatoes are soft, about 12 to 15 minutes.
  • Purée the soup: Purée the soup in a blender or food processor until very smooth. Fill the blender about halfway with the soup. Start the blender on low and keep your hand on the top, in case the lid wants to pop off from the rising steam. Once everything is well chopped, turn the blender to its highest setting and blend until smooth, about 1 minute. You might need to do this in batches.
  • Add the cream, season to taste, and serve: Return to a clean pot set over low heat. Add the cream, stir well and taste. Add some cayenne, salt and pepper to taste.

Nutrition Facts : Calories 398 kcal, Carbohydrate 62 g, Cholesterol 32 mg, Fiber 6 g, Protein 13 g, SaturatedFat 6 g, Sodium 474 mg, Sugar 9 g, Fat 12 g, ServingSize Serves 4, UnsaturatedFat 0 g

ROASTED RED PEPPER AND POTATO SOUP



Roasted Red Pepper and Potato Soup image

Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.

Provided by VANCGIRL2

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 13

3 tablespoons butter
1 tablespoon olive oil
1 small onion, chopped
1 large carrot, diced
1 celery stalk, diced
2 cloves garlic, pressed
2 tablespoons all-purpose flour
1 (48 fluid ounce) can chicken broth
3 medium red potatoes, diced
1 cup half-and-half cream
1 (6 ounce) jar roasted red peppers, drained and chopped
2 teaspoons fresh thyme
salt and pepper to taste

Steps:

  • Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
  • Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.

Nutrition Facts : Calories 247.6 calories, Carbohydrate 26.4 g, Cholesterol 36.1 mg, Fat 13.7 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 6.9 g, Sodium 1325.4 mg, Sugar 4.4 g

ROASTED PEPPER POTATO SOUP



Roasted Pepper Potato Soup image

I really enjoy potato soup, and this rich creamy version is different than most I've tried. I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family's taste buds. --Hollie Powell of St. Louis, Missouri

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 12

2 medium onions, chopped
2 tablespoons canola oil
1 jar (7 ounces) roasted sweet red peppers, undrained and chopped
1 can (4 ounces) chopped green chiles, drained
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground coriander
3 cups diced peeled potatoes
3 cups vegetable broth
2 tablespoons minced fresh cilantro
1 tablespoon lemon juice
1/2 cup reduced-fat cream cheese, cubed

Steps:

  • In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chiles, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil. , Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blender, process the cream cheese and half the soup until smooth. Return all to pan and heat through.

Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 1154mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein.

ROASTED PEPPER POTATO SOUP



ROASTED PEPPER POTATO SOUP image

Categories     Soup/Stew     Pepper     Potato     Roast     Vegetarian     Dinner     Lunch

Yield 8 people

Number Of Ingredients 12

4 red bell peppers, or similar, cut into strips with seeds and inner pulp removed
6 tbsp olive oil
2 onions, coarsely chopped
2 heads garlic, peeled
2 cloves garlic, minced
2 large potatoes, peeled and cubed
2 cups water
2 cups vegetable broth
salt and pepper
1 / 2 cup heavy cream
Ground chipotle, cayenne, or paprika
Optional: 1 jalepeño pepper, thinly sliced

Steps:

  • Pre-heat oven to 425 degrees Place pepper strips, 2 heads of peeled garlic cloves, and 1 chopped onion into an oven-safe dish, and toss with 4 tbsp olive oil. Roast for 45 minutes or until edges are beginning to blacken. While roasting, continue with preparation. You may want to wait about 10 minutes before starting this next step, so the potatoes are ready for the peppers as soon as they are done. Heat 2 tbsp olive oil in pot, and saute 1 onion and minced garlic. Stir in the potatoes and 2 cups water. Bring to boil, then reduce heat and simmer for 15 minutes. Remove roasted vegetables from oven, and drain oil. After draining oil, you may want to place them over a plate covered with paper towels to absorb more oil, but remove them quickly from the paper towels, so the onions and garlic do not stick. Add the roasted vegetables to the pot with the potatoes, and add 2 cups of vegetable broth, pepper, and salt. Bring to a boil, then reduce heat, COVER, and simmer for 10 minutes. Remove from heat, and mix in cream completely. Let soup cool for 10 minutes. Blend the soup with a conventional or immersion blender until smooth and creamy. If using a conventional blender, be careful not to overfill, as steam will build up, and the soup will expand. Hold a towel over the top of the blender, so any escaping steam and soup will not burn you. Taste before serving - it may need more salt than you are expecting. If more is required, stir in additional salt bit by bit until the flavor of the soup is warmly represented. Ladle soup into bowls, and garnish with ground chipotle, cayenne, or paprika. You may also enjoy garnishing with thinly sliced jalepeño pepper.

ROASTED PEPPER POTATO SOUP RECIPE



Roasted Pepper Potato Soup Recipe image

Make and share this Roasted Pepper Potato Soup Recipe recipe from Food.com.

Provided by Bay Laurel

Categories     < 30 Mins

Time 25m

Yield 6 , 6 serving(s)

Number Of Ingredients 12

2 medium onions, chopped
2 tablespoons canola oil
1 (7 ounce) jar roasted sweet red peppers, undrained and chopped
1 (4 ounce) can green chilies, drained and chopped
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground coriander
3 cups potatoes, diced and peeled
3 cups vegetable broth
2 tablespoons fresh cilantro, minced
1 tablespoon lemon juice
1/2 cup reduced-fat cream cheese, cubed

Steps:

  • In a large saucepan, saute onions in oil until tender.
  • Stir in the roasted peppers, chilies, cumin, salt and coriander.
  • Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil.
  • Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
  • Stir in cilantro and lemon juice.
  • Cool slightly.
  • In a blender, process the cream cheese and half of the soup until smooth.
  • Return all to pan and heat through.
  • Serve and Enjoy!

Nutrition Facts : Calories 181.1, Fat 8.6, SaturatedFat 2.6, Cholesterol 11.2, Sodium 455.8, Carbohydrate 22.7, Fiber 3.3, Sugar 4.6, Protein 4.9

ROASTED RED-PEPPER SOUP



Roasted Red-Pepper Soup image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
2 large potatoes, peeled and cut into small pieces
2 stalks celery, chopped
2 shallots or 1/2 red onion, chopped
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 12-ounce jar roasted red peppers, drained and rinsed
4 to 5 sun-dried tomatoes
4 cups low-sodium chicken or vegetable broth
2/3 cup sour cream
1/4 cup chopped fresh cilantro
1/3 cup shredded pepper jack cheese
4 sourdough dinner rolls

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.

ROASTED PEPPER SOUP



Roasted Pepper Soup image

Provided by Sandra Lee

Categories     appetizer

Time 13m

Yield 2 servings

Number Of Ingredients 8

1 (14-ounce) can chicken broth
1 cup jarred roasted bell peppers, rinsed and drained
3/4 cup orange juice
1/4 cup dry sherry
2 tablespoons red wine vinegar
1 tablespoon minced garlic
Salt and pepper
1/4 cup finely shredded Gruyere

Steps:

  • In a blender, combine all ingredients except salt, pepper, and cheese. Pulse until smooth. Transfer soup to a medium saucepan and bring to a simmer, stirring occasionally. Season, to taste, with salt and pepper. Ladle soup into 2 bowls. Sprinkle cheese over top and serve.

ROASTED RED PEPPER, SWEET POTATO & SMOKED PAPRIKA SOUP



Roasted red pepper, sweet potato & smoked paprika soup image

Enjoy this hearty pepper, sweet potato and paprika soup as a starter, or for lunch on a cold winter's day. If venturing outdoors, take it with you in a flask.

Provided by Emma Freud

Categories     Lunch, Soup, Starter, Supper

Time 40m

Number Of Ingredients 10

1 sweet potato, roughly chopped into dice with the skin still on
1 red pepper, de-seeded and cut into chunks
1 red onion, peeled and cut into chunks
3 garlic cloves, peeled
1 tsp smoked paprika
2 tbsp olive oil
200ml coconut milk
200ml chicken stock
½ tbsp sriracha
1 tsp maple syrup

Steps:

  • Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.
  • Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.

Nutrition Facts : Calories 491 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 21 grams sugar, Fiber 8 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium

ROASTED RED PEPPERS SOUP



Roasted Red Peppers Soup image

If you like cream of tomato soup, try making it with purchased roasted red peppers. Using jarred roasted red peppers makes it extra easy and pureeing the soup in a blender gives it a nice smooth texture.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 8

1 large sweet onion, chopped
2 teaspoons butter
2 garlic cloves, minced
2 jars (15-1/2 ounces each) roasted sweet red peppers, drained
2 cups vegetable broth
1/2 teaspoon dried basil
1/4 teaspoon salt
1 cup half-and-half cream

Steps:

  • In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).

Nutrition Facts : Calories 135 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 753mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

ROASTED POTATO SOUP



Roasted Potato Soup image

From Vegetarian Times- December 2000. Roasting vegetables adds a satisfying, bold flavor dimension to soup. Be sure to roast the vegetables long enough for the onions to get well done, as undercooking them will give the soup a raw flavor. Because roasting leaves a brown skin on the potatoes, the soup won't be perfectly smooth when you puree it. But don't worry: A few chunks in the soup contribute to the texture.

Provided by Dominick and Amanda

Categories     Potato

Time P3DT3h15m

Yield 8 serving(s)

Number Of Ingredients 9

2 lbs potatoes, peeled and cut in half (4 to 5 potatoes)
2 onions, halved and peeled
2 tablespoons olive oil
1/2 teaspoon dried thyme
1 garlic, medium head
2 1/2 tablespoons butter or 2 1/2 tablespoons soy margarine
6 cups low-sodium vegetable broth
1 1/2 tablespoons all-purpose flour
1/2 cup milk (or half-and-half or soy milk)

Steps:

  • Preheat oven to 400°F Place potatoes in large bowl. Snip root end off each onion and cut each half into 3 sections. Add onions to potatoes, breaking up onions with your fingers to separate.
  • Drizzle vegetables with oil, add thyme and toss well. Spread vegetables on baking sheet. Season with salt and pepper.
  • Slice top third off head of garlic and place it on a piece of foil. Put 1/2 tablespoon butter on top of garlic and drizzle 2 teaspoons water onto foil. Fold sides of foil to enclose; place on pan with vegetables.
  • Roast vegetables 45 minutes, then remove garlic. Continue roasting vegetables until tender, about 15 minutes more.
  • In large saucepan, bring broth to a simmer over medium-low heat. Transfer half the roasted vegetables to food processor and add 1/2 cup hot broth. Process mixture until fairly smooth, then transfer to bowl. Repeat with remaining vegetables and a little more hot broth, squeezing garlic pulp out of husks into last batch. Stir all pureed mixture into broth in pan; keep pan over low heat.
  • In small saucepan, melt remaining 2 tablespoons butter over medium-low heat. Add flour and cook, stirring constantly, 1 1/2 minutes. Stir in milk and cook, stirring often, until thickened, about 3 minutes. Stir in ladleful of soup and cook 1 minute.
  • Add mixture back to soup. Cook over medium-low heat until heated through, stirring occasionally, about 10 minutes. Serve right away, or cool, refrigerate and reheat when needed.

Nutrition Facts : Calories 186.9, Fat 7.7, SaturatedFat 3.1, Cholesterol 11.7, Sodium 42.1, Carbohydrate 26.9, Fiber 3.1, Sugar 2.1, Protein 3.7

PUREED RED PEPPER AND POTATO SOUP



Pureed Red Pepper and Potato Soup image

This is a beautiful soup with a deep, rich flavor to match the color. Make sure to strain it after you puree it, a quick step that absolves you of the longer step of peeling the peppers.

Provided by Martha Rose Shulman

Time 1h30m

Yield Serves 6 to 8

Number Of Ingredients 14

2 tablespoons extra virgin olive oil, plus a drizzle for serving
1 medium onion, chopped
1 large carrot, peeled and chopped
Salt, preferably kosher salt
4 plump garlic cloves, green shoots removed, minced
1 tablespoon tomato paste
2 pounds (4 large) red bell peppers, seeded, membranes removed, cut in large dice
2 teaspoons sweet paprika
1 pound russet potatoes (about 2 medium), peeled and diced
2 quarts chicken or vegetable stock
A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley, tied together in a bundle
Freshly ground pepper
Garlic croutons (toast thin slices of baguette and rub with a cut clove of garlic)
Slivered basil leaves or chopped fresh thyme leaves

Steps:

  • Heat the olive oil over medium heat in a large, heavy soup pot and add the onion and carrot. Cook, stirring often, until the onion begins to soften, and add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 minutes, and stir in the garlic and the tomato paste. Stir for a minute or two, until the garlic is fragrant and the tomato paste has darkened, and add the peppers, paprika, and another 1/2 teaspoon salt. Cook, stirring often, until the peppers begin to soften, about 5 minutes.
  • Add the potatoes, stock, and bouquet garni and bring to a simmer. Add salt to taste, 1 to 2 teaspoons, cover and simmer over low heat for 1 hour. Remove the bouquet garni.
  • Using an immersion blender, or in a blender or food processor fitted with the steel blade (working in batches and covering the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth. Strain the soup through a medium strainer, pushing it through the strainer with a spatula or the bowl of a ladle, and return to the heat. Heat through, add salt and pepper to taste, and serve. Garnish with garlic croutons and slivered fresh basil or chopped thyme, and drizzle a few drops of olive oil over each serving if desired.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 2 grams, Carbohydrate 30 grams, Fat 3 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1019 milligrams, Sugar 10 grams

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

SWEET POTATO & RED PEPPER SOUP



Sweet Potato & Red Pepper Soup image

A great winter warmer. Makes a good starter, also good for a hearty packed lunch.

Provided by nwillcoc

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Peel and slice the sweet potatoes into discs about a half centimetre thick.
  • Put the sweet potoatoes, onions, red pepper and cumin into an oven proof bowl and pour over the olive oil.
  • Roast in the oven at 200C for about 45 minutes until all the ingredients are soft.
  • Put the cooked vegetables into a blender and add the hot vegetable stock. Blend to a liquid and serve. Add more vegetable stock if you require a thinner consistency.

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2017-09-12 As most soup bases do, this one starts with plenty of onion, celery, raw garlic, salt and olive oil. Once the veggies soften a bit, the diced potatoes go in and cook for five minutes or so, just until they start to soften. Next, the chopped roasted peppers (I used a combination of red and yellow) go in, along with plenty of smoked paprika, an ...
From cookingforkeeps.com


ROASTED RED PEPPER TORTILLA SOUP - COOKIE AND KATE
2014-10-09 Roast the peppers: Preheat oven to 450 degrees Fahrenheit with racks in the upper third and lower third of the oven. Arrange your halved peppers, cut side down, in a single layer on a large, rimmed baking sheet (use two sheets if necessary). Place the whole cloves of garlic in between the peppers.
From cookieandkate.com


ROASTED RED PEPPER AND SWEET POTATO SOUP - EASY DELICIOUSNESS
2021-06-03 Instructions. Preheat the oven to 180°C fan forced / 200°C / 390°F and line a large baking tray with baking paper. Place the red peppers, sweet potatoes, onion and garlic onto the baking tray. Sprinkle over the sea salt and drizzle with olive oil. Roast in the oven for 30-40 minutes until the vegetables are soft.
From easydeliciousness.com


SWEET POTATO AND RED PEPPER SOUP - GREEDY GOURMET
2019-03-25 Instructions. Preheat the oven to 200°C/390°F/gas mark 6. Arrange the onions, garlic, sweet potatoes and peppers in a single layer on a baking sheet and drizzle with olive oil. Roast the vegetables in the oven for 35 minutes. If everything isn’t cooked and tender, cook them for another 10 minutes.
From greedygourmet.com


ROASTED RED PEPPER & SWEET POTATO BISQUE | HEALTHY …
2021-11-12 Roasted Red Pepper and Sweet Potato Bisque. I have done a few rounds the 21 Day Ultimate Reset over the last few years and one recipe I always look forward to is the roasted red pepper and sweet potato bisque! It has become a staple in our house and especially great in the Fall. Nothing better than curling up with a hot filling soup! Some of the recipe appears a …
From christinambove.com


RECIPES FOR ROASTED PEPPER POTATO SOUP RECIPE
Recipes: roasted red pepper potato salad vegan, roasted pepper potato soup recipe, roasted red pepper and sweet potato soup resepi sos salsa | cara memasak pork chop | resepi biskut almond butter | resepi nachos salsa | resepi almond batter | resepi salmon head | resepi sour cream untuk fish grill | cara sos nachos
From cooktime24.com


ROASTED PEPPER & SWEET POTATO SOUP - ZOUP! GOOD, REALLY GOOD
Instructions. Preheat oven to 400 degrees. Chop the sweet potatoes, bell pepper and onion and place on a baking sheet. Peel 4 cloves of garlic and add them to the sheet. Drizzle olive oil over the veggies. Then add the salt, pepper and Italian seasoning. Toss until well coated.
From zoupbroth.com


EASY ROASTED RED PEPPER SOUP - KYLEE COOKS
2019-10-09 Instructions. Preheat oven to 425 degrees F, Line a large baking sheet with parchment paper and set aside. Cut each pepper in half. Remove the seeds, stem and membranes, then place cut side down on your baking sheet, along with the garlic cloves (unpeeled), Roast the sweet peppers for 20 minutes until browned or blackened.
From kyleecooks.com


HEALTHY ROASTED SWEET POTATO AND RED PEPPER SOUP RECIPE
2021-03-04 Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20-22 minutes, or until the sweet potatoes have softened. Add roasted red peppers to the pot. Use an immersion blender to blend the soup until it's smooth. Transfer the soup back to the pot and stir over medium heat for 2-3 minutes.
From dobbernationloves.com


ROASTED PEPPER POTATO SOUP RECIPE: HOW TO MAKE IT
5 to 6 cups potatoes, peeled and cubed 3 to 4 celery stalks, diced 2 to 3 medium carrots, diced 1 large onion, chopped finely 1 to 2 cups green beans, chopped 1 cup mushrooms, chopped finely 2 cartons of organic vegetable stock 2 cans of coconut milk olive oil curry powder, lots red pepper glakes parsley sea salt and black pepper garnish - few green onions finely chopped
From foodnewsnews.com


ROASTED RED PEPPER POTATO SOUP - FOOD RECIPES
2020-09-21 Roasted red bell pepper soup with potato, garlic, onion, and red bell peppers. Prep time: 15 minutes Cook time: 30 minutes Yield: Serves 4 Ingredients 4 large red bell peppers 1 medium yellow onion, peeled and diced (about 1 cup) 1 large russet potato, peeled and diced (about 1 1/2 cup) 3 cloves garlic 1 […]
From recipes.studio


RECIPE: ROASTED PEPPER AND TOMATO SOUP - KITCHN
2013-10-10 In a large stockpot over medium heat, heat the 1 tablespoon olive oil. Add the onion, garlic, and salt. Cook until soft, about 5 minutes, stirring occasionally to avoid burning. Add the roasted peppers and tomatoes, cover and cook gently for 10 minutes. Add the stock, optional chili powder and paprika, and cook for an additional 5 minutes.
From thekitchn.com


ROASTED RED PEPPER SOUP RECIPE - THE PIONEER WOMAN
2019-03-19 In a Dutch oven over medium heat, heat the butter and olive oil. Add the onions, garlic, and oregano and cook for 3 minutes, stirring occasionally. Add the potato and roasted red peppers and stir, cooking for 3 more minutes. Stir in the tomato paste and cook for 2 more minutes. Sprinkle in the salt and pepper and turn up the heat to medium-high.
From thepioneerwoman.com


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