ROASTED RED-PEPPER SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
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.
BLACK BEAN & ROASTED RED PEPPER VEGGIE BURGERS RECIPE BY TASTY
Here's what you need: black beans, jarred roasted red pepper, garlic, cayenne pepper, cumin, salt, cornmeal
Provided by Melissa Boyajian
Categories Dinner
Yield 5 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375˚F (190˚C).
- In a large bowl, microwave black beans for 1 minute, or until softened.
- Add roasted red peppers, garlic, cayenne, cumin, and salt. Mash until black beans are finely mashed.
- Add cornmeal and mix until thoroughly combined.
- Using a ½ cup (120 ml) measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment paper-lined sheet pan.
- Bake for 30 minutes, or until firm and browned, flipping over halfway through.
- Serve burgers with your favorite fixins.
- Enjoy!
Nutrition Facts : Calories 108 calories, Carbohydrate 19 grams, Fat 3 grams, Fiber 6 grams, Protein 5 grams, Sugar 1 gram
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
ROASTED RED PEPPER AND BLACK BEAN SOUP
I was looking for something light for dinner and opened up the pantry and came up with this. I'm posting to find out calories. I'm not sure if there is a similar recipe on here or not.
Provided by eatingrealfood
Categories Vegan
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain and rinse black beans. Add beans, stock and diced tomatos (undrained) to pot.
- Add roasted red peppers to pot (with or without the juice in the jar).
- Rough chop garlic and add to pot along with onion, curry powder, salt and pepper.
- Simmer for 15 to 20 minutes.
- Use stick blender or regular blender to puree soup.
- ** I like it spicy so I add a few dashes of tabassco sauce to mine **.
ROASTED RED PEPPER AND BASIL PEA SOUP
The roasted red bell pepper, garlic, and basil give this pea soup a lot of depth. This recipe can easily be doubled for more servings.
Provided by gonefishn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Place the pepper onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Turn pepper over to blacken all sides. Place the blackened pepper into a bowl and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Cut the pepper in half and remove seeds; strip and discard skin from pepper, chop, and set aside.
- Heat olive oil in a saucepan over medium heat. Stir in the garlic; cook and stir until fragrant, about 30 seconds. Add green onion and roasted red bell pepper; cook and stir for 3 minutes. Stir in peas and cook for another 3 minutes.
- Pour in vegetable broth, bring to a boil, reduce heat to low, and simmer until peas are tender, about 8 minutes. Stir in basil, remove from heat, and let cool. Pour pea mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to pot over medium heat and cook until heated through; season with salt and cracked black pepper to taste.
Nutrition Facts : Calories 175.1 calories, Carbohydrate 25.9 g, Fat 4.3 g, Fiber 7.7 g, Protein 9 g, SaturatedFat 0.6 g, Sodium 401.6 mg, Sugar 10.9 g
ROASTED RED PEPPER SOUP
I have made this several times and it is YUMMY! From one of my favorite cookbooks, The Big Book of Soups & Stews by: Maryanna Vollstedt. Prep time does not included roasting your own peppers on the grill or under the broiler. Add about 15 minutes for that.
Provided by Chicagoland Chef du
Categories Peppers
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a soup pot over medium heat, warm oil.
- Add onion and saute'.
- Add garlic and cook 30 seconds longer.
- Add potato, salt, thyme, red pepper flakes, and stock/broth.
- Bring to a boil, reduce heat, cover, and simmer 15 minutes.
- Add roasted red peppers and cook 5-10 minutes until flavors are blended.
- Puree w/ blender stick or in batches (food processor or blender).
- Return to pot and add buttermilk (milk or half & half). Gently heat to serving temperature.
- Ladle into bowls, top with sour cream & chives.
Nutrition Facts : Calories 191.7, Fat 6.2, SaturatedFat 1.4, Cholesterol 7, Sodium 576, Carbohydrate 27.4, Fiber 4, Sugar 12.4, Protein 8.3
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