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.
ROASTED RED PEPPERS SOUP
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
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 RED PEPPER SOUP SHOTS
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Appetizer No-Cook Cocktail Party Low Cal Bell Pepper Healthy Low Cholesterol Vegan Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Purée one 16-ounce jar fire-roasted red peppers with their juices, 1 tablespoon Sherry vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a blender on high speed until very smooth, about 1 minute. With motor running, gradually add 1/4 cup extra-virgin olive oil. Season to taste with salt, pepper, and more vinegar, if desired. DO AHEAD: Soup can be made 1 day ahead. Cover; chill.
- Divide soup among small cups or shot glasses. Garnish with parsley, olive oil, minced bell peppers, toasted coriander seeds, caper berries, feta, or minced hard-boiled egg.
ROASTED RED PEPPER SHOTS
A smart, quick and easy canapé that's ideal for a crowd and can be frozen to help you get ahead
Provided by Good Food team
Categories Buffet, Starter
Time 40m
Number Of Ingredients 9
Steps:
- Fry the onion in olive oil for 8-10 mins, then add the crushed garlic cloves, sugar and red pepper pesto and cook for 1-2 mins. Tip in the plum tomatoes, drain and chop the roasted red peppers and add these too. Pour in the vegetable stock and simmer for 10 mins. Season, then blend until smooth with a hand blender. Cool. Freeze in freezer bags or a microwavable container.
- To serve, defrost in the fridge overnight, then reheat gently in a pan, or microwave for a few mins, stirring often, until hot. Serve in shot glasses, garnished with basil leaves, if you like.
Nutrition Facts : Calories 15 calories, Fat 1 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 1 grams protein, Sodium 0.12 milligram of sodium
ROASTED PEPPER SOUP
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 SOUP
This soup is easy and delicious! It always gets rave reviews.
Provided by RLINDA
Categories Noodle Soup
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Place roasted red peppers in a blender or food processor, and blend until smooth.
- In a large saucepan, mix roasted red peppers, chicken broth, and mushrooms. Season with basil, oregano, garlic powder, salt, and pepper. Bring the mixture to a boil. Stir in tortellini, and continue cooking 8 to 10 minutes, or until pasta is al dente.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 37.1 g, Cholesterol 28.1 mg, Fat 6.4 g, Fiber 2.8 g, Protein 11.3 g, SaturatedFat 3 g, Sodium 795.4 mg, Sugar 5.3 g
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
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
ROASTED SWEET RED PEPPER SOUP
Roasted red bell peppers and basil are a tasty combination in this mere 120-calorie soup made with all natural yogurt.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 3
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, heat oil over medium heat until hot. Cook onion and garlic in oil about 5 minutes, stirring occasionally, until tender.
- Add broth, roasted peppers, sugar, salt and pepper. Cook uncovered 10 minutes over medium heat, stirring occasionally. Remove from heat.
- In blender, place half the mixture with half the basil. Cover; puree until smooth. Repeat. Return to saucepan; stir in yogurt, and heat over low heat just until hot (do not boil). Garnish with additional fresh basil and fresh ground black pepper, if desired.
Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 1180 mg, Sugar 8 g, TransFat 0 g
ROASTED RED PEPPER SOUP
I love oven-roasted peppers especially when I transform them into this silky soup seasoned with garlic and thyme. Dip a grilled cheese sandwich into it and enjoy! -Kathy Rairigh, Milford, IN
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- Place the red peppers, onion, carrots and jalapeno in two greased 15x10x1-in. baking pans; drizzle with oil and toss to coat. Bake at 425° for 25-30 minutes or until tender, stirring occasionally. Add garlic and whole thyme leaves; bake 5 minutes longer., Meanwhile, in a Dutch oven, combine the vegetable broth, chicken broth, potatoes, sweet potato, squash, salt, pepper and minced thyme. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender., Add roasted pepper mixture; cook 5 minutes longer. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan and heat through.
Nutrition Facts : Calories 113 calories, Fat 3g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 862mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 4g fiber), Protein 3g protein.
ROASTED RED PEPPER SOUP
This is THE most awesome soup EVER! Great for winter nights to chase the chill away and warm you up from the inside out. Not too spicy, just like tomato soup with a kick.
Provided by kitchengrrl
Categories Peppers
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- First, trim 4 peppers, discard the seeds, and cut them into flat pieces.
- Broil the pepper, skin side up, until the skin blisters.
- Now, cool the pieces in a plastic bag.
- Remove the skin and chop.
- (You can use 4-6 roasted red peppers from a jar to save yourself a lot of trouble for the same result.) Sauté 1/2 cup diced sweet onion in a little olive oil.
- Add a can of diced tomatoes with the juice, the peppers, and 4 cups of broth.
- Cook for 5 minutes.
- Whiz half the mixture in a blender, then return it to the original pan.
- Or use a stick blender and whirl the whole pot around to your desired consistency.
- I like smooth.
- Season with a dash of salt and pepper, and a little balsamic vinegar.
Nutrition Facts : Calories 87.6, Fat 2.1, SaturatedFat 0.4, Sodium 252, Carbohydrate 13.4, Fiber 3.3, Sugar 7.5, Protein 5.1
ROASTED RED PEPPER SOUP
A creamy, flavorful tomato soup that's waiting for a grilled cheese to be dunked into it!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- In 4-quart Dutch oven, melt butter with oil over medium-high heat. Add garlic and shallot; cook 2 minutes, stirring constantly, until shallot is tender. Add tomato paste; cook 1 minute, stirring constantly. Stir in roasted peppers and broth; heat to boiling. Reduce heat to medium; simmer uncovered 5 minutes, stirring occasionally. Remove from heat; cool 10 minutes.
- In blender or food processor, process mixture in batches 8 to 10 seconds or until smooth, stopping to scrape down side as needed. Return mixture to Dutch oven; stir in half-and-half and parsley. Cook over medium heat 5 minutes or until thoroughly heated. Season with salt and pepper.
Nutrition Facts : Calories 140, Carbohydrate 13 g, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 950 mg
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