Roasted Red Pepper Soup With Orange Cream Recipes

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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.

CREAM OF ROASTED RED BELL PEPPER SOUP WITH ROASTED SWEET CORN AND CILANTRO- LIME SOUR CREAM



Cream of Roasted Red Bell Pepper Soup with Roasted Sweet Corn and Cilantro- Lime Sour Cream image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

8 large red bell peppers
2 tablespoons unsalted butter
1 cup chopped onion
2 cloves minced garlic
1/4 cup tomato paste
6 cups chicken stock
2 cups heavy cream
2 tablespoons chopped fresh cilantro leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 to 2 tablespoons cornstarch
1 cup sweet corn kernels, lightly roasted
Cilantro Lime Sour Cream, recipe follows
1 cup sour cream
1/2 lime, juiced
1 teaspoon finely minced fresh cilantro leaves

Steps:

  • Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside.
  • Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.
  • In a mixing bowl, whisk all ingredients vigorously until light and creamy.

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 RED PEPPER SOUP WITH ORANGE CREAM



Roasted Red Pepper Soup with Orange Cream image

Categories     Soup/Stew     Fruit Juice     Citrus     Quick & Easy     Low Cal     Bell Pepper     Winter     Healthy     Shallot     Bon Appétit

Yield Makes 4 first-course servings

Number Of Ingredients 9

1 tablespoon olive oil
2/3 cup sliced shallots (about 4)
1 15-ounce jar roasted red peppers packed in water
1 teaspoon sugar
2 cups (or more) low-salt chicken broth
1/2 cup orange juice
2 tablespoons whipping cream
3/4 teaspoon grated orange peel
Thinly sliced fresh basil leaves

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.

ROASTED RED BELL PEPPER SOUP



Roasted Red Bell Pepper Soup image

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

3 red bell peppers
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon olive oil
2 (15 ounce) cans cannellini beans, drained and rinsed
2 (14.5 ounce) cans chicken broth
salt and pepper to taste

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 CREAM SOUP



Roasted Red Pepper Cream Soup image

A delicious blend of roasted red peppers, onion, garlic, basil and light cream. This can also be made with jarred roasted red peppers, but definitely worth the effort to roast them.

Provided by Hag chef

Categories     Peppers

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

6 large red bell peppers
2 tablespoons olive oil
1/2 cup coarsely chopped onion
1 tablespoon minced garlic
1 tablespoon chopped basil, plus basil chiffonade, for garnish
salt
1/4 teaspoon cayenne
black pepper
4 cups chicken stock
1 cup light cream

Steps:

  • Roast peppers: Turn burner to high.
  • Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly.
  • When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away.
  • Repeat with remaining peppers.
  • Seed peppers and chop coarsely.
  • Alternatively, broil peppers in a preheated broiler 4 inches from element, turning to char all sides evenly.
  • Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan.
  • Cook 3 minutes over high heat.
  • Stir in stock and 1/4 cup cream and bring to a boil.
  • Reduce heat to medium and simmer, stirring occasionally, about 8 minutes.
  • Purée red pepper mixture in food processor or with a hand blender until smooth, about 2 minutes.
  • Return red pepper soup to pan with remaining cream and heat on medium-low heat before serving, garnished with basil chiffonade.

Nutrition Facts : Calories 226.1, Fat 14.7, SaturatedFat 6, Cholesterol 31.2, Sodium 248.8, Carbohydrate 18.9, Fiber 3.5, Sugar 10.1, Protein 7

ROASTED RED PEPPER SOUP



Roasted Red Pepper Soup image

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

1 tablespoon vegetable oil
1 large yellow onion, chopped
2 garlic cloves, minced
1 small potato, peeled and chopped
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon red pepper flakes
2 1/2 cups chicken stock, broth works
3 large red bell peppers, roasted and cut
1 cup buttermilk or 1 cup milk
sour cream (optional) or plain yogurt (optional)
chives (optional)

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 RED PEPPER SOUP



Roasted Red Pepper Soup image

This soup is easy and delicious! It always gets rave reviews.

Provided by RLINDA

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

Time 30m

Yield 8

Number Of Ingredients 9

2 (16 ounce) jars roasted red peppers
2 (14.5 ounce) cans chicken broth
1 (8 ounce) package sliced fresh mushrooms
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
2 (9 ounce) packages fresh cheese tortellini, uncooked

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 SOUP



Roasted Red Pepper Soup image

Really tasty soup. Delicious and warming on a cold autumn day.

Provided by daisydoo40

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Remove the seeds from the peppers and cut into quarters. Place them on a baking tray and and lightly brush with olive oil. Season with salt and pepper and place them into the oven for 6-8mins at 180C, until the skins just start to look charred.
  • Place the water and stock cube in a saucepan. Add the chopped carrots, celery, onion and garlic. Bring to the boil and cook for 5 mins. Turn down the heat to a gentle simmer for 15 to 20 minutes until the chopped vegetables become tender.
  • Remove the peppers from the oven and when cool enough to handle, put them into a sealed plastic bag and let them cool. Once they have cooled, remove from the bag and peel off the charred skin. Chop the flesh into small pieces and add to the saucepan along with the tinned tomatoes.
  • Simmer for a further 10 minutes. Remove from the heat and and add the fresh basil. Whizz everything together with a hand held blender, taste and check for seasoning.
  • Serve with a drizzle of olive oil or splash of cream.

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Top Asked Questions

How to cook red pepper soup with cream?
Stir in stock and 1/4 cup cream and bring to aboil. Reduce heat to medium and simmer, stirring occasionally, about 8 minutes. Purée red pepper mixture in food processor until smooth, about 2 minutes. Return red pepper soup to pan with remaining cream and heat on medium-low heat before serving, garnished with basil chiffonade.
How to cook roasted peppers in a soup?
Chop the peppers roughly. 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 cook another 1 to 2 minutes, then add the garlic and the chopped roasted peppers.
How do you cook roasted red peppers in a Dutch oven?
Directions 1 In a Dutch oven over medium heat, heat the butter and olive oil. ... 2 Add the potato and roasted red peppers and stir, cooking for 3 more minutes. ... 3 Pour in the white wine and let it reduce for a couple of minutes, then pour in the stock. ... More items...
What is roasted red pepper and tomato soup?
This homemade roasted red pepper and tomato soup boasts deep flavor from slow roasting the tomatoes with six cloves of garlic and onion. I used jarred roasted red peppers for convenience and flavor- I love those things! And using homemade chicken stock was the icing on the cake. I mean, soup.

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