Roasted Yellow Pepper Soup With Fresh Basil Recipes

ROASTED YELLOW PEPPER SOUP

Steps:

• Halve peppers; remove and discard tops and seeds. Broil peppers 4 in. from the heat until skins blister, about 4 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Meanwhile, in a large saucepan, saute onion and leeks in butter until tender. Add the potatoes, broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. , Peel off and discard charred skin from peppers. Finely chop peppers; add to potato mixture. Cool slightly., In a blender, cover and process soup in batches until smooth. Return to the pan; heat through (do not boil). Serve with Parmesan cheese if desired.

ROASTED RED PEPPER AND BASIL PEA SOUP

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.

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 PEPPERS WITH BASIL

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 6-8 minutes. With tongs, rotate a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes., Peel off and discard charred pepper skin. Remove stems and seeds. Cut peppers into 1/4-in. strips; place in a bowl. Add basil and garlic; toss to coat. Drizzle with vinegar and sprinkle with salt; toss to coat. Cover and let stand for 30 minutes before serving.

ROASTED RED PEPPER SOUP WITH MOZZARELLA

Steps:

• Set oven control to broil. On rack in broiler pan, place red bell peppers. Broil with tops about 5 inches from heat for 10 to 15 minutes, turning occasionally, until skin is blistered and evenly browned. In large bowl, place roasted bell peppers; cover with plastic wrap. Let stand 15 minutes.
• Meanwhile, in 4-quart saucepan, heat oil over medium-low heat. Add onion and garlic to oil. Cook 7 to 9 minutes, stirring occasionally, until onions begin to turn brown; remove from heat.
• Remove skin, stems, seeds and membranes from roasted bell peppers; cut bell peppers into strips. Into onion mixture, stir bell pepper strips, broth, water and pepper. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally; stir in 1/2 cup of the basil.
• In blender or food processor, place about one-third of the soup mixture. Cover; blend on high speed until smooth, stopping blender to scrape side if necessary. Pour into large bowl. Repeat 2 times more with remaining soup mixture.
• Divide soup evenly among 4 bowls. To serve, top soup with diced yellow bell pepper and the mozzarella; sprinkle with remaining basil. Serve with bread.

ROASTED YELLOW PEPPER SOUP

Steps:

• In a 3-quart saucepan heat olive oil. Add carrots and onions and cook until soft. Add peppers and cook 2 minutes more. Add potatoes and stock and bring to a boil. Reduce heat and simmer until potatoes are cooked through and starting to fall apart, about 25 minutes. Season with salt and pepper, to taste.
• Use a stick blender, food processor or blender to puree soup. If necessary, return to pot and reheat. Garnish each portion with 1 teaspoon of pesto. Serve immediately.

ROASTED YELLOW PEPPER SOUP

Steps:

• 1. Lay 6 pepper halves, cut-side down, on a baking sheet; broil until well charred, 5 to 10 minutes. Transfer to a plastic bag; seal for 10 minutes. Slip off and discard the skins. Coarsely chop the roasted peppers, then set aside.
• 2. Melt the butter in a soup pot. Add the onions, leeks, salt, and pepper; sauté over low heat about 10 to 15 minutes or until the vegetables are soft.
• 3. Coarsely chop the remaining 6 pepper halves; add to the pot with the potatoes, reserved roasted peppers and 5 cups broth. Simmer, uncovered, until the vegetables are tender, about 30 minutes. Cool to room temperature.
• 4. Puree in a food processor, adding a bit more broth if it's too thick. Refrigerate to chill. Serve in tiny cups, garnished with the chives.

ROASTED YELLOW PEPPER SOUP

Steps:

• Preheat oven to 400 degrees. Place peppers on oiled cookie sheet and place in oven. Roast peppers, turning occasionally, for 20 to 30 minutes, until the skins puffs up and is mostly blackened. Place in bowl and cover with plastic wrap to sweat.
• While peppers are roasting, melt butter over low heat and cook onion gently with salt, pepper, and cumin for 1015 minutes, stirring occasionally, until translucent. Add garlic and cook until aroma is released. Sprinkle flour over and cook, stirring, another 5 minutes. Stir in stock or water and bring to the simmer. Turn off heat and set a food mill fitted with fine sieve over pot.
• Unwrap the bowl of peppers; they should be very soft. Pull out and discard cores. Place contents of bowl, juice and all, into food mill and pass peppers through. Remove mill from pot and clean out pepper skins and seeds by rotating blade backwards. Whisk contents of pot thoroughly and simmer 10 minutes for the flavors to come together. Whisk in milk, pass through food mill again into clean pot, heat gently and serve.

ROASTED YELLOW PEAR TOMATO, YELLOW PEPPER AND BASIL BISQUE

Steps:

• Tomatoes and Peppers -- Add the tomatoes and peppers to a baking sheet lined with parchment paper or just sprayed with non stick spray like Pam. Drizzle with the olive oil, salt, pepper, and oregano and toss lightly. Bake in a 400 degree oven until the peppers soften and to start to brown and the tomatoes just begin to pop. About 15-20 minutes.
• Broth Base -- As you roast the vegetables, start the base for the soup. In a large pot, add the olive oil, garlic and onion and saute on medium heat.
• Vegetables -- Add all the tomatoes to the onion mixture and add in 2 cups of the broth, and sherry wine. The peppers, you want to put in a small bowl and cover with plastic wrap. After 10 minutes, the skin should peel right off. Rough chop and add to the rest of the soup.
• Puree and Finish -- Use your immersion blender, or you can use a regular blender, and puree until smooth. I like to leave a little texture to mine. Return to the pot if using a regular blender. Season with salt and pepper, then add any additional broth if desired, and the cream. Bring to medium heat. Right before serving, check for seasoning one more time, and add in the fresh basil. I like lots of fresh ground pepper in mine.
• Enjoy this beautiful creamy pale yellow soup. It is sweet and fresh tasting, and it absolutely delish! I garnish mine with a toasted baguette slice with goat cheese.

ROASTED PEPPERS WITH GARLIC AND BASIL

Steps:

• Heat broiler, with rack 6 inches from heat. Cut peppers in half through the stem; discard stems, ribs, and seeds. Place peppers cut side down on a rimmed baking sheet.
• Roast peppers under the broiler until skins are charred, rotating baking sheet occasionally to cook evenly, about 10 minutes. Transfer peppers to a bowl, and cover with plastic wrap. Let steam until cool enough to handle, about 10 minutes.
• Using a paper towel, rub peppers to remove blackened skin, and discard. Cut peppers into strips, and place in a clean bowl. Pour over strips any accumulated juice from other bowl. Add oil, vinegar, garlic, and basil; season with salt and pepper. Toss to combine. Serve warm or at room temperature.

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 YELLOW PEPPER SOUP WITH FRESH BASIL

Steps:

• Wrap each shallot in foil and roast at 400°F for 30 minutes.
• Place all peppers on a cutting board. Slice off sides into 4 sections.
• Arrange peppers skin-side-up on a baking sheet lined with foil.
• Broil 6 inches from heat until skins blacken.
• Transfer to a paper bag; seal tightly. Slip off skins when cool enough to handle.
• Puree red pepper in food processor or blender; set aside.
• Puree yellow peppers with roasted shallots.
• Bring vegetable broth to a boil in a 2-quart pot.
• Add peppers and shallots. Heat through. Can be made 2 days ahead up to this point and refrigerated.
• Reheat until very hot. Stir in yogurt but do not let it boil. Season to taste with salt and pepper.
• Ladle into soup bowls and garnish with small dollop of red pepper puree and basil.