Smoked Paprika And Red Bell Pepper Soup Recipes

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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 PEPPER AND TOMATO SOUP RECIPE



Roasted Red Pepper and Tomato Soup Recipe image

An easy, healthy, roasted red pepper tomato soup drizzled with swirls of parsley pesto, loaded with flavor and beautiful rustic textures and smoky flavors.

Provided by Florentina

Categories     Soups

Time 1h20m

Number Of Ingredients 19

1/2 yellow onion (-diced)
4 cloves garlic (-thinly sliced)
3 tbsp extra virgin olive oil
1 tbsp smoked paprika
5 bell peppers ((you can substitute with the jarred roasted variety)))
28 oz canned whole San Marzano tomatoes
1 bay leaf
pinch sea salt (+ more to taste)
1 splash red wine vinegar
1/2 tsp red pepper flakes (+ more )
2 1/2 cups filtered water
1/4 cup toasted pine nuts ( (for garnish))
1/2 bunch flat leaf Italian parsley or basil leaves ((picked through))
1/3 cup extra virgin olive oil
1/3 cup pine nuts (-toasted)
2 cloves garlic (-grated)
zest from 1 small lemon
a good squeeze of lemon juice
1 pinch sea salt ((to taste))

Steps:

  • Roast the bell peppers on a hot cast iron plate until charred all over. Transfer to a bowl and cover with plastic wrap until cool enough to handle. Peel and discard the skins and the core. Reserve one of the roasted peppers and tear it into rustic pieces. Set aside. Puree the rest in a small food processor with a splash of olive oil and a splash of red wine vinegar until a chunky sauce forms. Set aside.
  • Heat up 3 tbsp of the olive oil in an enameled cast iron pot on medium low flame. Sauté the onion with a pinch of sea salt until softened and begins to get a little color. Add the red pepper flakes, bay leaf and garlic and sauté an additional minute making sure not to burn the garlic. Stir in the purred roasted peppers and smoked paprika.
  • Transfer the canned tomatoes to a bowl and using your hands crush them into rustic chunks and add them to the soup pot. Stir and pour in the water. Bring to a gentle simmer and partially cover with a lid. Allow the soup to cook gently for about 45 minutes until the flavors have married and desired consistency is achieved. Adjust seasonings to your taste with sea salt. Serve hot with the reserved pepper pieces and drizzles of pesto. Garnish with the toasted pine nuts, fresh parsley and basil.

Nutrition Facts : Calories 338 kcal, Carbohydrate 19 g, Protein 5 g, Fat 28 g, SaturatedFat 3 g, Sodium 194 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving

SMOKED PAPRIKA AND RED BELL PEPPER SOUP



Smoked Paprika and Red Bell Pepper Soup image

I found this very yummy soup whilst looking for recipes to use smoked paprika. I haven't been able to buy it here in town, so I'm pretty excited. The original recipe has more chillies if you wish.Prep time includes blackening, sweating and peeling those peppers! This would be a good vegetarian recipe made with veggie stock, or even vegan if you omit the cream too.

Provided by JustJanS

Categories     Peppers

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

8 fleshy red bell peppers
2 tablespoons olive oil
2 onions, peeled and chopped
2 cloves garlic
2 red chilies, chopped
1 teaspoon smoked paprika
4 cups chicken stock or 4 cups vegetable stock (for a vegetarian version)
3 small potatoes, peeled and diced
3 -5 sprigs parsley
3 -5 sprigs fresh thyme
1 tablespoon chopped fresh thyme, extra
1 tablespoon balsamic vinegar
1/4 cup light cream (optional)

Steps:

  • Peppers:, halved brushed with olive oil, baked in a very hot oven until the skin blisters and blackens.
  • Place in a plastic bag 10 minutes, then remove blackened skin, and chop coarsely.
  • Heat the 2 tablespoons olive oil in a large saucepan over medium heat.
  • Cook the onions, garlic and chillies until soft, but not brown.
  • Add the paprika and cook for 1 more minute.
  • Add the peppers, stock, potatoes, parsley, thyme sprigs and simmer gently for about 20 minutes or until the potatoes are soft.
  • Remove the herb sprigs.
  • Puree in a food processor until smooth adding the thyme, vinegar and cream (if you're using it) just before you finish.
  • Serve hot with garlic bread, or cold garnished with guacomale.

Nutrition Facts : Calories 238.2, Fat 7.1, SaturatedFat 1.2, Cholesterol 4.8, Sodium 244.5, Carbohydrate 35.9, Fiber 6.3, Sugar 12.7, Protein 8.2

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