CREAMY TOMATO AND ROASTED PEPPER SOUP
Provided by Patrick and Gina Neely : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in a 2-quart saucepan over medium-high heat. Add onions and carrots and saute until tender, about 5 minutes. Add garlic and saute until just fragrant. Season with salt and pepper. Add tomato paste and cook until toasted, just 1 more minute.
- Add tomatoes, red peppers, and chicken broth and let simmer for 25 minutes, until the vegetables are tender and the flavors have melded together. Taste for seasoning and add more salt, pepper, and the sugar, if needed. Add half-and-half and basil, and puree using a hand held immersion blender until smooth.
- Serve in soup bowls with a sprinkle of fresh basil on top.
ROASTED TOMATO AND PEPPER SOUP
You'll want to capture the rich flavor of roasted tomato, pepper, onion and garlic in this colorful soup. Add cubed bread pieces for the perfect light vegetarian meal. -Debby Harden, Williamston, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place tomatoes and peppers, cut side down, in a 15x10x1-in. baking pan. Bake at 425° for 20 minutes. Turn tomatoes and peppers; bake 10-15 minutes longer or until skins are blistered and blackened., Immediately place peppers and tomatoes in a large bowl; cover and let stand for 10 minutes. Peel off and discard skins; coarsely chop tomatoes and peppers., In a large saucepan, saute onions in oil until tender. Add the garlic, cumin and coriander; saute 1 minute longer. Add the broth, tomatoes and peppers. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Stir in the bread, vinegar, salt and pepper; heat through. Sprinkle servings with cheese.
Nutrition Facts : Calories 193 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 781mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 6g fiber), Protein 8g protein.
BELL PEPPER AND TOMATO SOUP
Provided by Food Network
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the red onion and cook, stirring, until soft, 3 to 5 minutes. Add the potato, cayenne, garlic, bay leaf, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add bell pepper and tomatoes, bring the mixture back to a simmer and cook until the potatoes and vegetables are tender, adjusting the heat as needed to maintain a simmer, about 20 minutes. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Reheat the soup and adjust the consistency with water if needed. Season with salt and pepper. Serve hot with a sprinkle of parsley and almonds and a drizzle of oil.
TOMATO AND PEPPER SOUP
Make and share this Tomato and Pepper Soup recipe from Food.com.
Provided by AskCy
Categories Vegetable
Time 45m
Yield 1 1/2 litres, 4 serving(s)
Number Of Ingredients 12
Steps:
- soften and brown the onions in olive oil.
- add the peppers and soften.
- add the tomatoes and cook down.
- add the garlic, salt, pepper, smoked paprika, sugar and basil leaves and cook in for a few minutes.
- Purée with stick blender (saves taking it all out of pan).
- then leave on a low simmer for 10 minutes.
- add double cream and stir in --
- serve topped with a swirl of cream, spinkle of black pepper, a little finely chopped basil and parmegano -- .
Nutrition Facts : Calories 231.2, Fat 11.2, SaturatedFat 6.7, Cholesterol 38.2, Sodium 665.9, Carbohydrate 29.5, Fiber 4.8, Sugar 10.3, Protein 6.6
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
MIXED TOMATO & PEPPER SOUP
Seriously good, and full of pure tomatoey & peppery-ness!
Provided by mazzyb
Time 25m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Turn a medium pan on, to a low heat.
- Put the olive oil, tomatoes and peppers into the pan and stir, slowly.
- Add the salt, black pepper, then continue stirring.
- After a while, hand blend the ingredients until smooth with no lumps.
- And finally, pour the double cream in and mix, then leave 1 minute.
- Turn off the heat, leave to cool, and enjoy!
PURéED TOMATO AND RED PEPPER SOUP
I noticed that the most popular boxed soup at my supermarket is a tomato and red pepper soup, so I decided to come up with my own version.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Roast the peppers as directed, allow to cool in a covered bowl, then peel, seed and dice. Set aside.
- Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is translucent, about 3 minutes, and add the carrot and celery and a generous pinch of salt. Cook, stirring often, until the vegetables are tender and fragrant, about 5 more minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes with their liquid, the tomato paste, basil sprigs, cinnamon, sugar if using, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.
- Add the diced roasted peppers, the stock or water, rice, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes, stirring from time to time. Season with freshly ground pepper, taste and adjust salt. Remove the basil sprigs.
- Using a hand blender, purée the soup, or use a blender and purée in batches, being careful to pull a dish towel down over the top and not to cover tightly with the blender lid, then return to the pot and heat through. Taste and adjust seasonings. Serve topped with croutons, Parmesan cheese, and/or slivered basil.
RED PEPPER AND TOMATO SOUP
A simple soup but built with exquisite taste! Serve with chopped green onions or fresh parsley, optional.
Provided by Tish Young
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Combine the tomato soup and the water in a large sauce pot; simmer, stirring occasionally, for 5 minutes. Add the tomato juice, chives, garlic, cayenne, rosemary, thyme, oregano, basil, and paprika to the pot. Simmer soup for 25 minutes, stirring occasionally.
- Stir in the diced tomatoes and red peppers. Simmer until peppers are soft, about 10 minutes.
Nutrition Facts : Calories 124.4 calories, Carbohydrate 24.9 g, Fat 2.5 g, Fiber 2.3 g, Protein 3.6 g, SaturatedFat 0.5 g, Sodium 995.8 mg, Sugar 13.7 g
ROAST RED PEPPER & TOMATO SOUP
A delicious warming soup stacked with vitamins & minerals. Perfect when you have a cold.
Provided by blackethouse
Time 1h
Yield Serves 4
Number Of Ingredients 12
Steps:
- Pre heat oven to 200ÃÂC/gas mark 4. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. Bake at the top of your oven for 30 mins or until the vegetables are roasted & tender.
- Meanwhile melt down the butter in a large pan over a medium heat and saute the chopped celery for 4-5 mins. Not too hot, don't burn the butter.
- Make up the vegetable stock adding the tomato puree, sundried tomato paste & the chilli flakes. Mix well and then add to the sauteed celery. Remove from the heat.
- When the baked vegetables are ready remove the peel from the onion & garlic cloves roughly chop them & add them to the pan along with the plum tomtoes. Place back on to a low to medium heat & using a hand blender blend until the soup is smooth.
- Season to taste & gently simmer until the soup is at a comfortable edible temperature. Do not allow the soup to boil. Serve with ciabatta bread & enjoy the moment.
CREAM OF TOMATO AND ROASTED RED PEPPER SOUP
Easiest soup on the planet -- good hot or cold, ready in 20 minutes, tops. 4 main ingredients. Simply delicious. Company worthy. You're welcome to roast your own peppers, but I use canned or jarred peppers, including the juice. I blend it with a stick blender; you could also use your blender but it's just one more thing to wash! Use any color onion you choose. Adjust the seasonings according to preference and use from 4-8 oz of regular or low fat cream cheese.
Provided by One Happy Woman
Categories < 15 Mins
Time 15m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Salute the onion and garlic in the olive oil in a pan deep enough to hold the soup.
- Season with smoked paprika, salt and lemon pepper.
- Add the water, canned tomatoes and roasted red pepper, including the juice from the peppers and bring to a simmer.
- Break the cream cheese up into lumps, add to soup, and simmer until onions are soft.
- Blend until smooth with stick blender.
- Serve hot or chill and serve cold.
Nutrition Facts : Calories 173.2, Fat 13.7, SaturatedFat 6, Cholesterol 31.2, Sodium 1602.5, Carbohydrate 11.3, Fiber 2.8, Sugar 4.4, Protein 3.7
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