TOMATO AND ROASTED SWEET PEPPER SOUP
Roasted sweet bell peppers create the wow in this homemade organic tomato soup.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 5
Number Of Ingredients 9
Steps:
- Line 15x10x1-inch pan with foil. Set oven control to broil. Cut bell peppers into quarters, removing membranes and seeds. Place skin sides up in pan; press down to flatten.
- Broil peppers with tops 4 to 6 inches from heat about 10 minutes or until blackened. Wrap foil around peppers; let stand 20 minutes. Remove skin from peppers; discard. Cut peppers into 1/2-inch pieces. Set aside.
- Meanwhile, in 4-quart saucepan, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring constantly, until crisp-tender.
- Stir in tomatoes, broth, sugar, red pepper flakes and salt. Heat to boiling. Reduce heat; simmer 15 minutes. Stir in roasted peppers; heat until hot.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 9 g, TransFat 0 g
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.
TRI-COLOUR SWEET PEPPER SOUP
I have been making this sweet pepper soup for over 20 years. There are two different versions that we enjoy: the recipe, as posted, with NO sour cream or tomatoes. The other version has added Dijon mustard, sour cream and a 14.5 ounce can of diced tomatoes. It is a delightfully different soup that I used as the base for my Tri-Colour Stuffed Pepper Soup. But, this soup is so good, it can stand alone, just as it is. For quantities to change out the soup, see the NOTE at the top of the directions.
Provided by The_Swedish_Chef
Categories Peppers
Time 1h
Yield 8-10 cups
Number Of Ingredients 7
Steps:
- NOTE: Directions are for the original Sweet Pepper Soup. Sometimes, however, I like to "mix things up". For my second version, I reduce the chicken broth to 4 cups, add 1 (14 1/2 ounce) can diced tomatoes (I use Del Monte Petite Diced Tomatoes), 1-2 teaspoons of Dijon Mustard, and 1 cup of sour cream. It is a thicker, heartier soup that is equally enjoyable, just different.
- Melt one tablespoon of the butter over medium heat in a large Dutch Oven.
- Sweat the onions for 5 minutes until translucent and slightly yellow. I keep them covered during this process. If necessary, add additional tablespoon of butter so the onions do not burn.
- Add the three different coloured peppers, stirring well, to mix the soft onions and butter with the peppers. Set timer for 15 minutes; every 5 minutes, stir the peppers and onions and "taste test" the peppers to YOUR degree of doneness. We really enjoy a very soft pepper so it takes the full 15 minutes to achieve that texture.
- Add the six cups of chicken broth and the teaspoon of paprika and stir well, until combined. ( if using the can of diced tomatoes, use FOUR cups of chicken broth and the can of diced tomatoes).
- Bring the soup to a boil, reduce down to a simmer and cover. Every 5 minutes, gently stir the soup. Simmer for 30 minutes.
- If you choose to make this a richer soup, use an immersion stick blender to blend up the soup until it is coloured flecks of the peppers. Add the sour cream and Dijon mustard, stir well until heated. DO NOT BOIL!
- Serve immediately.
Nutrition Facts : Calories 123, Fat 5.3, SaturatedFat 2.5, Cholesterol 13, Sodium 260.7, Carbohydrate 14, Fiber 1.8, Sugar 5.4, Protein 5.8
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.
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
STUFFED SWEET PEPPER SOUP
Tomatoes, peppers, garlic and onions are the mainstays of my garden. Being the oldest of seven children, I acquired a knack for cooking from my mom. - Joseph Kendra, Coraopolis, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 16 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, over medium heat, cook beef until no longer pink; drain. Add the remaining ingredients; bring to a boil. , Reduce heat; simmer, uncovered, for 1 hour or until rice is tender. If desired, top with cheese.
Nutrition Facts : Calories 144 calories, Fat 4g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 866mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 7g protein.
TOMATO AND PEPPER STEW/SOUP
Great combination of peppers and tomatoes with rice in a base which can be soup or stew. Simple additions can make it mild and family friendly or beastly to challenge your friends.
Provided by Chef Larz in Pennsb
Categories Stew
Time 1h30m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- 1. Put rice in small pot and begin cooking by package directions, (1cup uncooked=4cups cooked).
- 2. In 6-quart pot combine tomatoes and tomato sauce and simmer.
- 3. In small fry pan saute chopped onions in about ¼ cup of oil until translucent.
- 4. While rice and onions are cooking chop peppers and add to tomato pot.
- 5. Add remaining ingredients to tomato pot with cooked rice and onions (with oil from pan) and 1 ½ cups water to make 'stew' consistency.
- 6. Reduce heat; cover and simmer for 30 to 40 minutes or until tender. Add additional water as needed to maintain desired thickness. (A cover is optional, if too thin leave cover off and allow to thicken.).
- *Start with 1 ½ cups water and add more to achieve consistency you desire.
- **For variety and spice replace ½ cup bell peppers with ½ cup chopped (medium hot) yellow peppers, this is still mild enough for most palates. Or to create a not so 'family friendly' version replace yellow peppers with your favorite variety of hot peppers to challenge your friends.
- ***Brown sugar can reduce the acid but does add a slightly sweet taste to the stew/soup.
Nutrition Facts : Calories 402.6, Fat 1.2, SaturatedFat 0.3, Sodium 1141.6, Carbohydrate 88.6, Fiber 5.7, Sugar 9.5, Protein 9.7
TOMATO AND SWEET PEPPER SOUP
A warming and fresh soup for all the family.
Provided by emmavr
Time 55m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Put the butter in a large pan, when the butter is melted: add the chopped onion and garlic: cook until translucent. After this add the chopped red pepper, tomatoes and the potatoes and coat in the butter.
- Add the vegetable stock and bring to the boil. Cook the vegetables until the potatoes are cooked through. This should be between 20 to 30 minutes.
- Take the soup off the heat, let the soup cool a little then blend using a hand blender.
- Add the creme fraiche to make the soup creamy if wanted.
- Serve with freshly buttered crusty bread.
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