CREAMY RED PEPPER SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes. Add the broth, bell peppers, potato, wine, and sugar. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly.
- Using an immersion hand blender, puree the soup in the pot until it is smooth. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup, to taste, with salt and pepper.
- Meanwhile, heat the remaining 2 tablespoons oil in a heavy large skillet over medium heat. Add the bread cubes and saute until they are crisp and golden, about 8 minutes.
- Ladle the soup into bowls. Dollop a tablespoon of mascarpone in the center of each bowl and top with croutons. Sprinkle with pepper and serve.
CHILLED RED PEPPER SOUP WITH BASIL AND CROUTONS
Categories Soup/Stew Herb Pepper Valentine's Day Basil Summer Chill Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed. Cut into 1/2-inch pieces.
- Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onion and sauté until brown on edges, about 6 minutes. Add bell peppers and 3 cups stock. Simmer until vegetables are tender, about 5 minutes. Using slotted spoon, transfer peppers and onion to processor; puree. With machine running, add stock from saucepan and blend until smooth. Mix in dried red pepper. Season with salt and pepper. Cover and chill until cold. (Can be made 1 day ahead.)
- Heat 2 tablespoons oil in medium skillet over medium heat. Add bread; stir until brown. Whisk cold soup to blend; thin with more stock if necessary. Spoon into bowls. Top with bread and basil.
ROASTED TOMATO AND RED PEPPER SOUP WITH CHILLED MINT
Steps:
- Preheat broiler.
- Toss bell peppers, tomatoes, onion, and garlic with oil and coriander in a large roasting pan and broil about 4 inches from heat until edges of vegetables are charred, about 7 minutes. Stir vegetables, then broil until vegetables are tender, about 3 minutes more.
- Purée vegetables with any juices from pan in batches in a blender until smooth. Stir in remaining ingredients except mint.
- Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at least 2 hours. Just before serving, stir in mint.
RED PEPPER SOUP
This is a light and creamy pureed soup which will surprise those who didn't realize they were pepper lovers at heart. It's a simple soup consisting of ripe red peppers in a creamy base. Serve with a dollop of sour cream, if desired.
Provided by Judi
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 55m
Yield 5
Number Of Ingredients 7
Steps:
- Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
- Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
- Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 9.8 g, Cholesterol 44.8 mg, Fat 14.6 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 8.7 g, Sodium 504.8 mg, Sugar 5.2 g
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