CREAMY RED PEPPER SOUP
Everyone loves this soup's taste, but no one guesses that pears are the secret ingredient. -Connie Summers, Augusta, Michigan
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add the potatoes, red peppers and broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat. Add pears with juice; let cool., Using a blender, puree soup in batches. Return to the pan. Stir in cayenne and black pepper. Cook until heated through. If desired, serve with chopped chives, heavy cream and croutons.
Nutrition Facts : Calories 127 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 494mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 2g fiber), Protein 3g protein.
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.
CREAM OF RED BELL PEPPER SOUP
Provided by Mark Weatherbee
Categories Soup/Stew Dairy Pepper Vegetarian Quick & Easy Dinner Spring Summer Simmer Bon Appétit France Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice peppers. Heat oil in heavy large saucepan over medium heat. Add shallots, garlic and thyme and sauté 3 minutes. Add 3 cups broth and all but 4 slices of roasted pepper. Simmer uncovered until peppers are very soft, about 20 minutes.
- Working in batches, purée soup in blender until smooth. Return to same pot. Add half and half, vinegar and cayenne pepper. Rewarm soup, thinning with additional broth, if desired. Season to taste with salt and pepper. Ladle soup into bowls. Garnish with reserved pepper strips and basil.
RED PEPPER SOUP
While I don't have scientific proof of it, Red Pepper Soup works for me as a head cold remedy! It is a good gift to take when visiting a sick friend, too. For a pretty touch, top the soup with grated cheese and parsley. We enjoy it with jalapeno cheese buns. You can also serve it with warm garlic bread. -Barb Nelson, Victoria, British Columbia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings (about 3 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute red peppers, carrots, onions, celery and garlic in oil until tender. , Stir in the broth, rice, thyme, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the vegetables and rice are tender. , Cool for 30 minutes. Puree in small batches in a blender; return to pan. Add red pepper flakes; heat through.
Nutrition Facts : Calories 83 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 962mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.
ROASTED RED PEPPERS SOUP
If you like cream of tomato soup, try making it with purchased roasted red peppers. Using jarred roasted red peppers makes it extra easy and pureeing the soup in a blender gives it a nice smooth texture.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).
Nutrition Facts : Calories 135 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 753mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
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
CREAM OF ROASTED RED BELL PEPPER SOUP WITH ROASTED SWEET CORN AND CILANTRO- LIME SOUR CREAM
Steps:
- Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside.
- Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.
- In a mixing bowl, whisk all ingredients vigorously until light and creamy.
ROASTED RED-PEPPER SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes. Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.
- Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro. Serve with the rolls.
CREAMY RED-PEPPER SOUP
Sent in by reader Jeanne Kersting of Bethesda, Maryland. For richer texture and a little tang, garnish with a dollop of sour cream or plain yogurt.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 12
Steps:
- In a large saucepan, melt butter over medium-low heat. Add celery, carrot, onion, and garlic; cook until onion is opaque and carrot is crisp/tender, about 10 minutes.
- Add peppers, broth, 2 cups water, and bay leaf; bring to a boil. Reduce heat to medium, and simmer until peppers are very tender, about 15 minutes.
- Remove bay leaf; puree soup in batches in blender. Return to pot; add cream and sugar. Season with salt and pepper. If necessary, gently reheat before serving, and garnish with chives.
Nutrition Facts : Calories 200 g, Fat 17 g, Fiber 2 g, Protein 4 g
CREAM OF RED PEPPER SOUP
For roasting peppers, you can follow the oven method (see Peasant'sHearth's Recipe #137169) or stovetop method (see Julesong's Recipe #51522) or substitute commercial bottled roasted peppers (though some of the flavor is lost with the bottled kind). For a lighter version, use half-and-half. Preparation time does NOT include the time for roasting the peppers.
Provided by echo echo
Categories Peppers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan and saute onion and rosemary 5 min over low heat, stirring often.
- Add peppers and stock, bring to a boil, lower heat and simmer 15 minutes.
- Stir in tomato paste; place in food processor or blender; puree.
- Stir in 1/4 cup cream and paprika, salt and pepper.
- Ladle into 4 soup bowls and swirl 1 Tbs of cream onto the surface of each; sprinkle cream lightly with paprika for a speckled effect.
Nutrition Facts : Calories 201.8, Fat 17.2, SaturatedFat 10.6, Cholesterol 56, Sodium 150.2, Carbohydrate 12.1, Fiber 3.2, Sugar 7.2, Protein 2.5
More about "cream of red pepper soup recipes"
ROASTED RED PEPPER SOUP - CREAMY, HEALTHY AND DELICIOUS
From insidetherustickitchen.com
Ratings 31Calories 107 per servingCategory Main Course
- Roughly chop the red peppers and place in a large baking tray with peeled whole garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper then roast in the oven until slightly charred (around 40 minutes).
- Finely chop a white (yellow) onion and saute in a large pot with a little olive oil until translucent and soft. Once soft, add the roasted peppers and garlic, sun dried tomatoes and vegetable stock.
- Simmer for 10 minutes then turn off the heat and blend until completely smooth using an immersion blender. Taste for seasoning, I only add pepper because there's enough saltiness from the stock and sun dried tomatoes and pre seasoned peppers.
CREAMY ROASTED RED PEPPER TOMATO SOUP | MINIMALIST …
From minimalistbaker.com
TWO-COLOUR CREAM OF ROASTED BELL PEPPER SOUP | RICARDO
From ricardocuisine.com
CREAMY ROASTED RED PEPPER SOUP | PLAYS WELL WITH …
From playswellwithbutter.com
ROASTED RED PEPPER AND TOMATO SOUP - BOWL OF …
From bowlofdelicious.com
ROASTED RED PEPPER SOUP - CARNATION MILK
From carnationmilk.ca
CREAMY ROASTED RED PEPPER SOUP WITH TAHINI AND FETA
From thekitchn.com
ROASTED RED PEPPER POTATO SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ROASTED RED PEPPER SOUP - FEELGOODFOODIE
From feelgoodfoodie.net
CREAMY ROASTED RED PEPPER SOUP | VERY BEST BAKING
From verybestbaking.com
CREAM OF ROASTED RED BELL PEPPER SOUP | QUéBON
From quebon.ca
ROASTED RED PEPPER SOUP RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
ROASTED RED PEPPER CREAM SOUP | EMERILS.COM
From emerils.com
ROASTED RED PEPPER HUMMUS | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
WHIPPED CREAM CHEESE WITH MENTAIKO RECIPE - NYT COOKING
From cooking.nytimes.com
20 BEST CREAMY SOUP RECIPES TO KEEP YOU COZY - THE PIONEER …
From thepioneerwoman.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #bisques-cream-soups #soups-stews #vegetables #dinner-party #food-processor-blender #stove-top #peppers #equipment #small-appliance #presentation #served-hot
You'll also love