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.
CREAM OF ROASTED RED PEPPER CHICKEN SOUP
WINNER: SAVORY SOUP CONTEST! The flavor of this creamy soup is delightfully strong... and delicious! There's no heat in this dish, so don't shy away from it just because of its name. The flavor is rich and slightly smoky. I love chicken so I did opt to add the shredded chicken Jan listed as optional - I'd recommend you do the...
Provided by Jan Mullikin
Categories Cream Soups
Time 50m
Number Of Ingredients 10
Steps:
- 1. In large skillet, add olive oil, minced onion, garlic, celery, and red peppers. Saute until onions are clear and celery is soft.
- 2. Put pepper mixture in blender and blend until smoothe.
- 3. Put blended pepper mixture in pan, add broth, diced chicken and milk. Stir until creamy.
- 4. Serve with provolone cheese and croutons melted on top and broiled under broiler or use cheddar cheese and croutons on top.
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.
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.
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
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.
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
ROASTED RED PEPPER CREAM SOUP
A delicious blend of roasted red peppers, onion, garlic, basil and light cream. This can also be made with jarred roasted red peppers, but definitely worth the effort to roast them.
Provided by Hag chef
Categories Peppers
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Roast peppers: Turn burner to high.
- Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly.
- When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away.
- Repeat with remaining peppers.
- Seed peppers and chop coarsely.
- Alternatively, broil peppers in a preheated broiler 4 inches from element, turning to char all sides evenly.
- Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan.
- Cook 3 minutes over high heat.
- Stir in stock and 1/4 cup cream and bring to a boil.
- Reduce heat to medium and simmer, stirring occasionally, about 8 minutes.
- Purée red pepper mixture in food processor or with a hand blender until smooth, about 2 minutes.
- Return red pepper soup to pan with remaining cream and heat on medium-low heat before serving, garnished with basil chiffonade.
Nutrition Facts : Calories 226.1, Fat 14.7, SaturatedFat 6, Cholesterol 31.2, Sodium 248.8, Carbohydrate 18.9, Fiber 3.5, Sugar 10.1, Protein 7
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