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.
BELL PEPPER, TOMATO, AND POTATO INDIAN CURRY
This is an authentic, vegetarian, simple, and colorful main dish served with fluffy basmati rice or chapatis. I'm from India and I completely adore Indian cooking; I hope you like this recipe. A word of caution: it could be a little too hot for some folks...feel free to reduce or even skip the hot ingredients! Enjoy!
Provided by Arpita
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 2
Number Of Ingredients 18
Steps:
- Heat vegetable oil in a skillet over low heat. Stir mustard seed into hot oil; cook and stir until seeds start to crackle, about 30 seconds. Stir garlic, green chile pepper, curry leaves, cumin seed, and asafoetida powder into mustard seeds; cook and stir until the garlic is fragrant and beginning to turn golden, 3 to 5 minutes.
- Stir tomatoes into garlic mixture, increase heat to medium, and cook, stirring frequently, until the tomatoes are softened, about 10 minutes. Add water, cumin, cayenne pepper, coriander, and turmeric to tomato mixture; stir.
- Mix potato, bell pepper, lemon juice, and salt into tomato mixture; bring to a boil, reduce heat to medium-low, cover the skillet with a lid, and simmer until potatoes and peppers are tender, 15 to 20 minutes. Garnish with cilantro leaves.
Nutrition Facts : Calories 327.7 calories, Carbohydrate 50.7 g, Fat 12.4 g, Fiber 9.2 g, Protein 8.1 g, SaturatedFat 1.9 g, Sodium 108 mg, Sugar 8.7 g
CURRIED TOMATO SOUP
Provided by Barbara Kafka
Categories dinner, easy, lunch, quick, soups and stews, appetizer
Time 16m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place butter in a 2 1/2-quart souffle dish with a tightly fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Stir in onion. Cook, uncovered, for 2 minutes.
- Stir in curry powder and paprika. Cook, uncovered, for 2 minutes.
- Remove from oven. Stir in tomato sauce. Whisk in chicken broth. Cook, covered, for 5 minutes.
- Remove from oven and uncover. Stir in lemon juice, salt and pepper. Ladle into bowls. Top each serving with 1 tablespoon yogurt, if desired.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 685 milligrams, Sugar 7 grams, TransFat 0 grams
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 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
COLD CURRIED TOMATO SOUP
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a heavy saucepan. Add the onion, ginger, apple, cumin, coriander, turmeric and curry powder and cook, stirring, about five minutes. Do not allow the onion to brown.
- Add the tomatoes and water, bring to a simmer and cook until the apples and onions are very tender, about 15 minutes. Remove from the heat and puree the mixture in a food processor or blender, then force through a sieve to remove the tomato and apple skins and seeds. Season to taste with salt and pepper. Refrigerate, covered, until ready to serve.
- Stir the yogurt to smooth it, then stir it into the soup. Serve the soup garnished with a sprinking of mint.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 569 milligrams, Sugar 8 grams, TransFat 0 grams
CURRY-TOMATO SOUP
Provided by Barbara Kafka
Categories weekday, soups and stews, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium saucepan, melt the butter over low heat. Stir in the onion, and cook until the onion is limp and completely translucent, about 10 minutes. Stir in the curry powder and the paprika, and cook, stirring constantly, for 3 minutes.
- Stir in the tomato sauce and broth. Bring to a boil. Lower the heat, and simmer for 5 minutes. Stir in the salt. The soup can be made ahead up to this point. Refrigerate for 2 hours or overnight if serving cold, or reheat.
- Stir in lemon juice and pepper. Top each serving with 2 tablespoons of the yogurt.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 607 milligrams, Sugar 5 grams, TransFat 0 grams
GREEN PEPPER AND TOMATO CURRY
Make and share this Green Pepper and Tomato Curry recipe from Food.com.
Provided by Tulip-Fairy
Categories Curries
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Peel the tomatoes if you can be bothered- I dont as I think they add a little extra flavour!
- Cut the green pepper and tomatoes into large chunks- peppers about 1 inch squares and tomatoes into quarters.
- Or open tin if cheating!
- Heat the oil in a wide pan and add the cumin seeds.
- Stir about, then add the green pepper and sauté for 2-3 minutes.
- Add the tomatoes and cook, stirring, for 5 minutes, mashing them down as they soften.
- Add the salt, chilli powder, turmeric, garam masala and brown sugar.
- Stir well, then simmer, covered, for 7 minutes, or until the pepper are cooked to your liking.
- Best served at once.
Nutrition Facts : Calories 290, Fat 13.7, SaturatedFat 2.3, Sodium 1533.4, Carbohydrate 50.1, Fiber 29.6, Sugar 13.7, Protein 12.4
CURRIED TOMATO-BELL PEPPER SOUP
I got this recipe from cooking club magazine. It's very aromatic and tastes wonderful and creamy. The recipe omits the part about blending until smooth but we like it that way. You can leave it chunky if you like chunky soup. This is a great way to use pumpkin, my fall favorite, in something other than a dessert.
Provided by Michelle Kasper
Categories Onions
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in Dutch oven or large pot over medium heat until hot.
- Add onions; cook 5 to 7 minutes or until tender.
- Add garlic, curry powder, ginger and crushed red pepper; cook 2 minutes.
- Add broth, tomatoes, pumpkin, tomato paste, red bell pepper, green bell pepper and salt.
- Increase heat to high.
- Bring to boil; reduce heat to medium-low.
- Simmer 20 minutes, stirring occasionally.
- Puree in food processor or blender until smooth and pass through sieve.
- (Soup can be made up to 1 month ahead and frozen. Thaw in refrigerator. Bring to a simmer over medium-low heat; continue with remainder of recipe.) Pour back in Dutch oven and add cream; cook 5 minutes, sitrring occasionally.
- (If using half-and-half, do not let boil.) Garnish with cilantro.
Nutrition Facts : Calories 265.6, Fat 16.1, SaturatedFat 7.5, Cholesterol 40.8, Sodium 599.4, Carbohydrate 28.2, Fiber 5.1, Sugar 12.1, Protein 7.3
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