Roasted Red Pepper Quinoa Soup Recipes

ROASTED RED-PEPPER SOUP WITH QUINOA SALSA

Finishing a warm soup with a zesty hit of salsa adds texture and freshness. Here is a winterized version, made by replacing tomatoes with quinoa.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 12

Roasted Red-Pepper Soup with Quinoa Salsa image

Steps:

Heat oil in a medium saucepan over medium heat. Add onion, garlic, and red-pepper flakes and cook until tender, 6 to 8 minutes. Add roasted peppers and stock. Bring to a boil; reduce heat and simmer, 10 minutes. Let cool slightly, then puree in a blender until smooth. Season with salt.
In a small bowl, mix together quinoa, red onion, avocado, and cilantro. Season with salt. To serve, ladle soup into bowls, top with quinoa salsa, and squeeze with lime.

Nutrition Facts : Calories 165 g, Cholesterol 3 g, Fat 10 g, Fiber 5 g, Protein 5 g, SaturatedFat 2 g, Sodium 78 g

Ingredients

2 tablespoons extra-virgin olive oil
1 onion, chopped
2 cloves garlic, sliced
Pinch red-pepper flakes
4 red bell peppers, roasted and quartered
3 cups low-sodium chicken stock
Coarse salt
1 cup cooked quinoa
1/4 small red onion, diced
1 avocado, diced
2 tablespoons freshly chopped cilantro
Lime wedges, for serving

ROASTED RED-PEPPER SOUP

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

Roasted Red-Pepper Soup image

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.

Ingredients

2 tablespoons extra-virgin olive oil
2 large potatoes, peeled and cut into small pieces
2 stalks celery, chopped
2 shallots or 1/2 red onion, chopped
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 12-ounce jar roasted red peppers, drained and rinsed
4 to 5 sun-dried tomatoes
4 cups low-sodium chicken or vegetable broth
2/3 cup sour cream
1/4 cup chopped fresh cilantro
1/3 cup shredded pepper jack cheese
4 sourdough dinner rolls

ROASTED RED PEPPER QUINOA SOUP

Categories Soup/Stew Pepper Tomato Broil Sauté Low Carb Low Fat Vegetarian Low Cal Low Sodium Low/No Sugar Healthy Vegan

Yield 4

Number Of Ingredients 13

ROASTED RED PEPPER QUINOA SOUP image

Steps:

1. Turn on broiler and flatten seeded peppers, skin side up, on a cookie sheet. Roast about 15 minutes, until skins are blackened. Remove from oven and place peppers in a ziploc bag. After 15 minutes, remove peppers and rub off skin. Slice into 1 inch pieces and set aside. 2. Heat oil in a large saucepan over medium-high heat. Add onions and garlic and saute until onions are translucent. Add all tomatoes, peppers, broth, herbs and spices. Bring to a boil and turn down to a simmer. Cover and cook 20-25 min. 3. Add cooked quinoa and simmer another 10 min. Remove from heat and move to blender in two batches; blend until smooth. Transfer back to pot and stir in hot sauce.

Ingredients

2 red peppers, seeded
1 large tomato, diced
1 can (14.5 oz) crushed tomatoes
1 small onion, diced
2 garlic cloves, minced
2 T olive oil
1 t salt
1 t pepper
1/2 t red pepper flakes
2 c vegetable broth
1/2 c chopped parsley
3/4 c cooked quinoa
1 t hot sauce

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

Roasted Red Peppers Soup image

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.

Ingredients

1 large sweet onion, chopped
2 teaspoons butter
2 garlic cloves, minced
2 jars (15-1/2 ounces each) roasted sweet red peppers, drained
2 cups vegetable broth
1/2 teaspoon dried basil
1/4 teaspoon salt
1 cup half-and-half cream

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Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
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Roasted Red Pepper Quinoa Soup Recipes

ROASTED RED-PEPPER SOUP WITH QUINOA SALSA

Finishing a warm soup with a zesty hit of salsa adds texture and freshness. Here is a winterized version, made by replacing tomatoes with quinoa.

ROASTED RED-PEPPER SOUP

ROASTED RED PEPPER QUINOA SOUP

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.

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