Roasted Red Pepper Soup With Mozzarella Recipes

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).

Steps:

• Set oven control to broil. On rack in broiler pan, place red bell peppers. Broil with tops about 5 inches from heat for 10 to 15 minutes, turning occasionally, until skin is blistered and evenly browned. In large bowl, place roasted bell peppers; cover with plastic wrap. Let stand 15 minutes.
• Meanwhile, in 4-quart saucepan, heat oil over medium-low heat. Add onion and garlic to oil. Cook 7 to 9 minutes, stirring occasionally, until onions begin to turn brown; remove from heat.
• Remove skin, stems, seeds and membranes from roasted bell peppers; cut bell peppers into strips. Into onion mixture, stir bell pepper strips, broth, water and pepper. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally; stir in 1/2 cup of the basil.
• In blender or food processor, place about one-third of the soup mixture. Cover; blend on high speed until smooth, stopping blender to scrape side if necessary. Pour into large bowl. Repeat 2 times more with remaining soup mixture.
• Divide soup evenly among 4 bowls. To serve, top soup with diced yellow bell pepper and the mozzarella; sprinkle with remaining basil. Serve with bread.

Steps:

• Heat the olive oil in a skillet. Add the garlic and onion. Cook over medium-low heat until soft, about 5 minutes. Add the carrot, celery, broth and thyme. Increase heat to medium, and simmer for 25 minutes. Add the peppers and continue simmering for an additional 5 minutes.
• Place the mixture in a blender or food processor and puree until smooth. Pour the soup into a saucepan and warm over medium-low heat. Stir in the buttermilk. Season with salt and pepper. Ladle the soup into individual bowls. Garnish with basil and scallions.

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.

Steps:

• Preheat oven to 350 degrees.
• Place the bread slices on a baking sheet. Drizzle lightly with half the olive oil.
• Place a small amount of peppers on each slice of bread.
• Top each slice with a fresh mozzarella.
• Salt and pepper the breads to taste and drizzle with the remaining olive oil.
• Cook for 10 - 15 minutes or until cheese begins to brown slightly.
• Serve immeadiately.