Roasted Red Pepper Soup With Quinoa Salsa Recipes

CHILLED ROASTED RED PEPPER SOUP WITH AVOCADO-CHILE SALSA

Provided by Food Network

Time 3h

Number Of Ingredients 18

Chilled Roasted Red Pepper Soup with Avocado-Chile Salsa image

Steps:

To make the soup, heat the oil in a large saucepan over high heat until very hot. Add the onion and garlic and saute for about 2 minutes. Add the cumin and saute for 2 minutes longer. Add the Marsala and reduce until about 1/2 cup remains, about 4 minutes. Add the peppers and stock, decrease the heat to medium, and simmer for about 20 minutes. Add the cilantro and season, to taste, with salt and pepper.
Carefully puree the soup in a blender. Transfer the soup to a large bowl, cover, and refrigerate until well chilled, about 2 hours. (If the soup is too thick after chilling, thin it down with a bit more stock.)
Meanwhile, to prepare the salsa, combine the onion, garlic, chiles, and avocados in a bowl, and mix well. Add the lime juice, mix well, and season, to taste, with salt and pepper. Cover and refrigerate until you are ready to serve.
To serve, ladle the soup into bowls, and garnish with the salsa, creme fraiche, and a cilantro sprig.

Ingredients

1 tablespoon extra-virgin oil
1 small onion, minced
3 cloves garlic, chopped
2 teaspoons ground cumin
1 cup Marsala
6 red bell peppers, roasted, peeled, seeded, and diced
2 1/2 cups rich chicken stock or vegetable stock, or more as needed
1 tablespoon chopped fresh cilantro leaves
Salt and freshly ground black pepper
1/2 onion, minced
2 cloves garlic, minced
2 Anaheim chiles, roasted, peeled, seeded, and chopped
1 dried ancho chile, roasted and pulverized
2 avocados, cut into small dice
2 limes, juiced
Salt and freshly ground black pepper
1/2 cup creme fraiche or sour cream
Cilantro sprigs, for garnish

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

ROASTED PEPPER BLENDER SALSA

Jarred roasted red peppers lend a smoky sweetness to this silky puree that's as good with chips as it is folded into eggs or drizzled over roasted potatoes.

Provided by Food Network Kitchen

Categories condiment

Time 10m

Yield 2 cups

Number Of Ingredients 7

Roasted Pepper Blender Salsa image

Steps:

In this order, put the cilantro, roasted red pepper, garlic, jalapeno, onion, lime juice and 1/2 teaspoon salt in a blender. Pulse until broken down but still chunky, scraping the inside of the carafe as necessary.

Ingredients

1/2 cup packed fresh cilantro (leaves and thin stems only)
One 12-ounce jar of roasted red peppers, drained
1 clove garlic
1 jalapeno, seeded and chopped
1/2 small red onion, chopped
Juice of 1 lime (about 2 tablespoons)
Kosher salt