ROASTED SWEET RED PEPPER SOUP
Roasted red bell peppers and basil are a tasty combination in this mere 120-calorie soup made with all natural yogurt.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 3
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, heat oil over medium heat until hot. Cook onion and garlic in oil about 5 minutes, stirring occasionally, until tender.
- Add broth, roasted peppers, sugar, salt and pepper. Cook uncovered 10 minutes over medium heat, stirring occasionally. Remove from heat.
- In blender, place half the mixture with half the basil. Cover; puree until smooth. Repeat. Return to saucepan; stir in yogurt, and heat over low heat just until hot (do not boil). Garnish with additional fresh basil and fresh ground black pepper, if desired.
Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 1180 mg, Sugar 8 g, TransFat 0 g
RED PEPPER SOUP
While I don't have scientific proof of it, Red Pepper Soup works for me as a head cold remedy! It is a good gift to take when visiting a sick friend, too. For a pretty touch, top the soup with grated cheese and parsley. We enjoy it with jalapeno cheese buns. You can also serve it with warm garlic bread. -Barb Nelson, Victoria, British Columbia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings (about 3 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute red peppers, carrots, onions, celery and garlic in oil until tender. , Stir in the broth, rice, thyme, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the vegetables and rice are tender. , Cool for 30 minutes. Puree in small batches in a blender; return to pan. Add red pepper flakes; heat through.
Nutrition Facts : Calories 83 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 962mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.
SWEET RED PEPPER SOUP
Steps:
- Preheat oven to 350°F.
- Cut off and discard root ends of garlic cloves. On a 10-inch piece of foil, drizzle garlic with oil. Crimp foil to seal and bake in middle of oven until garlic is tender, about 30 minutes. Cool, then peel.
- While garlic is baking, lay bell peppers on their sides on racks of gas burners and turn flames on high. (Or put peppers on rack of broiler pan about 2 inches from heat.) Roast peppers, turning with tongs, until skins are blackened, 5 to 8 minutes. Transfer to a bowl and let stand, covered, until cool enough to handle. Peel peppers and discard stems and seeds. Coarsely chop peppers and purée in a blender with roasted garlic and chicken broth.
- Transfer purée to a saucepan. Heat over moderate heat, stirring, until warm, then season with salt and pepper.
- Stir together sour cream and milk. Drizzle 1 teaspoon sour-cream mixture over each serving of soup and sprinkle with chives.
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.
SWEET RED-PEPPER SAUCE
Serve this puree with our Oven-Baked Potato Pancakes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Cut leeks in half lengthwise, then into 1/4-inch-thick slices. Place in small bowl, and cover with cold water. Let stand for 5 minutes to rid leeks of dirt and sand. Lift out of the water, and drain.
- Heat oil in saucepan over medium heat. Add leeks, peppers, salt, and pepper; saute for 3 minutes. Add stock; cover. Cook until vegetables are tender, about 12 minutes.
- Transfer vegetables to food processor; puree. Pass puree through fine strainer back to saucepan. To serve, warm over low heat.
Nutrition Facts : Calories 14 g, Cholesterol 53 g, Fiber 1 g
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
SWEET RED PEPPER SOUP
Make and share this Sweet Red Pepper Soup recipe from Food.com.
Provided by MMers
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a large saucepan over medium heat.
- Add the onion and garlic.
- Cook for 5-8 minutes or until onions are tender.
- Add the red peppers.
- Continue cooking for 5 minutes.
- Add the stock, freshly ground pepper and salt.
- Bring to a boil.
- Reduce heat, cover and simmer for 25 minutes.
- Put soup through a food mill to remove the pepper skins.
- Return to saucepan.
- Add cream and heat through without boiling.
SWEET RED PEPPER AND GOUDA SOUP
I was recently in Gettysburg where I had a bowl of sweet red pepper and gouda soup. It was really good. I couldn't find a similar recipe on this site, but I found one on a blog spot called "dinnerdoldrumsnomore". It came out just like the one I was served... So, here it is... Enjoy! --The Mad Slovak --
Provided by Staten Island Slovak
Categories Peppers
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
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 15 to 20 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. Do this in batches as necessary depending on the size of your blender. Be careful not to overfill your blender.
- Return the liquid to the saucepan over medium low heat.
- Stir in the heavy cream, the ground black pepper and cheese, and allow to heat through about 5 to 10 minutes.
SWEET RED PEPPER-BEET SOUP
This tangy chilled puree gets its striking color from earthy beets and red bell peppers. They're cooked with shallots and then blended into a silken soup. Goat cheese, a traditional partner to beets, lends creaminess. A squeeze of lemon juice and a sprinkling of sea salt heighten the flavors.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Heat oil in a medium saucepan over medium heat. Add shallots, and cook, stirring occasionally, until shallots are translucent and tender, about 4 minutes. Add bell peppers and beets, and stir to coat. Add water and chicken stock, and bring to a boil. Cover partially, and reduce heat. Simmer until beets are tender when pierced with a knife, about 1 hour.
- Remove saucepan from heat, and let cool slightly. Stir in lemon juice, and season with salt and pepper. Working in batches, puree mixture in a blender until smooth. Transfer to a large bowl, and refrigerate until chilled, up to overnight.
- Divide soup evenly among 6 to 8 bowls. Sprinkle each with goat cheese. Season with pepper, and serve with lemon wedges.
SWEET POTATO & RED PEPPER SOUP
A great winter warmer. Makes a good starter, also good for a hearty packed lunch.
Provided by nwillcoc
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Peel and slice the sweet potatoes into discs about a half centimetre thick.
- Put the sweet potoatoes, onions, red pepper and cumin into an oven proof bowl and pour over the olive oil.
- Roast in the oven at 200C for about 45 minutes until all the ingredients are soft.
- Put the cooked vegetables into a blender and add the hot vegetable stock. Blend to a liquid and serve. Add more vegetable stock if you require a thinner consistency.
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