Chilled Red Pepper Soup With Basil And Croutons Recipes

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ROASTED RED PEPPER SOUP



Roasted Red Pepper Soup image

A rich and intensely flavoured roasted red pepper soup made with juicy and charred red peppers, garlic, sun dried tomatoes for an extra flavour kick and topped with homemade basil pesto and creme fraiche swirl.

Provided by Emily Kemp

Categories     Main Course

Time 1h

Number Of Ingredients 10

6 red bell or pointed peppers ((1.6 lbs/750g (around 6 peppers))
1 yellow onion
5 sun dried tomatoes (jarred)
4 garlic cloves (peeled and whole)
1 squeeze lemon juice (around 1/2 tbsp)
2.5 cups vegetable stock ((600ml))
salt and pepper (to season)
1 tbsp olive oil
1-2 tbsp homemade pesto
creme fraiche (for topping)

Steps:

  • Pre-heat the oven to 200°C (400°F).
  • Roughly chop the red peppers and place in a large baking tray with peeled whole garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper then roast in the oven until slightly charred (around 40 minutes).
  • Finely chop a white (yellow) onion and saute in a large pot with a little olive oil until translucent and soft. Once soft, add the roasted peppers and garlic, sun dried tomatoes and vegetable stock.
  • Simmer for 10 minutes then turn off the heat and blend until completely smooth using an immersion blender. Taste for seasoning, I only add pepper because there's enough saltiness from the stock and sun dried tomatoes and pre seasoned peppers.
  • Add a small splash of freshly squeezed lemon juice, stir and serve with a drizzle of creme fraiche and homemade pesto. Grab a hunk of crusty bread and dive in.

Nutrition Facts : Calories 107 kcal, Carbohydrate 15 g, Protein 2 g, Fat 4 g, Sodium 614 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving

CHILLED RED PEPPER-TOMATO SOUP



Chilled Red Pepper-Tomato Soup image

Yield Serves 6

Number Of Ingredients 6

2 large red bell peppers
6 5 1/2-ounce cans tomato juice
1 garlic clove
2 green onions, minced
1/4 cup minced fresh basil
Plain nonfat yogurt

Steps:

  • Preheat broiler. Holding bell pepper at stem, cut into 3 flat pieces. Discard stem end, core and seeds. Repeat with remaining pepper. Place pieces skin side up on broilerproof pan. Broil bell peppers until skin is charred and blackened, about 8 minutes. Transfer bell peppers to plastic bag. Twist bag to seal and let stand until peppers are cool. (Can be prepared 1 day ahead; chill.)
  • Peel peppers and cut into thirds. Combine with tomato juice and garlic in blender. Puree until smooth. Stir in green onions and basil. Season generously with pepper. Refrigerate overnight.
  • Garnish with yogurt and serve.

ROASTED RED PEPPERS SOUP



Roasted Red Peppers Soup image

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

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

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.

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