Creamy Green Pepper Soup Recipes

CREAMY TOMATO AND ROASTED PEPPER SOUP

Steps:

• Heat 2 tablespoons oil in a 2-quart saucepan over medium-high heat. Add onions and carrots and saute until tender, about 5 minutes. Add garlic and saute until just fragrant. Season with salt and pepper. Add tomato paste and cook until toasted, just 1 more minute.
• Add tomatoes, red peppers, and chicken broth and let simmer for 25 minutes, until the vegetables are tender and the flavors have melded together. Taste for seasoning and add more salt, pepper, and the sugar, if needed. Add half-and-half and basil, and puree using a hand held immersion blender until smooth.
• Serve in soup bowls with a sprinkle of fresh basil on top.

CREAMY RED-PEPPER SOUP

Steps:

• In a large saucepan, melt butter over medium-low heat. Add celery, carrot, onion, and garlic; cook until onion is opaque and carrot is crisp/tender, about 10 minutes.
• Add peppers, broth, 2 cups water, and bay leaf; bring to a boil. Reduce heat to medium, and simmer until peppers are very tender, about 15 minutes.
• Remove bay leaf; puree soup in batches in blender. Return to pot; add cream and sugar. Season with salt and pepper. If necessary, gently reheat before serving, and garnish with chives.

STUFFED GREEN PEPPER SOUP

Steps:

• Heat vegetable oil in a large pot over medium heat. Cook and stir bell pepper, onion, and garlic in hot oil until soft, 5 to 7 minutes. Break ground beef into small chunks and add to the pot; cook and stir until completely browned, 7 to 10 minutes more. Drain excess fat and return pot to heat.
• Stir water, tomato sauce, diced tomatoes, ketchup, beef base, brown sugar, salt, and pepper into the beef mixture; bring to a simmer and cook until the flavors marry, about 30 minutes.
• While the soup simmers, bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes; stir into the soup.

CREAMY RED PEPPER SOUP

Steps:

• Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes. Add the broth, bell peppers, potato, wine, and sugar. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly.
• Using an immersion hand blender, puree the soup in the pot until it is smooth. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup, to taste, with salt and pepper.
• Meanwhile, heat the remaining 2 tablespoons oil in a heavy large skillet over medium heat. Add the bread cubes and saute until they are crisp and golden, about 8 minutes.
• Ladle the soup into bowls. Dollop a tablespoon of mascarpone in the center of each bowl and top with croutons. Sprinkle with pepper and serve.

TO DIE FOR CREAM OF BELL PEPPER SOUP

Steps:

• Heat butter in big sauce pan at low heat. Add onions, celeri, pepper, cover and simmer about 20 min or until soft. Add salt and pepper as well as your spices. Cover and simmer about 6 min at medium heat.
• Sprinkle flour and mix together ( will give a pasty kind of look) keep stirring so it does not stick! Cook for about 3 min without covering and at low heat. Add chicken broth and water to fill almost to the top. Rectify seasonning, bring to a boil then cover partially and keep cooking for a good 20- 30 min at medium heat. Once the broth has reduce a little after the 20-30 min you can then add the soup in a food processer. Once all prossed, make sure the seasonning is just right.
• Add a tbsp of cream when serving ( you can be creative with the cream and make a little design when slowly letting drip in the bowls.).
• And voila!
• Enjoy :-).

CREAMY GREEN PEPPER SOUP

Steps:

• In a blender combine milk, balsamic vinaigrette and 1/2 of one green pepper.
• Blend on liquid setting until creamy and add another green pepper half.
• Continue alternating blending and adding green pepper halves until there is one half left.
• Add garlic powder and last green pepper half; blend this last portion on chop setting instead of blending until creamy.
• Warm up olive oil in a crock pot, then add green pepper mix.
• Stir in salt and pepper to taste.
• Heat in crock pot on high setting until boiling, then turn down and simmer until ready to serve. Be sure to stir occasionally.
• This could also be made on the stovetop.

CREAM OF PEA SOUP

Steps:

• Melt the butter in a large soup pot over medium high heat. Add chopped onion and minced garlic and cook until soft, stirring frequently so they don't burn, about 5 minutes.
• Add vegetable broth, peas, salt and pepper. Bring to a boil and then cover and simmer until the peas are soft, about 15-20 minutes.
• Using a immersion blender, blend the soup until creamy. Alternatively you could use a blender. If using a blender, carefully put soup in blender in batches, and pulse until creamy, being careful as the soup is very hot. Put soup back in pot if using a blender.
• Add in heavy cream and stir to thicken up. Season with salt and pepper to taste and serve. Optional - add some fresh parsley or mint on top before serving.

CREAMY ROASTED RED PEPPER SOUP

Steps:

• In a Dutch oven over medium heat, heat the butter and olive oil. Add the onions, garlic, and oregano and cook for 3 minutes, stirring occasionally.
• Add the potato and roasted red peppers and stir, cooking for 3 more minutes. Stir in the tomato paste and cook for 2 more minutes. Sprinkle in the salt and pepper and turn up the heat to medium-high.
• Pour in the white wine and let it reduce for a couple of minutes, then pour in the stock. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer until the potatoes are very tender, about 18-20 minutes.
• Puree the soup using an immersion blender (or you can let it cool and puree it in a regular blender.) Add the cream and red wine vinegar and heat for a couple of minutes. Taste and adjust seasonings, then serve with grated Parmesan and fresh oregano leaves.

RED PEPPER SOUP

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.

CREAMY PIZZA SOUP

Steps:

• Prepare Texas toast according to package directions. Meanwhile, in a large saucepan, cook sausage, onion and green pepper over medium-high heat until sausage is no longer pink and vegetables are tender, about 5 minutes, breaking up sausage into crumbles. Add chopped pepperoni; cook 3 minutes longer. Stir in soup, milk and tomatoes; heat through., Place six 10-oz. broiler-safe bowls or ramekins on a baking sheet. Ladle with soup; top each with 1 toast, 2 slices cheese and 3 pepperoni slices; sprinkle with Parmesan. Broil 4 in. from heat until cheese is melted.