TRI-COLOUR SWEET PEPPER SOUP
I have been making this sweet pepper soup for over 20 years. There are two different versions that we enjoy: the recipe, as posted, with NO sour cream or tomatoes. The other version has added Dijon mustard, sour cream and a 14.5 ounce can of diced tomatoes. It is a delightfully different soup that I used as the base for my Tri-Colour Stuffed Pepper Soup. But, this soup is so good, it can stand alone, just as it is. For quantities to change out the soup, see the NOTE at the top of the directions.
Provided by The_Swedish_Chef
Categories Peppers
Time 1h
Yield 8-10 cups
Number Of Ingredients 7
Steps:
- NOTE: Directions are for the original Sweet Pepper Soup. Sometimes, however, I like to "mix things up". For my second version, I reduce the chicken broth to 4 cups, add 1 (14 1/2 ounce) can diced tomatoes (I use Del Monte Petite Diced Tomatoes), 1-2 teaspoons of Dijon Mustard, and 1 cup of sour cream. It is a thicker, heartier soup that is equally enjoyable, just different.
- Melt one tablespoon of the butter over medium heat in a large Dutch Oven.
- Sweat the onions for 5 minutes until translucent and slightly yellow. I keep them covered during this process. If necessary, add additional tablespoon of butter so the onions do not burn.
- Add the three different coloured peppers, stirring well, to mix the soft onions and butter with the peppers. Set timer for 15 minutes; every 5 minutes, stir the peppers and onions and "taste test" the peppers to YOUR degree of doneness. We really enjoy a very soft pepper so it takes the full 15 minutes to achieve that texture.
- Add the six cups of chicken broth and the teaspoon of paprika and stir well, until combined. ( if using the can of diced tomatoes, use FOUR cups of chicken broth and the can of diced tomatoes).
- Bring the soup to a boil, reduce down to a simmer and cover. Every 5 minutes, gently stir the soup. Simmer for 30 minutes.
- If you choose to make this a richer soup, use an immersion stick blender to blend up the soup until it is coloured flecks of the peppers. Add the sour cream and Dijon mustard, stir well until heated. DO NOT BOIL!
- Serve immediately.
Nutrition Facts : Calories 123, Fat 5.3, SaturatedFat 2.5, Cholesterol 13, Sodium 260.7, Carbohydrate 14, Fiber 1.8, Sugar 5.4, Protein 5.8
More about "la soupe tricolore recipes"
MINESTRINA TRICOLORE – GRAZIE, MARCELLA - LIZ THE CHEF
From lizthechef.com
Reviews 18Estimated Reading Time 2 minsServings 4Total Time 50 mins
RECIPE FOR POTAGE PARMENTIER – COCOA & LAVENDER
From cocoaandlavender.com
LA SOUPE AU PISTOU – LATRICOLORE
From latricolore.com
TRI-COLOURED PEPPER VEGETARIAN SOUP | THE CHINESE SOUP LADY
From thechinesesouplady.com
BEST TRI COLOR LENTIL SOUP RECIPE - HOW TO MAKE TRI …
From food52.com
TRICOLOR SOUP - A DELICIOUS VEGETARIAN COMFORT FOOD RECIPE
From pinterest.com
ULTIMATE VICHYSSOISE RECIPE: CREAMY PERFECTION IN A BOWL - CHEF …
From chefjeanpierre.com
MARY BERRY’S CIABATTA TRICOLORE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
TRICOLOR ROASTED PEPPER SOUP - KOSHER.COM
TRI-COLOUR SWEET PEPPER SOUP RECIPE WITH NUTRITION …
From cookthismuch.com
TRI COLOR TORTELLINI SOUP - NUOVO PASTA
From nuovopasta.com
TRICOLORE WITH PARMIGIANO-REGGIANO AND ANCHOVY …
From latimes.com
ITALIAN TRICOLORE SOUP | LESLIE DURSO
From lesliedurso.com
PENNE TRICOLORE - RECIPES QUEBECOISES
From recipesquebecoises.com
5 RECETTES DE SOUPES TOUTES PLUS RéCONFORTANTES LES UNES QUE LES …
From journaldemontreal.com
10 BEST TRICOLOR PASTA SAUCE RECIPES - YUMMLY
From yummly.com
ROASTED TRI-COLOURED BELL PEPPER SOUP - MY VEG FARE
From myvegfare.com
THE RECIPE OF THE TRICOLORED PASTA: A MADE IN ITALY IDEA
From italian-traditions.com
TRI-COLOUR CAPSICUM SOUP - KUALI
From kuali.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #soups-stews #4-hours-or-less
You'll also love