Red Bell Pepper And Sweet Potato Soup Recipes

PUREED RED PEPPER AND POTATO SOUP

Steps:

• Heat the olive oil over medium heat in a large, heavy soup pot and add the onion and carrot. Cook, stirring often, until the onion begins to soften, and add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 minutes, and stir in the garlic and the tomato paste. Stir for a minute or two, until the garlic is fragrant and the tomato paste has darkened, and add the peppers, paprika, and another 1/2 teaspoon salt. Cook, stirring often, until the peppers begin to soften, about 5 minutes.
• Add the potatoes, stock, and bouquet garni and bring to a simmer. Add salt to taste, 1 to 2 teaspoons, cover and simmer over low heat for 1 hour. Remove the bouquet garni.
• Using an immersion blender, or in a blender or food processor fitted with the steel blade (working in batches and covering the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth. Strain the soup through a medium strainer, pushing it through the strainer with a spatula or the bowl of a ladle, and return to the heat. Heat through, add salt and pepper to taste, and serve. Garnish with garlic croutons and slivered fresh basil or chopped thyme, and drizzle a few drops of olive oil over each serving if desired.

ROASTED RED PEPPER AND POTATO SOUP

Steps:

• Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
• Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.

RED BELL PEPPER AND SWEET POTATO SOUP

Steps:

• Heat the oil.
• Saute the onions and garlic for about 10-15 minutes on medium heat, or until the onions are soft and very lightly browned.
• Add the bell peppers and saute for another 10-15 minutes, until the bell peppers are soft and everything is lightly browned.
• Add the sweet potato, vegetable broth, bay leaves, salt, and butter and simmer for 10-15 minutes, until the sweet potato is soft.
• Remove the bay leaves and blend the soup until mostly smooth.
• Enjoy!

ROASTED PEPPER POTATO SOUP

Steps:

• In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chiles, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil. , Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blender, process the cream cheese and half the soup until smooth. Return all to pan and heat through.

SWEET RED PEPPER SOUP

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.