CREAM OF RED BELL PEPPER SOUP
Provided by Mark Weatherbee
Categories Soup/Stew Dairy Pepper Vegetarian Quick & Easy Dinner Spring Summer Simmer Bon Appétit France Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice peppers. Heat oil in heavy large saucepan over medium heat. Add shallots, garlic and thyme and sauté 3 minutes. Add 3 cups broth and all but 4 slices of roasted pepper. Simmer uncovered until peppers are very soft, about 20 minutes.
- Working in batches, purée soup in blender until smooth. Return to same pot. Add half and half, vinegar and cayenne pepper. Rewarm soup, thinning with additional broth, if desired. Season to taste with salt and pepper. Ladle soup into bowls. Garnish with reserved pepper strips and basil.
ROASTED RED PEPPER AND TOMATO SOUP
On a cold Canadian winter night this soup just hits the spot. Serve with warm cornbread and salad. Or go Mexican tonight.
Provided by Carol Crane
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h40m
Yield 6
Number Of Ingredients 15
Steps:
- Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
- Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
- Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
- Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
- Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
- Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.
Nutrition Facts : Calories 170 calories, Carbohydrate 14.2 g, Cholesterol 16.5 mg, Fat 9.6 g, Fiber 3.5 g, Protein 7.6 g, SaturatedFat 4.9 g, Sodium 812.4 mg, Sugar 7.3 g
ROASTED POTATO LEEK SOUP
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
- In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
- When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
- Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.
- Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
ROAST RED PEPPER & TOMATO SOUP
A delicious warming soup stacked with vitamins & minerals. Perfect when you have a cold.
Provided by blackethouse
Time 1h
Yield Serves 4
Number Of Ingredients 12
Steps:
- Pre heat oven to 200ÃÂC/gas mark 4. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. Bake at the top of your oven for 30 mins or until the vegetables are roasted & tender.
- Meanwhile melt down the butter in a large pan over a medium heat and saute the chopped celery for 4-5 mins. Not too hot, don't burn the butter.
- Make up the vegetable stock adding the tomato puree, sundried tomato paste & the chilli flakes. Mix well and then add to the sauteed celery. Remove from the heat.
- When the baked vegetables are ready remove the peel from the onion & garlic cloves roughly chop them & add them to the pan along with the plum tomtoes. Place back on to a low to medium heat & using a hand blender blend until the soup is smooth.
- Season to taste & gently simmer until the soup is at a comfortable edible temperature. Do not allow the soup to boil. Serve with ciabatta bread & enjoy the moment.
RED PEPPER, CORN AND LEEK SOUP
Make and share this Red Pepper, Corn and Leek Soup recipe from Food.com.
Provided by ChipotleChick
Categories Corn
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Remove corn kernels from ears and reserve 1/4 cup of the kernels.
- Heat the butter and oil in a large saucepan.
- and leeks and saute over medium, stirring occasionally, until soft, about 5 minutes.
- Add red bell pepper and saute another 5 minutes.
- Add corn and saute 3 minutes.
- Add the chicken stock and bring to a boil.
- Simmer slowly, uncovered for about 30 minutes.
- Pour the mixture into a food processor or blender and process 1 minute on low.
- Put through a fine sieve and return to the saucepan (for a coarser soup, you don't have to strain it).
- Add cream, salt, pepper, and cayenne.
- Reheat on low.
- Boil reserved corn for 2 minutes in a pot of boiling water.
- Drain.
- Pour soup into bowls and garnish with boiled corn.
- Warm the tortillas in a microwave or oven.
- Butter and serve with soup.
Nutrition Facts : Calories 305.5, Fat 16.9, SaturatedFat 5.7, Cholesterol 24.8, Sodium 593.1, Carbohydrate 31.6, Fiber 3.4, Sugar 9.1, Protein 10
CREAMY ROASTED RED PEPPER TOMATO SOUP
Steps:
- Roast red peppers in a 500 degree F (260 C) oven (on a foil-lined baking sheet) or over an open flame on a grill or gas stovetop until tender and charred on all sides - about 10-15 minutes in the oven, or 5 minutes over an open flame. Then wrap in foil to steam for a few minutes.
- In the meantime, add remaining soup ingredients to large pot and bring to a simmer. Then unwrap red peppers, let cool to the touch, and remove charred outer skin seeds and stems. Add to soup (see photo).
- Transfer to blender or use immersion blender to purée soup. Then transfer back to saucepan/pot and bring to a simmer over medium-low heat. Taste and adjust seasonings as needed, adding more coconut sugar or stevia to sweeten, red pepper flake for heat, basil or dill for earthiness, garlic powder for overall flavor, or salt for saltiness. I added a bit more of each. Go for big flavor!
- Let simmer on low for at least 10 more minutes. The longer it simmers, the deeper the flavor develops.
- Serve as is or top with desired toppings, such as croutons, fresh dill or basil, tomatoes, crispy baked chickpeas, nutritional yeast or Vegan Parmesan Cheese, and/or black pepper.
- Leftovers will keep covered in the refrigerator for 4-5 days or the freezer for 1 month.
Nutrition Facts : ServingSize 1 serving, Calories 161 kcal, Carbohydrate 35.5 g, Protein 7.1 g, Fat 0.4 g, Sodium 715 mg, Fiber 8.8 g, Sugar 25 g
10 BEST VITAMIX SOUPS
These Vitamix soup recipes are quick, easy, and so good! From tomato to potato to corn chowder, making delicious soups has never been easier.
Provided by insanelygood
Categories Recipe Roundup Soup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious soup in 30 minutes or less!
Nutrition Facts :
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.
ROASTED RED PEPPER AND EGGPLANT SOUP
Categories Soup/Stew Blender Tomato Vegetable Roast Lunch Basil Leek Eggplant Bell Pepper Healthy Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F. Line rimmed baking sheet with parchment paper. Pierce eggplants all over with fork. Transfer, cut side down, to baking sheet. Roast until tender, about 45 minutes. Cool slightly. Remove peel and discard. Cut eggplants into large pieces. Rinse eggplant pieces under running water. Drain well. Set aside.
- Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed and coarsely chop peppers.
- Heat oil in large pot over medium-high heat. Add onions and leek and sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Stir in eggplant, peppers, chicken stock, and tomato paste. Bring to boil. Reduce heat to medium and simmer uncovered until vegetables are tender, about 45 minutes. Stir in basil and thyme. Cool slightly.
- Working in batches, puree soup in blender until smooth. Return soup to pot. Season with salt and pepper. Add butter and lemon juice; stir over low heat until soup is heated through, about 5 minutes. (Can be made 1 day ahead. Cover and chill. Bring to simmer before continuing.) Transfer to large bowl; garnish with Parmesan.
More about "roasted red pepper and leek soup recipes"
NEW WORLD LEEK AND PEPPER SOUP | RECIPE
From kosher.com
Servings 8Category Soups
LEEK AND RED PEPPER SOUP - LIZ PLUMMER
From lizplummer.com
Estimated Reading Time 2 mins
SWEET POTATO, LEEK AND ROASTED RED PEPPER SOUP RECIPE ...
From recipes.sparkpeople.com
Servings 6Calories 159 per serving
ROASTED RED PEPPER, LEEK AND POTATO CREAM SOUP RECIPE ...
From cdkitchen.com
4/5 (1)Author Linda MarieServings 8Total Time 2 hrs
ROASTED PEPPERS WITH LEEKS RECIPE - SHEAMUS FEELEY | FOOD ...
From foodandwine.com
4/5 Total Time 45 minsServings 6-8
- Roast the peppers over gas flames or under a preheated broiler, turning often, until charred all over. Transfer the peppers to a platter and let cool.
- Meanwhile, bring a medium saucepan of salted water to a boil. Add the leeks and cook until just tender, about 3 minutes. Drain and pat dry with paper towels. Return the leeks to the saucepan with 1 tablespoon of the olive oil and toss to coat. Season with salt.
- Discard the pepper skins, stems and seeds. Cut the peppers into 2-by- 1/3-inch strips and arrange on a large platter. Drizzle with the remaining 1/4 cup of oil and season with salt. Top with the leeks and serve.
ROASTED BEET AND LEEK SOUP RECIPE | REAL SIMPLE
From realsimple.com
5/5 (6)Total Time 1 hrServings 4Calories 271 per serving
ROASTED TOMATO LEEK SOUP ⋆ EASY CREAMY ROASTED VEGAN ...
From forkintheroad.co
5/5 (2)Total Time 1 hrCategory Soups + StewsCalories 65 per serving
ROASTED TOMATO AND RED PEPPER SOUP | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Servings 4Total Time 45 minsUser Interaction Count 1Calories 370 per serving
ROASTED LEEK & YELLOW PEPPER SOUP BY LIZ FRANKLIN RECIPE
From blog.lakeland.co.uk
Estimated Reading Time 1 min
ROASTED RED PEPPER AND LENTIL SOUP - THE LAST FOOD BLOG
From thelastfoodblog.com
Cuisine SoupTotal Time 50 minsCategory LunchCalories 159 per serving
LEEK AND RED PEPPER RECIPE - EASY RECIPE FOR SUPPER DISH
From pennysrecipes.com
Reviews 3Estimated Reading Time 3 mins
ROASTED BEET AND LEEK SOUP RECIPES
From tfrecipes.com
ROASTED PEPPER SALAD JAMIE OLIVER RECIPES
From wiki-recipes.info
DAIRY FREE POTATO LEEK SOUP W/ ROASTED RED PEPPER ...
From chelseajoyeats.com
ROASTED CAULIFLOWER AND LEEK SOUP | HEINEN'S GROCERY STORE
From heinens.com
LEEK SOUP WITH ROASTED PEPPERS AND GORGONZOLA CHEESE
From thriftyfoods.com
ROASTED RED PEPPER AND LEEK SOUP RECIPE - EASY RECIPES
From recipegoulash.com
ROASTED YELLOW PEPPER AND LEEK SOUP - CAKE, BATTER, AND BOWL
From cakebatterandbowl.com
A LIFESTYLE BLOG: ROASTED RED PEPPER, LEEK AND POTATO SOUP ...
From pinterest.com
ROASTED RED PEPPER AND LEEK SOUP RECIPES
From tfrecipes.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 »
You'll also love