Roasted Red Pepper Soup P90x Recipes

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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.

ROASTED RED PEPPER SOUP



Roasted Red Pepper Soup image

Really tasty soup. Delicious and warming on a cold autumn day.

Provided by daisydoo40

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Remove the seeds from the peppers and cut into quarters. Place them on a baking tray and and lightly brush with olive oil. Season with salt and pepper and place them into the oven for 6-8mins at 180C, until the skins just start to look charred.
  • Place the water and stock cube in a saucepan. Add the chopped carrots, celery, onion and garlic. Bring to the boil and cook for 5 mins. Turn down the heat to a gentle simmer for 15 to 20 minutes until the chopped vegetables become tender.
  • Remove the peppers from the oven and when cool enough to handle, put them into a sealed plastic bag and let them cool. Once they have cooled, remove from the bag and peel off the charred skin. Chop the flesh into small pieces and add to the saucepan along with the tinned tomatoes.
  • Simmer for a further 10 minutes. Remove from the heat and and add the fresh basil. Whizz everything together with a hand held blender, taste and check for seasoning.
  • Serve with a drizzle of olive oil or splash of cream.

ROASTED RED PEPPER AND TOMATO SOUP



Roasted Red Pepper and Tomato Soup image

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

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3 red bell peppers
4 large tomatoes - peeled, seeded and chopped
1 ½ teaspoons dried thyme
2 teaspoons paprika
⅛ teaspoon white sugar
6 cups chicken broth
salt and pepper to taste
1 pinch ground cayenne pepper
1 dash hot pepper sauce
2 tablespoons butter
1 ½ tablespoons all-purpose flour
6 tablespoons sour cream

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 RED-PEPPER SOUP



Roasted Red-Pepper Soup image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
2 large potatoes, peeled and cut into small pieces
2 stalks celery, chopped
2 shallots or 1/2 red onion, chopped
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 12-ounce jar roasted red peppers, drained and rinsed
4 to 5 sun-dried tomatoes
4 cups low-sodium chicken or vegetable broth
2/3 cup sour cream
1/4 cup chopped fresh cilantro
1/3 cup shredded pepper jack cheese
4 sourdough dinner rolls

Steps:

  • Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes. Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.
  • Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro. Serve with the rolls.

Nutrition Facts : Calories 570, Fat 20 grams, SaturatedFat 8 grams, Cholesterol 62 milligrams, Sodium 1,205 milligrams, Carbohydrate 77 grams, Fiber 7 grams, Protein 21 grams

ROASTED RED PEPPER SOUP P90X



Roasted Red Pepper Soup P90X image

One of the Phase 1: Fat Shredder Recipes Level I - 1 cup of soup=1 veg Level II - 2 cups of soup=2 veg Level II - 3 cups of soup= 3 veg

Provided by College Girl

Categories     Peppers

Time 40m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 11

2 cups white wine
1 onion, finely chopped
5 red peppers, roasted
2 cups celery
1 tablespoon garlic, minced
2 plum tomatoes
1/4 cup tomato paste
2 cups chicken broth
2 tablespoons dried thyme
1/4 teaspoon white pepper
1/4 teaspoon cumin

Steps:

  • 1. Heat wine in large heavy soup pot over medium heat. Add onion, red peppers, and celery. Cook and stir for 3 minutes. Stir in garlic. Cook 2 more minutes, adding more wine if necessary.
  • 2. Add tomatoes, tomato paste, and broth, cover and bring to a boil. Reduce heat and simmer for 25 minutes.
  • 3. Puree soup in a food processor. Return to pan, add seasonings, and heat through.

Nutrition Facts : Calories 70, Fat 0.5, SaturatedFat 0.1, Sodium 186.4, Carbohydrate 7.7, Fiber 2.1, Sugar 4.2, Protein 2

ROAST RED PEPPER & TOMATO SOUP



Roast Red Pepper & Tomato Soup image

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

3 Deep red peppers, halved & de-seeded.
1 White onion, unpeeled & halved.
4 Cloves of garlic, unpeeled.
2 Sticks of celery, sliced & chopped.
500g Plum tomatoes.
450ml Vegetable stock.
2tbsp Olive oil.
2tbsp Tomato puree.
1tbsp Sundried tomato paste.
1tsp Flaked chilli.
25g Butter.
Salt & coarsely ground black pepper.

Steps:

  • Pre heat oven to 200šC/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 SOUP



Red Pepper Soup image

This is a light and creamy pureed soup which will surprise those who didn't realize they were pepper lovers at heart. It's a simple soup consisting of ripe red peppers in a creamy base. Serve with a dollop of sour cream, if desired.

Provided by Judi

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 55m

Yield 5

Number Of Ingredients 7

2 tablespoons butter
4 red bell peppers, chopped
1 onion, chopped
4 cloves garlic, minced
24 fluid ounces chicken broth
½ cup heavy cream
⅛ teaspoon ground black pepper

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.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 9.8 g, Cholesterol 44.8 mg, Fat 14.6 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 8.7 g, Sodium 504.8 mg, Sugar 5.2 g

ROASTED RED PEPPER SOUP



Roasted Red Pepper Soup image

Today January 29th was the start of my husband's P90X regime and this was our first meal for supper that we had. This is right out of the nutrition plan cookbook and it was very delicious. I served it with a 7 whole grain bread that my inlaws picked up in Amish country with real butter. Wow, did it taste delicious with this soup....

Provided by Kimberly Biegacki

Categories     Vegetable Soup

Time 45m

Number Of Ingredients 12

2 c white wine
1 small onion, finely chopped
5 roasted red peppers
2 c celery, chopped
1 Tbsp garlic, minced
2 plum tomatoes
1/4 c tomato paste
2 c fat-free chicken or vegetable broth, low sodium
1 Tbsp dried thyme
1/2 tsp black pepper
1/4 tsp ground cumin
dash salt

Steps:

  • 1. Heat wine in a large, heavy soup pot over medium heat. Add onion, red peppers, and celery. Cook and stir for 3 minutes. Stir in garlic. Cook for 2 more minutes, adding more wine if necessary.
  • 2. Next add your tomatoes, tomato paste, and chicken broth; cover and bring to a boil. Reduce heat and simmer for 25 to 30 minutes.
  • 3. Puree soup in a food processor or blender. Return to pan, add seasonings, and heat through. (I skimmed off some foam on top and after tasting this soup which is delicious it was a tad strong for me on the thyme. I think next time I will add only 1 tbsp of thyme.)
  • 4. If desired, you can add protein powder just before serving. (I served this with slices of 7 whole grain bread from Amish country with real butter. Nutritional value per serving: 57 calories, trace Total Fat (5% calories from fat) 3 g protein, 6 g carbohydrate, 0 mg cholesterol, 145 mg sodium
  • 5. Made this again today and served it Brown Rice and Veggie Slices which was so amazing! This is the link for that recipe. https://www.justapinch.com/recipes/side/vegetable/brown-rice-and-veggie-slice.html?p=1

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