Roasted Yellow Pepper Soup And Roasted Tomato Soup With Serrano Cream Recipes

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ROASTED YELLOW PEPPER SOUP



Roasted Yellow Pepper Soup image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 10

5 to 6 yellow peppers, washed
2 tablespoons butter
2 medium yellow onions, chopped, about 2 cups
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground cumin
3 garlic cloves, minced
1 tablespoon flour, preferably Wondra
1 cup chicken stock, vegetable stock or water
2 cups milk, warmed slightly

Steps:

  • Preheat oven to 400 degrees. Place peppers on oiled cookie sheet and place in oven. Roast peppers, turning occasionally, for 20 to 30 minutes, until the skins puffs up and is mostly blackened. Place in bowl and cover with plastic wrap to sweat.
  • While peppers are roasting, melt butter over low heat and cook onion gently with salt, pepper, and cumin for 1015 minutes, stirring occasionally, until translucent. Add garlic and cook until aroma is released. Sprinkle flour over and cook, stirring, another 5 minutes. Stir in stock or water and bring to the simmer. Turn off heat and set a food mill fitted with fine sieve over pot.
  • Unwrap the bowl of peppers; they should be very soft. Pull out and discard cores. Place contents of bowl, juice and all, into food mill and pass peppers through. Remove mill from pot and clean out pepper skins and seeds by rotating blade backwards. Whisk contents of pot thoroughly and simmer 10 minutes for the flavors to come together. Whisk in milk, pass through food mill again into clean pot, heat gently and serve.

ROASTED YELLOW PEPPER SOUP AND ROASTED TOMATO SOUP WITH SERRANO CREAM



Roasted Yellow Pepper Soup and Roasted Tomato Soup with Serrano Cream image

This roasted vegetable duo represents an unconventional combination of vibrant colors, rich aromatics, and sensual tastes. The soups are served as equal partners in one bowl-try each one separately, but be sure to stir them together to get the full experience.

Yield Makes 6 servings

Number Of Ingredients 18

3 tablespoons finely chopped shallots
1/2 teaspoon dried thyme, crumbled
1 tablespoon unsalted butter
6 yellow bell peppers, roasted (see Note) and coarsely chopped (about 6 cups)
1 1/2 cups low-sodium chicken broth, plus more as needed
1/4 cup heavy cream
Fresh lemon juice
3 pounds plum tomatoes, quartered lengthwise
3 large garlic cloves, unpeeled
3 tablespoons finely chopped shallots
1/2 teaspoon dried oregano, crumbled
1 tablespoon unsalted butter
1 1/2 cups low-sodium chicken broth, plus more as needed
1/4 cup heavy cream
Fresh lemon juice
3 serrano chiles or jalapeños, seeded and finely chopped (wear rubber gloves)
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/2 cup crème fraîche or sour cream

Steps:

  • In a heavy saucepan, cook the shallots, thyme, and salt and pepper to taste in the butter over moderately low heat, stirring, until the shallots are soft. Add the bell peppers and 1 1/2 cups of the broth, and simmer the mixture, covered, for 12 to 15 minutes, or until the peppers are very soft.
  • In a blender, purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream and enough additional broth to reach the desired consistency. Add the lemon juice and salt and pepper to taste.
  • Preheat the oven to 350°F. Spread the tomatoes, skin side down, in one layer in 2 foil-lined jelly-roll pans. Add the garlic to one of the pans, and bake the tomatoes and garlic for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and garlic cool in the pans on racks.
  • In a heavy saucepan, cook the shallots, oregano, and salt and pepper to taste in the butter over moderately low heat, stirring, until the shallots are soft. Add the tomatoes, garlic (skins discarded), and 1 1/2 cups of the broth, and simmer the mixture, covered, for 15 minutes.
  • In a blender, purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream and additional broth if necessary (both soups should have the same consistency). Add the lemon juice and salt and pepper to taste.
  • In a blender, blend the chiles, garlic paste, and crème fraîche until the mixture is combined well. (Be careful not to overblend the mixture or the cream may curdle.) Force the mixture through a fine sieve set over a small bowl.
  • For each serving, ladle 1/2 cup of each soup into 2 glass measuring cups, then pour the soups simultaneously into a shallow soup bowl from opposite sides of the bowl. Drizzle some of the serrano cream over each serving.
  • The SOUP may be made 1 day in advance, kept covered and chilled, and reheated.
  • The SERRANO CREAM may be made 1 day in advance, kept covered and chilled, and brought to room temperature before serving.
  • Use a long-handled fork to char the PEPPERS over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat. Turn them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end; cut off the tops and discard the seeds and ribs.

CREAMY YELLOW PEPPER AND TOMATO SOUP



Creamy Yellow Pepper and Tomato Soup image

Stir a bit of heavy cream into a puree of bell pepper, tomato and potato for a delicious, silky soup.

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons coconut oil
1 cup chopped shallot
1 cup chopped peeled potato
1 bay leaf
Pinch of grated nutmeg
Kosher salt and freshly ground black pepper
3 1/2 cups water
2 cups chopped yellow bell pepper
1 cup canned yellow tomatoes (crushed by hand)
1/4 to 1/2 cup heavy cream, as desired
Crispy fried shallots and chopped chives, for serving

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, bay leaf, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the water and bring to a simmer.
  • Add the bell pepper and tomatoes and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
  • Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
  • Serve hot sprinkled with crispy shallots and chives.

SUPERB YELLOW PEPPER SOUP



Superb Yellow Pepper Soup image

I first tasted this sunny-looking soup with yellow peppers at a luncheon hosted by a good friend. It's simple and superb when served warm with a dollop of sour cream...or you can chill it for a refreshing change of pace in summer. -Linda Nilsen, Anoka, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

6 medium sweet yellow peppers, cut into 1-inch pieces
1 large onion, diced
1 medium potato, peeled and quartered
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon butter, optional
6 cups chicken broth
1 bay leaf
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1 cup buttermilk
Sour cream and minced chives, optional

Steps:

  • In a Dutch oven, saute the peppers, onion and potato in oil and butter if desired for about 4 minutes or until onion is tender. Add garlic and saute for 1 minute or until garlic is tender., Stir in the broth, bay leaf, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Discard bay leaf. Cool slightly; puree in batches in a blender. Return to pan. Stir in buttermilk; heat through. Serve hot or cold; garnish with sour cream and chives if desired.

Nutrition Facts :

ROASTED YELLOW PEPPER SOUP AND ROASTED TOMATO SOUP WITH SERRANO CREAM



Roasted Yellow Pepper Soup and Roasted Tomato Soup with Serrano Cream image

Categories     Soup/Stew     Milk/Cream     Garlic     Tomato     Side     Roast     Lunch     Bell Pepper     Winter     Jalapeño     Sour Cream     Shallot     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 3 cups of each soup, serving 6

Number Of Ingredients 21

For the pepper soup:
3 tablespoons finely chopped shallot
1/2 teaspoon dried thyme, crumbled
1 tablespoon unsalted butter
6 yellow bell peppers, roasted (procedure follows) and chopped coarse (about 6 cups)
1 1/2 cups low-salt chicken broth plus additional to thin the soup
1/4 cup heavy cream
fresh lemon juice to taste
For the tomato soup:
3 pounds plum tomatoes, quartered lengthwise
3 unpeeled large garlic cloves
3 tablespoons finely chopped shallot
1/2 teaspoon dried oregano, crumbled
1 tablespoon unsalted butter
1 1/2 cups low-salt chicken broth plus additional to thin the soup
1/4 cup heavy cream
fresh lemon juice to taste
For the serrano cream:
3 fresh serrano chilies or jalapeños, seeded and chopped fine (wear rubber gloves)
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/2 cup crème fraîche or sour cream

Steps:

  • To roast peppers:
  • Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
  • Make the pepper soup:
  • In a heavy saucepan cook the shallot, the thyme, and salt and pepper to taste in the butter over moderately low heat, stirring, until the shallot is soft, add the bell peppers and 1 1/2 cups of the broth, and simmer the mixture, covered, for 12 to 15 minutes, or until the peppers are very soft. In a blender purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream, enough of the additional broth to reach the desired consistency, the lemon juice, and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
  • Make the tomato soup:
  • Spread the tomatoes, skin side down, in one layer in 2 foil-lined jelly-roll pans, add the garlic to 1 of the pans, and bake the tomatoes and the garlic in a preheated 350°F. oven for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and the garlic cool in the pans on racks. In a heavy saucepan cook the shallot, the orégano, salt and pepper to taste in the butter over moderately low heat, stirring, until the shallot is soft, add the tomatoes, the garlic (skins discarded), and 1 1/2 cups of the broth, and simmer the mixture, covered, for 15 minutes. In a blender purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream, the additional broth if necessary (both soups should have the same consistency), the lemon juice, and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
  • Make the serrano cream:
  • In a blender blend together the chilies, the garlic paste, and the créme fraîche until the mixture is combined well. (Be careful not to overblend the mixture or the cream may curdle.) Force the mixture through a fine sieve set over a small bowl. The serrano cream may be made 1 day in advance, kept covered and chilled, and brought to room temperature before serving.
  • To serve the soup:
  • For each serving ladle 1/2 cup of each soup into 2 glass measuring cups, pour the soups simultaneously into a shallow soup bowl from opposite sides of the bowl, and drizzle some of the serrano cream over each serving.

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