Smokin Fire Roasted Red Pepper Soup 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.

FIRE-ROASTED TOMATO AND PEPPER SOUP



Fire-Roasted Tomato and Pepper Soup image

Tomato soup takes a trip south of the border. Fire-roasted tomatoes and roasted peppers capture the fresh taste of summer, all year long.

Provided by Baking Nana

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 55m

Yield 6

Number Of Ingredients 18

4 red or yellow bell peppers, seeded and halved
1 yellow banana pepper, seeded and halved
1 poblano pepper, seeded and halved
1 jalapeno pepper, seeded and halved
1 large onion, quartered
4 large garlic cloves, peeled
1 tablespoon olive oil
1 quart chicken broth
1 bunch cilantro, chopped, plus leaves for garnish
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
1 teaspoon white sugar
¼ teaspoon ground black pepper
3 (14.5 ounce) cans Hunt's® Fire Roasted Diced Tomatoes, undrained
Salt to taste
Crumbled Cotija cheese
Cilantro leaves
Lime wedges

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a large sheet pan with parchment paper.
  • Place peppers, onion and garlic on prepared pan; drizzle with olive oil. Roast in preheated oven until peppers are soft and slightly charred, about 20 minutes.
  • Heat broth in a large soup pot. Add chopped cilantro, oregano, cumin, sugar, freshly ground pepper, and Hunt's Fire Roasted Diced Tomatoes. Bring to a simmer.
  • Add roasted peppers, onions and garlic to the tomato mixture. Using a hand held immersion blender, puree the soup until smooth. Simmer over low heat until hot, about 10 minutes.
  • Serve garnished with Cotija cheese, cilantro and drizzled with lime juice.

Nutrition Facts : Calories 141 calories, Carbohydrate 21.4 g, Cholesterol 5.8 mg, Fat 3.8 g, Fiber 6.6 g, Protein 3.7 g, SaturatedFat 0.8 g, Sodium 1194.4 mg, Sugar 6.1 g

SMOKIN' FIRE ROASTED RED PEPPER SOUP



Smokin' Fire Roasted Red Pepper Soup image

This winning recipe (combined with Recipe #193692) was Betty Fraser's entry for the Top Chef episode where the competitors had to present a "comfort food". The soup and sandwich combo will become a featured item on TGI Friday's menu. The judges raved about the and I know why. Delicious!

Provided by SharleneW

Categories     Peppers

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

3 red bell peppers
1/4 cup olive oil
1 carrot, finely chopped
1 stalk celery, finely chopped
1 large red onion, finely chopped
1 (40 ounce) can tomatoes with juice
1/2 cup basil leaves, chopped
2 tablespoons balsamic vinegar
2 tablespoons sugar (mentioned in video on website, but not included in written recipe)
2 cups heavy cream

Steps:

  • Roast bell peppers over a gas flame, tending carefully and turning to blacken all sides. When completely roasted, place in heatproof bowl, cover with plastic wrap and let sit for 10 minutes.
  • Remove from bowl and remove skin, seeds and stems.
  • In a large pot, heat olive oil over medium high heat. Add carrots, celery and red onion. Cook over medium high heat until vegetables are beginning to soften. Add roasted peppers, tomatoes, basil and balsamic vinegar. Stir well to combine. Cook until tomatoes are beginning to break down.
  • Remove from heat and transfer to a food processor fitted with a metal blade. Process until mixture has reached a smooth consistency.
  • Add heavy cream and mix until well combined.
  • Serve warm.

Nutrition Facts : Calories 338.8, Fat 29.2, SaturatedFat 14.7, Cholesterol 81.5, Sodium 341.3, Carbohydrate 19.4, Fiber 3.6, Sugar 11.6, Protein 3.2

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

FIRE ROASTED RED PEPPER SOUP WITH CILANTRO CREAM AND GRILLED CAJUN SHELLFISH



Fire Roasted Red Pepper Soup with Cilantro Cream and Grilled Cajun Shellfish image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 8 servings

Number Of Ingredients 32

1/4 cup olive oil, divided
1/4 cup minced garlic
1/2 cup diced onion
4 pounds red bell peppers
1 cup tomatoes, diced
2 tablespoons tomato paste
2 ounces chicken base
2 cups water
10 leaves basil, chiffonade
1 tablespoon chopped fresh thyme leaves
Salt and freshly ground black pepper
Cajun seasoning, to taste, about 1 tablespoon
1/4 cup sour cream
1/4 cup heavy cream
1/4 cup fresh cilantro leaves
Salt and freshly ground white pepper
1/4 cup fresh lime juice
1/4 cup olive oil
2 teaspoons minced garlic
1 tablespoon minced chives
1 tablespoon Cajun seasoning
8 (U 16/20-count) shrimp
8 (U 30-count) scallops
8 ounces crabmeat, leg or lump
8 mussels
1 ear corn on the cob
1 -ounce onion, diced
1 tablespoon olive oil
2 ounces zucchini, diced
1 -ounce red pepper, diced
Salt and freshly ground black pepper
1 teaspoon chiffonade fresh basil leaves

Steps:

  • For the soup: Add 2 tablespoons olive oil to a saute pan over medium-high heat. Once hot, add the olive oil, garlic and onion and saute until translucent.
  • Roast the peppers on an open flame until charred; place in plastic bag to sweat; remove skin and seeds. Puree the peppers and add to onions and garlic. Add the tomatoes, tomato paste, chicken base, and water; bring to a simmer. Simmer for 20 minutes.
  • Add basil, thyme, salt, pepper, and Cajun spice, to taste. Puree the mixture through a food mill and serve hot.
  • For the cilantro cream: Place all ingredients in a food processor and puree until smooth. Season with salt and pepper, to taste. Place mixture in piping bag or plastic dispensing bottle. Pipe a line on Fire Roasted Red Pepper Soup and run a toothpick through to create a design.
  • For the Lime Grilled Cajun Seafood: Combine all ingredients except for seafood, mix well. Add seafood and marinate for 10 minutes prior to cooking. Cook seafood until done on grill or under broiler. Serve hot as a topping for Fire Roasted Red Pepper Soup or as a topping for pasta, salads, or as an appetizer. Some of the marinade may be served as a dipping sauce.
  • For the Corn Hash: Grill or roast corn until tender. Remove corn from cob with French knife. Saute onion in olive oil and add remaining ingredients. Serve as a topping for Fire Roasted Red Pepper Soup.

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