ROASTED RED PEPPER SOUP
A rich and intensely flavoured roasted red pepper soup made with juicy and charred red peppers, garlic, sun dried tomatoes for an extra flavour kick and topped with homemade basil pesto and creme fraiche swirl.
Provided by Emily Kemp
Categories Main Course
Time 1h
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 200°C (400°F).
- Roughly chop the red peppers and place in a large baking tray with peeled whole garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper then roast in the oven until slightly charred (around 40 minutes).
- Finely chop a white (yellow) onion and saute in a large pot with a little olive oil until translucent and soft. Once soft, add the roasted peppers and garlic, sun dried tomatoes and vegetable stock.
- Simmer for 10 minutes then turn off the heat and blend until completely smooth using an immersion blender. Taste for seasoning, I only add pepper because there's enough saltiness from the stock and sun dried tomatoes and pre seasoned peppers.
- Add a small splash of freshly squeezed lemon juice, stir and serve with a drizzle of creme fraiche and homemade pesto. Grab a hunk of crusty bread and dive in.
Nutrition Facts : Calories 107 kcal, Carbohydrate 15 g, Protein 2 g, Fat 4 g, Sodium 614 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving
CHILLED ROASTED RED PEPPER SOUP WITH AVOCADO-CHILE SALSA
Provided by Food Network
Time 3h
Number Of Ingredients 18
Steps:
- To make the soup, heat the oil in a large saucepan over high heat until very hot. Add the onion and garlic and saute for about 2 minutes. Add the cumin and saute for 2 minutes longer. Add the Marsala and reduce until about 1/2 cup remains, about 4 minutes. Add the peppers and stock, decrease the heat to medium, and simmer for about 20 minutes. Add the cilantro and season, to taste, with salt and pepper.
- Carefully puree the soup in a blender. Transfer the soup to a large bowl, cover, and refrigerate until well chilled, about 2 hours. (If the soup is too thick after chilling, thin it down with a bit more stock.)
- Meanwhile, to prepare the salsa, combine the onion, garlic, chiles, and avocados in a bowl, and mix well. Add the lime juice, mix well, and season, to taste, with salt and pepper. Cover and refrigerate until you are ready to serve.
- To serve, ladle the soup into bowls, and garnish with the salsa, creme fraiche, and a cilantro sprig.
CHILLED RED PEPPER SOUP WITH BASIL AND CROUTONS
Categories Soup/Stew Herb Pepper Valentine's Day Basil Summer Chill Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed. Cut into 1/2-inch pieces.
- Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onion and sauté until brown on edges, about 6 minutes. Add bell peppers and 3 cups stock. Simmer until vegetables are tender, about 5 minutes. Using slotted spoon, transfer peppers and onion to processor; puree. With machine running, add stock from saucepan and blend until smooth. Mix in dried red pepper. Season with salt and pepper. Cover and chill until cold. (Can be made 1 day ahead.)
- Heat 2 tablespoons oil in medium skillet over medium heat. Add bread; stir until brown. Whisk cold soup to blend; thin with more stock if necessary. Spoon into bowls. Top with bread and basil.
CHILLED ROASTED RED PEPPER SOUP
Categories Soup/Stew Blender Roast Low Cal Low/No Sugar Bell Pepper Summer Chill Gourmet
Yield Serves 8
Number Of Ingredients 9
Steps:
- Quick-roast and peel peppers.Chop onion. Peel potato and cut into 1/4-inch dice. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté onion, potato, and cumin, stirring, 5 minutes. Add roasted peppers, water, and broth and simmer, covered, 20 minutes, or until vegetables are very tender.
- While soup is cooking, peel and seed tomato.
- Purée soup in batches with tomato in a blender (use caution when blending hot liquids), transferring to a bowl, and season with salt and pepper. Cool soup. Chill soup, covered, at least 4 hours and up to 2 days. Adjust seasoning.
- Serve soup with lime wedges.
ROASTED GARLIC SOUP
Four entire bulbs of garlic, roasted to sweetness, and incorporated in a creamy soup. You can stop at the puree stage, and refrigerate for up to one day before adding the cream and lemon juice.
Provided by Marian
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 4
Number Of Ingredients 13
Steps:
- Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
- Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.
- Puree soup in batches in a blender or food processor.
- Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.
Nutrition Facts : Calories 727.9 calories, Carbohydrate 48.8 g, Cholesterol 127.3 mg, Fat 54.9 g, Fiber 3.7 g, Protein 12.7 g, SaturatedFat 27 g, Sodium 936.8 mg, Sugar 6.2 g
CHILLED ROASTED PEPPER SOUP
Using fresh ingredients, this is the perfect cold soup to enjoy this summer! It will surely become one of your popular recipes!
Provided by Francine Lizotte @ClubFoody
Categories Other Soups
Number Of Ingredients 21
Steps:
- In a skillet over medium heat, add oil and clarified butter. When hot, add onion and sea salt; sauté until soft, about 5 minutes. Add garlic and sauté for 3 minutes. Transfer onion mixture to a food processor fitted with the blade attachment.
- Add roasted peppers and blanched tomatoes to onion mixture. Add rosemary, basil, cumin cayenne and black pepper; process until smooth.
- Transfer to a large bowl and add vegetable broth, heavy cream, balsamic vinegar and lime juice. Using an immersion blender, process the mixture until combined. Taste and adjust seasoning if needed. Cover and transfer to the refrigerator until cold. Serve with dollop of sour cream and sprinkle with fresh chives. Makes 6 servings
- To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=Ev7QMPpyXCo
ROASTED TOMATO AND RED PEPPER SOUP WITH CHILLED MINT
Steps:
- Preheat broiler.
- Toss bell peppers, tomatoes, onion, and garlic with oil and coriander in a large roasting pan and broil about 4 inches from heat until edges of vegetables are charred, about 7 minutes. Stir vegetables, then broil until vegetables are tender, about 3 minutes more.
- Purée vegetables with any juices from pan in batches in a blender until smooth. Stir in remaining ingredients except mint.
- Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at least 2 hours. Just before serving, stir in mint.
ROASTED RED BELL PEPPER SOUP
A delicious, creamy textured soup without the cream. The secret is in the beans! This soup is an all time favorite in my family. Serve hot or cold with a dollop of sour cream, or goat cheese. Sprinkle with some chopped watercress.
Provided by skaught
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to broil.
- Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.
- In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.
- Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 36 g, Cholesterol 3 mg, Fat 3.2 g, Fiber 8.3 g, Protein 11.6 g, SaturatedFat 0.4 g, Sodium 590.4 mg, Sugar 4.2 g
CHILLED ROASTED PEPPER SOUP
Using fresh ingredients, this is the perfect cold soup to enjoy this summer! VIDEO https://www.youtube.com/watch?v=Ev7QMPpyXCo
Provided by CLUBFOODY
Categories Vegetable
Time 18m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- In a skillet over medium heat, add oil and clarified butter. When hot, add onion and sea salt; sauté until soft, about 5 minutes. Add garlic and sauté for 3 minutes. Transfer onion mixture to a food processor fitted with the blade attachment.
- Add roasted peppers and blanched tomatoes to onion mixture. Add rosemary, basil, cumin cayenne and black pepper; process until smooth.
- Transfer to a large bowl and add vegetable broth, heavy cream, balsamic vinegar and lime juice. Using an immersion blender, process the mixture until combined. Taste and adjust seasoning if needed. Cover and transfer to the refrigerator until cold. Serve with dollop of sour cream and sprinkle with fresh chives. Makes 6 servings.
Nutrition Facts : Calories 181.6, Fat 12.8, SaturatedFat 6.4, Cholesterol 32.8, Sodium 130.2, Carbohydrate 15.7, Fiber 4.1, Sugar 7, Protein 3.9
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- In a large bowl, toss the tomatoes and red peppers with 1 tablespoon of olive oil, salt and pepper until coated with oil. Transfer to a baking sheet. Cook until the vegetables are browned in spots and tender, about 30 minutes.
- Meanwhile, in a sauté pan, heat the remaining 1 tablespoon of olive oil. Add the onions and garlic, and cook until the onions have turned translucent, about 7-10 minutes. Add the coriander, and cook stirring for 1 minute. Turn off the heat and let sit until the roasted tomatoes and peppers are done.
- Puree the onion mixture with the roasted tomatoes and pepper, along with ½ to 1 cup of water. Puree until smooth.
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