ODEON'S ROAST RED PEPPER, TOMATO AND CORN SOUP
Provided by Moira Hodgson
Categories dinner, weekday, soups and stews, appetizer
Time 1h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Char the red pepper and poblano chili over a gas flame. Peel, seed and chop without rinsing.
- Peel the tomatoes by dropping them in boiling water for 30 seconds. Drain and remove the skins. Chop the tomatoes, reserving the seeds and juice.
- Blanche the corn for three mintues and when it has cooled, cut off the kernels with a bread knife. Reserve the kernels and the cobs.
- Saute the onions, garlic and leek in the olive oil until soft but not browned (about five minutes). Add the remaining ingredients (including the cobs) except for the corn kernels, pepper and Tobasco. Simmer for one hour.
- Remove and discard corn cobs and thyme. Blend the remaining ingredients until smooth in a food processor. Bring to simmer and season. If necessary, thin the soup with a little milk. Chill if serving cold.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 16 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 1354 milligrams, Sugar 18 grams, TransFat 0 grams
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 TOMATO AND RED BELL PEPPER SOUP
Categories Soup/Stew Food Processor Tomato Roast Wheat/Gluten-Free Ricotta Bell Pepper Chill Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Arrange tomatoes (cut side up), bell peppers, onion and garlic cloves on large baking sheet. Drizzle oil over; sprinkle generously with salt and pepper. Roast vegetables until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven. Cool.
- Transfer vegetables and any accumulated juices to processor. Add thyme leaves. Puree soup, gradually adding enough water to thin soup to desired consistency. Chill until cold, about 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated. If soup becomes too thick, thin with water to desired consistency.)
- Ladle soup into bowls. Top each with 1 tablespoon ricotta cheese. Garnish with thyme sprigs, if desired.
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