Rainbow Roasted Pepper Soup Recipes

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

Ingredients

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.

RAINBOW ROASTED PEPPER SOUP

Rainbow Roasted Pepper Soup image

Make and share this Rainbow Roasted Pepper Soup recipe from Food.com.

Provided by dicentra

Categories Peppers

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 green bell pepper
1 large red bell pepper
1 large orange bell pepper
1 yellow bell pepper
8 garlic cloves
1/2 lemon
3 cups vegetable broth
1/4 teaspoon garlic salt
ground black pepper
1 teaspoon fennel seed
1/4 teaspoon dried thyme

Steps:

Preheat oven to 375 degrees F (190 degrees C) , halve all peppers (remove seeds) and peel garlic.
Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers.
Roast for 1 hour.
Meanwhile pour vegetable broth into a 2 quart sauce pan and add fennel seeds. Bring to boil, cover and simmer.
When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers.
Strain fennel seeds from broth and return to a boil. Add thyme and simmer 15 minutes, reducing amount of broth.
Slice a 1 inch section from each color of pepper and cut into pieces. Set aside for later garnishing.
In a blender, place remaining peppers, garlic and a 1/2 cup broth on blend just long enough to shred the peppers, but not puree them. You want to see the different colors.
Pour the blended peppers into the broth and stir well. Add garlic salt and black pepper to taste, then add garnishing pepper pieces and enjoy.
Do not boil or cook any longer as the colors will fade.

Nutrition Facts : Calories 229.8, Fat 4, SaturatedFat 0.8, Cholesterol 3.6, Sodium 1225.4, Carbohydrate 45.7, Fiber 7.8, Sugar 13.2, Protein 8.8

RAINBOW ROASTED PEPPER SOUP

Rainbow Roasted Pepper Soup image

One afternoon I threw this soup together. It is simple, pretty, light and flavorful. Try making homemade vegetable broth, it tastes the best in this recipe. If you do not have time it also tastes good with store bought.

Provided by Leslie

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

Yield 2

Number Of Ingredients 11

Ingredients

1 green bell pepper
1 large red bell pepper
1 large orange bell pepper
1 yellow bell pepper
8 cloves garlic
½ lemon
3 cups vegetable broth
¼ teaspoon garlic salt
ground black pepper to taste
1 teaspoon fennel seed
¼ teaspoon dried thyme

Steps:

Preheat oven to 375 degrees F (190 degrees C) , halve all peppers (remove seeds) and peel garlic.
Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast for 1 hour.
Meanwhile pour vegetable broth into a 2 quart sauce pan and add fennel seeds. Bring to boil, cover and simmer.
When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers.
Strain fennel seeds from broth and return to a boil. Add thyme and simmer 15 minutes, reducing amount of broth.
Slice a 1 inch section from each color of pepper and cut into pieces. Set aside for later garnishing.
In a blender, place remaining peppers, garlic and a 1/2 cup broth on blend just long enough to shred the peppers, but not puree them. You want to see the different colors. Pour the blended peppers into the broth and stir well. Add garlic salt and black pepper to taste, then add garnishing pepper pieces and enjoy. Do not boil or cook any longer as the colors will fade.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 33.8 g, Fat 1.8 g, Fiber 7.7 g, Protein 5.9 g, SaturatedFat 0.1 g, Sodium 928.9 mg, Sugar 13.7 g

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