ROASTED RED PEPPER AND POTATO SOUP
Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.
Provided by VANCGIRL2
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
- Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 26.4 g, Cholesterol 36.1 mg, Fat 13.7 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 6.9 g, Sodium 1325.4 mg, Sugar 4.4 g
PUREED RED PEPPER AND POTATO SOUP
This is a beautiful soup with a deep, rich flavor to match the color. Make sure to strain it after you puree it, a quick step that absolves you of the longer step of peeling the peppers.
Provided by Martha Rose Shulman
Time 1h30m
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot and add the onion and carrot. Cook, stirring often, until the onion begins to soften, and add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 minutes, and stir in the garlic and the tomato paste. Stir for a minute or two, until the garlic is fragrant and the tomato paste has darkened, and add the peppers, paprika, and another 1/2 teaspoon salt. Cook, stirring often, until the peppers begin to soften, about 5 minutes.
- Add the potatoes, stock, and bouquet garni and bring to a simmer. Add salt to taste, 1 to 2 teaspoons, cover and simmer over low heat for 1 hour. Remove the bouquet garni.
- Using an immersion blender, or in a blender or food processor fitted with the steel blade (working in batches and covering the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth. Strain the soup through a medium strainer, pushing it through the strainer with a spatula or the bowl of a ladle, and return to the heat. Heat through, add salt and pepper to taste, and serve. Garnish with garlic croutons and slivered fresh basil or chopped thyme, and drizzle a few drops of olive oil over each serving if desired.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 2 grams, Carbohydrate 30 grams, Fat 3 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1019 milligrams, Sugar 10 grams
ROASTED RED PEPPER POTATO SOUP
This red pepper soup recipe has a deep flavor and silky texture from roasted red peppers. Potatoes give it heft and body. Purée until creamy, add a splash of cream or milk, and grab a spoon!
Provided by Elise Bauer
Categories Soup Dinner Lunch Bell Pepper Soup Vegetable Soup
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Roast the bell peppers until blackened all over: Roast the red bell peppers by placing them over or under an open flame until they blacken on all sides. (You can use a grill, cooktop gas burner, or oven broiler.) Place the blackened peppers in a bowl, cover the bowl with a plate, and let the peppers steam for 5 minutes, or until the skins feel like they can easily be slipped off. Remove the peppers from the bowl, peel off the blackened skins, remove the seeds. Chop the peppers roughly.
- Sauté the onions: Heat the butter in a large soup pot over medium-high heat. Add the chopped onion and sauté for 2 to 3 minutes, stirring occasionally.
- Add the potatoes and garlic: Add the potatoes and cook another 1 to 2 minutes, then add the garlic and the chopped roasted peppers. Stir well and cook for 2 minutes.
- Add the stock and simmer: Add the stock, stir well and bring to a simmer. Cook over medium heat until potatoes are soft, about 12 to 15 minutes.
- Purée the soup: Purée the soup in a blender or food processor until very smooth. Fill the blender about halfway with the soup. Start the blender on low and keep your hand on the top, in case the lid wants to pop off from the rising steam. Once everything is well chopped, turn the blender to its highest setting and blend until smooth, about 1 minute. You might need to do this in batches.
- Add the cream, season to taste, and serve: Return to a clean pot set over low heat. Add the cream, stir well and taste. Add some cayenne, salt and pepper to taste.
Nutrition Facts : Calories 398 kcal, Carbohydrate 62 g, Cholesterol 32 mg, Fiber 6 g, Protein 13 g, SaturatedFat 6 g, Sodium 474 mg, Sugar 9 g, Fat 12 g, ServingSize Serves 4, UnsaturatedFat 0 g
ROASTED PEPPER POTATO SOUP
I really enjoy potato soup, and this rich creamy version is different than most I've tried. I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family's taste buds. --Hollie Powell of St. Louis, Missouri
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chiles, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil. , Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blender, process the cream cheese and half the soup until smooth. Return all to pan and heat through.
Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 1154mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein.
CHUNKY PEPPER POTATO SOUP
This is our favorite vegetable soup recipe. I got it from a friend and made some changes to make it lighter. It is quick, colorful and satisfying-and you would never know it's low-fat! -Denise Mayer, Modesto, California
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan coated with cooking spray, cook onion until tender. Stir in the potatoes, peppers and broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. , Stir in 2-1/2 cups milk. Combine cornstarch and remaining milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the salt, pepper and cayenne.
Nutrition Facts : Calories 158 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 504mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
RED PEPPER POTATO SOUP FROM NYT
"This is a beautiful soup with a deep, rich flavor to match the color. Make sure to strain the soup after you puree it, a quick step that also saves you the trouble of peeling the peppers"
Provided by melissamurphy2000
Categories Low Protein
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot, and add the onion and carrot. Cook, stirring often, until the onion begins to soften, and then add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 minutes, and stir in the garlic and tomato paste. Stir for a minute or two, until the garlic is fragrant and the tomato paste has darkened, and then add the peppers, paprika, and another 1/2 teaspoon salt. Cook, stirring often, until the peppers begin to soften, about 5 minutes.
- 2. Add the potatoes, stock, and bouquet garni, and bring to a simmer. Add salt to taste, one to two teaspoons, cover and simmer over low heat for one hour. Remove the bouquet garni.
- 3. Blend the soup until smooth in an immersion blender, or in a blender or food processor fitted with a steel blade. Work in batches, and cover the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing. Strain the soup through a medium strainer, pushing it through the strainer with a spatula or the bowl of a ladle, and return to the heat. Heat through, add salt and pepper to taste, and serve. Garnish with garlic croutons and slivered fresh basil or chopped thyme, and drizzle a few drops of olive oil over each serving if desired.
Nutrition Facts : Calories 272.4, Fat 9, SaturatedFat 1.8, Cholesterol 9.6, Sodium 495.6, Carbohydrate 38.2, Fiber 5.7, Sugar 13.8, Protein 11.7
ROASTED RED PEPPER AND SWEET POTATO SOUP
Roasting the vegetables enhances the flavour of this soup. In the summer, I've been known to do this over the barbecue. I believe I clipped this recipe from Canadian Living magazine. NOTE: Prep time is time it takes for the vegetables to roast.
Provided by Sweet PQ
Categories Yam/Sweet Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a roasting pan, toss together the peppers, potatoes, onion, garlic, oil, Italian seasonings, salt and pepper.
- Roast @ 425*, for 1 hour, or until tender and golden around the edges. Make sure you stir the vegetables at least once during cooking.
- In a food processor, puree the vegetables with stock in batches. Strain into a large pot.
- Whisk in 1 cup water.
- Bring soup to boil; cover, reduce heat and simmer for 5 minutes.
- Serve, topped with the yogurt that's been mixed with the parsley.
Nutrition Facts : Calories 265.7, Fat 11.3, SaturatedFat 2.6, Cholesterol 12.5, Sodium 548.5, Carbohydrate 32.5, Fiber 4.2, Sugar 13.4, Protein 9.8
More about "red pepper potato soup recipes"
RED PEPPER POTATO SOUP RECIPE : GLORIOUS SOUP RECIPES
From glorioussouprecipes.com
SWEET POTATO & RED PEPPER SOUP | DREW & COLE
From drewandcole.com
SWEET POTATO AND RED PEPPER SOUP - KEEPING THE PEAS
From keepingthepeas.com
SWEET POTATO AND RED PEPPER SOUP - GREEDY GOURMET
From greedygourmet.com
ROASTED RED PEPPER, LEEK AND POTATO CREAM SOUP
From cdkitchen.com
PUMPKIN AND RED PEPPER SOUP - CLOSET COOKING
From closetcooking.com
PACIFIC FOODS RED PEPPER AND TOMATO SOUP RECIPES
From soupnation.net
RECIPES FOR RED PEPPER SOUP
From findrecipes.info
SWEET POTATO AND RED PEPPER SOUP RECIPE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
SWEET POTATO AND RED PEPPER SOUP - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
RED PEPPER AND SWEET POTATO SOUP - ROMY LONDON | EASY RECIPES
From romylondonuk.com
ROASTED RED PEPPER AND SWEET POTATO SOUP | CANADIAN …
From canadianliving.com
SWEET POTATO RED PEPPER AND CHILLI SOUP - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
ROASTED RED PEPPER AND POTATO SOUP RECIPE | ALLRECIPES
From stage.element.allrecipes.com
SILKY SMOOTH RED PEPPER & SWEET POTATO SOUP | CANADIAN …
From dairyfarmersofcanada.ca
SMOKED RED PEPPER SOUP - RECIPES - COOKS.COM
From cooks.com
RACHEL RODDY’S RECIPE FOR POTATO AND RED PEPPER SOUP
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love