ROASTED RED PEPPERS SOUP
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
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.
RED PEPPER, CORN AND LEEK SOUP
Make and share this Red Pepper, Corn and Leek Soup recipe from Food.com.
Provided by ChipotleChick
Categories Corn
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Remove corn kernels from ears and reserve 1/4 cup of the kernels.
- Heat the butter and oil in a large saucepan.
- and leeks and saute over medium, stirring occasionally, until soft, about 5 minutes.
- Add red bell pepper and saute another 5 minutes.
- Add corn and saute 3 minutes.
- Add the chicken stock and bring to a boil.
- Simmer slowly, uncovered for about 30 minutes.
- Pour the mixture into a food processor or blender and process 1 minute on low.
- Put through a fine sieve and return to the saucepan (for a coarser soup, you don't have to strain it).
- Add cream, salt, pepper, and cayenne.
- Reheat on low.
- Boil reserved corn for 2 minutes in a pot of boiling water.
- Drain.
- Pour soup into bowls and garnish with boiled corn.
- Warm the tortillas in a microwave or oven.
- Butter and serve with soup.
Nutrition Facts : Calories 305.5, Fat 16.9, SaturatedFat 5.7, Cholesterol 24.8, Sodium 593.1, Carbohydrate 31.6, Fiber 3.4, Sugar 9.1, Protein 10
ROASTED RED-PEPPER SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes. Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.
- Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro. Serve with the rolls.
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
ROASTED RED PEPPER AND LEEK QUICHE
For this recipe I used sweet onions, a 12 oz. jar of roasted peppers in olive oil. Drain and blot peppers with paper towels to remove excess oil prior to chopping. I also added the Romano cheese on top right before baking. No need to add additional salt. Twenty minute prep time included sauteeing of the onions.
Provided by Tastings by CeCe
Categories Cheese
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Place the pie shell on a cookie sheet for filling. Heat the olive oil in a medium pan. Add onions and sauté until soft. Set aside to cool.
- Empty soup mix in separate bowl and add milk and half & half. Whisk the eggs and egg whites until smooth, add to soup/milk mixture. Add white pepper, nutmeg and cayenne if using.
- Spread cooled onions in pie shell, cover with ½ C of the shredded cheese. Layer the red pepper on top of the cheese. Cover with the remaining cheese. Pour soup/egg mixture on top.
- Bake at 400 degrees F for 15 minutes. Turn oven down to 300 degrees F and bake an additional 45 to 55 minutes or until toothpick inserted in middle comes out clean.
- Remove from oven and let sit for 10 minutes before serving.
Nutrition Facts : Calories 289.5, Fat 18.6, SaturatedFat 9.3, Cholesterol 77.8, Sodium 410.4, Carbohydrate 17.6, Fiber 1.2, Sugar 1.7, Protein 12.9
CREAM OF RED BELL PEPPER SOUP
Provided by Mark Weatherbee
Categories Soup/Stew Dairy Pepper Vegetarian Quick & Easy Dinner Spring Summer Simmer Bon Appétit France Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice peppers. Heat oil in heavy large saucepan over medium heat. Add shallots, garlic and thyme and sauté 3 minutes. Add 3 cups broth and all but 4 slices of roasted pepper. Simmer uncovered until peppers are very soft, about 20 minutes.
- Working in batches, purée soup in blender until smooth. Return to same pot. Add half and half, vinegar and cayenne pepper. Rewarm soup, thinning with additional broth, if desired. Season to taste with salt and pepper. Ladle soup into bowls. Garnish with reserved pepper strips and basil.
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
ROASTED GARLIC AND LEEK SOUP
Lets talk comfort food! I'd even make this for Valentines day If you and your Loved One loves garlic you can't go wrong! Roasting the garlic make it so smooth and yummy. Roast an extra bulb of garlic to serve with a crisp French bread. Roasting garlic mellows and sweetens the garlic.
Provided by Rita1652
Categories One Dish Meal
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Cut off top 1/4 inch of each garlic head.
- Place garlic heads in small shallow baking dish.
- Drizzle oil over.
- Season with salt and pepper.
- Bake until golden, about 1 hour.
- Cool slightly.
- Press individual garlic cloves between thumb and finger to release garlic, Should be like butter.
- Chop garlic.
- Melt butter in heavy large saucepan over medium heat.
- Add leeks and onion and saute until onion is translucent, about 8 minutes add garlic.
- Reduce heat to low.
- Add flour and cook 5 minutes, stirring occasionally.
- Stir in hot stock and Sherry.
- Simmer 20 minutes, stirring occasionally.
- Cool slightly.
- Puree soup in batches in blender or processor.
- Return soup to saucepan.
- Add cream and simmer until thickened, about 10 minutes.
- Meanwhile.
- Heat olive oil then quickly saute garlic slices till crisp and tan.
- Add lemon juice to taste.
- Season with salt and white pepper.
- Ladle into bowls.
- Garnish with fried garlic slices and minced chives.
More about "roasted red pepper and leek soup recipes"
ROASTED RED PEPPER SOUP • A SIMPLE PANTRY
From asimplepantry.com
5/5 (1)Total Time 45 minsServings 4Calories 473 per serving
- Add the olive oil to a large pot over medium heat. Once hot, add the onion, sprinkle with sea salt, and cook until softened, about 5 minutes. Add the leeks, garlic, and thyme and continue to cook for 5 more minutes.
- Add the roasted red bell peppers, tomato puree, broth, and aleppo pepper. Season once more with sea salt and stir well to combine. Bring mixture to a simmer and let cook for a minimum of 15 minutes.
- Transfer mixture to a high-powered blender and puree until smooth. Return the soup to the pot and keep warm on the lowest heat until ready to eat. Serve with a hearty spoonful of fresh pesto and enjoy!
ROASTED RED PEPPER SOUP - CREAMY, HEALTHY AND DELICIOUS
From insidetherustickitchen.com
ROASTED PEPPERS WITH LEEKS RECIPE - SHEAMUS FEELEY
From foodandwine.com
NEW WORLD LEEK AND PEPPER SOUP | RECIPE - KOSHER.COM
From kosher.com
LEEK AND RED PEPPER RECIPE - EASY RECIPE FOR SUPPER …
From pennysrecipes.com
BEST ROASTED RED PEPPER SOUP RECIPES | FOOD NETWORK …
From foodnetwork.ca
2.6/5 (166)Category Eggs And Dairy,Soup,VegetablesServings 3-4Total Time 35 mins
ROASTED VEGETABLE SOUP | VERY BEST BAKING
From verybestbaking.com
ROASTED TOMATO LEEK SOUP - FORK IN THE ROAD
From forkintheroad.co
ROASTED RED PEPPER POTATO SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
68 EASY AND TASTY LEEK SALMON RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
SQUASH, SAGE AND CHESTNUT SOUP RECIPE - MSN.COM
From msn.com
ROASTED BUTTERNUT SQUASH AND RED PEPPER SOUP - THE FRIZZLED LEEK
From thefrizzledleek.com
RECIPE: ROASTED POTATO LEEK SOUP WITH CRISPY SHALLOTS (FOOD …
From recipelink.com
SWEET POTATO, LEEK AND ROASTED RED PEPPER SOUP RECIPE
From recipes.sparkpeople.com
ROASTED BELL PEPPER FLAX SEEDS SOUP | XX PHOTOZ SITE
From xxphotoz.com
LEEK AND POTATO SOUP - EASY RECIPES
From easyrecipes.co.za
CREAMY ROASTED CAULIFLOWER SOUP - PARDON YOUR FRENCH
From pardonyourfrench.com
ROASTED RED PEPPER SOUP RECIPE / RIVERFORD
From riverford.co.uk
VEGETARIAN RECIPES | HELLOFRESH - GET COOKING NOW!
From hellofresh.co.uk
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