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
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.
ROASTED RED PEPPER SOUP WITH SEARED SCALLOPS
Steps:
- 1. Preheat the oven to 425°. Put the pep pers on a cookie sheet, stemmed side down, and bake for 45 minutes, or until the skins are black. When they're cool enough to handle, remove and discard the skins, cores and seeds. Finely dice 2 of the peppers. 2. In a large saucepan, heat2tablespoons of the olive oil.Add the garlic, onion, cumin and crushed red pepper and cook over moderately low heat, stirring occasionally, until the onion is softened, about 10 min utes. Add the whole roasted peppers and the chicken broth and bring to a boil over high heat. Reduce the heat to low and sim mer for 20 minutes. Add the orange juice, orange zest and cilantro. 3. In a blender, puree the soup in batches. Return the soup to the saucepan and sea son with salt and pepper; keep hot. 4. In a medium skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the scallops with salt and pepper. Add the scallops to the skillet and cook over high heat until richly browned on the bottom, about 2 minutes.Turn the scallops and cook on the second side for 1 minute. Ladle the soup into bowls, garnish with the scallops and diced peppers and serve.
SEA SCALLOPS WITH SWEET ROASTED RED PEPPERS
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler or prepare a charcoal grill.
- Place the peppers under the broiler or on the grill. Cook them on all sides until the skin is well charred. When cool enough to handle, split the peppers in half, core them and discard the charred skin and the seeds. Rinse in cold water. Pat dry with papers towels and cut them into 1/2-inch cubes.
- Remove and discard the ends of the snap peas.
- Heat the olive oil in a large nonstick skillet and add the peas, cook and stir over medium heat for 2 minutes. Add the scallops, the red peppers, shallots, garlic, thyme, pepper flakes, liqueur, butter, lemon juice, salt and pepper to taste. Cook, stirring and tossing over high heat for 4 minutes or until the scallops are cooked through. Do not overcook. Sprinkle with the coriander.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 9 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 1002 milligrams, Sugar 14 grams, TransFat 0 grams
More about "roasted red pepper soup with scallops recipes"
ROASTED RED PEPPER SOUP WITH SEARED SCALLOPS RECIPE
From foodandwine.com
4/5 (402)Total Time 1 hr 20 mins
- Preheat the oven to 425°. Put the peppers on a cookie sheet, stemmed side down, and bake for 45 minutes, or until the skins are black. When they're cool enough to handle, remove and discard the skins, cores and seeds. Finely dice 2 of the peppers.
- In a large saucepan, heat 2 tablespoons of the olive oil. Add the garlic, onion, cumin and crushed red pepper and cook over moderately low heat, stirring occasionally, until the onion is softened, about 10 minutes. Add the whole roasted peppers and the chicken broth and bring to a boil over high heat. Reduce the heat to low and simmer for 20 minutes. Add the orange juice, orange zest and cilantro.
- In a blender, puree the soup in batches. Return the soup to the saucepan and season with salt and pepper; keep hot.
- In a medium skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the scallops with salt and pepper. Add the scallops to the skillet and cook over high heat until richly browned on the bottom, about 2 minutes. Turn the scallops and cook on the second side for 1 minute. Ladle the soup into bowls, garnish with the scallops and diced peppers and serve.
ROASTED RED PEPPER SOUP - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 501Category SoupCuisine AmericanTotal Time 40 mins
ROASTED RED PEPPER SOUP WITH SEARED SCALLOPS - ERIN'S RECIPES
From erinsrecipes.com
ROASTED BUTTERNUT SQUASH AND RED PEPPER SOUP - MSN
From msn.com
20+ ONE-POT, ANTI-INFLAMMATORY MEDITERRANEAN DIET DINNER RECIPES
From eatingwell.com
VEGETABLE STEW | THE MEDITERRANEAN DISH
From themediterraneandish.com
ROASTED BUTTERNUT AND SAUSAGE SOUP - A FAMILY FEAST®
From afamilyfeast.com
PAN-SEARED SCALLOPS WITH ROASTED RED PEPPER SAUCE
From mygourmetconnection.com
INA GARTEN ROASTED RED PEPPER SOUP - DELISH SIDES
From delishsides.com
PAN SEARED SCALLOPS WITH ROASTED RED PEPPER SAUCE
From thecozyapron.com
ROASTED RED PEPPER SOUP - HOUSE OF YUMM
From houseofyumm.com
ROASTED RED PEPPER SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
EASY ROASTED RED PEPPER SOUP - KYLEE COOKS
From kyleecooks.com
SEARED SCALLOPS | THE MEDITERRANEAN DISH
From themediterraneandish.com
BEST ROASTED PEPPER SOUP RECIPE - FOOD52
From food52.com
CREAMY ROASTED RED PEPPER SOUP | PLAYS WELL WITH …
From playswellwithbutter.com
ROASTED RED PEPPER SOUP RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
BEST ROASTED RED PEPPER SOUP WITH SCALLOPS RECIPES
From alicerecipes.com
PAN SEARED SCALLOPS WITH ROASTED RED PEPPER SAUCE - RECIPE FILE ...
From cookingforengineers.com
ROASTED RED PEPPER SOUP - DIZZY BUSY AND HUNGRY!
From dizzybusyandhungry.com
10+ 15-MINUTE, THREE-STEP LUNCH RECIPES - EATINGWELL
From eatingwell.com
SCALLOPS WITH ROASTED RED PEPPER COULIS - JESSICA GAVIN
From jessicagavin.com
SOUP RECIPES FOR A SNOWY DAY - PINKWHEN
From pinkwhen.com
JAMIE OLIVER RED PEPPER SOUP - DELISH SIDES
From delishsides.com
SLOW COOKER MINESTRONE SOUP RECIPE WILL KEEP YOU WARM, WELL IN …
From freep.com
ROASTED RED PEPPER SOUP RECIPE - HAPPY HEALTHY MAMA
From happyhealthymama.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