Sweet Red Pepper And Gouda Soup Recipes

RED PEPPER SOUP

Red Pepper Soup image

While I don't have scientific proof of it, Red Pepper Soup works for me as a head cold remedy! It is a good gift to take when visiting a sick friend, too. For a pretty touch, top the soup with grated cheese and parsley. We enjoy it with jalapeno cheese buns. You can also serve it with warm garlic bread. -Barb Nelson, Victoria, British Columbia

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 13

Ingredients

6 medium sweet red peppers, chopped
2 medium carrots, chopped
2 medium onions, chopped
1 celery rib, chopped
4 garlic cloves, minced
1 tablespoon olive oil
2 cans (one 49-1/2 ounces, one 14-1/2 ounces) chicken broth
1/2 cup uncooked long grain rice
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
1/8 to 1/4 teaspoon crushed red pepper flakes

Steps:

In a Dutch oven, saute red peppers, carrots, onions, celery and garlic in oil until tender. , Stir in the broth, rice, thyme, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the vegetables and rice are tender. , Cool for 30 minutes. Puree in small batches in a blender; return to pan. Add red pepper flakes; heat through.

Nutrition Facts : Calories 83 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 962mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.

SWEET RED PEPPER SOUP

Sweet Red Pepper Soup image

Make and share this Sweet Red Pepper Soup recipe from Food.com.

Provided by MMers

Categories Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons unsalted butter
1 large red onion, chopped
2 cloves garlic, chopped
8 large red peppers, halved,peeled,seeded and cut into chunks
2 1/2 cups chicken stock
1/4 teaspoon fresh ground pepper
salt
3/4 cup half-and-half cream (10% cream)

Steps:

Melt butter in a large saucepan over medium heat.
Add the onion and garlic.
Cook for 5-8 minutes or until onions are tender.
Add the red peppers.
Continue cooking for 5 minutes.
Add the stock, freshly ground pepper and salt.
Bring to a boil.
Reduce heat, cover and simmer for 25 minutes.
Put soup through a food mill to remove the pepper skins.
Return to saucepan.
Add cream and heat through without boiling.

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