Zupas Roasted Red Pepper Soup Recipes

ROASTED RED PEPPER SOUP

Steps:

• Clean the bell peppers, cut them in half and remove the seeds and membranes.
• Place them on a baking sheet covered in foil, pressing them down to make them as flat as possible. Place the garlic cloves on the baking sheet among the peppers.
• Place the baking sheet of peppers and garlic under the broiler in the oven and broil for about 15 minutes until the skins are blackened. Remove from the oven and place the peppers inside a tupperware container, and close the lid. This will allow the steam to soften them more. Keep in there for another 15 minutes.
• While prepping the bell peppers, in a dutch oven, saute the onions with the olive oil until the onions are soft and translucent.
• After peppers have cooled enough to touch, about 15 minutes. Remove from the tupperware and peel off the burnt skin. It will peel off. (I only peeled the burnt parts that were easily removed and left the skin that was still red and attached)
• Place the bell pepper, garlic cloves, and onion into a food processor and processes for about 3-5 minutes until there are no large chunks left.
• Add the mixture to the dutch oven, add in the chicken stock, hot sauce, salt, and pepper. Bring to a simmer, cover and allow to simmer for another 20 minutes.
• Remove from the heat. Stir in the sour cream. Place the oregano in your hand and crush it up slightly to release the flavor and to make the pieces smaller, then pour into the pot. Stir until completely combined.
• Serve with extra sour cream and fresh herbs on top if desired.

ROASTED RED PEPPERS SOUP

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).

ZUPAS ROASTED RED PEPPER SOUP

Steps:

• Start by melting 2 tablespoons of butter in a medium sized soup pot.
• When melted add diced onion, celery, thyme, basil, cayenne pepper, salt and garlic. Sautee vegetables for about 10 minutes until the vegetables are tender, stirring frequently.
• Add the water, vegetable base, heavy cream, and roasted red peppers into the soup pot and bring to a simmer.
• Place the burr mixer in the soup and blend until the soup has a smooth texture. Add the bay leaf and simmer for an additional 20 minutes. pick out the bay leaf to finish.

ROASTED RED-PEPPER SOUP

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 PEPPER SOUP

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.

SAVORY ROASTED RED PEPPER SOUP

Steps:

• Melt butter in a large saucepan. Add onion and garlic and saute
• 10 minutes. Add carrots and saute an additional 10 minutes.
• Add potato and bell peppers and saute 10 minutes. Add pears,
• chicken stock, and parsley. Bring to a boil. Reduce heat.
• Simmer uncovered 20 minutes, or until vegetables are tender.
• Season with salt and pepper. Transfer soup in batches to a food
• processor or blender. Process until smooth. Reheat.
• Ladle soup into individual bowls and garnish with creme
• fraiche and sprigs of parsley.

RED PEPPER SOUP

Steps:

• Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes.
• Pour in the broth, stirring well. Reduce heat to low and simmer for 30 minutes.
• Puree using a hand held immersion blender, or transfer to a blender and puree until smooth.
• Pour the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.

LOW CARB-ROASTED RED PEPPER SOUP

Steps:

• Heat oil in medium saucepan over medium heat.
• Add celery, onions, and garlic; until vegetables are softened.
• Add roasted peppers and stock.
• bring to boil: lower heat and simmer 5 minutes.
• Puree soup in batches until smooth.
• Return to heat, and stir in cream.
• Add salt and pepper to taste and garnish with Parmesan.

ROASTED RED PEPPER AND CRAB SOUP

Steps:

• Set the oven to broil, and preheat for 5 minutes.
• Place the red bell pepper quarters skin-side up on a broiler pan or baking sheet. Broil until the skins have blackened, then place them in a brown paper bag, or in a covered bowl and allow them to steam for approximately 10 minutes to loosen the skins.
• Once the skins have loosened, peel them off and discard. Coarsely chop the peeled, roasted peppers, and place into a large saucepan along with the chicken broth and chopped potato. Bring to a boil over high heat, then add the half-and-half, salt, cayenne pepper, garlic powder, and basil. Return to a boil, then reduce heat to medium and simmer for 45 minutes.
• Once the potatoes have softened, puree the soup in batches in a blender until smooth. Pour the pureed soup into another saucepan and stir in the crab. Heat over medium heat to warm through, about 5 minutes.