ROASTED RED PEPPER AND TOMATO SOUP
On a cold Canadian winter night this soup just hits the spot. Serve with warm cornbread and salad. Or go Mexican tonight.
Provided by Carol Crane
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h40m
Yield 6
Number Of Ingredients 15
Steps:
- Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
- Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
- Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
- Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
- Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
- Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.
Nutrition Facts : Calories 170 calories, Carbohydrate 14.2 g, Cholesterol 16.5 mg, Fat 9.6 g, Fiber 3.5 g, Protein 7.6 g, SaturatedFat 4.9 g, Sodium 812.4 mg, Sugar 7.3 g
PURéED TOMATO AND RED PEPPER SOUP
I noticed that the most popular boxed soup at my supermarket is a tomato and red pepper soup, so I decided to come up with my own version.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Roast the peppers as directed, allow to cool in a covered bowl, then peel, seed and dice. Set aside.
- Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is translucent, about 3 minutes, and add the carrot and celery and a generous pinch of salt. Cook, stirring often, until the vegetables are tender and fragrant, about 5 more minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes with their liquid, the tomato paste, basil sprigs, cinnamon, sugar if using, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.
- Add the diced roasted peppers, the stock or water, rice, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes, stirring from time to time. Season with freshly ground pepper, taste and adjust salt. Remove the basil sprigs.
- Using a hand blender, purée the soup, or use a blender and purée in batches, being careful to pull a dish towel down over the top and not to cover tightly with the blender lid, then return to the pot and heat through. Taste and adjust seasonings. Serve topped with croutons, Parmesan cheese, and/or slivered basil.
ROASTED RED PEPPER AND TOMATO SOUP
This is a nice robust and colorful soup - packs a punch and yet has a great taste - nothing better than roasted red peppers and roasted tomatoes.
Provided by Ravenseyes
Categories Peppers
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Pre heat oven to 425 degrees.
- Line 1 cookie sheet with tin foil - wash and cut tomatoes in half, arrange cut side down on cookie sheet, drizzle generously with good extra virgin olive oil, course, kosher or sea salt and a touch of ground pepper - bake until tomato peels have split and developed a nice caramelized texture. Approximately 45 - 60 minutes. Remove from oven and allow to cool, remove tomato skins.
- While the tomatoes are caramelizing in the oven take your red peppers and blacken them over an open gas flame or in the case you do not have gas this can also be accomplished over an electric element simply by allowing the pepper contact with the heating coil till it blackens, or you could also do this on a gas grill. Place blackened peppers in a brown paper bag and allow to cool - I always make sure I have a plastic bag on the outside as the juices from the peppers will soak through as they cool. Once cooled remove skins, tops, ribs and seeds. Do not wash.
- In a large soup pot add 1 tbsp olive oil add onions, garlic and sauté till onions appear clear. Add chicken stock, white wine, tomato paste, basil, tomatoes and peppers. Allow to cook for approximately 30 minutes. If you have a hand held blender, puree until a creamy texture is accomplished, or you can do this in a blender a few cups at a time being very careful not to over crowd the blender as the top will pop off with the heat. Return the pureed mixture back to the pot add pepper flakes and reduce over medium heat for 10 minutes - if desired add cream and serve!
Nutrition Facts : Calories 171.2, Fat 3.6, SaturatedFat 0.9, Cholesterol 7.2, Sodium 651.9, Carbohydrate 25.2, Fiber 4.8, Sugar 14.1, Protein 9.1
ROASTED TOMATO AND RED BELL PEPPER SOUP
Categories Soup/Stew Food Processor Tomato Roast Wheat/Gluten-Free Ricotta Bell Pepper Chill Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Arrange tomatoes (cut side up), bell peppers, onion and garlic cloves on large baking sheet. Drizzle oil over; sprinkle generously with salt and pepper. Roast vegetables until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven. Cool.
- Transfer vegetables and any accumulated juices to processor. Add thyme leaves. Puree soup, gradually adding enough water to thin soup to desired consistency. Chill until cold, about 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated. If soup becomes too thick, thin with water to desired consistency.)
- Ladle soup into bowls. Top each with 1 tablespoon ricotta cheese. Garnish with thyme sprigs, if desired.
ROASTED RED PEPPER AND SUN-DRIED TOMATO SOUP
Steps:
- Rehydrate the dried tomatoes by soaking them in warm water for 1 hour. Meanwhile, sweat the onion in the olive oil in a 2-quart saucepan over medium heat, uncovered, for 7 to 10 minutes, stirring occasionally. Do not let the onion color.
- Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt and pepper and let it all simmer together for 10 minutes. Pour the soup into a blender and process at a high speed for 4 minutes, until very smooth. Then pass it through a strainer to remove the vegetable skins. Adjust the seasoning and serve with fresh basil leaves as a garnish.
ROASTED TOMATO, PEPPER, AND RED ONION SOUP
This is an unusual recipe I found in a Flemish woman's magazine. I like it alot, hope you will too !
Provided by FlemishMinx
Categories Vegetable
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Wash and halve the tomatoes.
- Halve the pepper, removing the core and seeds.
- Cut the onion in quarters.
- Place the vegetables and two sprigs of sage on a large bake pan.
- Sprinkle with the olive oil.
- Bake for 30 minutes in the oven at 400 degrees.
- Remove the vegetables from the oven and place them in an ovenproof dish.
- Add the bouillon, and bake uncovered in the oven 20 minutes or until the vegetables are cooked.
- Allow the vegetables to cool.
- Puree with a handblender.
- Reheat in a pan on the stove when ready to serve.
- Garnish with chopped sage.
ROASTED TOMATO AND RED PEPPER SOUP WITH CHILLED MINT
Steps:
- Preheat broiler.
- Toss bell peppers, tomatoes, onion, and garlic with oil and coriander in a large roasting pan and broil about 4 inches from heat until edges of vegetables are charred, about 7 minutes. Stir vegetables, then broil until vegetables are tender, about 3 minutes more.
- Purée vegetables with any juices from pan in batches in a blender until smooth. Stir in remaining ingredients except mint.
- Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at least 2 hours. Just before serving, stir in mint.
CREAMY ROASTED RED PEPPER AND TOMATO BASIL SOUP- WHOLE30
Make and share this Creamy Roasted Red Pepper and Tomato Basil Soup- Whole30 recipe from Food.com.
Provided by REALtorFOOD
Categories < 15 Mins
Time 15m
Yield 6 Cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- combine tomato puree and drained roasted red pepper in medium saucepan and bring to slow boil.
- add basil leaves and coconut milk and cook stirring 2 minutes to combine.
- add salt and red pepper flakes and stir.
- remove from stove.
- allow to cool slightly and with immersion blender puree until completely smooth (if using a blender allow to cool longer).
- Serve hot or chilled.
- can be served over a handful of baby spinach leaves if desired to add some color and extra nutrition boost.
Nutrition Facts : Calories 264.7, Fat 20.9, SaturatedFat 18.2, Sodium 361.5, Carbohydrate 20.6, Fiber 3.9, Sugar 9.6, Protein 5.3
ROASTED RED PEPPER AND SUN-DRIED TOMATO SOUP
A co-worker of mine brought this soup to work and wanted me to try it. I wasn't too thrilled because I'm not too much into tomatoes. One taste and I was hooked and begged her to get me the recipe. As soon as I got the recipe I went out the same night and bought all the ingredients...it was that good. (Please note that prep time does not include soaking the sun-dried tomatoes)
Provided by Jeanette G
Categories Onions
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Soak the sun-dried tomatoes in warm water for about an hour to rehydrate them.
- Place your olive oil in a pan and add onions and cook for about 7- 10 minutes until soft but do not let them brown or turn color.
- Add in your chicken broth, drained rehydrated tomatoes, roasted red peppers, fresh tomatoes and salt and pepper and let simmer for about 10 minutes.
- Pour the soup in a blender and process until blended very well and you have a smooth consistency.
- Pass soup through a strainer to remove all the vegetable skins.
- Add more salt and pepper if needed.
- ENJOY!
Nutrition Facts : Calories 242.6, Fat 15.7, SaturatedFat 2.4, Sodium 1068.6, Carbohydrate 20, Fiber 4.7, Sugar 12.8, Protein 8.6
ROASTED RED PEPPER AND TOMATO SOUP WITH SMOKY CAPRESE PANINI
Provided by Rachael Ray : Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Char the peppers on all sides over an open flame on a gas stovetop or under a hot broiler (with the oven door cracked to avoid steam buildup in the oven). Put the charred peppers in a bowl, cover, and let them rest until cool enough to handle, about 10 minutes.
- Meanwhile, heat the extra-virgin olive oil in a soup pot. Add the garlic, carrot, celery, and onions to the pot and season with salt and pepper, to taste. Cook until the vegetables soften, about 10 minutes, then put them into a food processor with the diced tomatoes. Seed and peel the peppers and add them to the processor. Puree the mixture until smooth, then pour it into soup pot and stir in the stock.
- Heat a panini press or a large heavy skillet. Make sandwiches using 2 slices of cheese and 2 slices of ripe tomato on 4 of the bread slices. Sprinkle with salt and pepper, to taste, and top with some torn basil. Cover with the remaining 4 slices of bread and add them to the panini press or hot skillet. If using a skillet, top with a second smaller pan and weight it down with heavy cans. Press the sandwiches to toast and melt the cheese, a few minutes on each side or 5 minutes in a hot press.
- Serve the soup in bowls with the Panini alongside.
TOMATO AND ROASTED RED PEPPER SOUP
This is my favorite soup. It's a nice balance of sweet and savory, and it freezed beautifully. I like it with grilled cheese. (I hate to specify a brand name / hard to find ingredient, but I haven't found a good substitute for Thai Kitchen's roasted red chili paste.) [This is adapted from The Naked Chef (Jamie Oliver).]
Provided by dividend
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Broil the red peppers, turning them so they blacken on all sides. Once they're black, put them in a bowl, cover tightly with plastic wrap, and leave them until they're cool enough to handle (about 30 minutes). Peel, seed, and roughly chop them.
- Warm the olive oil in a thick-bottomed pot over medium heat. Add the peppers, chili paste, and a pinch of salt, stir to combine, and cook for 5 minutes.
- Finely chop the garlic, add to the pot, and cook for 2 minutes.
- Drain the tomatoes, and add to the pot with the red wine vinegar and a pinch of salt. Cook for 10 minutes.
- Add the chicken stock. Puree with a stick blender until smooth, and simmer for 15 more minutes.
CREAMY TOMATO AND ROASTED RED PEPPER SOUP
Steps:
- Heat the oil in a 2 qt pot over medium-high heat. Add onion and carrot and saute until tender. Add garlic and saute till fragrant. Season with salt and pepper. Add tomato paste and cook till toasted about 1 min. Add tomatoes, peppers, broth and simmer for 25 minutes until vegetables are tender and flavors are melded. Taste for seasoning and add more salt pepper and sugar. Blend until smooth.
LIGHTLY SPICED LENTIL, RED PEPPER AND TOMATO SOUP
Make and share this Lightly Spiced Lentil, Red Pepper and Tomato Soup recipe from Food.com.
Provided by Moyni
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Over a medium heat in a large saucepan, dry fry the cumin and chilli for a minute or two.
- Add oil.
- Add chopped onion and cook gently 5 minutes until softened (do not allow to colour).
- Stir in the lentils.
- Stir in the tomatoes and peppers.
- Add the stock and bring to a simmer for 20 to 30 minutes, until the lentils start to disintegrate.
- Use a stick blender or liquidize in batches.
- Serve with coriander or parsley as garnish.
Nutrition Facts : Calories 211.3, Fat 5, SaturatedFat 0.7, Sodium 35.4, Carbohydrate 33.1, Fiber 7.7, Sugar 7.4, Protein 11
RED PEPPER, TOMATO AND ONION SOUP.
I love this, and always feel I'm getting some much needed fruit and veg into my diet. Serve with crusty bread or on its own.
Provided by samcp4
Categories Onions
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Grill the pepper skin side up until the skin is black.
- Allow the pepper to cool and peel off the skin and roughly chop the flesh.
- Place the pepper flesh, tomatoes, onion, stock, paprika and basil into a saucepan.
- Simmer for 15 minutes.
- Blend, strain, heat through gently and serve.
ODEON'S ROAST RED PEPPER, TOMATO AND CORN SOUP
Provided by Moira Hodgson
Categories dinner, weekday, soups and stews, appetizer
Time 1h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Char the red pepper and poblano chili over a gas flame. Peel, seed and chop without rinsing.
- Peel the tomatoes by dropping them in boiling water for 30 seconds. Drain and remove the skins. Chop the tomatoes, reserving the seeds and juice.
- Blanche the corn for three mintues and when it has cooled, cut off the kernels with a bread knife. Reserve the kernels and the cobs.
- Saute the onions, garlic and leek in the olive oil until soft but not browned (about five minutes). Add the remaining ingredients (including the cobs) except for the corn kernels, pepper and Tobasco. Simmer for one hour.
- Remove and discard corn cobs and thyme. Blend the remaining ingredients until smooth in a food processor. Bring to simmer and season. If necessary, thin the soup with a little milk. Chill if serving cold.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 16 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 1354 milligrams, Sugar 18 grams, TransFat 0 grams
ROASTED RED PEPPER AND SUNDRIED TOMATO SOUP
Provided by Food Network
Yield Makes 4 bento servings
Number Of Ingredients 9
Steps:
- Rehydrate the dried tomatoes by soaking them in warm water for hour. Sweat the onion in the olive oil in a 2quart saucepan over medium heat, uncovered, for 7 to I0 minutes, stirring occasionally. Do not let the onion color. Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt, and pepper and let it all simmer together for 10 minutes. Pour the soup into a blender and process at high speed for 4 minutes, until very smooth. Then pass it through a strainer to remove the vegetable skills. Adjust the seasoning and serve with fresh basil leaves as a garnish.
CREAM OF TOMATO AND ROASTED RED PEPPER SOUP
Easiest soup on the planet -- good hot or cold, ready in 20 minutes, tops. 4 main ingredients. Simply delicious. Company worthy. You're welcome to roast your own peppers, but I use canned or jarred peppers, including the juice. I blend it with a stick blender; you could also use your blender but it's just one more thing to wash! Use any color onion you choose. Adjust the seasonings according to preference and use from 4-8 oz of regular or low fat cream cheese.
Provided by One Happy Woman
Categories < 15 Mins
Time 15m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Salute the onion and garlic in the olive oil in a pan deep enough to hold the soup.
- Season with smoked paprika, salt and lemon pepper.
- Add the water, canned tomatoes and roasted red pepper, including the juice from the peppers and bring to a simmer.
- Break the cream cheese up into lumps, add to soup, and simmer until onions are soft.
- Blend until smooth with stick blender.
- Serve hot or chill and serve cold.
Nutrition Facts : Calories 173.2, Fat 13.7, SaturatedFat 6, Cholesterol 31.2, Sodium 1602.5, Carbohydrate 11.3, Fiber 2.8, Sugar 4.4, Protein 3.7
RED PEPPER AND TOMATO SOUP
A simple soup but built with exquisite taste! Serve with chopped green onions or fresh parsley, optional.
Provided by Tish Young
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Combine the tomato soup and the water in a large sauce pot; simmer, stirring occasionally, for 5 minutes. Add the tomato juice, chives, garlic, cayenne, rosemary, thyme, oregano, basil, and paprika to the pot. Simmer soup for 25 minutes, stirring occasionally.
- Stir in the diced tomatoes and red peppers. Simmer until peppers are soft, about 10 minutes.
Nutrition Facts : Calories 124.4 calories, Carbohydrate 24.9 g, Fat 2.5 g, Fiber 2.3 g, Protein 3.6 g, SaturatedFat 0.5 g, Sodium 995.8 mg, Sugar 13.7 g
RED PEPPER, TOMATO AND GINGER SOUP
Steps:
- 1. Grill and skin peppers 2. Chop peppers roughly 3. Saute the onion in oil until soft, stir in ground cumin and ginger and cook for one minute 4. Add peppers, chicken stock and tomato juice 5. Cook for at least 10 minutes, then puree in a blender 6. Stir in chives and tomato, then season 7. Add lime and garnish with cumin and cayenne
PURÉED TOMATO AND RED PEPPER SOUP
Yield 6 servings
Number Of Ingredients 19
Steps:
- 1. Roast the peppers as directed, allow to cool in a covered bowl, then peel, seed and dice. Set aside. 2. Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is translucent, about 3 minutes, and add the carrot and celery and a generous pinch of salt. Cook, stirring often, until the vegetables are tender and fragrant, about 5 more minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes with their liquid, the tomato paste, basil sprigs, cinnamon, sugar if using, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes. 3. Add the diced roasted peppers, the stock or water, rice, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes, stirring from time to time. Season with freshly ground pepper, taste and adjust salt. Remove the basil sprigs. 4. Using a hand blender, purée the soup, or use a blender and purée in batches, being careful to pull a dish towel down over the top and not to cover tightly with the blender lid, then return to the pot and heat through. Taste and adjust seasonings. Serve topped with croutons, Parmesan cheese, and/or slivered basil.
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