CAULIFLOWER RED PEPPER SOUP RECIPES

Name: Red Pepper Soup
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 12 servings (about 3 quarts).
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

RED PEPPER SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Red Pepper Soup Recipe: How to Make It - Taste of Home 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

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

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, FatContent 2g fat (0 saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 962mg sodium, CarbohydrateContent 14g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 2g protein.

PURéED TOMATO AND RED PEPPER SOUP RECIPE - NYT COOKING

Puréed Tomato and Red Pepper Soup Recipe - NYT Cooking image

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

Total Time 1 hours

Yield 6 servings

Number Of Ingredients 18

Ingredients

2 red bell peppers, roasted
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1/2 cup diced carrot
1/2 cup diced celery
Salt to taste
4 large garlic cloves, minced
1 28-ounce can chopped tomatoes with juice
1/4 cup tomato paste
2 sprigs fresh basil
Pinch of cinnamon
1/2 teaspoon sugar (optional)
1 1/2 quarts vegetable stock or water
1/4 cup rice, preferably a medium-grain rice like arborio
Freshly ground pepper
Garlic croutons (toast thin slices of bread, rub with a cut clove of garlic, and cut into squares)
Freshly grated Parmesan
Slivered fresh basil leaves

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.

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RED PEPPER SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

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
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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.

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