CREAM OF RED PEPPER SOUP RECIPES

CREAM OF RED PEPPER SOUP RECIPE - RED.FOOD.COM

Cream of Red Pepper Soup Recipe - Red.Food.com image

For roasting peppers, you can follow the oven method (see Peasant'sHearth's Recipe #137169) or stovetop method (see Julesong's Recipe #51522) or substitute commercial bottled roasted peppers (though some of the flavor is lost with the bottled kind). For a lighter version, use half-and-half. Preparation time does NOT include the time for roasting the peppers.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons butter
1 small onion, minced
1/8 teaspoon dried rosemary or 1/4 teaspoon crushed fresh rosemary leaf
4 red bell peppers, roasted, peeled, seeded and chopped
1 1/4 quarts vegetable stock
3 tablespoons tomato paste
1/2 cup heavy cream
sweet paprika
salt and pepper

Steps:

Melt butter in a large saucepan and saute onion and rosemary 5 min over low heat, stirring often.
Add peppers and stock, bring to a boil, lower heat and simmer 15 minutes.
Stir in tomato paste; place in food processor or blender; puree.
Stir in 1/4 cup cream and paprika, salt and pepper.
Ladle into 4 soup bowls and swirl 1 Tbs of cream onto the surface of each; sprinkle cream lightly with paprika for a speckled effect.

Nutrition Facts : Calories 201.8, FatContent 17.2, SaturatedFatContent 10.6, CholesterolContent 56, SodiumContent 150.2, CarbohydrateContent 12.1, FiberContent 3.2, SugarContent 7.2, ProteinContent 2.5

CREAMY RED PEPPER SOUP RECIPE: HOW TO MAKE IT

Creamy Red Pepper Soup Recipe: How to Make It image

Everyone loves this soup’s taste, but no one guesses that pears are the secret ingredient. —Connie Summers, Augusta, Michigan

Provided by Taste of Home

Categories Lunch

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 10

Ingredients

2 large onions, chopped
1/4 cup butter, cubed
4 garlic cloves, minced
2 large potatoes, peeled and diced
2 jars (7 ounces each) roasted red peppers, drained, patted dry and chopped
5 cups chicken broth
2 cans (15 ounces each) pears in juice
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
Optional: Chopped chives, heavy cream and croutons

Steps:

In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add the potatoes, red peppers and broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat. Add pears with juice; let cool., Using a blender, puree soup in batches. Return to the pan. Stir in cayenne and black pepper. Cook until heated through. If desired, serve with chopped chives, heavy cream and croutons.

Nutrition Facts : Calories 127 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 494mg sodium, CarbohydrateContent 20g carbohydrate (9g sugars, FiberContent 2g fiber), ProteinContent 3g protein.

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