ROASTED RED PEPPERS SOUP RECIPE: HOW TO MAKE IT
If you like cream of tomato soup, try making it with purchased roasted red peppers. Using jarred roasted red peppers makes it extra easy and pureeing the soup in a blender gives it a nice smooth texture.
Provided by Taste of Home
Categories Lunch
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, melt butter over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer 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).
Nutrition Facts : Calories 135 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 753mg sodium, CarbohydrateContent 21g carbohydrate (9g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
ROASTED RED PEPPERS SOUP RECIPE: HOW TO MAKE IT
If you like cream of tomato soup, try making it with purchased roasted red peppers. Using jarred roasted red peppers makes it extra easy and pureeing the soup in a blender gives it a nice smooth texture.
Provided by Taste of Home
Categories Lunch
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, melt butter over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer 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).
Nutrition Facts : Calories 135 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 753mg sodium, CarbohydrateContent 21g carbohydrate (9g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
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GREEN BEANS WITH RED PEPPERS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 10 minutes
Category Side Dishes
Calories 79 calories per serving
- In a nonstick skillet coated with cooking spray, saute beans and red pepper in oil for 4 minutes or until crisp-tender. Stir in the vinegar, basil and pepper.
BUTTERNUT SQUASH SOUP RECIPE WITH RED PEPPERS | SAINSBURY ...
From recipes.sainsburys.co.uk
Total Time 60 minutes
Calories 271 calories per serving
In a large jug, make up 1.2 litres vegetable stock using the stock cube.
Peel the butternut squash and sweet potato and cut into chunks. Deseed the peppers and roughly chop. Set aside.
Heat the oil in a large pan and cook the onion and garlic for 10 minutes until soft. Stir in the butternut squash, sweet potato, peppers and sun-dried tomato puree. Cook for 10 minutes, until the veg begins to colour.
Pour in the stock and bring to the boil. Cover with a lid and cook over a medium heat for 30 minutes, until the veg is soft.
Pour the soup into a food processor (in batches) and blend until smooth. Divide between 4 bowls and garnish with a sprinkle of toasted seeds to serve.
GREEN BEANS WITH RED PEPPERS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 10 minutes
Category Side Dishes
Calories 79 calories per serving
- In a nonstick skillet coated with cooking spray, saute beans and red pepper in oil for 4 minutes or until crisp-tender. Stir in the vinegar, basil and pepper.
BUTTERNUT SQUASH SOUP RECIPE WITH RED PEPPERS | SAINSBURY ...
From recipes.sainsburys.co.uk
Total Time 60 minutes
Calories 271 calories per serving
In a large jug, make up 1.2 litres vegetable stock using the stock cube.
Peel the butternut squash and sweet potato and cut into chunks. Deseed the peppers and roughly chop. Set aside.
Heat the oil in a large pan and cook the onion and garlic for 10 minutes until soft. Stir in the butternut squash, sweet potato, peppers and sun-dried tomato puree. Cook for 10 minutes, until the veg begins to colour.
Pour in the stock and bring to the boil. Cover with a lid and cook over a medium heat for 30 minutes, until the veg is soft.
Pour the soup into a food processor (in batches) and blend until smooth. Divide between 4 bowls and garnish with a sprinkle of toasted seeds to serve.
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