JARRED RED PEPPERS RECIPES

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RED PEPPER AND TOMATO SOUP RECIPE - BBC FOOD



Red pepper and tomato soup recipe - BBC Food image

James Martin's simple red pepper and tomato soup has a lovely rich flavour from roasting the peppers, shallots and tomatoes. The soup can be served hot or cold.

Provided by James Martin

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 11

2 red peppers
2 banana shallots, halved and trimmed
500g/1lb 2oz plum tomatoes
4 garlic cloves
2 tbsp olive oil
25g/1oz butter
450ml/16fl oz chicken or vegetable stock, hot
100g/3½oz jarred roasted red peppers, chopped
2 tbsp chopped fresh chives
75g/2½oz butter, at room temperature
1 ciabatta loaf, cut into slices

Steps:

  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Place the peppers over an open gas flame until black all over. Place in a bowl, cover with cling film and leave to stand for 1–2 minutes.
  • Remove the peppers from the bowl and peel off the black skin, rinse underneath a running tap to get the remainder of the skin off. Remove the seeds and set the pepper aside.
  • Place the shallot halves (cut-side down) along with the plum tomatoes and garlic cloves onto a baking tray and drizzle with the olive oil. Bake at the top of the oven for 30 minutes, or until the shallots are cooked
  • Melt the butter in a large pan over a medium heat and add the roasted shallots, peppers and garlic.
  • Add the hot stock and cook for 5 minutes.
  • Blend with a stick blender until smooth and place back in the pan to warm through.
  • For the ciabatta toast, mix in the roasted peppers and chives into the butter. Form into a long log shape and roll in cling film.
  • Heat a large griddle pan and drizzle a little olive oil over the cut ciabatta, and toast either side for 1–2 minutes or until bar marks appear.
  • To serve, ladle the soup into serving bowls and serve the toasted ciabatta topped with the pepper and chive butter on the top.

ROASTED RED PEPPER SOUP - SKINNYTASTE



Roasted Red Pepper Soup - Skinnytaste image

This roasted red pepper soup is an excellent source of healthy vitamins – and it's delicious! One bowl will fill you up.

Provided by Gina

Categories     Soup

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 13

4 large red bell peppers (roasted seeds removed)
1 tsp olive oil
1 medium onion (chopped)
1 medium carrot (peeled and chopped)
2 garlic cloves (chopped)
1 tsp herbs de provence
1/4 cup fresh parsley (chopped)
3 cups fat free chicken broth (or vegetable stock)
1 medium russet potato (peeled and chopped)
1/4 cup dry white wine
Salt and freshly ground black pepper
2 tbsp fat free sour cream
1/4 cup Parmigiano Reggiano cheese

Steps:

  • To roast red peppers on the grill, place clean fresh red peppers directly on the grill top. You can also put them directly over the flame on your stove.
  • Turn your peppers frequently, as needed until the skin has turned completely black and starts to blister.
  • When the entire pepper skin has turned black, remove the peppers from the grill and place them into a bowl.
  • Cover the bowl with a lid or a dish to make it airtight to build up steam.
  • Let the peppers rest in the bowl for 10 minutes.
  • Uncover, remove from the bowl and the skin will slide off easily.
  • Cut the pepper in half to core and remove seeds.
  • Heat 1 tsp of oil in a large heavy pot over medium-high heat.
  • Add the onions, carrots, garlic, and herbs and saute until the onions are translucent, about 5 minutes.
  • Add the broth, roasted bell peppers, potato and wine.
  • Bring to a simmer over high heat.
  • Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 30 minutes.
  • With an immersion hand blender, puree the soup in the pot with the sour cream until it is smooth.
  • Season with salt and pepper to taste.
  • Add the grated parmesan and ladle into bowls.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 138 kcal, CarbohydrateContent 21 g, ProteinContent 3 g, FatContent 3 g, SaturatedFatContent 1.3 g, CholesterolContent 8.5 mg, SodiumContent 770 mg, FiberContent 3 g, SugarContent 5.8 g

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