PEPPER SOUP RECIPE RECIPES

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CREAMY RED PEPPER SOUP RECIPE | GIADA DE ... - FOOD NE…



Creamy Red Pepper Soup Recipe | Giada De ... - Food Ne… image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 13

4 tablespoons olive oil
2 onions, chopped
2 carrots, peeled and chopped
3 garlic cloves, chopped
2 teaspoons chopped fresh thyme leaves
6 cups chicken broth
2 (12-ounce) jars roasted red bell peppers preserved in water, drained
1 russet potato, peeled and coarsely chopped
1/2 cup dry white wine
1 tablespoon sugar
Salt and freshly ground black pepper
16 (3/4-inch thick) baguette slices, cut into 1/2 to 3/4-inch cubes
1/2 cup mascarpone cheese

Steps:

  • Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes. Add the broth, bell peppers, potato, wine, and sugar. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly.
  • Using an immersion hand blender, puree the soup in the pot until it is smooth. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup, to taste, with salt and pepper.
  • Meanwhile, heat the remaining 2 tablespoons oil in a heavy large skillet over medium heat. Add the bread cubes and saute until they are crisp and golden, about 8 minutes.
  • Ladle the soup into bowls. Dollop a tablespoon of mascarpone in the center of each bowl and top with croutons. Sprinkle with pepper and serve.

HOT 'N' SPICY ROASTED RED PEPPER & TOMATO SOUP RECIPE ...



Hot 'n' spicy roasted red pepper & tomato soup recipe ... image

Whizz up this warming and vibrant soup in 10 minutes for a filling veggie supper, rich in vitamin C

Provided by Chelsie Collins

Categories     Lunch, Main course, Soup, Supper

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 1

Number Of Ingredients 7

290g roasted red peppers , drained
270g cherry tomatoes , halved
1 garlic clove , crushed
1 vegetable stock cube
1 tsp paprika
1 tbsp olive oil
4 tbsp ground almonds

Steps:

  • Put the roasted red peppers in a blender with the cherry tomatoes, garlic, vegetable stock cube, 100ml water, paprika, olive oil and ground almonds. Blitz until smooth, season well and heat until piping hot before serving.

Nutrition Facts : Calories 631 calories, FatContent 48 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 5 grams fiber, ProteinContent 23 grams protein, SodiumContent 3 milligram of sodium

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