RED PEPPER CREAM SOUP RECIPES

Name: Creamy Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings (3 quarts).
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

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.

CREAMY RED-PEPPER SOUP RECIPE | MARTHA STEWART

Creamy Red-Pepper Soup Recipe | Martha Stewart image

Sent in by reader Jeanne Kersting of Bethesda, Maryland. For richer texture and a little tang, garnish with a dollop of sour cream or plain yogurt.

Provided by Martha Stewart

Categories Soup Recipes

Total Time 45 minutes

Prep Time 20 minutes

Number Of Ingredients 12

Ingredients

2 tablespoons butter
1 rib celery, chopped
1 small carrot, chopped
1/2 small onion, chopped (1/2 cup)
1 small garlic clove, minced
3 medium red bell peppers, ribs and seeds removed, and cut into 1-inch chunks (5 cups)
1 can (14.5 ounces) reduced-sodium chicken broth
1 bay leaf
1/2 cup heavy cream
1 pinch sugar
Coarse salt and ground pepper
2 tablespoons roughly chopped chives, for garnish

Steps:

In a large saucepan, melt butter over medium-low heat. Add celery, carrot, onion, and garlic; cook until onion is opaque and carrot is crisp/tender, about 10 minutes.
Add peppers, broth, 2 cups water, and bay leaf; bring to a boil. Reduce heat to medium, and simmer until peppers are very tender, about 15 minutes.
Remove bay leaf; puree soup in batches in blender. Return to pot; add cream and sugar. Season with salt and pepper. If necessary, gently reheat before serving, and garnish with chives.

Nutrition Facts : Calories 200 g, FatContent 17 g, FiberContent 2 g, ProteinContent 4 g

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