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 BELL PEPPER SOUP | ALLRECIPES
A delicious, creamy textured soup without the cream. The secret is in the beans! This soup is an all time favorite in my family. Serve hot or cold with a dollop of sour cream, or goat cheese. Sprinkle with some chopped watercress.
Provided by skaught
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to broil.
- Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.
- In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.
- Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.
Nutrition Facts : Calories 216.4 calories, CarbohydrateContent 36 g, CholesterolContent 3 mg, FatContent 3.2 g, FiberContent 8.3 g, ProteinContent 11.6 g, SaturatedFatContent 0.4 g, SodiumContent 590.4 mg, SugarContent 4.2 g
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