Roasted Red Pepper Soup Recipe
Roasted Red Pepper Soup Recipe
What the best recipe to use up the rest of this soup?
I have about 24oz of creamy corn and roasted red pepper soup (readymade from Trader Joes) that I want to use for dinner tonight. (Last night I used part of it in a cheesy corn & pasta dish.) 10 points to the best recipe I get! Also it’s almost 100 degrees today so I don’t want to use the oven for a long time, I only need to feed 2 people, and the only thing I REALLY hate is mushrooms. Thanks!
Also, the soup isn’t so great by itself–and it’s way too hot today to eat soup for dinner.
Make some grilled chicken breast and simmer it all together. Add some pasta too!!! Or how about rice since you had pasta last night?
Actually! Make some cornbread casserole.
1 box Jif
2 eggs
8 oz. sour cream
1/2 cup butter (melted)
2 cups of your creamy corn mix (or more)
Bake at 350* for about 45 – 60 minutes.
Roasted Red Pepper Soup?
Hello! Would anyone have a brilliant recipe for roasted red pepper soup? It’s definitely soup weather and I love to make my own but I can’t find a recipe for it. Thanks! x
there are different types of recipes here are few of them:
The Classic Red Pepper Soup
olive oil cooking spray
2 large red bell peppers, about 1 pound (450 g) total
2 small carrots, 6 ounces (180 g), peeled and quartered lengthwise
2 shallots, peeled and cut in half
2 garlic cloves, peeled and cut in half
1 teaspoon olive oil
1 pear, peeled and quartered, core and seeds removed
3 cups (708 ml) fat-free low-sodium canned chicken broth
salt (optional) and freshly ground pepper to taste
Dash hot pepper sauce
Preheat oven to 400°F (205°C). Lightly spray a roasting pan with cooking spray.
Place peppers, carrots, shallots, and garlic in a roasting pan. Lightly spray vegetables with cooking spray. Roast for 20 minutes. Using tongs, turn peppers over. Add pears to the roasting pan and continue to bake for another 10 minutes. Remove from oven and immediately place peppers in a paper bag for 10 minutes to sweat. Wash off the blackened skin under cold running water. Remove seeds and core.
Place peppers, shallots, garlic, and pear in the work bowl of a food processor fitted with the steel blade. Process until smooth.
Transfer mixture to a heavy saucepan. Blend in chicken broth and hot pepper sauce. Bring to a boil, reduce heat, and simmer for 10 minutes. Taste and add salt (if using) and pepper.
Ladle into 4 soup bowls. Serve hot.
(makes 4 servings)
Creamy Red Pepper Soup
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
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.
Roasted Red Pepper Potato Soup Recipe
2 large red bell peppers
3 large russet potatoes, peeled and quartered (about 5 cups)
1 medium yellow onion, peeled and diced (about 1 cup)
3 cloves garlic
2 quarts chicken stock (or vegetable stock for vegetarian option)
1 cup hot milk or cream
1/4 cup butter (1/2 a stick)
Cayenne, salt and pepper to taste
1 Roast the red bell pepper by placing it over or under an open flame until it is blackened on all sides. (You can use a grill, cooktop gas burner, or oven broiler.) Place the blackened pepper in a bag, close the bag and let the pepper steam for 10-15 minutes, or until the skin feels like it can easily be slipped off. Remove the pepper from the bag, peel off the blackened skin, remove the seeds. Cut pepper into strips.
2 Place pepper, potatoes, garlic, and onion in a large soup pot and add stock. Cook over medium-high heat until potatoes are soft.
3 Add hot milk (or cream) and butter. Purée in a blender or food processor until very smooth. Add cayenne, salt and pepper to taste.
Serves 6-8.
hope this helps!!
Roasted Red Pepper Soup Recipe
Roasted Red Pepper and Sausage Soup
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