Best 3 Big Red Soup Recipes

Indulge in the vibrant flavors of Big Red Soup, a culinary delight that tantalizes your taste buds with its rich, hearty, and subtly sweet essence. This iconic soup traces its roots back to the vibrant streets of New Orleans, where it has been a beloved staple for generations. Its captivating crimson hue, derived from an array of ripe tomatoes and bell peppers, beckons you to embark on a culinary journey like no other. As you delve into this delectable creation, you'll encounter a harmonious blend of textures and flavors, from the tender chunks of savory sausage to the crisp, refreshing celery and aromatic onions. Each spoonful promises a symphony of tastes, leaving you craving more.

This versatile soup offers endless possibilities for customization, allowing you to tailor it to your unique preferences. Whether you desire a classic rendition, a vegetarian delight, or a spicy kick, this recipe collection has you covered. Embrace the authentic flavors of Louisiana with the Traditional Big Red Soup recipe, where a medley of Andouille sausage, Creole seasoning, and a touch of cayenne pepper create an explosion of flavors. For a healthier twist, explore the Vegetarian Big Red Soup recipe, where hearty lentils and an array of vegetables provide a satisfying and nutritious alternative. And for those who crave a bit of heat, the Spicy Big Red Soup recipe delivers a delightful balance of warmth and flavor, thanks to the addition of diced jalapeños and a pinch of chili powder.

No matter your dietary preferences or taste inclinations, this trio of Big Red Soup recipes guarantees a culinary experience that will leave you utterly satisfied. So, gather your ingredients, ignite your culinary passion, and prepare to relish the vibrant flavors of this New Orleans classic, right in the comfort of your own kitchen.

Let's cook with our recipes!

CREAMY RED PEPPER SOUP

Creamy Red Pepper Soup image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 13

Ingredients

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.

BIG BATCH RED LENTIL SOUP

Big Batch Red Lentil Soup image

This should really be called Healthy Healthy Soup, but it's so good, no one would believe it! The soup freezes extremely well and makes about 20 cups or so - enough, as the magazine said for "3 meals for a family of 4". NOT for our family - it's only enough for about 2 meals. We LOVE it! I found this in some now forgotten magazine long ago and have changed it (added carrots, omitted the green pepper, added different colored peppers, took out the cilantro, which I HATE, and substituted parsley) quite a bit. The original also called for half brown and half red lentils. All red makes a much better tasting soup and it's prettier, I think; no muddy color. If you use vegetable stock, it's vegetarian. Omit the Zesty Lime Cream dollop and it's vegan. Hope you all enjoy it too!!! P. S. - Cut your prep time by using a food processor to chop all the veggies. Add the herbs as well so they blend in.

Provided by annbb

Categories Lentil

Time 1h10m

Yield 20-22 cups

Number Of Ingredients 19

Ingredients

3 tablespoons olive oil
3 medium onions, chopped
3 sweet red peppers (can use yellow or orange peppers as well)
2 jalapeno peppers, chopped
6 carrots, peeled & chopped
3 garlic cloves, chopped
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 teaspoon cumin
1 1/2 teaspoons ground coriander (IMPORTANT FLAVOR)
4 cups red lentils, rinsed & picked over to remove any debris
12 cups homemade chicken stock (or 2 large cans, 2 pints 14 oz. each, chicken broth) or 12 cups homemade vegetable stock (or 2 large cans, 2 pints 14 oz. each, chicken broth)
1 (35 1/4 ounce) can plum tomatoes, chopped (very lightly cuisinarted)
2 cups water
1 1/4 teaspoons salt
cayenne pepper (I like it with a good kick)
3/4 cup coarsely chopped fresh parsley (or cilantro)
1/3 cup sour cream
1 tablespoon fresh lime juice
1 teaspoon lime zest

Steps:

Warm oil in a very big pot over medium heat. Add onion & cook 3 minutes. Add sweet peppers, hot peppers, carrots, garlic, oregano, cumin & coriander, (which I cuisinart all together), and cook 10 minute or until veggies are soft, stirring often.
Add lentils, broth, tomatoes with their liquid and the water. Bring to a boil. Reduce heat and simmer 20 to 30 minutes, or until the lentils are tender, stirring occasionally. Stir in the salt and cayenne.
Remove about 1/2 of the soup and CAREFULLY puree in batches in a food processor or blender (blender works better) by pulsing off and on. (WATCH IT! VERY HOT!)
Stir puree back into soup in the pot. Taste and correct seasonings if necessary. Stir in the fresh parsley.
For the Zesty Lime Cream: Combine the sour cream, lime juice and zest in a small bowl. Stir well.
Serve soup with a dollop of the Zesty Lime Cream floating on top.

Nutrition Facts : Calories 236.4, Fat 5.5, SaturatedFat 1.4, Cholesterol 3.2, Sodium 1110.9, Carbohydrate 31.1, Fiber 6.1, Sugar 4.2, Protein 17.5

EVERYDAY VEGETABLE SOUP

Everyday Vegetable Soup image

This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h15m

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
2 cups chopped onions or thinly sliced leeks (whites only)
1 cup thinly sliced celery
2 teaspoons Italian seasoning
Coarse salt and ground pepper
3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth
1 can (28 ounces) diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

Steps:

Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.

Nutrition Facts : Calories 176 g, Fat 4 g, Fiber 5 g, Protein 7 g

Tips:

Prep beforehand: Dice and chop vegetables, mince garlic, and grate cheese before you start cooking.
Use a large pot: This soup is hearty and makes a big batch, so make sure you use a large enough pot to accommodate all the ingredients.
Don't be afraid to adjust the ingredients: Like your soup a little spicier? Add an extra pinch of cayenne pepper. Want it creamier? Stir in a dollop of sour cream or Greek yogurt.
Serve with your favorite toppings: Shredded cheddar cheese, crumbled bacon, and diced green onions are all great options.
Freeze for later: This soup freezes well for up to 3 months. Simply let it cool completely, then transfer it to an airtight container and freeze.

Conclusion:

Big Red Soup is a hearty, flavorful soup that is perfect for a cold winter day. It's easy to make and can be customized to your liking. So next time you're looking for a comforting and delicious meal, give this soup a try. You won't be disappointed!