Best 9 Roasted Red Peppers Soup Recipes

CREAMY ROASTED RED PEPPER SOUP

Steps:

• In a Dutch oven over medium heat, heat the butter and olive oil. Add the onions, garlic, and oregano and cook for 3 minutes, stirring occasionally.
• Add the potato and roasted red peppers and stir, cooking for 3 more minutes. Stir in the tomato paste and cook for 2 more minutes. Sprinkle in the salt and pepper and turn up the heat to medium-high.
• Pour in the white wine and let it reduce for a couple of minutes, then pour in the stock. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer until the potatoes are very tender, about 18-20 minutes.
• Puree the soup using an immersion blender (or you can let it cool and puree it in a regular blender.) Add the cream and red wine vinegar and heat for a couple of minutes. Taste and adjust seasonings, then serve with grated Parmesan and fresh oregano leaves.

ROASTED RED PEPPER SOUP

Steps:

• Place roasted red peppers in a blender or food processor, and blend until smooth.
• In a large saucepan, mix roasted red peppers, chicken broth, and mushrooms. Season with basil, oregano, garlic powder, salt, and pepper. Bring the mixture to a boil. Stir in tortellini, and continue cooking 8 to 10 minutes, or until pasta is al dente.

ROASTED RED PEPPERS SOUP

Steps:

• In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 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).

ROASTED RED PEPPER AND POTATO SOUP

Steps:

• Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
• Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.

ROASTED RED PEPPER SOUP

Steps:

• Place the red peppers, onion, carrots and jalapeno in two greased 15x10x1-in. baking pans; drizzle with oil and toss to coat. Bake at 425° for 25-30 minutes or until tender, stirring occasionally. Add garlic and whole thyme leaves; bake 5 minutes longer., Meanwhile, in a Dutch oven, combine the vegetable broth, chicken broth, potatoes, sweet potato, squash, salt, pepper and minced thyme. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender., Add roasted pepper mixture; cook 5 minutes longer. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan and heat through.

ROASTED RED-PEPPER SOUP

Steps:

• Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes. Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.
• Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro. Serve with the rolls.

BASIC AND EASY CREAMY ROASTED RED PEPPER SOUP

Steps:

• Add butter to large saucepan and melt over medium heat.
• Add onion and garlic and saute for about 4 minutes, just to get the aromas flowing.
• Sprinkle mixture with black pepper.
• Add roasted red pepper and cook for another couple of minutes.
• Pour in the can of diced tomatoes with juice and raise heat.
• Pour in cup of water and add bouillon cube.
• Bring to a boil, stirring occasionally.
• Once bouillon cube has dissolved add cream and stir, removing from heat.
• *Give the soup a quick taste to see if salt is needed. Generally the bouillon cube is salty enough so you will probably not need it.
• Transfer small amounts of the soup into a blender, trying to keep an even liquid to vegetable ratio.
• Puree until there are little to no chunks left and pour into another saucepan.
• Continue this until all the mixture is pureed, leaving you with a hearty, thick soup.
• **If you want to freeze batches, do not add the cream. Puree the soup as normal, omitting the cream and add cream at a later time when the soup is defrosted.
• ***I use heavy whipping cream because I love the rich taste. If you want to cut back perhaps use only 3/4 cup or use a lower cream altogether. I find the heavy cream gives the soup a nice texture.
• ****Instead of using water and a bouillon cube you could always use store bought broth.

ROAST RED PEPPER & TOMATO SOUP

Steps:

• Pre heat oven to 200šC/gas mark 4. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. Bake at the top of your oven for 30 mins or until the vegetables are roasted & tender.
• Meanwhile melt down the butter in a large pan over a medium heat and saute the chopped celery for 4-5 mins. Not too hot, don't burn the butter.
• Make up the vegetable stock adding the tomato puree, sundried tomato paste & the chilli flakes. Mix well and then add to the sauteed celery. Remove from the heat.
• When the baked vegetables are ready remove the peel from the onion & garlic cloves roughly chop them & add them to the pan along with the plum tomtoes. Place back on to a low to medium heat & using a hand blender blend until the soup is smooth.
• Season to taste & gently simmer until the soup is at a comfortable edible temperature. Do not allow the soup to boil. Serve with ciabatta bread & enjoy the moment.

ROASTED RED PEPPER SOUP

Steps:

• First, trim 4 peppers, discard the seeds, and cut them into flat pieces.
• Broil the pepper, skin side up, until the skin blisters.
• Now, cool the pieces in a plastic bag.
• Remove the skin and chop.
• (You can use 4-6 roasted red peppers from a jar to save yourself a lot of trouble for the same result.) Sauté 1/2 cup diced sweet onion in a little olive oil.
• Add a can of diced tomatoes with the juice, the peppers, and 4 cups of broth.
• Cook for 5 minutes.
• Whiz half the mixture in a blender, then return it to the original pan.
• Or use a stick blender and whirl the whole pot around to your desired consistency.
• I like smooth.
• Season with a dash of salt and pepper, and a little balsamic vinegar.