Best 5 Spicy Roasted Red Pepper Soup Recipes
**Spicy Roasted Red Pepper Soup: A Delightful Symphony of Flavors**
Indulge in the captivating flavors of Spicy Roasted Red Pepper Soup, a culinary masterpiece that tantalizes the taste buds with its vibrant blend of sweet, tangy, and slightly spicy notes. This delectable soup begins with roasted red peppers, carefully charred to perfection, imparting a smoky, caramelized flavor that forms the soup's rich, velvety base. A symphony of spices, including cumin, paprika, and chili powder, awakens the senses, adding warmth and depth to each spoonful. Fresh herbs like thyme and basil lend a touch of aromatic freshness, while a hint of creaminess from coconut milk adds a luscious, satisfying texture. Whether you prefer a smooth, silky consistency or a chunky, rustic texture, this recipe offers variations to suit your preference. Enjoy this soup as a comforting appetizer or as a light and flavorful main course, accompanied by crusty bread or a crisp salad.
ROASTED RED PEPPERS SOUP
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
Time 35m
Yield 6 servings.
Number Of Ingredients 8
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).
Nutrition Facts : Calories 135 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 753mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
SPICY RED BELL PEPPER SOUP
I love this recipe because it uses fresh, sweet red bell peppers, as opposed to roasted red peppers. It's full of other fresh vegetables and thyme, too, and it freezes exceptionally well. Rice is used as the thickening agent, rather than cream. If you don't like a lot of spice, reduce the amount of cayenne and red pepper flakes.
Provided by QUIRKYIQ
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h45m
Yield 10
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot over medium-high heat. Stir in the bell peppers, carrots, onions, celery, and garlic. Cook and stir the vegetables until soft, about 10 minutes. Stir in the chicken broth, rice, thyme, cayenne pepper, red pepper flakes, salt and pepper, and bring the mixture to a boil. Reduce heat, cover, and simmer until the rice and vegetables are tender, about 25 minutes. Remove from heat. and cool 30 minutes.
- Blend the cooled soup until smooth using an hand-held immersion blender directly in the pot. Or use a blender, and blend the soup in batches until smooth.
Nutrition Facts : Calories 108.8 calories, Carbohydrate 19.1 g, Cholesterol 4 mg, Fat 2.2 g, Fiber 3.1 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 1027.9 mg, Sugar 6.5 g
HOT 'N' SPICY ROASTED RED PEPPER & TOMATO SOUP
Whizz up this warming and vibrant soup in 10 minutes for a filling veggie supper, rich in vitamin C
Provided by Chelsie Collins
Categories Lunch, Main course, Soup, Supper
Time 10m
Number Of Ingredients 7
Steps:
- Put the roasted red peppers in a blender with the cherry tomatoes, garlic, vegetable stock cube, 100ml water, paprika, olive oil and ground almonds. Blitz until smooth, season well and heat until piping hot before serving.
Nutrition Facts : Calories 631 calories, Fat 48 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 3 milligram of sodium
SPICY ROASTED RED PEPPER SOUP
I stumbled on this recipe in a Taste of Home Soup Cookbook. You'll just love the spice and touch of sweetness from the secret ingredient, pears! I make a huge batch when red peppers are cheap, it freezes beautifully.
Provided by sassytwinmom
Categories Low Protein
Time 50m
Yield 3 quarts, 12 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot saute garlic and onion in butter till tender. Add potatoes, red peppers and broth. Bring to boil. Reduce heat, cover and simmer 15-20 minutes till veggies are tender. Remove from heat. Add pears, let cool.
- In a blender, cover and puree in batches. Return to pot, add cayenne and heat through. Enjoy!
Nutrition Facts : Calories 166.2, Fat 5.2, SaturatedFat 2.8, Cholesterol 13.2, Sodium 496.9, Carbohydrate 26.6, Fiber 3, Sugar 9.7, Protein 4.5
SPICY ROASTED RED PEPPER SOUP
A wonderful, peppery tasting, warming soup - great for cold fall and winter days or nights! This is also a great soup to make and freeze in individual or family-sized packs for later.
Provided by kittyroara
Categories Peppers
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in soup pot over med-high heat.
- Add chopped bell peppers, green onion, garlic, basil, and red hot sauce. Stir occasionally for 5-10 minutes, or until peppers become soft.
- Stir in tomato juice, water, and salt.
- If you have a hand-held blender, you can blend the soup right in the pot. If not, remove a few cups at a time (or enough to fill your blender halfway) and blend to a smoothie-like mixture. Pour the blended soup into a bowl and repeat with the rest of the soup, a few cups at a time, until all of it has been blended. Pour the soup from the bowl back into the pot. Note: If you prefer a smoother soup, blend longer - but I don't suggest any chunkier, as the skins of the peppers will be too noticeable.
- Add the milk and yogurt, and stir to blend.
- Let simmer on low heat for 5-10 minutes. Serve with parmesan sprinkled over top.
Nutrition Facts : Calories 175.7, Fat 10.8, SaturatedFat 3.3, Cholesterol 13.6, Sodium 1003, Carbohydrate 16.7, Fiber 3.5, Sugar 9, Protein 5.8
Tips:
- Use ripe, roasted red peppers. This will give your soup a sweeter, more flavorful taste.
- Roast the peppers yourself. This is the best way to control the flavor and texture of your soup. If you buy pre-roasted peppers, make sure they are good quality.
- Don't overcrowd the pan when roasting the peppers. This will prevent them from roasting evenly.
- Let the peppers cool slightly before handling them. This will make them easier to peel and chop.
- Use a high-quality vegetable broth. This will make a big difference in the flavor of your soup.
- Season the soup to taste. You may need to add more salt, pepper, or chili powder, depending on your personal preference.
- Serve the soup hot, garnished with fresh herbs or a dollop of sour cream.
Conclusion:
This spicy roasted red pepper soup is a delicious and easy-to-make meal. It's perfect for a cold winter day or a quick lunch or dinner. With its vibrant color and bold flavor, this soup is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #healthy #soups-stews #vegetables #fall #vegetarian #winter #food-processor-blender #stove-top #dietary #spicy #gluten-free #low-cholesterol #seasonal #low-saturated-fat #low-calorie #low-carb #inexpensive #egg-free #healthy-2 #free-of-something #low-in-something #peppers #taste-mood #savory #equipment #small-appliance #presentation #served-hot
You'll also love
