Best 5 V8 Roasted Red Pepper Soup Recipes

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Indulge in the vibrant flavors of roasted red peppers with our collection of tantalizing soup recipes. From the classic Creamy Roasted Red Pepper Soup to the innovative Roasted Red Pepper and Sweet Potato Soup with Crispy Chickpeas, each recipe offers a unique taste experience. Whether you're seeking a smooth and velvety texture or a hearty and chunky consistency, we have a recipe to satisfy your cravings. Embark on a culinary journey and discover the versatility of roasted red peppers as they transform ordinary soups into extraordinary delights.

Here are our top 5 tried and tested recipes!

ROASTED RED-PEPPER SOUP



Roasted Red-Pepper Soup image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
2 large potatoes, peeled and cut into small pieces
2 stalks celery, chopped
2 shallots or 1/2 red onion, chopped
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 12-ounce jar roasted red peppers, drained and rinsed
4 to 5 sun-dried tomatoes
4 cups low-sodium chicken or vegetable broth
2/3 cup sour cream
1/4 cup chopped fresh cilantro
1/3 cup shredded pepper jack cheese
4 sourdough dinner rolls

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.

ROASTED RED PEPPERS SOUP



Roasted Red Peppers Soup image

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

1 large sweet onion, chopped
2 teaspoons butter
2 garlic cloves, minced
2 jars (15-1/2 ounces each) roasted sweet red peppers, drained
2 cups vegetable broth
1/2 teaspoon dried basil
1/4 teaspoon salt
1 cup half-and-half cream

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.

V8 ROASTED RED PEPPER SOUP



V8 Roasted Red Pepper Soup image

Recipe from First Magazine 11/3/08.. . .quick to make. You can certainly make this vegetarian (and vegan) by using veggie broth in place of the chicken broth.

Provided by januarybride

Categories     < 30 Mins

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 cups chicken broth
1 teaspoon italian seasoning
1 cup diced fennel
1 cup diced onion
1 cup diced peeled potato
3 (12 ounce) jars roasted red peppers, drained
1 cup vegetable juice

Steps:

  • In a saucepot over medium heat, cook first 5 ingredients for 15 minutes.
  • Assuming potatoes are soft, puree the mixture in a blender. Add red peppers and puree again til smooth.
  • Return the pureed mixture to the saucepot and stir in the juice. Cook for 5 minutes til warm.
  • Serve with a triangle of garlic toast on top!

PURéED TOMATO AND RED PEPPER SOUP



Puréed Tomato and Red Pepper Soup image

I noticed that the most popular boxed soup at my supermarket is a tomato and red pepper soup, so I decided to come up with my own version.

Provided by Martha Rose Shulman

Categories     dinner, lunch, soups and stews, appetizer, main course, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 18

2 red bell peppers, roasted
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1/2 cup diced carrot
1/2 cup diced celery
Salt to taste
4 large garlic cloves, minced
1 28-ounce can chopped tomatoes with juice
1/4 cup tomato paste
2 sprigs fresh basil
Pinch of cinnamon
1/2 teaspoon sugar (optional)
1 1/2 quarts vegetable stock or water
1/4 cup rice, preferably a medium-grain rice like arborio
Freshly ground pepper
Garlic croutons (toast thin slices of bread, rub with a cut clove of garlic, and cut into squares)
Freshly grated Parmesan
Slivered fresh basil leaves

Steps:

  • Roast the peppers as directed, allow to cool in a covered bowl, then peel, seed and dice. Set aside.
  • Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is translucent, about 3 minutes, and add the carrot and celery and a generous pinch of salt. Cook, stirring often, until the vegetables are tender and fragrant, about 5 more minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes with their liquid, the tomato paste, basil sprigs, cinnamon, sugar if using, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.
  • Add the diced roasted peppers, the stock or water, rice, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes, stirring from time to time. Season with freshly ground pepper, taste and adjust salt. Remove the basil sprigs.
  • Using a hand blender, purée the soup, or use a blender and purée in batches, being careful to pull a dish towel down over the top and not to cover tightly with the blender lid, then return to the pot and heat through. Taste and adjust seasonings. Serve topped with croutons, Parmesan cheese, and/or slivered basil.

SMOKIN' FIRE ROASTED RED PEPPER SOUP



Smokin' Fire Roasted Red Pepper Soup image

This winning recipe (combined with Recipe #193692) was Betty Fraser's entry for the Top Chef episode where the competitors had to present a "comfort food". The soup and sandwich combo will become a featured item on TGI Friday's menu. The judges raved about the and I know why. Delicious!

Provided by SharleneW

Categories     Peppers

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

3 red bell peppers
1/4 cup olive oil
1 carrot, finely chopped
1 stalk celery, finely chopped
1 large red onion, finely chopped
1 (40 ounce) can tomatoes with juice
1/2 cup basil leaves, chopped
2 tablespoons balsamic vinegar
2 tablespoons sugar (mentioned in video on website, but not included in written recipe)
2 cups heavy cream

Steps:

  • Roast bell peppers over a gas flame, tending carefully and turning to blacken all sides. When completely roasted, place in heatproof bowl, cover with plastic wrap and let sit for 10 minutes.
  • Remove from bowl and remove skin, seeds and stems.
  • In a large pot, heat olive oil over medium high heat. Add carrots, celery and red onion. Cook over medium high heat until vegetables are beginning to soften. Add roasted peppers, tomatoes, basil and balsamic vinegar. Stir well to combine. Cook until tomatoes are beginning to break down.
  • Remove from heat and transfer to a food processor fitted with a metal blade. Process until mixture has reached a smooth consistency.
  • Add heavy cream and mix until well combined.
  • Serve warm.

Nutrition Facts : Calories 338.8, Fat 29.2, SaturatedFat 14.7, Cholesterol 81.5, Sodium 341.3, Carbohydrate 19.4, Fiber 3.6, Sugar 11.6, Protein 3.2

Tips:

  • For a smoky flavor, roast the red peppers over an open flame or under a broiler.
  • If you don't have vegetable broth, you can use chicken broth or water.
  • Add a pinch of cayenne pepper for a spicy kick.
  • Garnish the soup with a dollop of sour cream, a sprinkle of chopped parsley, or a drizzle of olive oil.
  • Serve the soup with a side of crusty bread or crackers.

Conclusion:

V8 Roasted Red Pepper Soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. With its vibrant color and rich flavor, this soup is sure to be a hit with everyone at the table. So next time you're looking for a tasty and nutritious soup, give V8 Roasted Red Pepper Soup a try. You won't be disappointed!

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