Best Red Pepper Lime Soup Recipes

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CREAM OF ROASTED RED BELL PEPPER SOUP WITH ROASTED SWEET CORN AND CILANTRO- LIME SOUR CREAM



Cream of Roasted Red Bell Pepper Soup with Roasted Sweet Corn and Cilantro- Lime Sour Cream image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

8 large red bell peppers
2 tablespoons unsalted butter
1 cup chopped onion
2 cloves minced garlic
1/4 cup tomato paste
6 cups chicken stock
2 cups heavy cream
2 tablespoons chopped fresh cilantro leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 to 2 tablespoons cornstarch
1 cup sweet corn kernels, lightly roasted
Cilantro Lime Sour Cream, recipe follows
1 cup sour cream
1/2 lime, juiced
1 teaspoon finely minced fresh cilantro leaves

Steps:

  • Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside.
  • Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.
  • In a mixing bowl, whisk all ingredients vigorously until light and creamy.

RED PEPPER & LIME SOUP



Red Pepper & Lime Soup image

I got this recipe from the book "400 Best Ever Low-Fat/Fat Free Recipes" by Anne Sheasby. This soup looks delicious! It is a good light meal or winter warmer, with it's slightly spicy taste.

Provided by Country Girl825

Categories     Stocks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 red bell peppers, seeded, chopped
1 large onion, chopped
1 teaspoon olive oil
1 garlic clove, crushed
1 red fresh chili pepper, sliced
3 tablespoons tomato puree
3 1/4 cups chicken stock
1 finely grated lime, rind and juice

Steps:

  • In a large saucepan, cook the onion and peppers, gently in the oil for around 5 minutes, shaking or moving the pan around occasionally until soft.
  • Stir in the garlic.
  • Add the chilli and the tomato puree together and add to the pan.
  • Add half the stock and bring to the boil.
  • Cover and simmer for around 10 minutes.
  • In a food processor or blender, puree the mixture.
  • Add to the saucepan and add the rest of the stock and the lime rind and juice.
  • Bring to the boil.
  • Serve hot.

RED PEPPER SOUP WITH CHILE AND LIME



Red Pepper Soup with Chile and Lime image

Make and share this Red Pepper Soup with Chile and Lime recipe from Food.com.

Provided by Shellbelle

Categories     Low Protein

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 red bell peppers, seeded and chopped
1 onion, chopped
1 teaspoon olive oil
1 clove garlic, crushed
1 red chili pepper, seeded and sliced
3 tablespoons tomato paste
3 3/4 cups chicken stock
lime, juice and zest of, finely grated
salt & fresh ground pepper
lime zest, to garnish

Steps:

  • Cook the peppers and onion in the oil in a covered saucepan for about 5 minutes, shaking the pan occasionally.
  • Stir in the garlic, then add the chile with the tomato paste.
  • Stir in half the stock, then bring to a boil.
  • Cover the pan, lower the heat and simmer for 10 minutes.
  • Puree the mixture in a food processor or blender.
  • Return to the pan, then add the rest of the stock.
  • Add the grated lime zest and juice to the soup, with salt and pepper to taste.
  • Bring the soup back to a boil.
  • Remove from heat and serve with strips of lime zest scattered in each bowl.

Nutrition Facts : Calories 148.9, Fat 4.3, SaturatedFat 1, Cholesterol 6.8, Sodium 421.2, Carbohydrate 21.4, Fiber 3.5, Sugar 11.8, Protein 7.9

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