ROASTED RED PEPPER AND POTATO SOUP
Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.
Provided by VANCGIRL2
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 26.4 g, Cholesterol 36.1 mg, Fat 13.7 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 6.9 g, Sodium 1325.4 mg, Sugar 4.4 g
ROASTED PEPPER POTATO SOUP
I really enjoy potato soup, and this rich creamy version is different than most I've tried. I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family's taste buds. --Hollie Powell of St. Louis, Missouri
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chiles, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil. , Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blender, process the cream cheese and half the soup until smooth. Return all to pan and heat through.
Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 1154mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein.
CURRIED SWEET POTATO AND ROASTED RED PEPPER SOUP
This soup came out delicious! I served it to my husband and some guests and they declared it restaurant quality. It's especially good with some savory crunchy croûtons in it.
Provided by Linda E.
Categories Vegetable
Time 50m
Yield 10 bowls, 10 serving(s)
Number Of Ingredients 10
Steps:
- Saute chopped onion in olive oil together with garlic and ginger for about 2 minutes.
- Chop 2 sweet potatoes into medium sized chunks.
- Cook sweet potatoes with onion, garlic and ginger for about 5 minutes.
- Add water, roasted red pepper, chicken soup mix and spices.
- Cook for 30 minutes or until sweet potatoes are soft.
- Take pot off the heat.
- Puree wither using a food processor once soup is cooled or in the pot directly with an immersion (stick) blender.
- Adjust with spices and water as needed.
- Top with croûtons and/or a little rum and enjoy!
ROASTED RED PEPPER AND SWEET POTATO SOUP
Roasting the vegetables enhances the flavour of this soup. In the summer, I've been known to do this over the barbecue. I believe I clipped this recipe from Canadian Living magazine. NOTE: Prep time is time it takes for the vegetables to roast.
Provided by Sweet PQ
Categories Yam/Sweet Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a roasting pan, toss together the peppers, potatoes, onion, garlic, oil, Italian seasonings, salt and pepper.
- Roast @ 425*, for 1 hour, or until tender and golden around the edges. Make sure you stir the vegetables at least once during cooking.
- In a food processor, puree the vegetables with stock in batches. Strain into a large pot.
- Whisk in 1 cup water.
- Bring soup to boil; cover, reduce heat and simmer for 5 minutes.
- Serve, topped with the yogurt that's been mixed with the parsley.
Nutrition Facts : Calories 265.7, Fat 11.3, SaturatedFat 2.6, Cholesterol 12.5, Sodium 548.5, Carbohydrate 32.5, Fiber 4.2, Sugar 13.4, Protein 9.8
ROASTED RED PEPPER, SWEET POTATO & SMOKED PAPRIKA SOUP
Enjoy this hearty pepper, sweet potato and paprika soup as a starter, or for lunch on a cold winter's day. If venturing outdoors, take it with you in a flask.
Provided by Emma Freud
Categories Lunch, Soup, Starter, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.
- Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.
Nutrition Facts : Calories 491 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 21 grams sugar, Fiber 8 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
ROASTED PEPPER POTATO SOUP
Steps:
- Pre-heat oven to 425 degrees Place pepper strips, 2 heads of peeled garlic cloves, and 1 chopped onion into an oven-safe dish, and toss with 4 tbsp olive oil. Roast for 45 minutes or until edges are beginning to blacken. While roasting, continue with preparation. You may want to wait about 10 minutes before starting this next step, so the potatoes are ready for the peppers as soon as they are done. Heat 2 tbsp olive oil in pot, and saute 1 onion and minced garlic. Stir in the potatoes and 2 cups water. Bring to boil, then reduce heat and simmer for 15 minutes. Remove roasted vegetables from oven, and drain oil. After draining oil, you may want to place them over a plate covered with paper towels to absorb more oil, but remove them quickly from the paper towels, so the onions and garlic do not stick. Add the roasted vegetables to the pot with the potatoes, and add 2 cups of vegetable broth, pepper, and salt. Bring to a boil, then reduce heat, COVER, and simmer for 10 minutes. Remove from heat, and mix in cream completely. Let soup cool for 10 minutes. Blend the soup with a conventional or immersion blender until smooth and creamy. If using a conventional blender, be careful not to overfill, as steam will build up, and the soup will expand. Hold a towel over the top of the blender, so any escaping steam and soup will not burn you. Taste before serving - it may need more salt than you are expecting. If more is required, stir in additional salt bit by bit until the flavor of the soup is warmly represented. Ladle soup into bowls, and garnish with ground chipotle, cayenne, or paprika. You may also enjoy garnishing with thinly sliced jalepeño pepper.
ROASTED PEPPER POTATO SOUP RECIPE
Make and share this Roasted Pepper Potato Soup Recipe recipe from Food.com.
Provided by Bay Laurel
Categories < 30 Mins
Time 25m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onions in oil until tender.
- Stir in the roasted peppers, chilies, cumin, salt and coriander.
- Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil.
- Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
- Stir in cilantro and lemon juice.
- Cool slightly.
- In a blender, process the cream cheese and half of the soup until smooth.
- Return all to pan and heat through.
- Serve and Enjoy!
Nutrition Facts : Calories 181.1, Fat 8.6, SaturatedFat 2.6, Cholesterol 11.2, Sodium 455.8, Carbohydrate 22.7, Fiber 3.3, Sugar 4.6, Protein 4.9
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