Best Spicy Red Bell Pepper Soup Recipes

SPICY RED BELL PEPPER SOUP

Spicy Red Bell Pepper Soup image

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

Ingredients

1 tablespoon extra virgin olive oil
6 red bell peppers, seeded and chopped
2 carrots, chopped
2 yellow onions, chopped
2 celery ribs, chopped
4 cloves garlic, chopped
2 quarts chicken broth
½ cup long grain rice
2 tablespoons chopped fresh thyme
¼ teaspoon cayenne pepper
¼ teaspoon crushed red pepper flakes
1 teaspoon salt
½ teaspoon ground black pepper

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

SPICY BUTTERNUT SQUASH SOUP WITH BLACK BEANS, RED BELL PEPPER, A

Spicy Butternut Squash Soup With Black Beans, Red Bell Pepper, A image

Recipe from Kalyn Denny's blog, Kalyn's Kitchen, adapted by her from a recipe in Bon Appetit. Her blog centers on healthful, low-sugar recipes suitable for the South Beach Diet, but her recipes are great for anyone. My husband, not a huge fan of winter squashes, really enjoys this filling soup. We add a squeeze of lime juice at the table. I use packaged butternut squash chunks from Sam's and roast them about half an hour until soft and slightly caramelized. I also use strong homemade chicken or turkey stock instead of vegetable broth and 2 cups of cooked black beans instead of the canned ones.

Provided by zeldaz51

Categories Vegetable

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 large butternut squash (about 1.5 lbs.)
salt & freshly ground black pepper
2 teaspoons olive oil
2 cups finely chopped onions
2 cups finely chopped celery
6 garlic cloves, finely minced (about 1 T minced garlic)
6 cups vegetable stock (or slightly more, if you'd like a thinner soup) or 6 cups canned vegetable broth (or slightly more, if you'd like a thinner soup)
2 teaspoons ground cumin (or more)
1 (15 ounce) can black beans
1 medium red bell pepper, chopped small
1/2 cup chopped cilantro (plus more to garnish soup if desired)
1 -2 tablespoon Tabasco jalapeno sauce (or other jalapeno hot sauce of your choice)
low-fat sour cream or plain Greek yogurt (to garnish)
lime wedge (optional)
tortilla chips (optional)

Steps:

Preheat oven or toasted oven to 400F/200°C Cut butternut squash in half and use a sharp spoon to scoop out seeds. Place squash on a baking sheet and season with salt and fresh ground black pepper. Roast squash until it is soft enough to pierce easily with a fork, and starting to slightly brown, about 50-60 minutes. Let squash cool enough to handle.
While squash is roasting, chop onion and celery and mince the garlic. Heat olive oil in large non-stick soup pot and saute onions and celery until they're soft, about 7 minutes. Add minced garlic and cook 2-3 minutes more. Add 2 cups of vegetable broth and simmer the mixture about 10 minutes.
As soon as the squash has cooled enough to handle, scrape the flesh away with the skin and mix it with the other 4 cups of broth and the ground cumin. Add this mixture to the soup pot and simmer about 20 minutes; then use an immersion blender to puree the soup.
While the soup simmers, rinse the black beans well with cold water and let them drain in a colander. Chop the cilantro and red bell pepper. After you're pureed the soup add the beans, red bell pepper, and cilantro and simmer about 15-20 minutes more, adding a little more stock if you'd like a thinner soup. Stir in the Green Tabasco Sauce to taste and serve hot, garnished with low-fat sour cream or plain Greek yogurt, lime wedges, and tortilla chips if desired.

SPICY RED BELL PEPPER SOUP

SPICY RED BELL PEPPER SOUP image

Categories Pepper Rice Thyme Soup/Stew

Number Of Ingredients 13

Ingredients

1 tablespoon extra virgin olive oil
6 red bell peppers, seeded and chopped
2 carrots, chopped
2 yellow onions, chopped
2 ribs celery, chopped
4 cloves garlic, chopped
2 quarts chicken broth
1/2 cup long grain rice
2 tablespoons fresh thyme, chopped
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon ground black pepper

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.