Best Spicy Roasted Red Pepper And Eggplant Soup Recipes

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SPICY ROASTED RED PEPPER SOUP



Spicy Roasted Red Pepper Soup image

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

2 -3 tablespoons olive oil
3 red bell peppers, chopped
2 green bell peppers, chopped
1/4 cup green onion, chopped
3 garlic cloves, minced
1 tablespoon dried basil
2 -3 tablespoons red hot sauce
1 cup tomato juice
3 cups water
1 teaspoon salt
1 cup milk
1/2 cup plain yogurt
1 -2 tablespoon parmesan cheese, per serving

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

CROCK POT ROASTED RED PEPPER & EGGPLANT SOUP



Crock Pot Roasted Red Pepper & Eggplant Soup image

A friend of mine gave me this recipe, she loves it and claims it is just a plain ol' pleasant soup. Try some crumbled goat cheese on top.

Provided by Shirl J 831

Categories     Cheese

Time 7h10m

Yield 6 serving(s)

Number Of Ingredients 14

1 medium eggplant, diced
1 medium onion, diced
1 (15 ounce) jar roasted red peppers, well drained, chopped
3 large garlic cloves, minced
2 (14 1/2 ounce) cans fat free chicken broth
1/2 cup vermouth or 1/2 cup dry white wine
1 cup day old bread cubes
1/2 teaspoon dried oregano leaves, crushed
1 1/4 teaspoons dried thyme leaves, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup minced fresh parsley
6 tablespoons crumbled goat cheese
parmesan cheese

Steps:

  • Combine all ingredients, except parsley and cheese, in 3 1/2 qt slow cooker; mix well.
  • Cover and cook on LOW 7-8 hours or till eggplant is very tender.
  • Just before serving, stir in parsley.
  • Ladle into soup bowls and top with cheese.

Nutrition Facts : Calories 68, Fat 0.9, SaturatedFat 0.1, Sodium 1768.5, Carbohydrate 14, Fiber 4.6, Sugar 3.4, Protein 3.1

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.

ROASTED RED PEPPER AND EGGPLANT SOUP



Roasted Red Pepper and Eggplant Soup image

Categories     Soup/Stew     Blender     Tomato     Vegetable     Roast     Lunch     Basil     Leek     Eggplant     Bell Pepper     Healthy     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 13

2 eggplants (about 2 1/2 pounds total), halved
4 red bell peppers (about 22 ounces)
1/4 cup olive oil
2 medium onions, chopped
1 medium leek, halved lengthwise, thinly sliced crosswise (white and pale green parts only; about 2 cups)
6 large garlic cloves, minced
8 1/2 cups chicken stock or canned low-salt chicken broth
3 tablespoons tomato paste
1/4 cup chopped fresh basil
2 tablespoons chopped fresh thyme
3 tablespoons unsalted butter
1 1/2 tablespoons fresh lemon juice
Parmesan cheese shavings

Steps:

  • Preheat oven to 450°F. Line rimmed baking sheet with parchment paper. Pierce eggplants all over with fork. Transfer, cut side down, to baking sheet. Roast until tender, about 45 minutes. Cool slightly. Remove peel and discard. Cut eggplants into large pieces. Rinse eggplant pieces under running water. Drain well. Set aside.
  • Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed and coarsely chop peppers.
  • Heat oil in large pot over medium-high heat. Add onions and leek and sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Stir in eggplant, peppers, chicken stock, and tomato paste. Bring to boil. Reduce heat to medium and simmer uncovered until vegetables are tender, about 45 minutes. Stir in basil and thyme. Cool slightly.
  • Working in batches, puree soup in blender until smooth. Return soup to pot. Season with salt and pepper. Add butter and lemon juice; stir over low heat until soup is heated through, about 5 minutes. (Can be made 1 day ahead. Cover and chill. Bring to simmer before continuing.) Transfer to large bowl; garnish with Parmesan.

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