Best Tomato Pepper Soup With Ham And Arugula Wraps Recipes

Tomato-Pepper Soup with Ham-and-Arugula Wraps image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 10

1 red bell pepper, quartered (ribs and seeds removed)
3 pints cherry tomatoes
1 cup tomato juice
2 tablespoons olive oil
Coarse salt and ground pepper
3 ounces fresh goat cheese, room temperature
1 teaspoon finely grated lemon zest
4 lavash bread wraps
1 pound thinly sliced ham
1 bunch arugula (7 ounces), thick ends trimmed

Steps:

Heat broiler, with rack 4 inches from heat. Place red pepper, skin side up, on one end of a large rimmed baking sheet; place half the tomatoes on the other. Broil until pepper is charred, 8 to 10 minutes. Let cool slightly, then peel pepper with a paring knife.
In two batches, puree broiled pepper and tomatoes, remaining tomatoes, tomato juice, and 1 tablespoon oil in a blender until very smooth, about 3 minutes. Season with salt and pepper. (To store, refrigerate, up to 1 day.)
In a small bowl, combine goat cheese, 1 tablespoon oil, and lemon zest; season with salt and pepper. Spread wraps with goat cheese mixture, then top with ham and arugula. Roll up wraps. (To store, wrap tightly in plastic or waxed paper and refrigerate, up to 1 day.)

Nutrition Facts : Calories 477 g, Fat 22 g, Fiber 9 g, Protein 30 g

Tomato-Pepper Soup with Ham-and-Arugula Wraps image

Time 25m

Yield 4

Number Of Ingredients 12

1 red bell pepper
3 pt. cherry tomatoes
1 c. tomato juice
1 tbsp. olive oil
Coarse salt and ground pepper
Wraps:
3 oz. fresh goat cheese
1 tbsp. olive oil
1 tsp. finely grated lemon zest
4 Lavash bread wraps
1 lb. thinly sliced ham
1 bunch arugula

Steps:

Heat broiler, with rack 4 inches from heat. Place red pepper, skin side up, on one end of a large rimmed baking sheet; place half the tomatoes on the other. Broil until pepper is charred, 8 to 10 minutes. Let cool slightly, then peel pepper with a paring knife.
In two batches, puree broiled pepper and tomatoes, remaining tomatoes, tomato juice, and 1 tablespoon oil in a blender until very smooth, about 3 minutes. Season with salt and pepper. (To store, refrigerate, up to 1 day.)
For Wraps:In a small bowl, combine goat cheese, 1 tablespoon oil, and lemon zest; season with salt and pepper. Spread wraps with goat cheese mixture, then top with ham and arugula. Roll up wraps. (To store, wrap tightly in plastic or waxed paper and refrigerate, up to 1 day.)Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.

Creamy Tomato and Roasted Pepper Soup image

Provided by Patrick and Gina Neely : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 Vidalia onion, chopped
1 carrot, chopped
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (12-ounce) jar roasted red peppers, drained and chopped
2 1/2 cups chicken broth
2 teaspoons sugar, optional
1/2 cup half-and-half
1/4 cup chopped fresh basil, plus more for garnish

Steps:

Heat 2 tablespoons oil in a 2-quart saucepan over medium-high heat. Add onions and carrots and saute until tender, about 5 minutes. Add garlic and saute until just fragrant. Season with salt and pepper. Add tomato paste and cook until toasted, just 1 more minute.
Add tomatoes, red peppers, and chicken broth and let simmer for 25 minutes, until the vegetables are tender and the flavors have melded together. Taste for seasoning and add more salt, pepper, and the sugar, if needed. Add half-and-half and basil, and puree using a hand held immersion blender until smooth.
Serve in soup bowls with a sprinkle of fresh basil on top.