Best 5 Roasted Red Pepper Minestrone Recipes

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Roasted red pepper minestrone is a hearty, flavorful soup packed with vegetables and beans, making it a perfect choice for a nutritious and satisfying meal. The roasted red peppers add a smoky, sweet flavor that complements the other ingredients, while the combination of vegetables and beans provides a variety of textures and flavors. This classic Italian soup is a great way to use up leftover vegetables and is also a good source of vitamins, minerals, and fiber. With its colorful appearance and delicious flavors, roasted red pepper minestrone is sure to be a hit with the whole family.

Here are our top 5 tried and tested recipes!

ROASTED RED PEPPER AND TOMATO SOUP



Roasted Red Pepper and Tomato Soup image

On a cold Canadian winter night this soup just hits the spot. Serve with warm cornbread and salad. Or go Mexican tonight.

Provided by Carol Crane

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 1h40m

Yield 6

Number Of Ingredients 15

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3 red bell peppers
4 large tomatoes - peeled, seeded and chopped
1 ½ teaspoons dried thyme
2 teaspoons paprika
⅛ teaspoon white sugar
6 cups chicken broth
salt and pepper to taste
1 pinch ground cayenne pepper
1 dash hot pepper sauce
2 tablespoons butter
1 ½ tablespoons all-purpose flour
6 tablespoons sour cream

Steps:

  • Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
  • Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
  • Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
  • Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
  • Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
  • Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

Nutrition Facts : Calories 170 calories, Carbohydrate 14.2 g, Cholesterol 16.5 mg, Fat 9.6 g, Fiber 3.5 g, Protein 7.6 g, SaturatedFat 4.9 g, Sodium 812.4 mg, Sugar 7.3 g

ROASTED RED BELL PEPPERS



Roasted Red Bell Peppers image

Make and share this Roasted Red Bell Peppers recipe from Food.com.

Provided by riffraff

Categories     Peppers

Time 20m

Yield 8 serving(s)

Number Of Ingredients 2

4 red bell peppers
olive oil flavored cooking spray

Steps:

  • Heat oven to 450F degrees.
  • Wash peppers and cut in half.
  • Remove seeds and stems.
  • Place upside down (skin side up) on a cookie sheet coated with olive oil spray.
  • Bake for 10-15 minutes or so, until skin of pepper is seriously black.
  • Make sure there are no sparks or actively burning ashes on the peppers and place peppers in a brown bag for about 10-15 minutes. This steams the peppers so the skins easily peel off. Rinsing peppers takes away all the roasted flavor, so don't let me catch you doing that.
  • Let cool so you can touch them.
  • Skin will peel off easily.
  • Cut halves into strips, or however you need them to be cut.
  • Now you know how to roast a red pepper!
  • Good for: Chicken, cheese sauces, tomato sauces, topped on foccacia bread, or a million other things!
  • You can also roast a pepper by placing it directly on the burner of a gas stove (NOT ELECTRIC!) turning with tongs every few minutes till skin is black. Continue with paper bag step.

ROASTED MINESTRONE SOUP



Roasted Minestrone Soup image

Make and share this Roasted Minestrone Soup recipe from Food.com.

Provided by Julie Bs Hive

Categories     European

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 16

1 large onion, finely chopped
3 large carrots, peeled and finely chopped
6 celery ribs, finely chopped
2 medium zucchini, finely chopped
3 garlic cloves, thinly sliced
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup elbow macaroni or 1/2 cup other small shaped pasta
1 (15 ounce) can white cannellini beans, rinsed and drained
1 (14 ounce) can crushed tomatoes
1 tablespoon tomato paste
1/2 cup dry red wine
6 cups low sodium vegetable broth or 6 cups chicken broth
1/2 cup fresh basil, cut into thin strips
1/4 cup grated parmesan cheese

Steps:

  • Preheat oven to 450°.
  • Mix onion, carrots, celery, zucchini, garlic, oil, salt and pepper in a large rimmed baking sheet. Place on middle rack and roast for 30 minutes, stirring once or twice.
  • While vegetables are roasting, bring a pot of water to boil and cook pasta for 9-11 minutes, or until almost done. Drain and set aside.
  • Remove vegetables from the oven and stir in beans and tomatoes. In a small bow, mix tomato paste and wine, then pour mixture over vegetables and mix to coat all the vegetables. Roast another 8 minutes.
  • Remove from the oven and transfer vegetables to a large soup pot. Add 1 cup broth and scrape up all the bits from bottom of pan then add then add this mixture and remaining broth to pot of vegetables. Simmer soup over moderately high heat for 15 minutes. Stir in reserved pasta; cook an additional 2-3 minutes until pasta is heated through. Add basil and taste for seasoning. Serve hot, with cheese on the the side.

Nutrition Facts : Calories 187, Fat 3.2, SaturatedFat 0.9, Cholesterol 2.8, Sodium 367.9, Carbohydrate 29.8, Fiber 6.5, Sugar 5.9, Protein 9.1

FIRE-ROASTED TOMATO MINESTRONE



Fire-Roasted Tomato Minestrone image

This vegetarian minestrone soup was created to accommodate special Christmas dinner guests who don't eat meat. It was so good we all enjoyed it. This can also be cooked on the stove for two hours on low simmer. -Donna Marie Ryan, Topsfield, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 4h50m

Yield 8 servings (about 3 quarts).

Number Of Ingredients 15

1 medium sweet onion, chopped
1 cup cut fresh green beans
1 small zucchini, cubed
1 medium carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (14-1/2 ounces each ) fire-roasted diced tomatoes
1 can (15 ounces) cannellini beans, rinsed and drained
1 carton (32 ounces) vegetable broth
1 cup uncooked small pasta shells
1 cup chopped fresh spinach
Shredded Parmesan cheese, optional

Steps:

  • In a 5-qt. slow cooker, combine the first 9 ingredients. Add tomatoes and beans; pour in broth. Cook, covered, on low until vegetables are tender, 4-6 hours. , Stir in pasta; cook, covered, on low until pasta is tender, 30-40 minutes. Stir in spinach before serving. If desired, top with shredded Parmesan.

Nutrition Facts : Calories 175 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 5g fiber), Protein 6g protein.

ROASTED RED PEPPER MAYONNAISE



Roasted Red Pepper Mayonnaise image

Provided by Amanda Hesser

Categories     condiments

Time 20m

Yield about 1 1/4 cups

Number Of Ingredients 7

1 large red pepper
1 egg yolk
1 teaspoon Dijon mustard
1/2 tablespoon white wine vinegar
Sea salt
3/4 cup vegetable oil
1/4 cup extra virgin olive oil

Steps:

  • Heat broiler. Place pepper under broiler, and roast until blackened on all sides. Remove, and let cool. Peel away skin and seeds, and discard. Pull pepper into 3 or 4 long pieces and set aside.
  • In a small bowl, whisk together egg yolk, mustard, vinegar and a large pinch of salt. Beginning a drop at a time, whisk in oils. As they emulsify, add oils a little faster, in a slow steady stream. When mixture is thick, taste and adjust seasoning. It should be highly seasoned.
  • Transfer the mixture to a blender or a food processor, add the pepper and puree. Taste, and adjust the seasoning before serving.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 20 grams, Carbohydrate 1 gram, Fat 23 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 96 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • Use a variety of vegetables to create a flavorful and colorful minestrone. Some good options include carrots, celery, onions, garlic, bell peppers, zucchini, and green beans.
  • If you don't have any roasted red peppers on hand, you can roast your own by placing them on a baking sheet and roasting them in a preheated oven at 400 degrees Fahrenheit for 20-30 minutes, or until they are charred and tender.
  • To make the minestrone more hearty, add some cooked beans or lentils. This will also boost the protein and fiber content of the soup.
  • Season the minestrone to taste with salt, pepper, and other herbs and spices. Some good options include basil, oregano, thyme, and rosemary.
  • Serve the minestrone with a side of crusty bread or a salad for a complete meal.

Conclusion:

Roasted red pepper minestrone is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is packed with vegetables and flavor, and it can be customized to your own liking. So next time you're looking for a hearty and satisfying soup, give roasted red pepper minestrone a try. You won't be disappointed!

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