Best 14 Roasted Red Peppers Soup Recipes

ROASTED RED PEPPER SOUP

Steps:

• Place roasted red peppers in a blender or food processor, and blend until smooth.
• In a large saucepan, mix roasted red peppers, chicken broth, and mushrooms. Season with basil, oregano, garlic powder, salt, and pepper. Bring the mixture to a boil. Stir in tortellini, and continue cooking 8 to 10 minutes, or until pasta is al dente.

ROASTED RED BELL PEPPER SOUP

Steps:

• Preheat oven to broil.
• Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.
• In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.
• Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.

ROASTED RED PEPPERS SOUP

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).

ROASTED RED-PEPPER SOUP

Steps:

• Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes. Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.
• Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro. Serve with the rolls.

ROASTED SWEET RED PEPPER SOUP

Steps:

• In 3-quart saucepan, heat oil over medium heat until hot. Cook onion and garlic in oil about 5 minutes, stirring occasionally, until tender.
• Add broth, roasted peppers, sugar, salt and pepper. Cook uncovered 10 minutes over medium heat, stirring occasionally. Remove from heat.
• In blender, place half the mixture with half the basil. Cover; puree until smooth. Repeat. Return to saucepan; stir in yogurt, and heat over low heat just until hot (do not boil). Garnish with additional fresh basil and fresh ground black pepper, if desired.

BASIC AND EASY CREAMY ROASTED RED PEPPER SOUP

Steps:

• Add butter to large saucepan and melt over medium heat.
• Add onion and garlic and saute for about 4 minutes, just to get the aromas flowing.
• Sprinkle mixture with black pepper.
• Add roasted red pepper and cook for another couple of minutes.
• Pour in the can of diced tomatoes with juice and raise heat.
• Pour in cup of water and add bouillon cube.
• Bring to a boil, stirring occasionally.
• Once bouillon cube has dissolved add cream and stir, removing from heat.
• *Give the soup a quick taste to see if salt is needed. Generally the bouillon cube is salty enough so you will probably not need it.
• Transfer small amounts of the soup into a blender, trying to keep an even liquid to vegetable ratio.
• Puree until there are little to no chunks left and pour into another saucepan.
• Continue this until all the mixture is pureed, leaving you with a hearty, thick soup.
• **If you want to freeze batches, do not add the cream. Puree the soup as normal, omitting the cream and add cream at a later time when the soup is defrosted.
• ***I use heavy whipping cream because I love the rich taste. If you want to cut back perhaps use only 3/4 cup or use a lower cream altogether. I find the heavy cream gives the soup a nice texture.
• ****Instead of using water and a bouillon cube you could always use store bought broth.

ROASTED RED PEPPER AND POTATO SOUP

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.

ROASTED RED PEPPER SOUP

Steps:

• Remove the seeds from the peppers and cut into quarters. Place them on a baking tray and and lightly brush with olive oil. Season with salt and pepper and place them into the oven for 6-8mins at 180C, until the skins just start to look charred.
• Place the water and stock cube in a saucepan. Add the chopped carrots, celery, onion and garlic. Bring to the boil and cook for 5 mins. Turn down the heat to a gentle simmer for 15 to 20 minutes until the chopped vegetables become tender.
• Remove the peppers from the oven and when cool enough to handle, put them into a sealed plastic bag and let them cool. Once they have cooled, remove from the bag and peel off the charred skin. Chop the flesh into small pieces and add to the saucepan along with the tinned tomatoes.
• Simmer for a further 10 minutes. Remove from the heat and and add the fresh basil. Whizz everything together with a hand held blender, taste and check for seasoning.
• Serve with a drizzle of olive oil or splash of cream.

ROASTED RED PEPPER AND TOMATO SOUP

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.

ROASTED RED PEPPER SOUP

Steps:

• First, trim 4 peppers, discard the seeds, and cut them into flat pieces.
• Broil the pepper, skin side up, until the skin blisters.
• Now, cool the pieces in a plastic bag.
• Remove the skin and chop.
• (You can use 4-6 roasted red peppers from a jar to save yourself a lot of trouble for the same result.) Sauté 1/2 cup diced sweet onion in a little olive oil.
• Add a can of diced tomatoes with the juice, the peppers, and 4 cups of broth.
• Cook for 5 minutes.
• Whiz half the mixture in a blender, then return it to the original pan.
• Or use a stick blender and whirl the whole pot around to your desired consistency.
• I like smooth.
• Season with a dash of salt and pepper, and a little balsamic vinegar.

ROASTED RED PEPPER SOUP

Steps:

• Place the red peppers, onion, carrots and jalapeno in two greased 15x10x1-in. baking pans; drizzle with oil and toss to coat. Bake at 425° for 25-30 minutes or until tender, stirring occasionally. Add garlic and whole thyme leaves; bake 5 minutes longer., Meanwhile, in a Dutch oven, combine the vegetable broth, chicken broth, potatoes, sweet potato, squash, salt, pepper and minced thyme. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender., Add roasted pepper mixture; cook 5 minutes longer. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan and heat through.

ROASTED RED PEPPER CREAM SOUP

Steps:

• Roast peppers: Turn burner to high.
• Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly.
• When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away.
• Repeat with remaining peppers.
• Seed peppers and chop coarsely.
• Alternatively, broil peppers in a preheated broiler 4 inches from element, turning to char all sides evenly.
• Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan.
• Cook 3 minutes over high heat.
• Stir in stock and 1/4 cup cream and bring to a boil.
• Reduce heat to medium and simmer, stirring occasionally, about 8 minutes.
• Purée red pepper mixture in food processor or with a hand blender until smooth, about 2 minutes.
• Return red pepper soup to pan with remaining cream and heat on medium-low heat before serving, garnished with basil chiffonade.

ROASTED RED PEPPER SOUP

Steps:

• In 4-quart Dutch oven, melt butter with oil over medium-high heat. Add garlic and shallot; cook 2 minutes, stirring constantly, until shallot is tender. Add tomato paste; cook 1 minute, stirring constantly. Stir in roasted peppers and broth; heat to boiling. Reduce heat to medium; simmer uncovered 5 minutes, stirring occasionally. Remove from heat; cool 10 minutes.
• In blender or food processor, process mixture in batches 8 to 10 seconds or until smooth, stopping to scrape down side as needed. Return mixture to Dutch oven; stir in half-and-half and parsley. Cook over medium heat 5 minutes or until thoroughly heated. Season with salt and pepper.

RED PEPPER SOUP

Steps:

• Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
• Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
• Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.