Best 2 Sweet Red Pepper Beet Soup Recipes

Unleash the vibrant flavors of sweet red peppers and earthy beets in a tantalizing symphony of "Sweet Red Pepper Beet Soup." This delightful soup is not only a feast for the taste buds but also a visual masterpiece, with its rich red hue and colorful vegetable medley. As you embark on this culinary journey, discover the perfect recipe to create a luscious and nourishing soup that will warm your soul and leave you craving more. Get ready to tantalize your palate with a symphony of flavors and colors in this extraordinary soup experience.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET RED PEPPER-BEET SOUP

Sweet Red Pepper-Beet Soup image

This tangy chilled puree gets its striking color from earthy beets and red bell peppers. They're cooked with shallots and then blended into a silken soup. Goat cheese, a traditional partner to beets, lends creaminess. A squeeze of lemon juice and a sprinkling of sea salt heighten the flavors.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 10

Ingredients

1 tablespoon extra-virgin olive oil
2 shallots, chopped (1/2 cup)
3 red bell peppers (1 1/2 pounds), stems, ribs, and seeds removed, cut into 1/2-inch pieces
2 red beets (1 pound), trimmed, peeled, and cut into 1/2-inch pieces
1 cup water
3 1/2 cups homemade or store-bought low-sodium chicken stock
2 tablespoons fresh lemon juice
Sea salt and freshly ground pepper
4 ounces soft goat cheese, crumbled (about 1 cup)
Lemon wedges, for serving

Steps:

Heat oil in a medium saucepan over medium heat. Add shallots, and cook, stirring occasionally, until shallots are translucent and tender, about 4 minutes. Add bell peppers and beets, and stir to coat. Add water and chicken stock, and bring to a boil. Cover partially, and reduce heat. Simmer until beets are tender when pierced with a knife, about 1 hour.
Remove saucepan from heat, and let cool slightly. Stir in lemon juice, and season with salt and pepper. Working in batches, puree mixture in a blender until smooth. Transfer to a large bowl, and refrigerate until chilled, up to overnight.
Divide soup evenly among 6 to 8 bowls. Sprinkle each with goat cheese. Season with pepper, and serve with lemon wedges.

SWEET RED PEPPER AND BEET SOUP

Sweet Red Pepper and Beet Soup image

Categories Pepper Beet Simmer Boil

Yield serves 8

Number Of Ingredients 10

Ingredients

1 tablespoon extra-virgin olive oil
2 shallots, coarsely chopped
3 red bell peppers (about 1 1/2 pounds), ribs and seeds removed, cut into 1/2-inch pieces
2 red beets (about 1 pound), trimmed, peeled, and cut into 1/2-inch pieces
1 cup water
3 1/2 cups homemade or reduced-sodium store-bought chicken or vegetable broth
2 tablespoons fresh lemon juice
Coarse salt and freshly ground pepper
4 ounces fresh goat cheese, crumbled (about 1 cup)
Lemon wedges, for serving

Steps:

Heat oil in a medium saucepan over medium. Cook shallots, stirring occasionally, until translucent and tender, about 4 minutes. Add bell peppers and beets, and stir to coat. Add the water and broth, and bring to a boil. Cover partially, and reduce heat to a simmer. Cook until beets are very tender when pierced with the tip of a sharp knife, about 1 hour.
Let cool slightly. Stir in lemon juice; add 1 teaspoon salt, and season with pepper. Working in batches, puree soup in a blender or food processor, filling no more than halfway each time. (Alternately, use an immersion blender.) Transfer to a large bowl, and refrigerate until chilled, up to overnight (covered).
Divide soup among bowls. Sprinkle evenly with goat cheese, season with pepper and more salt, if desired, and serve with lemon wedges.
Nutrition Information
(Per Serving)
Calories: 125g
Saturated: 2.6g
Unsaturated Fat: 2g
Cholesterol: 6.5mg
Carbohydrates: 13.9g
Protein: 6.7g
Sodium: 374mg
Fiber: 3.4g

Tips:

Choose the right beets: Look for beets that are firm, smooth, and have a deep red color. Avoid beets that are soft, have blemishes, or are sprouting.
Roast the beets before using them: Roasting the beets intensifies their flavor and makes them easier to blend. To roast the beets, preheat your oven to 400 degrees Fahrenheit. Cut the beets into 1-inch cubes and toss them with olive oil, salt, and pepper. Roast the beets for 30-40 minutes, or until they are tender.
Use a high-powered blender: A high-powered blender will help you achieve a smooth and creamy soup. If you don't have a high-powered blender, you can use a regular blender, but you may need to blend the soup in batches.
Add some sweetness: If you find that your soup is too tart, you can add some sweetness by adding a tablespoon or two of honey, maple syrup, or agave nectar.
Serve with your favorite toppings: This soup is delicious served with a dollop of sour cream, a sprinkle of crumbled bacon, or a few chopped walnuts.

Conclusion:

This sweet red pepper and beet soup is a delicious and healthy way to enjoy the flavors of the fall harvest. It's easy to make and can be served hot or cold. So next time you're looking for a quick and easy meal, give this soup a try!