How To make Chilled Red Pepper Soup
SOUP:
42 oz Roasted red peppers
- (water-packed) rinsed, - blotted dry, with all - black bits removed 3 lg Garlic cloves
- peeled and split 4 c Chicken stock
2 1/2 c Buttermilk
1/4 c Sugar
1 tb Salt; or to taste
4 c Frozen or fresh corn kernels
3/4 c Minced pickled nopales
-(See NOTE) 1 tb Finely chopped fresh oregano
-=OR=- Coriander 3 ds Tabasco sauce, to taste
8 oz Low- or non-fat yogurt
- for garnish 2 ts Minced fresh oregano
-=OR=- Coriander - for garnish HERBED TORTILLA CRISPS:
3 lg Flour tortillas
- cut into 12 sections each 2 tb Vegetable oil
1/2 ts Dried oregano
1 tb Grated Parmesan cheese
IN THE BOWL of a food processor fitted with a steel chopping blade, combine the peppers and garlic, and puree until smooth. Scrape the mixture into a large non-aluminum bowl. Add the chicken stock, buttermilk, sugar, salt, corn, nopales, oregano, and Tabasco, and stir to blend. Cover and chill for at least 1 hour. In a small bowl, combine the yogurt and oregano. Cover and refrigerate. TO MAKE THE CRISPS: Turn on your broiled, and position the rack at least 5 inches from the heat. Lightly brush the top of the tortilla wedges with oil. Place them on a lightly oiled cookie sheet. Sprinkle on the oregano, crumbling it with your fingers as you do this, then drizzle on the Parmesan cheese. Run them under the broiler, just to crisp and color lightly, watching so they do not burn. Before serving, ladle the soup into bowls. Add about a tablespoon of the yogurt in the center. Sprinkle on chopped oregano and serve with the tortilla wedges. NOTE: Although Tex-Mex and other Latin delicacies are now available in many markets across the country, pickled nopales or tender cactus leaves are less available than jalapeno peppers, for example. If you cannot find them, either chop a few pickled jalapeno peppers (with the seeds removed) or simply omit them.
How To make Chilled Red Pepper Soup's Videos
Tomato & Roasted Red Pepper Soup
When it's soup season, there's always a need for unique, different soups. This tomato and roasted red pepper soup is not the typical tomato soup. With the addition of the red peppers, the tomato flavor is bolstered, making this an even better soup!
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FOR THE SOUP
- 1 tablespoon olive oil
- 3/4 cup diced onion
- 1/2 cup diced celery
- 1 cup diced carrots
- 2 tablespoons sherry vinegar
- 2 28-ounce cans diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 roasted red pepper (1/2 cup)
- 2 tablespoons sun-dried tomatoes (optional)
FOR THE PARMESAN CRISPS
- 1 cup shredded Parmesan cheese
- 1 teaspoon black pepper
FOR THE SOUP
Heat oil in a large kettle over medium-high heat.
Add onion and salt and pepper. Sauté 3-5 minutes until translucent.
Add celery and carrots and season with additional salt. Continue to sauté until the vegetables begin to soften, another 5 minutes.
Add sherry vinegar and cook 1 minute.
Add tomatoes, roasted pepper, and sundried tomatoes.
Bring to a boil then turn down to a simmer and cover. Let simmer 30-40 minutes.
Using an immersion blender or standard blender, purée soup, leaving a little texture. Taste and season as needed. If too acidic, add a teaspoon or two of sugar. Keep warm while making grilled Parmesan crisps and grilled cheese sandwich.
FOR THE PARMESAN CRISPS
Preheat oven to 400 degrees.
Make 4 1/4-cup piles of cheese on a parchment-lined baking sheet. Sprinkle with pepper. Bake 10-15 minutes until melted and lightly browned.
Remove from oven and let cool until crispy.
#soup #dinner #tomato #pepper
Homemade Creamy Roasted Tomato and Red Pepper Soup Recipe
Homemade Creamy Roasted Tomato and Red Pepper Soup - creamy comforting summer soup, full of flavor, served with cheese toasts that makes is totally irresistible.
#tomatosoup #creamytomatosoup #homemadetomatosoup
To print the recipe check the full recipe on my blog:
Ingredients
Makes 3-4 servings
2 1/4 pounds (1kg) tomatoes
2 red bell peppers
1 red onion
1 garlic head (7-8 garlic cloves), skin on
olive oil
Salt and freshly ground black pepper
2 cups (480ml) chicken stock
Fresh basil
1 tsp (1g) oregano
Cheese Toasts
1 baguette
1 cup (100g) cheddar cheese, grated
Dried oregano
Garlic powder
1. Preheat oven to 400F (200C). Line a baking sheet with parchment paper.
2. Cut the tomatoes into quarters, red pepper into chunky pieces, onion into wedges and transfer to the prepared baking sheet.
3. Add the garlic cloves leaving the skin on.
4. Season with salt and pepper and drizzle with olive oil.
5. Bake for about 40-45 minutes, remove from the oven and let cool slightly. Leave the oven on to prepare the cheese toasts.
6. Transfer the cooked vegetables with the juice into the bowl of a blender. Squeeze in the garlic flesh and add fresh or dried basil and oregano.
7. Blend until smooth. Pour the soup into a pot and add chicken stock. Bring to a boil.
8. Meanwhile prepare the cheese toasts. Cut the baguette into slices and place the slices on a parchment paper lined baking sheet. Drizzle or spray each slice with olive oil. Spread grated cheese on top. Season with garlic powder and dried oregano. Bake at 400F (200C) oven for 5-7 minutes or until the cheese is melted.
9. Serve the soup warm, decorate with cream and basil leaves and serve with cheese toasts. Enjoy!
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Roasted Red Pepper Soup Recipe
Roasted Red Pepper Soup is a delicious, creamed soup quickly prepared in no time at all. What a pleasure to serve this luxurious, full of intense flavor and incredible depth of color dish. How wonderful when served either hot or almost cold, and plated with a touch of crème frêche, croutons and a nice drizzle of olive oil. Let's get started!
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HOW TO MAKE RED BELL PEPPER SOUP
This fresh red bell pepper soup is quick to make, yet it is bursting with fresh flavors of red peppers, garlic, onions, stock and a teeny bit of butter- you can easily use oil instead.It's creamy without any addition of cream and makes a fantastic light lunch. Serve with some warm ciabatta bread and a light green salad :)
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Spicy Roasted Red Pepper Soup
This roasted red pepper soup has a gorgeous spicy flavour and couldn’t be easier to make! Chris x
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ROASTED BELL PEPPER SOUP???? #souprecipe #fallrecipes #cookingathome #vegetarian