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Creamy red pepper soup recipe

Creamy red pepper soup recipe


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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Pepper soup

Red peppers, onion and garlic are sautéed in butter, then simmered in chicken stock and drizzled with cream to create this smooth and delicious puréed soup.

804 people made this

IngredientsServes: 5

  • 25g (1 oz) butter
  • 4 red peppers, chopped
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 750ml (1 1/4 pints) chicken stock
  • 100ml (4 fl oz) double cream
  • salt and freshly ground black pepper to taste

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. Melt the butter in a large saucepan over medium heat. Place the red peppers, onion and garlic in the saucepan and sauté for 5 to 10 minutes, or until tender.
  2. Pour in the chicken stock, stirring well, then reduce heat to low and simmer for 30 minutes. Transfer to a blender and purée until smooth.
  3. Run the soup through a sieve and return the liquid to the saucepan over medium low heat. Stir in the double cream and salt and pepper to taste, and allow to heat through, about 5 to 10 minutes.

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Reviews & ratingsAverage global rating:(382)

Reviews in English (277)

This is lovely, smooth and creamy. Ive made it up and frozen it, just perfect for a midweek meal and with all the lovely bread machine recipes on this site i will defrost the soup while im at work and put the timer on the bread machine, so when we get home from work we can have lovely homemade soup and homemade bread. Perfect for when you want to relax after a hard day at work-01 Feb 2010

Gorgeous and flavoursome. My boyfriend just made me this and it was scrumptious.-01 Aug 2011

I used yellow peppers, didn't pass it through a sieve and added soured cream, so basically I changed the recipe but it was still scrummy. Will definitely make it again.-07 Sep 2012


Recipe Summary

  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 large carrot, diced
  • 1 celery stalk, diced
  • 2 cloves garlic, pressed
  • 2 tablespoons all-purpose flour
  • 1 (48 fluid ounce) can chicken broth
  • 3 medium red potatoes, diced
  • 1 cup half-and-half cream
  • 1 (6 ounce) jar roasted red peppers, drained and chopped
  • 2 teaspoons fresh thyme
  • salt and pepper to taste

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.


Ingredients (15)

Main ingredients

2 tablespoons walnut oil

1 large onion, diced

4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic

3 red peppers, quartered and sliced crosswise

2 yellow pepper, quartered and sliced crosswise

1 carrot, cut in chunks

7 cups boiling water

1 bay leaf (optional)

Parsley Garnish

1&ndash2 tablespoons walnut oil


3 red bell peppers
1/4 cup olive oil
1 carrot, finely chopped
1 stalk celery, finely chopped
1 large red onion, finely chopped
1 can (40 ounce size) tomatoes with juice
1/2 cup basil leaves, chopped
2 tablespoons balsamic vinegar
2 tablespoons sugar
2 cups heavy cream

Roast bell peppers over a gas flame, tending carefully and turning to blacken all sides. When completely roasted, place in heatproof bowl, cover with plastic wrap and let sit for 10 minutes. Remove from bowl and remove skin, seeds and stems.

In a large pot, heat olive oil over medium high heat. Add carrots, celery and red onion. Cook over medium high heat until vegetables are beginning to soften. Add roasted peppers, tomatoes, basil, balsamic vinegar, and sugar. Stir well to combine. Cook until tomatoes are beginning to break down.

Remove from heat and transfer to a food processor fitted with a metal blade. Process until mixture has reached a smooth consistency. Add heavy cream and mix until well combined.


Directions

Heat a saucepan over medium heat. Add half the butter, the onion, and garlic. Cook, stirring frequently, until the onion is tender, about 3 minutes.

Transfer the butter and onion mixture to a blender. Add the drained peppers. Cover the blender and process until smooth, scraping down the sides as needed.

In the same saucepan, melt the remaining butter over medium heat. Quickly stir in the flour until completely dissolved. Slowly whisk in the evaporated milk and then the broth.

Cook, stirring constantly, until the liquid comes to a boil and begins to thicken. Reduce the heat to a simmer. Stir in the red pepper puree, salt, and pepper.

Cook, stirring frequently, until the soup has thickened and is heated through. Serve hot. If desired, swirl in some cream or sour cream and garnish as desired with croutons or snipped fresh herbs.


Creamy Roasted Red Pepper Soup

Soup season is here! I know you can’t see me, but I’m doing a soup dance in my kitchen. I’m shivering, but I’m dancing. Winter weather and I definitely aren’t friends. But since summer is light years away, I’ll learn to be content with receiving warmth via a creamy, comforting bowl of soup. Because really, what else can we do besides hunker down and ride this winter out?

I seemingly always have soup on the brain, and this week was no exception. After the outside temperature dropped a few days ago, I set out to make a soup that’s a little bit sweet and a little bit tangy – and this is it. I will tell you, though, that this soup is the reason I bought myself a Vitamix. During the testing of this recipe, my blender self-destructed and half of this soup ended up on my pants and all over my kitchen cabinets and floor. It was quite the scene!

I tend to avoid cooking with red bell peppers because they’re so darn expensive (why are they double the price of other bell peppers?!) But I allowed myself the luxury for this recipe and I’m so glad I did. Red peppers are the sweetest of all the bell peppers and, when roasted, take on an even more intense flavor.

Blended with roasted cauliflower, vegetable broth, and a few pantry staples, this simple soup has surprisingly complex flavor. Non-dairy yogurt adds a tangy zip, and it elevates this recipe to next-level tasty. You can use coconut or almond yogurt – just make sure it’s plain and unsweetened. Oh, and don’t be afraid to add salt. I tend to use a heavy hand with the saltshaker, so I only indicated a pinch here to be conservative. Bon appétit!


Ingredients

  • 2 tbsp Vegetable Oil
  • 2 tbsp Butter, melted
  • 1 large Onion, sliced finely
  • 4 cloves Garlic, Crushed
  • 2 large Carrots, finely chopped
  • 2 tbsp Tomato Puree
  • 6 Tomatoes, chopped
  • 2 Red Peppers, deseeded and cubed
  • Pinch of Chilli Flakes
  • 1 tsp dry Oregano
  • 700ml Vegetable Stock
  • 1 tsp Sugar
  • 1/2 tsp Salt
  • 2 tbsp Vegetable Oil
  • 2 tbsp Butter, melted
  • 1 large Onion, sliced finely
  • 4 cloves Garlic, Crushed
  • 2 large Carrots, finely chopped
  • 2 tbsp Tomato Puree
  • 6 Tomatoes, chopped
  • 2 Red Peppers, deseeded and cubed
  • Pinch of Chilli Flakes
  • 1 tsp dry Oregano
  • 24.5fl. oz Vegetable Stock
  • 1 tsp Sugar
  • 1/2 tsp Salt

Related Video

My only change is to use low-salt cream corn. Excellent soup!

Excellent! Made this for a large dinner party. Big success!! Hover, I did make some changes. I first roasted thawed frozen corn sprinkled with chili powder. I used both red and yellow peppers and chicken stock instead of water. Instead of chipotle I used green chilies. I added cubed potato and grated carrot. Cumin was added to the seasoning. This was a veggie loaded, yummy soup. Will definitely add to my often used recipes!

I improvised significantly, as is my wont and based on holiday leftovers. I had about two quarts of corn which I simmered with the onion, a hefty chipotle chili and 3 cups soup stock. My variations were roasting three red and one yellow and one orange pepper -- also left over from the holiday -- which I then pureed with half the corn and three cups of buttermilk, again left over from another recipe. The roasting effect was tremendous -- added another sweet element together with the corn against the heat of the chile. I simmered it slightly and then added minced fresh cilantro and basil -- more holiday orphans -- since I couldn't decide between the two. Rich soup with multiple flavors/tastes (but without the cream's unnecesary calories!)

i loved this recipe, I added some fresh lime juice for a little bit of freshness. I would recommend using the optional cilantro.

The smell alone deserves four stars. Delicious.

I'm incapable of following a recipe properly, so I added additional water, heavy cream, and an extra can of corn. I have to say that this corn soup recipe is the best one I've tried so far! I will definitely be making this again :) Next time, though, I might use fresh corn instead of frozen.

This was delicious with a heartiness and spice that is perfect for wintertime. I made some changes including no cream nor creamed corn. Instead I used what was left in my box of organic corn soup ( I was basically looking for something to do with the remainder to spice it up a bit and this was perfect.) I used half the water since I had the soup. I love spice so I doubled the chipotles. And I found of can of diced tomatoes with adobo that also provided nice roasted flavor. I didn't like the idea of the oregano and omitted it. I bought the cilantro but forgot to put it in. I am sure it would be great with it, but it was wonderful without as well. I made it for a starter at dinner the other day and have had it the last two days for lunch. Its quick and easy and pretty.

This is a fantastic soup. Instead of the chipotles, I use one cup of chipotle salsa (Frontera brand) and reduce the water to one cup. Excellent!

No fail recipe--some soups turn out bland and need lots of fiddling, but this is full flavored, warming, and has a nice bite. I use chicken stock instead of water and never use the cream corn--just canned fresh kernels or frozen--I prefer the texture that way. You can add a little cumin powder to round out the flavor if you want, but if you use the chipotle, cumin is not needed. I also do not blend my chipotle ahead of time, but use 1 canned chipotle pepper (1 tbsp), minced. It disburses well during boiling. All in all, a very tasty soup and a regular in my repertoire.

We have this soup, or a variation of it, quite often. It is an excellent spicy soup if you follow the recipe exactly as written. The soup has lots of calories, so we usually omit the butter, use chicken stock instead of water, and use only half the cream. Sometimes we add roasted vegetables (cauliflower is particularly nice). If we are feeling decadent, we add a cup of crabmeat.

This was a big hit with our gourmet club. Very fast and easy. I also omitted all the water, and used a bit less than 2 cups of 10% cream instead of whipping cream. Couldn't find chipotle peppers, so I added some Asian chile oil and some Tabasco smokey chipotle sauce. Will certainly make this again.

I didn't like this at all. I don't like the flavor of the corn with tomatoes. Also, with the whipping cream that is a lot of calories for something that is not very good.

Other reviewers are absolutely correct in their comments: decrease the amount of chipotle (I used 1 tablespoon and it was perfect) AND decrease the amount of water (I used 1 cup). Soup was easy to prepare with wonderful flavor.

I made this exactly as written, but I think I would decrease the chipotle chilies slightly or almost in half the next time. I do like spicy food, but thought that the chipotle would be more balanced in a lesser amount. I was somewhat reluctant to use the canned creamed corn, but the soup tasted fresh. Pretty quick to put together and a short cooking time make this an easy weeknight soup and a rich, hearty meal! This was a great mix of flavors and textures and I'll definitely make it again!

I made this recipe for Thanksgiving and got many compliments. I followed the recipe exactly and did not think it was too spicy. I loved the combination of corn and tomatoes. Delicious, thick and hearty, and very easy to make. I will definitely make it again!

Fabulous soup! I will make this again, for sure. I like thicker soups so I took the recommentation from others on cutting the amount of water to the extreme by not adding it at all. (I used just enough puree the chilies and that was it.) I cut the chili amount in half and it was plenty spicy for me. Definitely had kick, but I could still taste to soup - and had my tastebuds at the end of the bowl.

2 tablespoons of the peppers is way too much. One gives it a good kick. Also, I used chicken broth instead of water to make the flavor a bit more rich.

Definitely good. Be careful with the chipotle peppers, they are quite strong.

I love this soup! I've made it four or five times now. I add a couple chopped potatoes (prefereably Yukon Gold, in 1/2 inch cubes) with the tomatoes, and then I puree a portion of it before adding the frozen corn. It has turned out perfectly every time and is a big hit with everyone I've shared it with.

I'm learning to appreciate corn in dishes and love this soup. My changes are adding 2 Tblsp. flour,using 1% milk, and reducing the amount of chipotle. I like it as a creamy, spicy, vegetarian corn soup. Once, I served this as a first course to a Sate meal - my friends loved it mild. My family enjoys this as well. Adding Tabasco's chipotle sauce at the end can perk it up even more.

I made this for the first time tonight. I thought it was very easy to make, and both my boyfriend and I enjoyed the flavor. I did think the consistency was a little thin, and would probably not add as much water next time, or maybe not even at all as another reviewer recommended (perhaps just some chicken broth). I also only used 1 1/4 tablespoons of chipotle chili in adobo and it was spicy, but not TOO spicy. I think we could have handled the 2 tbsp. Next time, I think I will also add some shredded leftover chicken breast, and maybe one small diced potato, just for texture and umph! to soak up all that mild, but very good flavor. Good comforting dish on this rainy night!

Excellent recipe after substitutions - I used about 1 1/2 to 1 3/4 cups chicken broth, instead of water. I also used about 3-4 tablespoons of diced green chilies out of a can (the mild variety), instead of chipotle chilies. The flavors were just right -- got some kick to it, but did not overwhelm the corn flavor. This turns out to be a very rich and chunky soup, so keep some extra chicken broth handy, in case your soup gets too thick.

This is like my mother made it, except for the chipotle chilies. Excellent soup. Thank You.

UGH! I love corn soup, chipotles, and Mexican food, but this recipe didn't do it at all for me. I expected something more like a spicy chowder - this was far too tomato-y. The chipotles completely overpowered the sweetness of the corn, and the dish overall lacks a good balance of flavors. I suppose I could tinker with it extensively, but with so many other great corn soups on this site, why bother?

I love this soup! I used 2 tbsp of canned chipotle puree and probably could have used quite a bit more without making it too spicy. One other substitution was to use regular (not cream-style) canned corn with just a touch of extra cream. Also, the soup is just as delicious the next day.


Creamy Cauliflower & Red Pepper Soup

Place cauliflower florets, red pepper and oil in a large resealable plastic bag. Seal bag and shake gently to coat veggies with oil.

Spread veggies evenly on a rimmed baking sheet. Sprinkle with garlic powder, salt and pepper.

Place baking sheet on lower shelf of oven and roast 25 minutes. Turn veggies over and roast an additional 15 minutes.

Place roasted veggies in a large saucepan add broth, dried minced onion, paprika and thyme. Stir.

Bring to a boil and reduce heat to low simmer 10 minutes.

Using an immersion blender, blend until smooth. Stir in half & half and heat through. Adjust seasonings to taste, if necessary.

Servings: 4 (1 ¼ C. serving size)

TIP: If you do not have an immersion blender, you may use a standard blender or food processor. Cool soup before blending as the heat can blow the top off small appliances. Reheat and then add half & half. For a creamier texture, you may sub heavy whipping cream in place of half & half adjust nutrition info.

Nutrition Info (per serving – no toppings.):

Calories – 212
Fat – 11 g
Protein – 7 g
Carbs – 16 g
Fiber – 3 g
Net carbs – 13 g

Nutrition has been calculated using the MyFitnessPal recipe calculator.


Related Video

Made this as a starter for Christmas dinner. Made it as written except went light on the cayenne and used chicken broth instead of vegetable broth. Prepped it the day before and warmed it in the crockpot and added cream before serving. Drizzled it with cream and basil leaves before serving (did not save any extra peppers for decoration). Everyone loved it. Nearly licked their bowls clean. 13 year old daughter had 3 servings and chef brother in law said he wouldn’t change a thing.

Have made this soup a few times this summer as it can be enjoyed cold as well as hot. This time I used a bit of chopped chipotle in adobe to add to the flavour and liked it.

I've only sampled a bit of this soup after pureeing it. I've used bottled roasted red peppers because I live in a condo and using the communal barbecues is a big hassle at the best of times (currently they are not in use because of the COVID-19 pandemic). Also, to give the soup a nice consistency without half-and-half cream, I sauteed three chopped up cooking carrots, a parsnip and three small boiling potatoes to the three large bottles of roasted peppers. No shallots, so I used cooking onions and a couple of leeks. Lots of flat leaf parsley as well as some fresh times. Tastes pretty nice. Will likely garnish with a dollop of low fat sour cream when I warm some up for dinner.

Awful. beyond disappointed after all the preparations. absolutely no flavour. a complete waste of time and ingredients, that aren’t cheap. would not recommend or EVER make again. if I could give it a negative rating I would

had this at a locals restaurant near Vegas years ago. I've searched and searched until I found just the right recipe - THIS IS IT - look no further GREAT simply great followed the exact ingredients list and amounts a must have in everyone's go to list of wonderful tastes

Ok I did a search on “half and half” and eventually found out what it means. In Wales half and half means half rice half chips (that’s fries to you) lol, knew it couldn’t mean that! As I’m vegan I veganised it with Oatley crem fraiche. Really nice!

Can anyone tell me what is meant by “half and half”. Half what and half what. Can’t follow the recipe because I don’t know what it means!

I didn't like this at all. Maybe I don't like bell peppers enough, but it really just tasted like liquid bell peppers to me. I ended up jazzing it up a bunch (making it more African than Italian) with powdered peanut butter, cinnamon, ginger, and some paprika. I usually love soups that highlight the flavor of a specific vegetable — this one just didn't work for me.

I just finished making this and I LOVE it! I make a different soup for my family each week and this one has definitely made the rotation!

Excellent spring soup - my only changes were that I used chicken stock and added a bit of greek yogurt right before serving. We both really enjoyed it served with a mozzarella and basil grilled cheese. Yum!

This was a great soup if you have a bunch of peppers to use up. I substituted a few items based on what I had in the house. Onions, chicken stock, dried thyme and white wine vinegar. I used 1% milk to lighten it up and it was plenty creamy for me with lovely subtle flavours.

This was soooooo gooood!! Although I have to admit I added some roasted tomatoes I had in the fridge and added those in as well, so I ended up with about 5 peppers and 6 roma tomatoes. Maybe I didn't have 2.5 lbs of peppers or something because it only made about 3 bowls of soup. I will be adding this into the rotation for sure!

I didn't have the ability to char the peppers and remove the skins, so I just cooked all the peppers in the broth. I then used the stick/immersion blender, and the soup came out great.

absolutely delicious. I would probably use chicken stock if not serving vegetarians. I made a golden/yellow bell pepper soup at the same time using the smae method, and served the red first, with a ladel of golden in the middle -- so pretty, and with wonderfully complementary flavours

I had 4 largish yellow bell peppers to use up that were just a bit shy of the 2 1/2 lbs required, so I also used some jarred roasted red peppers to make up the difference. I followed the recipe exactly. This was outstanding! I truly didn't expect to love it as much as I did as I couldn't quite get my head wrapped around a bell pepper soup. This will definitely go into my soup rotation.

So delicious! I made as written but I had to use lite cream because the market had no half and half. This was OK with me because the creamier the better! I used a stick blender right in the pot to blend everything together instead of a traditional blender, stick blender is much easier- I recommend everyone who doesn't have one to get one!! After tasting the finished result,I added just a touch more cream to the pot than the recipe said for extra creaminess. I used the recommended garnish, I sliced some basil leaves then cut them on the diagonal to make little diamond shapes, then I sprinkled them inside the center of each bowl leaving a ring of pure red soup visible around the perimeter of the bowl. Then I drizzled some cream in the form of a circle over the top of the basil. Then I lay two thin slices of roasted pepper criss cross in the center of the bowl on top of the basil and cream. This made for a beautiful and colourful presentation, very elegant served in a white bowl. When my husband tasted it he said the flavor reminded him of stuffed peppers and he voted this recipe as a keeper, as do I! I served fried flattened crispy plantains on the side next to the soup bowl. We had the soup and plantains as a main course for the two of us.

Great soup! Everybody liked it and I made it already many, many times. Great taste and very flavorful.

This is a outstanding recipe. The one tip that I would give is that having used both the fresh peppers and roasting them and a jar of roated peppers there is not much different. However make sure that you use a trusted brand of jar of peppers.

I had fewer peppers than called for but tried to adjust ingredients accordingly. Prepared it pretty much as written. It was quite good.

Roasting and peeling the peppers made it take more like 2 hours. I added some heavy cream because the 1/2 cup half & half wasn't quite creamy enough for me. I also added croutons I made out of a garlic sourdough loaf. It would probably be good with some asiago, romano, or feta on top.

I found this recipe to be decent, but nothing to write home about. I liked it with the basil, so if I make it again, I'll cut up more basil and serve it on the side. Also at that amount, the cayenne seemed to be either too much or too little. If you want it to be spicy, add more.

I tasted this soup before I added the cream and thought it was delicious. I didn't add thyme, but did add s&p. The soup had a deep and complex flavor, and I thought it was so good. Then I added the vinegar, cream and cayenne and I thought it killed the texture of the soup. I'll definitely make this soup again, but only the first half of the recipe. (I'll probably still add a little cayenne.)

Peeling and seeding the peppers can be a pain, but when they are sale, it is a must recipe to make. I add more red pepper to taste, so it definitely has a spicey kick when I am done.

I think this is a great soup. I've made it many times and always to rave reviews.

The "something missing" from this recipe is three fold: some salt, croutons, and grated cheese. The salt takes care of the blandness the croutons the consistensy and the cheese will melt in the soup to add to the creamy flavor.


Watch the video: Rezept: Cremige Paprikasuppe mit Putenfleisch. Vegan möglich. total lecker!!


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