#red pepper soup

[ronniefein]

Dairy-free Roasted Red Pepper Soup

Anyone who reads my posts knows that on New Year’s Eve we feast on hors d’oeuvre throughout the day — no real sit-down dinner. Dessert is later in the evening.

But my cousins sleep over for a couple of days and that means real meals too.

On one of the nights they are with us I usually serve either Rack of Lamb or Rib Roast — the dinner we used to eat on New Year’s Eve long ago before we decided on the nibble fest.

For starters? This soup. Light enough to precede a heavy meat meal and colorful enough for a celebration. Bonus: you can make this a few days ahead!

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ROASTED RED PEPPER SOUP

4 sweet red, orange and/or yellow bell peppers

2 tablespoons olive oil

4 medium scallions, chopped

2 carrots, chopped

1 large clove garlic, chopped

2 tablespoons chopped fresh parsley plus more for garnish if desired

1 teaspoon chopped fresh thyme leaves

6 tablespoons raw white rice

5 cups vegetable stock

1-1/2 teaspoons salt or to taste

freshly ground black pepper

3/4 to 1 cup non-dairy milk, optional

Preheat the broiler. Place the peppers under the broiler, about 4-6" away from the heat. Broil for 2-3 minutes, until the skin has blistered. Turn the peppers and repeat this process until the entire surface is blistered and lightly charred. Remove the peppers and place them in a paper bag or wrap in aluminum foil. Let rest at least 10 minutes. Remove the peppers from the bag, peel off the skin and discard the stem and the seeds. Cut the peppers into pieces and set aside. 

Heat the olive oil in a large saucepan over medium heat. Add the scallions, carrots, garlic, parsley and thyme. Cook, stirring occasionally for 3-4 minutes or until the vegetables have softened slightly. Stir in the rice. Add the peppers and stock. Season to taste with salt and pepper. Bring the mixture to a boil, lower the heat and cook at a simmer for 25 minutes. Add non-dairy milk if desired. Puree in a food processor or blender. Serve hot or chilled.

Makes 6 servings

[reasonswhylarrystylinsonisreal]

Soup - Red Pepper Soup with Feta Cheese Recipe

Made with roasted red peppers and chicken broth, this quick and easy soup looks elegant and tastes wonderful!

[safeteens]

Red Pepper Soup with Feta Cheese Recipe

Made with roasted red peppers and chicken broth, this quick and easy soup looks elegant and tastes wonderful! 1 can low-sodium chicken broth, 1 cup heavy cream, 1 teaspoon minced garlic, 1 jar roasted red bell peppers, 1/2 cup crumbled feta cheese, 1/8 teaspoon dried basil, 3/4 teaspoon dried oregano

[m-m-marije]

Red Pepper and Tomato Soup This delicious tomato and red pepper soup has a lot of flavor thanks to the numerous spices. Add fresh parsley or chopped green onions to the soup's presentation for a lovely touch.

[spicymotte]

today feels like Christmas because we got 3kg of vegetables for just 3,50€. took me forever to prep everything for the freezer but ahhh worth itttttt

[morethansalad]

Creamy Spanish White Bean Soup / Crema de Alubias Blancas (Vegan)

[fancassticfiction]

God bless tiny crock pots...

They're fixing my burnt out cooking problem.

[spatchcocked-and-loaded]

Italian Sausage & Butternut Squash Soup

[askwhatsforlunch]

Chicken and Corn Soup

This fragrant and hearty Chicken and Corn Soup make a simple yet deliciously comforting dinner on a rainy night!

Ingredients (serves 2):

2 tablespoons olive oil

2 beautiful chicken breasts

1 onion

1 heaped teaspoon Herbes de Provence 

¼ teaspoon Red Chili Flakes

2 small garlic cloves, minced

1 cup sweet corn

3 Whole Peeled Tomatoes 

½ teaspoon coarse sea salt

½ teaspoon freshly cracked black pepper

2 1/2 cups water

1 tablespoon olive oil

a small Green Onion

Heat olive oil in a large Dutch oven over medium-high heat.

Add chicken breasts and cook, a few minutes, until well browned on all sides. Transfer to a plate; set aside.

Peel and finely chop onion. Stir onion into the Dutch oven, and cook, a couple of minutes.

Stir in Herbes de Provence in the hot oil. Cook, 1 minute. Add Red Chili Flakes, and cook, 1 minute more. Then, stir in minced garlic; cook, 1 minute.

Add sweet corn, saving a couple of tablespoonfuls, and stir into the Dutch oven, coating in herbs and spices.

Roughly chop Whole Peeled Tomatoes, and stir into the corn mixture. Cook, a couple of minutes.

Return reserved chicken breasts, along with their resting juices, to the Dutch oven, and season with coarse sea salt and black pepper. Give a good stir, to combine.

Cover with water, and bring to the boil over medium-high heat. Once boiling, reduce heat to medium-low, cover with a lid, and simmer, 15 minutes.

Remove cooked chicken breasts, and pour corn mixture into a blende. Close tightly and blitz, until smooth. Return to the Dutch oven, and keep warm over a medium flame.

Cut chicken breasts into small chunks, saving a couple of larger chunks, and stir into the Dutch oven.

Heat olive oil in a small frying pan over medium-high heat. Add reserved chicken chunks, and brown well, a couple of minutes. Add reserved sweet corn, and cook, a couple of minutes more, until golden brown. Remove from the heat.

Finely chop Green Onion.

Pour Chicken and Corn Soup into two bowls, top with browned corn and chicken, and sprinkle with chopped Green Onion; serve immediately.

[ourbastardofsorrows]

me: you can have some of my soup, if you want!

sister: … no offense, but eating your food would be the culinary equivalent of self-harm. to me

[dreams-in-daylight]

.

[coronangelic1]

dont care that its the middle of the night rafayel said i should eat octopus balls ill eat octopus balls god knows where ill get them

[morethansalad]

Thai Red Curry Pumpkin Soup with Crispy Tofu (Vegan)

[chicago-geniza]

This place: still edible, but a huge step down after Kim's Home Cooking. I don't know what they put in the broth because it's not even supposed to use fish sauce but it smells and tastes strongly fishy (???). Even the beef tastes fishy???????

[glennmillerorchestra]

i come on here maybe once a week if that and only to talk about my recipes but i tossed together a creamy parsnip pickle soup tonight and oh my god. never been so glad to have odd vegetables (none typically used in a pickle soup) in my life 🍲

[askwhatsforlunch]

Blaff

Blaff, thus named in reference to the sound the fish makes when plunged in a fragrant, boiling broth, is a spicy Caribbean fish stew.

Ingredients (serves 4):

1 teaspoon allspice

a large garlic clove, minced

1 Habanero chilli pepper

a thumb-sized piece fresh ginger

3 large, ripe limes

700 grams/1.5 pound red mullet (or other fresh fish of your choice)

1 large onion

2 large garlic cloves

1 heaped teaspoon annatto

1 teaspoon allspice

2 sprigs fresh thyme

2 bay leaves

1 1/2 litre/6 cups water

1 teaspoon corse sea salt

3 ripe limes

In a mortar, thoroughly grind allspice with the pestle. Spoon into a large baking tin.

Add minced garlic.

Whilst wearing gloves, cut a quarter to a half of the habanero pepper (according to your taste and resistance!) and finely chop, add to the tin. Grate in the zest of two of the limes and the ginger. Give a good stir to combine; set aside.

With a sharp knife, cut the mullet into decent chunks. Remove the bones where you can.

Add mullet chunks to the tin and thoroughly squeeze the juice of all three limes over them.

Still wearing the gloves, rub each piece of fish in the marinade to coat well.

Cover with foil, and allow to marinate, one hour.

Peel onion and garlic cloves, and halve each. Add onion and garlic halves to a large pot, along with annatto.

Crush allspice with a pestle, and add them to the pot, along with thyme sprigs and bay leaves. Cover with water and bring to the boil over a high flame.

Once boiling, stir in coarse sea salt, and reduce heat to medium-high and add mullet chunks to the pot. Cook, 10 to 12 minutes.

Spoon Blaff into serving bowl and thoroughly squeeze the juice of all three limes over the fish.

Serv Blaff hot, with rice, boiled ripe plantains or avocado.