#red pepper soup

[everybody-loves-to-eat]

Roasted 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!

Follow me on Instagram @RonnieVFein

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.

[daily-deliciousness]

Easy tomato and red pepper soup

[eat-love-eat]

Sticky Beef Noodles

[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

[flygonscales]

hrngh…. soup…..

[dmardsanddaisies]

🍅 Making tomato soup is one of my fave things! 🤤😊 Before roasting, blended, and with a sammich! 🍅

[askwhatsforlunch]

Spicy Bean and Tomato Soup (Vegan)

I love when Soup Season begins, on these early Autumn rainy and chilly days when a steamy bowl of something hearty feels like hug! (To be fair, I also love when Salad Season begins on the first warm days of Spring; but that's another story!...) This Spicy Bean and Tomato Soup definitely warms you from within, and it is tasty as, too!

Ingredients (serves 3):

2 tablespoons olive oil

1/2 red Bell Pepper, rinsed

1/2 green Bell Pepper, rinsed

1/2 teaspoon ground chilli or Cayenne Pepper

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/2 red onion

1 large garlic clove, minced

a small bunch Garden Parsley

1 tin red kidney beans (about 1 cup)

1/2 cup Garden Cherry Tomatoes, rinsed

1 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

1 cup Whole Peeled Tomatoes 

2 cups water

1/2 tablespoon demerara sugar

In a large pot over medium-high heat, heat olive oil.

Seed and dice Bell Pepper halves, and stir into the pot. Cook, a couple of minutes.

Add ground chilli, cumin and cinnamon, and fry, a couple of minutes more.

Peel and finely chop red onion, and stir into the pot, along with garlic. Cook, another minute.

Finely chop Garden Parsley, and stir half into the pot.

Drain red kidney beans, rinse under cold water, and drain thoroughly again. Stir into the pot, coating in spices and herbs.

Halve Cherry Tomatoes, and add them to the pot. Cook, a couple of minutes.

Season with coarse sea salt and black pepper.

Roughly chop Whole Peeled Tomatoes, and stir into the pot, along with their juice. Cook, about 3 minutes more.

Stir in water and bring to the boil.

Once boiling, reduce heat to low, and simmer, one hour.

Just before serving, stir in demerara sugar until completely dissolved.

Serve Spicy Bean and Tomato Soup hot, sprinkled with reserved chopped Parsley.

[takeiteasyonmeimstilllearning]

I am either making something that will knock my socks off

Or will be carbonated milk.

I call it Everything Soup

[uwudonoodle]

Broccoli Cheddar Soup (AMAZING) | Panera Broccoli cheddar soup copycat r...

Made this for dinner tonight. It's so good!

[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.

[what-marsha-eats]

From "Big Mama's Big Black Pot" by Ethel Dixon