Red Bell Pepper Soup recipe. Ready In: Makes servings 158 per serving Ingredients: olive oil, onion, potatoes, carrots, sweet red bell pepper, rosemary leaves, fennel bulb, hungarian paprika, parsley leaves, stock, soy sauce, salt and black pepper
This one doesn't use roasted capsicums, but it is delicious. I make it every year and freeze it. I have made it with red, yellow and orange capsicums, they all have a slightly different taste. All good.
When a friend of mine served this, I thought it was tomato soup.. so creamy in appearance.."boy was I surprised. Taste is fantastic..had to have the recipe.. thought I'd share it with zaar friends. Easy to prepare.
This is a recipe that I've been playing around with for a few months. I had stuffed pepper soup for the first time at a restaurant and was determined to try and copy it. I've made this version several times and think I've finally got it - 3 people have requested a copy of it and that's usually a pretty good indication that my recipe has "arrived". I hope you will try it.
I often crave stuffed bell peppers, but they're too much work for a typical weeknight meal. I'll keep my traditional recipe handy for special occasions, but this will otherwise be my go-to recipe for "stuffed bell peppers." This tastes EXACTLY like the "real thing," so it's totally company worthy (and I think the fact it's in a soup will be a fun novelty for guests). This recipe is an adaptation of Recipe #392180. Note that all ground beef can be used if sausage is unavailable.
This beautiful and delicious soup makes an impressive first course for an elegant dinner. Try other colors of peppers for a different color soup: red, orange and green. It is easy enough for a week day lunch, especially good cold on a hot summer day.