Red Pepper Soup Recipe

Red Pepper Soup

This is a great recipe, red pepper soup is quick, easy and has a limited number of ingredients. Change up the heavy cream with yogurt or even add in some butternut squash as a flavor enhancement. Also, if you like hearty/chunky soup, do not strain, just blend and serve.

Ingredients

2 tablespoons butter
4 red bell peppers, chopped
1 onion, chopped
4 cloves garlic, minced
24 fluid ounces chicken broth/stock
1/2 cup heavy cream
1/8 teaspoon ground black pepper

Direction

Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.

Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth. This recipe is much easier if you puree the soup using an immersion blender right in the soup pot

Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.

You can serve with chopped chives and sour cream on the side

As a shakeup change, roast the peppers and onion in the oven for 30 minutes before starting the soup.

Look at other pepper recipes http://traderscreek.com/recipes/recipe-index/

Stuffed Tomatoes Recipe with Sausage

Stuffed Tomatoes

Stuffed tomatoes with sausage is a meal into itself. This can be a main course.

Ingredients

4 large ripe tomatoes
1 green chile pepper, partially drained
1/2 of the scooped tomato diced up
1/2 cup dry bread crumbs
2/3 cup shredded Cheddar cheese
1/4 pound smoked sausage (you can switch out and use a sweet sausage or hot Italian sausage), cut into 1/2″ pieces

Directions

Preheat oven to 400 degrees F.
Cut the tops off each tomato and put to the side. You can use as a topping when you serve – or not. Scoop out pulp, leaving a 1/2? shell. Invert onto paper towels to drain for about 1/2 hour.
In a small bowl combine the diced tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
Place the stuffed tomaoes on a baking sheet sprayed with non-stick spray. Bake in preheated oven for 15 minutes.
Go eclectic and before serving put the tops of the tomatoes back on.

Look at other tomato recipes http://traderscreek.com/recipes/recipe-index/

Tomato Basil Mozzarella Salad

Tomato Basil Mozzarella Salad

Tomato Basil Mozzarella Salad adds a touch of elegance to a meal. Serve it before the main course and your guests will “ohh and ahh”

Ingredients

Tomatoes – a good slicing like big boy, Cherokee poll, early girl etc. , sliced
Fresh basil, leaves carefully chopped as not to bruise
Fresh mozzarella cheese, sliced
Extra virgin olive oil
Balsamic wine vinegar
Salt and pepper

Directions

Rotate the tomato slices with the mozzarella and basil.  Sprinkle extra virgin olive oil over the salad.

Add a dash of balsamic vinegar and a very light sprinkling of salt and pepper.

For a completely different flavor, you can add thin slices of Parmesan to the mozzarella.

Look at other tomato recipes http://traderscreek.com/recipes/recipe-index/

Tomato and White Bean Soup Recipe

Tomato and White Bean Soup

Tomato and white bean soup is a hearty soup to have as the main course.

Ingredients

For the soup:

2 tablespoons olive oil
1 large onion, chopped
2 medium cloves garlic, thinly sliced
3 pounds plum (Roma) tomatoes, cut into 1-inch pieces and remove skins
1 15-ounce can cannellini beans, rinsed and drained
1 sprig fresh rosemary
4 cups water
6 tablespoons freshly grated Parmesan

garnish:

basil leaves, thinly sliced

Direction

In a large skillet, cook the onion and garlic until tender and translucent. Heat the oil in a soup pot over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 6 to 8 minutes, or until softened.

Add the tomatoes, rosemary, beans, water, salt, and pepper to the pot. Bring to a simmer and cook for 20 minutes, or until the tomatoes are very soft. Remove the rosemary sprig. Stir in the Parmesan.

Puree the soup until smooth with an immersion blender. Transfer the soup to a pot and taste. Add salt and pepper, if you like. Reheat over low heat until hot.

Just before serving, stir in the basil.

Look at other tomato recipes http://traderscreek.com/recipes/recipe-index/

Stewed Tomatoes Recipe

Stewed Tomatoes

For all of us that that garden, tomatoes are a staple. At the height of the season tomatoes will pile up. It is at this time you need to come up with new ideas. All quality excess tomatoes should be stewed and either frozen or canned for future use. Stewed tomatoes are important ingredients in many dishes.

Ingredients

10 tomatoes (plum or roma varieties are best since they have fewer seeds)
2 teaspoons salt
1/2 teaspoon sugar
1 teaspoon dried parsley

Directions

Bring a large pot of water to boil, plunge tomatoes in for 30 seconds. You should see the skins starting to separate from the meat. Remove the tomatoes with a slotted spoon or spider, plunge immediately in a pot of ice to stop the cooking.

Once cool, peel the tomatoes. Discard the skins. Dice the tomatoes up to desired size.

At this point you can cook your stewed tomatoes and eat, add other vegetables like bell peppers and cook until tender and then eat. Or you can package and freeze or can them using a hot water bath.

Look at other tomato recipes http://traderscreek.com/recipes/recipe-index/

Vegetarian Stuffed Tomatoes

Vegetarian Stuffed Tomatoes

For all of us that that garden, tomatoes are a staple. At the height of the season tomatoes will pile up. It is at this time you need to come up with new ideas. These vegetarian stuffed tomatoes can be easily cooked and be the main course in a “meatless” night.

Ingredients

6 medium tomatoes

STUFFING:

1 cup garlic/cheese croutons, crushed
2 tablespoons grated Parmesan cheese
2 tablespoons grated American, provolone or cheddar cheese
4 tablespoons melted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Chopped fresh parsley for garnish

Directions

Cut a thin slice off the top of each tomato and put to the side. You can use as a topping when you serve – or not. Scoop out pulp, leaving a 1/2″ shell. Invert onto paper towels to drain for about 1/2 hour.

Preheat your oven to 350° F. Mix stuffing ingredients together in a bowl. Flip tomatoes over and pat dry. Spoon the stuffing into the tomatoes; sprinkle with parsley.

Place tomatoes in a baking dish; cover tomatoes with aluminum foil to prevent over-browning of stuffing. Bake for 30 minutes or cook on grill until done. You can take the tops and place onto the tomatoes before you serve as a little extra.

Look at other tomato recipes http://traderscreek.com/recipes/recipe-index/

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