Tag Archives: soup

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.


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


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 https://traderscreek.com/recipes/recipe-index/

Roasted Eggplant and Tomato Soup

Roasted Eggplant and Tomato Soup

We came upon roasted eggplant and tomato soup as we attempted to find ways to use the produce from our garden. Over the years our garden has produced fantastic amounts of eggplant. The first year we ate a lot of eggplant parmesan. Over time we needed to add new recipes to avoid the monotony of just one dish. After-all running at about 35 lbs. – 50 lbs. each year you need some diversity. I am a soup lover so we found some recipes and tried. This is a takeoff of a Rachael Ray recipe – beauty of cooking is make it your own!!


2 tablespoons olive oil, plus more for liberal drizzling
1 large firm eggplant, halved, scored with paring knife
Salt and freshly ground black pepper
1 bulb garlic
2 tablespoons fresh thyme, chopped
1 teaspoon crushed red pepper flakes
1 onion, chopped
2 tablespoons tomato paste
4 cups chicken stock
1 cup dry red wine
32-ounces of sauce tomatoes
A few leaves fresh basil


Preheat the oven to 425 degrees F.

Pour enough oil to coat the center of a baking sheet.

Salt & pepper the scored eggplant, place cut sides down on the baking sheet in the olive oil.

Take the garlic cut in half (so the top and bottom are intact and holding the pieces of individual cloves. Sprinkle with olive oil, salt & pepper, wrap in aluminum foil and roast with the eggplant.

Roast for about 40 minutes. Cool to handle.

Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the thyme, crushed red pepper flakes, onions and salt and pepper and stir to soften, 5 minutes. Add the tomato paste and stir 1 minute more. Then add the stock, wine, and tomatoes.

Scrape the eggplant away from skin and add the flesh, along with the roasted garlic cloves after you remove from the skins. Add the basil. Puree the soup with an immersion blender or in a blender. Simmer to thicken.

Add a spoonful of sour cream if you like

Look at other eggplant recipes https://traderscreek.com/recipes/recipe-index/

Squash Apple Soup Recipe

Squash and Apple Soup

I do not grow butternut squash in my garden since it takes up a lot of space. However, there is a farmer about four miles away that sells butternut squash for $1.00 each. Every year I buy 10 or 20 for storage, roasting and freezing. This squash apple soup recipe happens to be one of my favorites. This recipe makes enough for several days of soup or enough to package and freeze. Unless you happen to have a pressure cooker, you should not try canning.


16 cups cubed seeded peeled butternut squash
2 large apples, peeled, chopped
2 large onions, cut into 1-inch pieces
4 tbsp. brown sugar
2 tsp salt
2 tsp ground cinnamon
1 tsp. pepper
6 cups chicken stock
1 1/2 cups heavy cream
12 oz fat free vanilla yogurt
4 tbsp. chopped fresh chives


To make squash apple soup start with: In a large pot, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper. Add the chicken stock. Cover and heat over medium-high heat (so you don’t burn the squash) until the soup starts boiling. Reduce heat; simmer covered about 20 minutes or until squash is tender.

Using an immersion blender or food processor, blend until smooth (I like to have some chunks in my soup so I usually remove about 1/4 to 1/3 before blending. I add back after blending). Stir in heavy cream and yogurt. Heat over low heat, stirring occasionally, just until heated through. Ladle the squash apple soup into bowls; sprinkle with fresh chives.

As a substitute for butternut squash you can use yellow summer squash in the squash apple soup. The yellow squash meat is as tender and the skin of yellow summer squash is edible which makes baking and scrapping out the meat (as you do for butternut squash) not necessary.

Look at other squash recipes https://traderscreek.com/recipes/recipe-index/

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Pumpkin Curry Soup Recipe

Pumpkin Curry Soup

Pumpkin Curry Soup is made with pumpkin puree. If you have the time make your own puree and freeze for future use.


2 tablespoons butter
1 cup chopped onion
2 large cloves garlic – finely chopped
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 cups chicken stock
2 cups of pumpkin puree
1 1/2 cups of evaporated milk


Melt butter in large saucepan over medium-high heat. Add onion and garlic and cook stirring frequently for 2 to 3 minutes or until tender – do not burn the garlic. Stir in curry powder, salt and pepper and cook for 1 minute.

Add chicken stock and pumpkin puree, bring to a boil. Reduce heat to low and cook while stirring occasionally for 15 to 20 minutes. Stir in evaporated milk. Pour soup into a food processor or blender and blend until smooth.

Look at other pumpkin recipes https://traderscreek.com/recipes/recipe-index/

Pumpkin and Black Bean Soup

Pumpkin and Black Bean Soup

Pumpkin and Black Bean Soup is a savory filling soup. The spices cumin and thyme are important to this recipe do not leave out


1 tablespoon olive oil
5 green onions – thinly sliced
1 bell pepper – chopped
3 cloves garlic – chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon thyme
2 cups black beans – rinsed and drained
2 cups pumpkin puree
2 cups of skinned & diced tomatoes
2 cups vegetable broth
1/2 cup water
1/2 teaspoon salt
1/8 teaspoon cayenne pepper


Heat the olive oil in a large pot over medium heat. Add white and light green parts of the green onions, bell pepper. Cook the mixture stirring occasionally until the pepper is soft – add the garlic at this point, do not allow the garlic to burn.

Add the cumin and thyme stirring for 1 minute to make sure the spices are fully incorporated into the soup. Add beans, pumpkin puree, tomatoes, vegetable broth and water; bring to a boil. Reduce heat to low and cook for 10 – 20 minutes.

Add the salt and taste to make sure you like the flavor. Add in the cayenne pepper and give a quick stir.

Top each serving with dark green onion tops. Have heavy cream on the side as a touch of style.

Look at other pumpkin recipes https://traderscreek.com/recipes/recipe-index/