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    You are in: Home / Community Forums / Recipe Requests - General / Red Pepper Gorgonzola Soup?????
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    Red Pepper Gorgonzola Soup?????

    MaureeninVT
    Mon Feb 02, 2009 9:56 pm
    Newbie "Fry Cook" Poster
    I am desperate to find a recipe that the main ingredients are roasted red peppers and gorgonzola in a soup.... I went to a little small town store that had the most delicious red pepper and gorgonzola soup..... for the life of me, I cannot find a recipe that uses these ingredients as a nice thick, almost pureed soup... PLEASE! Im craving it!!
    icon_wink.gif
    Thanks!!
    Molly53
    Mon Feb 02, 2009 10:47 pm
    Forum Host
    MaureeninVT wrote:
    I am desperate to find a recipe that the main ingredients are roasted red peppers and gorgonzola in a soup.... I went to a little small town store that had the most delicious red pepper and gorgonzola soup..... for the life of me, I cannot find a recipe that uses these ingredients as a nice thick, almost pureed soup... PLEASE! Im craving it!!
    icon_wink.gif
    Thanks!!
    Creamy Tomato-Gorgonzola Soup (click on the link) would be lovely with roasted, pureedpeppers in it.

    Welcome to 'zaar! icon_smile.gif
    MaureeninVT
    Tue Feb 03, 2009 7:50 am
    Newbie "Fry Cook" Poster
    So...instead of tomatoes, I would substitute the peppers?? thank you for your reply!!!
    duonyte
    Tue Feb 03, 2009 8:40 am
    Forum Host
    There are a number of roasted red pepper soup recipes, this is just one of them, Roasted Red Pepper Soup . Between this and the one suggested earlier, I'll bet you'll be able to recreate the soup you love - I hope you post it, it sounds yummy.
    MaureeninVT
    Tue Feb 03, 2009 8:46 am
    Newbie "Fry Cook" Poster
    thank you for your reply...as far as the gorgonzola goes, just add it to it??
    Gigi #23
    Thu Sep 05, 2013 4:24 pm
    Newbie "Fry Cook" Poster
    I, too, just came back from having the most wonderful roasted red pepper gorgonzola soup. We were antiquing up in Douglas/Saugatuck, Michigan and took a break to have lunch next store. I came home determined to learn how to make it after looking desperately, like you did, online. When I get time, I'll put the actual recipe here on Food.com, but for right now, here's what I did.....
    I went to the farmer's market and got six gorgeous red peppers. While I was talking to the lady who grows them, I told her about the soup I was trying to duplicate and she said that the chefs she talks to use plain white Idaho potatoes for a base, as you'd need too many peppers to make enough to feed a family. And the pepper flavor permeates and is the keynote anyway, not the potatoes. So I started with the 3 nice Idahos peeled and cubed in a pan with a 32 oz. organic chicken broth and half of another box, cooked until soft.
    I prepared the peppers the way Giada does. Put each on the burner of your gas stove and keep turning until all the skin is blackened and then put them into a covered container for ten minutes to let it steam. Then when they were all finished, I rinsed and rubbed the skin off with cool water and then discarded the seeds and stem. I cut them into approx. one inch strips and added them to the broth. I added 2 large minced onions, sauteed with 4 cloves of minced garlic in olive oil, a little poultry seasoning, a little paprika, and sea salt to taste, I got out my immersion blender and pureed, but not too finely. The soup I had was rather thick. Then I carefully added small amounts of Gorgonzola until I got it to the point that tasted right. Be careful as the cheese can overwhelm the red pepper. I found that out with one batch that I had to fix with many more peppers, potatoes, and chicken broth. Hope this helps.
    Amberngriffinco
    Thu Sep 05, 2013 6:47 pm
    Food.com Groupie
    (roasted red pepper w/tomatoes & parmesan is awesome too)
    pinky kookie
    Thu Sep 05, 2013 10:57 pm
    Food.com Groupie

    I found this similar and excellent recipe which includes 1 russet potato and Mascarpone cheese, but you can add Gorgonzola cheese instead:

    CREAMY RED PEPPER SOUP RECIPE -
    BY GIADA DE LAURENTIIS - 170 reviews -
    Show: Everyday Italian - Episode: Personal Chef -
    http://www.foodnetwork.com/recipes/giada-de-laurentiis/creamy-red-pepper-soup-recipe/index.html
    1Steve
    Fri Sep 06, 2013 4:51 am
    Food.com Groupie
    Name says tomato Gorgonzola, but it contains red peppers.

    http://www.yummly.com/recipe/Tomato-Gorgonzola-Soup-Allrecipes
    Harper Bellow
    Fri Nov 01, 2013 1:50 am
    Regular "Line Cook" Poster
    can i use capsicum and tomatos?
    duonyte
    Fri Nov 01, 2013 6:50 am
    Forum Host
    Capsicum is red peppers, and several of the recipes have both tomatoes and peppers.
    Chicagoland Chef du Jour
    Fri Nov 01, 2013 7:14 am
    Food.com Groupie
    This is wonderful. I have made it several times and served to dinner guests.

    Roasted Red Pepper Soup

    For the chef asking back in 2009 icon_wink.gif I would top the hot soup with crumbled gorgonzola, not too much because it can be over powering. Depending on the bowl size, start with 1-2T. Add more as desired.

    I love blue cheese and gorgonzola so I would be heavy handed with my sprinkles.
    HMarteen
    Wed Nov 13, 2013 12:24 am
    Regular "Line Cook" Poster
    Just yummy... Really this Roasted Red Pepper Soup recipe is very delicious. You used so many veggies and also plain yogurt that make this recipe very healthy. I will try this recipe in this weekend.
    Chicagoland Chef du Jour
    Wed Nov 13, 2013 10:51 am
    Food.com Groupie
    Gigi #23 wrote:

    I prepared the peppers the way Giada does. Put each on the burner of your gas stove and keep turning until all the skin is blackened and then put them into a covered container for ten minutes to let it steam. Then when they were all finished, I rinsed and rubbed the skin off with cool water and then discarded the seeds and stem.


    From what I understand, it is better not to rinse the peppers after peeling them.
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