Fire Roasted Red Pepper Soup with Cilantro Cream an

Name: Fire Roasted Red Pepper Soup with Cilantro Cream and Grilled Cajun Shellfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil, divided; 1/4 cup minced garlic; 1/2 cup diced onion; 4 pounds red bell peppers; 1 cup tomatoes, diced; 2 tablespoons tomato paste; 2 ounces chicken base; 2 cups water; 10 leaves basil, chiffonade; 1 tablespoon chopped fresh thyme leaves; Salt and freshly ground black pepper; Cajun seasoning, to taste, about 1 tablespoon; 1/4 cup sour cream; 1/4 cup heavy cream; 1/4 cup fresh cilantro leaves; Salt and freshly ground white pepper; 1/4 cup fresh lime juice; 1/4 cup olive oil; 2 teaspoons minced garlic; 1 tablespoon minced chives; 1 tablespoon Cajun seasoning; 8 (U 16/20-count) shrimp; 8 (U 30-count) scallops; 8 ounces crabmeat, leg or lump; 8 mussels; 1 ear corn on the cob; 1 -ounce onion, diced; 1 tablespoon olive oil; 2 ounces zucchini, diced; 1 -ounce red pepper, diced

Servings: persons

1/4 cup olive oil, divided
1/4 cup minced garlic
1/2 cup diced onion
4 pounds red bell peppers
1 cup tomatoes, diced
2 tablespoons tomato paste
2 ounces chicken base
2 cups water
10 leaves basil, chiffonade
1 tablespoon chopped fresh thyme leaves
Salt and freshly ground black pepper
Cajun seasoning, to taste, about 1 tablespoon
1/4 cup sour cream
1/4 cup heavy cream
1/4 cup fresh cilantro leaves
Salt and freshly ground white pepper
1/4 cup fresh lime juice
1/4 cup olive oil
2 teaspoons minced garlic
1 tablespoon minced chives
1 tablespoon Cajun seasoning
8 (U 16/20-count) shrimp
8 (U 30-count) scallops
8 ounces crabmeat, leg or lump
8 mussels
1 ear corn on the cob
1 -ounce onion, diced
1 tablespoon olive oil
2 ounces zucchini, diced
1 -ounce red pepper, diced
Salt and freshly ground black pepper
1 teaspoon chiffonade fresh basil leaves

1
Add 2 tablespoons olive oil to a saute pan over medium-high heat.
2
Once hot, add the olive oil, garlic and onion and saute until translucent.
3
Roast the peppers on an open flame until charred; place in plastic bag to sweat; remove skin and seeds.
4
Puree the peppers and add to onions and garlic.
5
Add the tomatoes, tomato paste, chicken base, and water; bring to a simmer.
6
Simmer for 20 minutes.
7
Add basil, thyme, salt, pepper, and Cajun spice, to taste.
8
Puree the mixture through a food mill and serve hot.
9
Place all ingredients in a food processor and puree until smooth.
10
Season with salt and pepper, to taste.
11
Place mixture in piping bag or plastic dispensing bottle.
12
Pipe a line on Fire Roasted Red Pepper Soup and run a toothpick through to create a design.
13
Combine all ingredients except for seafood, mix well.
14
Add seafood and marinate for 10 minutes prior to cooking.
15
Cook seafood until done on grill or under broiler.
16
Serve hot as a topping for Fire Roasted Red Pepper Soup or as a topping for pasta, salads, or as an appetizer.
17
Some of the marinade may be served as a dipping sauce.
18
Grill or roast corn until tender.
19
Remove corn from cob with French knife.
20
Saute onion in olive oil and add remaining ingredients.
21
Serve as a topping for Fire Roasted Red Pepper Soup.

897

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: 1/4 cup olive oil, divided, 1/4 cup minced garlic, 1/2 cup diced onion, 4 pounds red bell peppers, and more.

Yes, Fire Roasted Red Pepper Soup with Cilantro Cream and Grilled Cajun Shellfish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fire Roasted Red Pepper Soup with Cilantro Cream and Grilled Cajun Shellfish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions