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Smoky & Spicy Vegetable Bisque

 Smoky & Spicy Vegetable Bisque
I like to serve this soup with a side of bruschetta or a caprese salad to make a complete meal. It is also suitable as a first course. Adjust the amount of chipotle pepper to make it more or less spicy, depending on your preference.—Juliana Inhofer, Rocklin, California
6 ServingsPrep: 1 hour Cook: 30 min.


  • 2 large onions, cut into eight wedges
  • 4 large tomatoes, cut into eight wedges
  • 1 large sweet red pepper, cut into eight wedges
  • 4 garlic cloves, halved
  • 1/4 cup olive oil
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1/2 cup fat-free half-and-half
  • 1/2 cup coarsely chopped fresh basil
  • 1 small chipotle pepper in adobo sauce, seeded
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • Fresh basil leaves, optional


  • Line a 15-in. x 10-in. x 1-in. baking pan with foil and coat the foil
  • with cooking spray. Place the onions, tomatoes, red pepper and
  • garlic in pan. Drizzle with oil and toss to coat.
  • Bake, uncovered, at 425° for 40-45 minutes or until tender and
  • browned, stirring occasionally.
  • In a large saucepan, combine the broth, half-and-half, chopped basil,
  • chipotle pepper, pepper, salt and roasted vegetables. Bring to a
  • boil. Reduce heat; simmer, uncovered, for 20-25 minutes. Cool
  • slightly.
  • In a blender, process soup in batches until smooth. Return all to the

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Smoky & Spicy Vegetable Bisque (continued)

Directions (continued)

  • pan; heat through. Garnish with basil leaves if desired. Yield: 6
  • servings.
Nutritional Facts: 1 cup equals 157 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 528 mg sodium, 15 g carbohydrate, 3 g fiber, 5 g protein.