Roasted Red Pepper Bisque Recipe

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Roasted Red Pepper Bisque Recipe
Roasted Red Pepper Bisque Recipe photo by Taste of Home
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Roasted Red Pepper Bisque Recipe

Read Reviews
4 2 2
Publisher Photo
Folks are sure to comment about the awesome roasted red pepper flavor in this velvety soup. It's a fantastic first course for special occasions or alongside sandwiches at a casual gathering.—Mary Zettlemaier, Chelsea, Michigan
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + standing Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + standing Cook: 20 min.

Ingredients

  • 8 medium sweet red peppers
  • 1 large onion, chopped
  • 2 tablespoons butter
  • 3 cups chicken broth, divided
  • 2 cups half-and-half cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 6 tablespoons shredded Parmesan cheese

Directions

Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes.
Peel off and discard charred skin. Remove stems and seeds; set peppers aside.
In a large saucepan, saute onion in butter until tender; cool slightly. In a blender, combine the onion mixture, 2 cups broth and roasted peppers; cover and process until smooth. Return to the pan.
Stir in cream and remaining broth; heat through (do not boil). Stir in salt and pepper. Sprinkle each serving with 1 tablespoon cheese. Yield: 6 servings (2 quarts).
Originally published as Roasted Red Pepper Bisque in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p99

Nutritional Facts

1-1/3 cups: 220 calories, 14g fat (9g saturated fat), 56mg cholesterol, 846mg sodium, 15g carbohydrate (11g sugars, 4g fiber), 7g protein.

  • 8 medium sweet red peppers
  • 1 large onion, chopped
  • 2 tablespoons butter
  • 3 cups chicken broth, divided
  • 2 cups half-and-half cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 6 tablespoons shredded Parmesan cheese
  1. Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes.
  2. Peel off and discard charred skin. Remove stems and seeds; set peppers aside.
  3. In a large saucepan, saute onion in butter until tender; cool slightly. In a blender, combine the onion mixture, 2 cups broth and roasted peppers; cover and process until smooth. Return to the pan.
  4. Stir in cream and remaining broth; heat through (do not boil). Stir in salt and pepper. Sprinkle each serving with 1 tablespoon cheese. Yield: 6 servings (2 quarts).
Originally published as Roasted Red Pepper Bisque in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p99

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Reviews forRoasted Red Pepper Bisque

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MY REVIEW
tkuehl User ID: 931784 255651
Reviewed Oct. 20, 2016

"I have enjoyed Roasted Red Pepper soup in restaurants before, and was so excited when I found this recipe in TOH recipes. I did make a few substitutions, and will try again with some variations to come closer to the restaurant versions I've tried, but this was so fast and easy to make. I subbed out the red peppers for a jar of roasted red peppers with garlic in olive oil. I poured off some of the liquid from the jar of peppers and added the butter for saut?ing the onions. My Vitamix made quick work of blending the ingredients as listed in the recipe. This recipe looks like a bright vibrant tomato bisque, but when you taste it you are fooled. What you get is a light soup with a hint of red peppers and garlic, fresh and different, not what you are expecting when you look at it. I will make it again, and add some fully cooked sausage crumbles and basil. My husband and I enjoyed it, my daughter opted for cheddar gold fish crackers and that did not work (however, the parmesan gold fish crackers would be wonderful)."

MY REVIEW
DRNoonan User ID: 7088446 90721
Reviewed Jan. 15, 2013

"I made this recipes and everybody loved it. I did however add raw rice at the start of the cooking process. Also fresh garlic and a little bit of crushed red pepper as well. Delicious!"

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