Taste of Home
Roasted Red Pepper Bisque
TOTAL TIME: Prep: 30 min. + standing Cook: 20 min.
YIELD: 6 servings (2 quarts).
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
Ingredients
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8 medium sweet red peppers
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1 large onion, chopped
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2 tablespoons butter
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3 cups chicken broth, divided
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2 cups half-and-half cream
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1/2 teaspoon salt
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1/2 teaspoon white pepper
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6 tablespoons shredded Parmesan cheese
Directions
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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.
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2.
Peel off and discard charred skin. Remove stems and seeds; set peppers aside.
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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.
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4.
Stir in cream and remaining broth; heat through (do not boil). Stir in salt and pepper. Sprinkle each serving with 1 tablespoon cheese.
Nutrition Facts
1-1/3 cups: 220 calories, 14g fat (9g saturated fat), 56mg cholesterol, 846mg sodium, 15g carbohydrate (11g sugars, 4g fiber), 7g protein.
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