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Roasted Red Pepper Bisque

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
  • Total Time
    Prep: 30 min. + standing Cook: 20 min.
  • Makes
    6 servings (2 quarts)

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.
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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