Smoky & Spicy Vegetable Bisque

Total Time

Prep: 1 hour Cook: 30 min.


6 servings

Updated: Jan. 01, 2018
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
Smoky & Spicy Vegetable Bisque Recipe photo by Taste of Home


  • 2 large onions, cut into 8 wedges
  • 4 large tomatoes, cut into 8 wedges
  • 1 large sweet red pepper, cut into 8 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


  1. Line a 15x10x1-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.
  2. Bake, uncovered, at 425° for 40-45 minutes or until tender and browned, stirring occasionally.
  3. 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.
  4. In a blender, process soup in batches until smooth. Return all to the pan; heat through. Garnish with basil leaves if desired.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 cup: 157 calories, 9g fat (1g saturated fat), 0 cholesterol, 528mg sodium, 15g carbohydrate (9g sugars, 3g fiber), 5g protein.