Roasted Pepper Bisque With Salsa Recipes

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ROASTED PEPPER BISQUE WITH SALSA



Roasted Pepper Bisque With Salsa image

Provided by Molly O'Neill

Categories     soups and stews, appetizer

Time 1h15m

Yield Four servings

Number Of Ingredients 17

1/2 teaspoon olive oil
2 red and 6 yellow bell peppers, roasted (see recipe) and cut into large pieces
6 yellow bell peppers
8 medium onions, peeled and chopped
2 cups chicken broth, homemade or low-sodium canned
2 cloves garlic, peeled and minced
6 tablespoons plain, nonfat yogurt
2 tablespoons fresh lemon juice
1 teaspoon salt
Freshly ground pepper to taste
1 small zucchini, trimmed and cut into 1/8-inch cubes
12 large shrimp, cooked, shelled and finely diced
2 tablespoons minced scallion
1/4 cup chopped fresh basil
2 tablespoons fresh lemon juice
1 teaspoon salt
Freshly ground pepper to taste

Steps:

  • To make the soup, heat the oil in a large pot over medium-low heat. Add the peppers, onions and 1/2 cup broth. Cook, stirring occasionally, for 20 minutes. Stir in the garlic and cook for 5 minutes. Cover and cook for 20 minutes longer.
  • Scrape the mixture into a food processor and process until smooth. Add the remaining broth, yogurt, lemon juice, salt and pepper and process until combined.
  • Meanwhile, to make the salsa, preheat the oven to 375 degrees. Place the zucchini on a baking sheet and roast for 20 minutes. Place in a bowl and let cool. Toss in the remaining ingredients. Place the soup in a saucepan over low heat just until hot. Ladle the soup among 4 bowls. Top with a mound of the salsa and serve immediately.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 2 grams, Carbohydrate 56 grams, Fat 4 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 1491 milligrams, Sugar 14 grams, TransFat 0 grams

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