Sweet Potato And Roasted Red Pepper Bisque Recipe 365

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ROASTED RED PEPPER BISQUE



Roasted Red Pepper Bisque image

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

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings (2 quarts).

Number Of Ingredients 8

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

Steps:

  • 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 : Calories 220 calories, Fat 14g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 846mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 4g fiber), Protein 7g protein.

SWEET POTATO AND ROASTED RED PEPPER BISQUE RECIPE - (3.6/5)



Sweet Potato and Roasted Red Pepper Bisque Recipe - (3.6/5) image

Provided by cherichavez

Number Of Ingredients 7

1 sweet potato (aka garnet yam)
1/4 red bell pepper
1 cup vegetable broth or water
1 tsp. finely grated peeled ginger root
1 1/2 tsp. extra virgin olive oil
2 tsp. miso paste, diluted in 1 tsp. hot water
Tamari or Bragg® Liquid Aminos, Himalayan salt, and herbal seasoning (to taste)

Steps:

  • Peel and cube sweet potatoes. Cook in boiling water until tender. Drain and set aside. Meanwhile, roast a whole red bell pepper on gas stovetop or grill, turning frequently until evenly charred on the outside OR in your oven at 400 degrees for 15 to 20 minutes, turning every 10 minutes or until skin is charred. Put pepper in bowl and cover with towel for 10 minutes to steam. Clean off skin and seeds by running under cool water. Remove seeds, cut in quarters, and chop one quarter into ½-inch cubes. (Set remainder of pepper aside for another use.) Place sweet potato, pepper, broth or water, ginger, oil, and miso in blender. (If you want chunky soup, set aside some chunks of pepper.) Blend thoroughly, adding more liquid to achieve desired soup consistency. Transfer to a pot and gently heat on low until hot. Add tamari or aminos, salt, and seasoning as desired. Serves 1.

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