Roasted Red Pepper Bisque

Name: Roasted Red Pepper Bisque
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings (2 quarts)
Cuisine: Europe, Italian
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

Total Time Prep: 30 min. + standing Cook: 20 min.

Yield 6 servings (2 quarts)

Test Kitchen Approved

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

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.

Recipe Creator