Southwestern Roasted Red Pepper Bisque with Cilantro Cream

By ctaubenheim

Ingredients

• 1/3 cup finely chopped fresh cilantro
• 1/4 cup low fat sour cream
• 2 tsp 2% reduced fat milk
• 1/2 tsp salat
• 2 tsp olive oil
• 2 cups chopped onion
• 1/2 cup chopped carrot
• 1 1/2 lbs. red bell peppers (about 3 large), roasted, peeled & chopped
• 1 Tbsp tomato paste
• 1/2 tsp ground cumin
• 1/4 tsp chili powder
• 2 garlic cloves, minced
• 3/4 cup cooked long grain rice
• 1/2 cut water
• 2 10.5 oz cans low sodium chicken broth
• 1/2 cup 2% reduced fat milk
• 1/4 tsp salt
• 1/8 tsp black pepper

Details

Preparation time 25mins
Cooking time 40mins

Preparation

Step 1

Combine first 4 ingredients in a small bowl; set aside. Heat oil in a dutch oven over medium heat. Add onion and carr;t; saute 8 minuts or until vegetables are lightly browned. Stir in bell pepper, tomato paste, cumin, chili powder, ground red pepper, and garlic; cook 5 minutes, stirring frequently. Stir in rice, water, and broth, scraping skillet to loosen browned bits. Bring to a boil; partially cover, reduce heat, and simmer 15 minutes. Place broth mixture in a food processor; process until smooth. Return puree to pan, and stir in 1/2 cup milk, 1/4 tsp salt, and black pepper. Cook over medium heat until thoroughly heated (do not boil). Ladle bisque into bowls; top with sour cream mixture.

Serving Size: 1 cup bisque & 2 tsp sour cream mixture
Calories: 167
Fat: 5.4g
Carb: 26.1g
Cholesterol: 7mg
Sodium: 426mg