Southwest Roasted Red Pepper Bisque with Cilantro Cream

By Lv2Cook

Ingredients

• 1/3 cup finely chopped fresh cilantro
• 1/4 cup low-fat sour cream
• 2 teaspoons 2% low-fat milk
• 1/2 teaspoon salt
• 1 1/2 pounds red bell peppers (about 3 large) roasted and peeled
• 2 teaspoons olive oil
• 2 cups chopped onion
• 1/2 cup chopped carrot
• 1 tablespoon tomato paste
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• Dash ground red pepper
• 2 garlic cloves minced
• 3/4 cup cooked long-grain rice
• 1/2 cup water
• 2 (10 1/2-ounce) cans low-salt chicken broth
• 1/2 cup 2% low-fat milk
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Details

Servings 1

Preparation

Step 1

Combine first 4 ingredients in a small bowl; stir well, and set aside.

Chop bell peppers; set aside. Heat oil in a Dutch oven over medium heat. Add onion and carrot; sauté 8 minutes or until vegetables are lightly browned. Stir in bell peppers, tomato paste, and next 4 ingredients (tomato paste through 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 for 15 minutes.

Place broth mixture in a food processor; process until smooth. Return purée to pan, and stir in 1/2 cup milk, 1/4 teaspoon 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 and 2 teaspoons sour cream mixture