Ingredients
- Makes 4 servings
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1 medium carrot, finely grated
- 2/3 cup roasted red peppers, chopped
- 1 (14-ounce) can no-salt diced tomatoes
- 1 (14-ounce) reduced-sodium chicken broth
- 1 teaspoon dried basil
- 1/4 teaspoon black pepper
- 3/4 teaspoon cornstarch
- 1 cup fresh spinach leaves, cut into 1/2 inch ribbons
- 1/4 cup crumbled reduced fat feta cheese
Preparation
Step 1
1. Heat the oil in a medium soup pot over medium heat. Add the onion and sauté 3 to 4 minutes, or until slightly softened and translucent. Add the garlic and carrot, sauté another 2 minutes, and then add the red peppers, tomatoes, broth, basil, and black pepper. Bring to a boil, reduce heat and simmer for 10 minutes.
2. Transfer the hot soup to a blender, or use an immersion blender, and blend until smooth. Mix the cornstarch with one 1 tablespoon of water, return the pureed soup to the pot if using a blender, and stir in the cornstarch mixture. Bring the bisque to a low simmer for 1 to 2 minutes until thickened and warm. Stir in the spinach and simmer one additional minute to wilt spinach.
3. Crumble feta on top of soup just before serving.
Marlene Says: Jars of roasted red peppers come in many sizes. An 8-ounce jar, drained, yields about 2/3 cup. Leftover peppers can be used in salads or layered on sandwiches for extra flavor