Roasted Red Pepper Bisque Recipe

By traciesparks

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, divided

Preparation

Step 1

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 Parmesan cheese. Yield: 6 servings (2 quarts).



Nutrition Facts: 1-1/3 cups equals 220 calories, 14 g fat (9 g saturated fat), 56 mg cholesterol, 846 mg sodium, 15 g carbohydrate, 4 g fiber, 7 g protein.

Roasted Red Pepper Bisque published in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p99