BISQUE****Roasted Red Pepper And Tomato Bisque

By Unblond1

n.b. this was made in an old-style rice cooker and i don't think it will work in the new one. You could try the slow cooker tho

Ingredients

• 4 servings
• 3 red peppers
• 1 can fire-roasted tomatoes, undrained
• 1 tbsp. EVOO
• 3 cups chicken stock
• 1/2 large onion, in chunks
• 6 cloves garlic, whole
• 1 tbsp. fresh basil
• 2 tsp. fresh thyme
• 1 tbsp. fresh oregano or 1 tsp. dried
• 2 tsp. sugar
• 1/4 cup light cream cheese (62 grams)

Preparation

Step 1

* Cut the onion into quarters. Seed the red peppers and cut each lengthwise into four pieces.

* Line a baking sheet with parchment and place the peppers skin side up. Fill the spaces with the onion quarters and whole garlic cloves. Drizzle the EVOO on top of the veggies and roast for 30 minutes at 400° in small oven, or until the skins of the peppers are starting to brown.

* Increase the heat to broil and cook until the skins begin to blacken and blister. Turn and broil a few minutes longer to ensure the flesh is cooked but take care not to overdo at this stage.

* Set the peppers aside to rest in a paper bag or a covered pot to rest for 20 minutes or so to make skins easier to remove.

* Broil the onions and garlic a few minutes longer, if necessary to soften them.

* Combine the undrained tomatoes, 2 cups stock, onions, garlic and the oil and juices remaining in the pan from broiling the vegetables, oregano, basil, salt and pepper in the bowl of the rice cooker.

* Set for white rice cycle and cook for 20 - 30 minutes, until everything is softened, watching closely at the end so the liquid doesn't evaporate.

* Remove the skin from the peppers and chop them into big chunks.

* Add the peppers to the cooker, along with the final 1 cup of broth and cook a further 15 minutes at white rice cycle.

* Turn cooker to keep warm cycle and add cream cheese and stir until melted.

* Using blender or a hand blender, puree mixture until desired texture is achieved and strain if desired.

* Reheat to serve. Serve mine topped with toasted croutons (Three Cheese Semolina bread or Whole Grain Baguette) Dan's with Oyster crackers and a couple of teaspoons of shredded parmesan or asiago cheese. (Good but not absolutely necessary) You could also try serving with a drizzle of BEST evoo and a sprinkling of truffle salt.

Nutrition Facts
4 Servings

Calories 137.8
Total Fat 6.3 g
Saturated Fat 2.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.5 g
Cholesterol 10.0 mg
Sodium 544.5 mg
Potassium 583.4 mg
Total Carbohydrate 14.7 g
Dietary Fiber 3.1 g
Sugars 4.8 g
Protein 5.2 g