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MHC Recipe

Roasted Red Pepper Bisque

Roasted Red Pepper Bisque
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Prep Time: 5 minutes
Cook Time: 1 hour
Course: Main Course, Soup
Servings: 12 (click to scale)

Ingredients

  • 4 each red pepper
  • 2 Tbsp olive oil
  • 1 each fresh garlic minced
  • 2 cup yellow onion diced
  • 3 Tbsp all purpose flour
  • 5 cup low sodium vegetable broth
  • 1 lb potatoes peeled and diced
  • 2 Tbsp tomato paste
  • 2 Tbsp whole milk
  • 1 cup half and half
  • 1/4 cup fresh cilantro chopped
  • 2 tsp salt
  • 1/2 tsp ground black pepper

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Instructions

  • Using direct heat and turning frequently, char the peppers on all sides. Place peppers in a paper bag for 15 minutes. Remove the skin and seeds, chop finely.
  • In a stock pot, sauté the onions and garlic in olive oil until golden brown. Dust with flour to make roux.
  • Add vegetable broth, bring soup to a boil, add peppers, potatoes, and tomato paste. Simmer for 30 minutes.
    Puree soup. Return soup to a simmer.
  • Heat half and half and milk until just below a simmer.
    Whisk in hot half and half, milk, cilantro, salt and pepper. Simmer for an additional 5 minutes and serve.

Nutrition

Calories: 140kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Sodium: 410mg | Fiber: 3g
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