Smoky & Spicy Vegetable Bisque |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
I like to serve this soup with a side of bruschetta or a caprese salad to make a complete meal. It is also suitable as a first course. Adjust the amount of chipotle pepper to make it more or less spicy, depending on your preference.Juliana Inhofer, Rocklin, California Ingredients:
2 large onions, cut into eight wedges |
4 large tomatoes, cut into eight wedges |
1 large sweet red pepper, cut into eight wedges |
4 garlic cloves, halved |
1/4 cup olive oil |
2 cans (14-1/2 ounces each) reduced-sodium chicken broth |
1/2 cup fat-free half-and-half |
1/2 cup coarsely chopped fresh basil |
1 small chipotle pepper in adobo sauce, seeded |
1/2 teaspoon pepper |
1/4 teaspoon salt |
fresh basil leaves, optional |
Directions:
1. Line a 15-in. x 10-in. x 1-in. baking pan with foil and coat the foil with cooking spray. Place the onions, tomatoes, red pepper and garlic in pan. Drizzle with oil and toss to coat.
2. Bake, uncovered, at 425° for 40-45 minutes or until tender and browned, stirring occasionally.
3. In a large saucepan, combine the broth, half-and-half, chopped basil, chipotle pepper, pepper, salt and roasted vegetables. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes. Cool slightly.
4. In a blender, process soup in batches until smooth. Return all to the pan; heat through. Garnish with basil leaves if desired. Yield: 6 servings.
|
|