Roasted Pepper Bisque With Salsa Recipe

Name: Roasted Pepper Bisque With Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon olive oil; 2 red and 6 yellow bell peppers, roasted (see recipe) and cut into large pieces; 6 yellow bell peppers; 8 medium onions, peeled and chopped; 2 cups chicken broth, homemade or low-sodium canned; 2 cloves garlic, peeled and minced; 6 tablespoons plain, nonfat yogurt; 2 tablespoons fresh lemon juice; 1 teaspoon salt; Freshly ground pepper to taste; 1 small zucchini, trimmed and cut into 1/8-inch cubes; 12 large shrimp, cooked, shelled and finely diced; 2 tablespoons minced scallion; 1/4 cup chopped fresh basil; 2 tablespoons fresh lemon juice; 1 teaspoon salt; Freshly ground pepper to taste

Servings: persons

1/2 teaspoon olive oil
2 red and 6 yellow bell peppers, roasted (see recipe) and cut into large pieces
6 yellow bell peppers
8 medium onions, peeled and chopped
2 cups chicken broth, homemade or low-sodium canned
2 cloves garlic, peeled and minced
6 tablespoons plain, nonfat yogurt
2 tablespoons fresh lemon juice
1 teaspoon salt
Freshly ground pepper to taste
1 small zucchini, trimmed and cut into 1/8-inch cubes
12 large shrimp, cooked, shelled and finely diced
2 tablespoons minced scallion
1/4 cup chopped fresh basil
2 tablespoons fresh lemon juice
1 teaspoon salt
Freshly ground pepper to taste

1
To make the soup, heat the oil in a large pot over medium-low heat.
2
Add the peppers, onions and 1/2 cup broth.
3
Cook, stirring occasionally, for 20 minutes.
4
Stir in the garlic and cook for 5 minutes.
5
Cover and cook for 20 minutes longer.
6
Scrape the mixture into a food processor and process until smooth.
7
Add the remaining broth, yogurt, lemon juice, salt and pepper and process until combined.
8
Meanwhile, to make the salsa, preheat the oven to 375 degrees.
9
Place the zucchini on a baking sheet and roast for 20 minutes.
10
Place in a bowl and let cool.
11
Toss in the remaining ingredients.
12
Place the soup in a saucepan over low heat just until hot.
13
Ladle the soup among 4 bowls.
14
Top with a mound of the salsa and serve immediately.

652

kcal

Calories

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 teaspoon olive oil, 2 red and 6 yellow bell peppers, roasted (see recipe) and cut into large pieces, 6 yellow bell peppers, 8 medium onions, peeled and chopped, and more.

Yes, Roasted Pepper Bisque With Salsa falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Pepper Bisque With Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions