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.

No additional tips available.

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

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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.

Roasted Pepper Bisque With Salsa

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