Roasted Pepper Bisque With Salsa
Updated August 17, 2015
- Total Time
- 1 hour 15 minutes
- Rating
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Ingredients
THE BISQUE
½ 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
THE SALSA
1 small zucchini, trimmed and cut into ⅛-inch cubes
12 large shrimp, cooked, shelled and finely diced
2 tablespoons minced scallion
¼ cup chopped fresh basil
2 tablespoons fresh lemon juice
1 teaspoon salt
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
56 grams carbs; 34 milligrams cholesterol; 285 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 9 grams fiber; 1478 milligrams sodium; 14 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the soup, heat the oil in a large pot over medium-low heat. Add the peppers, onions and ½ cup broth. Cook, stirring occasionally, for 20 minutes. Stir in the garlic and cook for 5 minutes. Cover and cook for 20 minutes longer.
- Step 2
Scrape the mixture into a food processor and process until smooth. Add the remaining broth, yogurt, lemon juice, salt and pepper and process until combined.
- Step 3
Meanwhile, to make the salsa, preheat the oven to 375 degrees. Place the zucchini on a baking sheet and roast for 20 minutes. Place in a bowl and let cool. Toss in the remaining ingredients. Place the soup in a saucepan over low heat just until hot. Ladle the soup among 4 bowls. Top with a mound of the salsa and serve immediately.
Private Notes