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Roasted Red Pepper Bisque
A deliciously creamy soup made from roasted red peppers!
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
3
servings
Calories:
234
kcal
Ingredients
½
tsp.
dried basil
1
tsp.
dried cilantro
1
stick
dried lemongrass
(remove after cooking - before blending)
¼
tsp.
black pepper
1
medium
yellow onion
(diced)
1
tbsp.
oil
1
cup
chicken broth
(no sugar added)
1
cup
unsweetened full-fat coconut milk
(you can use light coconut milk, but the soup will be more brothy than creamy)
3
large
red bell peppers
(roasted and diced)
salt
to taste
Instructions
In a medium pot, saute´ the herbs and onions in the oil until the onions are translucent.
Add the chicken broth, coconut milk and bell peppers and bring to a boil.
Reduce heat and simmer for about 5 minutes.Remove lemon grass stick and discard.
Use either a stick blender, or cool the soup down a bit and then transfer to a blender.
Blend soup until smooth.Serve with some whole grain toast or garlic bread.
Video
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
cup
|
Calories:
234
kcal
|
Carbohydrates:
15
g
|
Protein:
3
g
|
Fat:
18
g
|
Saturated Fat:
12
g
|
Sodium:
264
mg
|
Potassium:
650
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
4485
IU
|
Vitamin C:
195.2
mg
|
Calcium:
66
mg
|
Iron:
4.5
mg