ROASTED RED PEPPER BISQUE RECIPES

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ROASTED RED PEPPER BISQUE RECIPE: HOW TO MAKE IT



Roasted Red Pepper Bisque Recipe: How to Make It image

Folks are sure to comment about the awesome roasted red pepper flavor in this velvety soup. It's a fantastic first course for special occasions or alongside sandwiches at a casual gathering.—Mary Zettlemaier, Chelsea, Michigan

Provided by Taste of Home

Categories     Lunch

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 6 servings (2 quarts).

Number Of Ingredients 8

8 medium sweet red peppers
1 large onion, chopped
2 tablespoons butter
3 cups chicken broth, divided
2 cups half-and-half cream
1/2 teaspoon salt
1/2 teaspoon white pepper
6 tablespoons shredded Parmesan cheese

Steps:

  • Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Remove stems and seeds; set peppers aside., In a large saucepan, saute onion in butter until tender; cool slightly. In a blender, combine the onion mixture, 2 cups broth and roasted peppers; cover and process until smooth. Return to the pan. , Stir in cream and remaining broth; heat through (do not boil). Stir in salt and pepper. Sprinkle each serving with 1 tablespoon cheese.

Nutrition Facts : Calories 220 calories, FatContent 14g fat (9g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 846mg sodium, CarbohydrateContent 15g carbohydrate (11g sugars, FiberContent 4g fiber), ProteinContent 7g protein.

ROASTED RED PEPPER BISQUE RECIPE - FOOD.COM



Roasted Red Pepper Bisque Recipe - Food.com image

"Mancini Roasted Red Peppers" with Fresh Herbs and Marsala Wine enhances a Sweet Savory flavor into the Red Pepper Bisque. The Red Pepper Bisque is finished with Crème Fraiche.

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 22

2 (1 lb) cans mancini sweet roasted peppers (1 Lb. 13 Oz. , Drained Reserve Liquid)
1/3 cup extra virgin olive oil
3 bay leaves
3 sweet onions (Chopped)
4 carrots (Chopped)
3 tablespoons chopped garlic
1 teaspoon cayenne pepper (piment de espelette)
3 tablespoons fresh thyme (Chopped)
3 tablespoons fresh sweet marjoram (Chopped)
2 tablespoons celery salt
2 tablespoons fresh cracked black pepper
1/4 cup marsala wine
1 teaspoon fine sea salt
1 teaspoon fresh ground black pepper
3 cups home made chicken stock
1 cup roasted red pepper liquid
2 teaspoons fine sugar
1/2 teaspoon grated nutmeg
1 cup heavy cream (Tempered)
1/4 cup fresh basil (Chiffonnade)
1/4 cup fresh parsley (Chopped)
1 cup creme fraiche

Steps:

  • In a Dutch oven heat olive oil, add bay leaves, onions, carrots and garlic. Saute until tender. Add piment de espelette, thyme, marjoram, celery salt, black pepper and saute 1-2 minutes.
  • Add Marsala wine and reduce by half. Season to taste with fine sea salt and black pepper.
  • Add chicken stock, roasted red peppers, red pepper liquid and fine sugar. Stir the bisque and bring to a slow boil. Reduce to a simmer stirring for 30-minutes.
  • In a sauce pan warm the heavy cream and whisk in fresh grated nutmeg. Season with sea salt and white pepper to taste.
  • Whisk in the warm cream into the bisque. Add fresh basil and parsley. Whisking the bisque bring to a slow boil for 10-minutes.
  • Remove the bisque from the heat and whisk in the Crème Fraiche. Puree the bisque and strain. Season with fine sea salt and white pepper to taste.
  • Serve Roasted Red Pepper Bisque in warm bowls.
  • Garnish with fresh parsley sprig.

Nutrition Facts : Calories 791.9, FatContent 64.9, SaturatedFatContent 30.7, CholesterolContent 168.4, SodiumContent 938.9, CarbohydrateContent 34, FiberContent 5.4, SugarContent 12.4, ProteinContent 9.9

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