VEGETABLE BISQUE RECIPES RECIPES

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CREAMY VEGETABLE BISQUE RECIPE - FOOD.COM



Creamy Vegetable Bisque Recipe - Food.com image

Made this soup up today as I wanted to make a broccoli soup that avoided the usual roux thickener. It is so delicious that my family has asked me to make another pot tomorrow! The spices add a 'barely-there' subtleness. If you like your soup more heartily-spiced, just add more.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 8-10 serving(s)

Number Of Ingredients 12

8 cups water
2 vegetables or 2 chicken stock cubes
2 celery ribs, chopped
2 carrots, chopped (approximately 2 cups)
2 potatoes, chopped (approximately 2 cups)
1 onion, chopped (approximately 1 cup)
1 1/2 lbs broccoli florets (I used frozen)
1 teaspoon Madras curry powder
1/2 teaspoon dried ginger
salt and pepper, to taste
1 cup half-and-half
1 1/2 cups grated cheddar cheese

Steps:

  • Place all the ingredients from the water through to the ginger in a saucepan. Bring to the boil and cook until all the vegetables are tender. Adjust salt and pepper to taste.
  • Puree the soup in a blender and return to pot. Add half and half and the cheese and stir until the cheese has melted into the soup.

Nutrition Facts : Calories 204.1, FatContent 10.9, SaturatedFatContent 6.7, CholesterolContent 33.4, SodiumContent 196.5, CarbohydrateContent 18.6, FiberContent 2.1, SugarContent 2.1, ProteinContent 10.2

SMOKY & SPICY VEGETABLE BISQUE RECIPE: HOW TO MAKE IT



Smoky & Spicy Vegetable Bisque Recipe: How to Make It image

I like to serve this soup with a side of bruschetta or a caprese salad to make a complete meal. It is also suitable as a first course. Adjust the amount of chipotle pepper to make it more or less spicy, depending on your preference.—Juliana Inhofer, Rocklin, California

Provided by Taste of Home

Categories     Lunch

Total Time 01 hours 30 minutes

Prep Time 60 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 12

2 large onions, cut into 8 wedges
4 large tomatoes, cut into 8 wedges
1 large sweet red pepper, cut into 8 wedges
4 garlic cloves, halved
1/4 cup olive oil
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/2 cup fat-free half-and-half
1/2 cup coarsely chopped fresh basil
1 small chipotle pepper in adobo sauce, seeded
1/2 teaspoon pepper
1/4 teaspoon salt
Fresh basil leaves, optional

Steps:

  • Line a 15x10x1-in. baking pan with foil and coat the foil with cooking spray. Place the onions, tomatoes, red pepper and garlic in pan. Drizzle with oil and toss to coat., Bake, uncovered, at 425° for 40-45 minutes or until tender and browned, stirring occasionally., In a large saucepan, combine the broth, half-and-half, chopped basil, chipotle pepper, pepper, salt and roasted vegetables. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes. Cool slightly. , In a blender, process soup in batches until smooth. Return all to the pan; heat through. Garnish with basil leaves if desired.

Nutrition Facts : Calories 157 calories, FatContent 9g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 528mg sodium, CarbohydrateContent 15g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 5g protein.

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