Roasted Red Pepper and Tomato Basil Bisque
Preparation Time: 30 mins
Cooking Time: 30 mins
Rating:
FatSecret Members Average Rating
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Roasted Red Pepper and Tomato Basil Bisque
The rich blend of roasted peppers and tomatoes make this soup a treat.
Ingredients
Directions
- Preheat oven to 450° F (230° C).
- Drain juice from whole tomatoes into crock being used to prepare soup.
- On large roasting pan, add tomatoes (cut in half) and red peppers (seeded and cut into rough chunks).
- Drizzle 3 tablespoons over tomatoes and peppers. Sprinkle minced garlic over tomatoes and peppers. Splash with balsamic and then toss gently to coat all pieces.
- Roast for approximately 30 minutes.
- Add can of crushed tomatoes and chicken broth to crock with juice drained off the whole tomatoes. Cook at medium heat until roasted vegetables are done. Add contents of entire roasting pan, yummy juices and sweet delicious vegetavles.
- Once flavors marry, add parmesan cheese and cream. Using immersion mixer or blender, puree the soup to creamy consistency.
- Dish up 1 cup servings and garnish with crumbled feta cheese and sprig of flat leaf Italian parsley.
93 members have added this recipe to their cookbook.
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Reviews
Am I missing where to add tomato/basil paste?
23 Oct 13 by member: Kpad3300
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Though this soup is amazing, I realize that I left out one step in the instructions. Before #6 - Add can of crushed tomatoes and chicken broth to crock or pot w/ they juice you drained off the whole tomatoes. Cook at medium heat until roasted veggies are done. Add contents of entire roasting pan, yummy juices and sweet delicious veggies.
21 Feb 12 by member: StopMunching
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Nutritional Summary:
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There are 182 calories in 1 serving of Roasted Red Pepper and Tomato Basil Bisque.
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Calorie Breakdown: 46% fat, 42% carbs, 12% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
763 kj
9%
182 kcal
Fat
10.12g
14%
Saturated Fat
3.669g
18%
Trans Fat
0g
Monounsaturated Fat
5.2g
Polyunsaturated Fat
0.691g
Carbohydrates
20.45g
8%
Sugar
5.55g
6%
Fibre
4.5g
Protein
6.04g
12%
Salt
1.57g
26%
Cholesterol
15mg
Potassium
734mg
37%
Calorie Breakdown:
Carbohydrate (42%)
Fat (46%)
Protein (12%)
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*Based on an RDI of 2000 calories
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