Best Sweet Potato And Roasted Red Pepper Bisque Recipes
ROASTED RED PEPPER BISQUE
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
Time 50m
Yield 6 servings (2 quarts).
Number Of Ingredients 8
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, Fat 14g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 846mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 4g fiber), Protein 7g protein.
SWEET POTATO AND ROASTED RED PEPPER BISQUE RECIPE - (3.6/5)
Provided by cherichavez
Number Of Ingredients 7
Steps:
- Peel and cube sweet potatoes. Cook in boiling water until tender. Drain and set aside. Meanwhile, roast a whole red bell pepper on gas stovetop or grill, turning frequently until evenly charred on the outside OR in your oven at 400 degrees for 15 to 20 minutes, turning every 10 minutes or until skin is charred. Put pepper in bowl and cover with towel for 10 minutes to steam. Clean off skin and seeds by running under cool water. Remove seeds, cut in quarters, and chop one quarter into ½-inch cubes. (Set remainder of pepper aside for another use.) Place sweet potato, pepper, broth or water, ginger, oil, and miso in blender. (If you want chunky soup, set aside some chunks of pepper.) Blend thoroughly, adding more liquid to achieve desired soup consistency. Transfer to a pot and gently heat on low until hot. Add tamari or aminos, salt, and seasoning as desired. Serves 1.
SWEET POTATO BISQUE
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
- Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.
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