Try this Roasted Red Pepper Bisque recipe, or contribute your own.
Suggest a better description1. Roast and peel bell peppers.
2. Puree in processor or blender.
3. Heat oil in heavy pan over medium-high heat. Add chopped onion and saute until tender, about 8 minutes.
4. Add tomatoes and sugar and cook until tomatoes release their juices, about 10 minutes.
5. Stir in stock, bay leaves, salt and pepper. Bring to boil. Reduce heat and simmer 30 minutes. Cool slightly. Discard bay leaves.
6. Puree tomato mixture in batches in blender or food processor. Return mixture to saucepan. Stir in bell pepper puree, sherry, vinegar and hot pepper sauce.
7. Carefully add pinches of smoked paprika to your taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (425g) | ||
Recipe Makes: 8 | ||
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Calories: 129 | ||
Calories from Fat: 30 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 2.7mg | 1 % | |
Sodium 142.8mg | 5 % | |
Potassium 773.1mg | 20 % | |
Total Carbohydrate 21.7g | 6 % | |
Dietary Fiber 4.9g | 19 % | |
Sugars, other 16.8g | ||
Protein 5.2g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 129
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