Red Pepper Bisque

Serves: 5
Total Calories: 463
Yield: 2 1/2 quarts


8 red bell peppers
2 yellow onions, chopped
1/4 cup butter (1/2 stick)
2 teaspoons minced garlic
1/2 cup minced basil leaves
6 cups rich chicken stock, divided
2 cups heavy cream
1 Salt and pepper to taste


Seed red peppers and cut into 1-inch pieces. Cook red peppers and onions in butter in a large skillet or saucepan over medium heat until onions are translucent, stirring frequently. Add garlic, basil, 2 cups chicken stock. Simmer about 10 minutes or until red peppers are tender, stirring occasionally.

Process mixture in batches in blender or food processor until smooth. Strain into a soup pot and blend in remaining chicken stock. Simmer 10–15 minutes or until slightly thickened, stirring occasionally. Blend in heavy cream gradually. Add salt and pepper. Heat to serving temperature; do not boil. Ladle into soup bowls.

Nutritional Facts:

Serves: 5
Total Calories: 463
Calories from Fat: 412

This Red Pepper Bisque recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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