Smoky & Spicy Vegetable Bisque

Total Time Prep: 1 hour Cook: 30 min.
Yield 6 servings
Test Kitchen Approved
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

Ingredients

  • 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

Directions

  1. 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.
  2. Bake, uncovered, at 425° until tender and browned, 40-45 minutes, stirring occasionally.
  3. In a large saucepan, combine broth, half-and-half, basil, chipotle pepper, pepper, salt and roasted vegetables. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes. Cool slightly.
  4. In a blender, process soup in batches until smooth. Return all to pan; heat through. Garnish with basil leaves if desired.

Nutrition Facts

1 cup: 157 calories, 9g fat (1g saturated fat), 0 cholesterol, 528mg sodium, 15g carbohydrate (9g sugars, 3g fiber), 5g protein.

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
Recipe Creator

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