Roasted Red Pepper Corn Bisque

35 Min.
45 Min.
4-6
Ingredients
6
slices bacon cooked, crumbled, set aside (about ½ cup)
6 slices bacon cooked, crumbled, set aside (about ½ cup)
3
tablespoons canola oil
3 tablespoons canola oil
1
cup finely chopped, yellow onion
1 cup finely chopped, yellow onion
1
rib celery, peeled and finely chopped (about ½ cup)
1 rib celery, peeled and finely chopped (about ½ cup)
3
cloves garlic, peeled and minced
3 cloves garlic, peeled and minced
3
medium potatoes, peeled and finely chopped (about 3 cups)
3 medium potatoes, peeled and finely chopped (about 3 cups)
3
cups water
3 cups water
1
tablespoon Better Than Bouillon® Ham Base
1 tablespoon Better Than Bouillon® Ham Base
1
tablespoon Better Than Bouillon® Vegetarian No Chicken Base
1 tablespoon Better Than Bouillon® Vegetarian No Chicken Base
½
cup roasted bell peppers, coarsely chopped (may use jarred)
½ cup roasted bell peppers, coarsely chopped (may use jarred)
2
cups frozen whole kernel corn, rinsed and drained
2 cups frozen whole kernel corn, rinsed and drained
¼
teaspoon ground thyme
¼ teaspoon ground thyme
¼
teaspoon black pepper
¼ teaspoon black pepper
1
pint half-and-half
1 pint half-and-half
Directions
  1. In a large non-stick frying pan, over medium heat, fry bacon until done, set aside.
  2. In a large soup pot, heat oil over medium-low heat. Add onion, celery, garlic and potato, cook and stir until vegetables are crisp-tender, about 10-12 minutes.
  3. Add water, whisk in Ham and Vegetarian No Chicken Bases. Add bell pepper, corn, thyme and black pepper, stir to combine. Cover and bring to a boil, stirring occasionally.
  4. Reduce heat to medium-low, cover and simmer until potato is tender, stirring occasionally.
  5. Remove soup from heat and puree soup with a hand held immersion blender or an electric blender. If using an electric blender, process in batches, cover blender container and blend until smooth.
  6. Return blended soup to medium-low heat. Slowly stir in half-and-half. Cook and stir, until heated through.
  7. Garnish each serving with bacon crumbles.
Serve with warm whole-wheat rolls and sliced tomatoes.

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