Our Red Pepper Bisque is incredibly rich and satisfying.
Roasted Red Pepper Corn Bisque
-
Prep:
35 min. -
Cook:
45 min. -
Serves:
4-6
Recipes
Recipe tags: vegetable base, moderate difficulty, main, stew
Ingredients
| Quantity | Ingredient |
|---|---|
| 6 slices | bacon cooked, crumbled, set aside (about 1/2 cup) |
| 3 Tbsp | canola oil |
| 1 cup | finely chopped, yellow onion |
| 1 | rib celery, peeled and finely chopped (about ½ cup) |
| 3 cloves | garlic, peeled and minced |
| 3 | medium potatoes, peeled and finely chopped (about 3 cups) |
| 3 cup | water |
| 1 Tbsp | Better Than Bouillon® Baked Ham Base |
| 1 Tbsp | Better Than Bouillon® Vegetarian No Chicken Base |
| ½ cup | roasted bell peppers, coarsely chopped (may use jarred) |
| 2 cups | frozen whole kernel corn, rinsed and drained |
| ¼ tsp | ground thyme |
| ¼ tsp | black pepper |
| 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.