My husband and I currently reside in a small town with access to a few larger cities within a one to one and a half hour drive. Over the weekends, we enjoy traveling to “civilization” as this also allows us to shop at Whole Foods Market. The weekend before Christmas, we headed up the mountain to visit Whole Foods Asheville and on our way we stopped at West First Wood-Fired Pizza in Hendersonville. The special that day was a roasted red pepper and garlic bisque – it was so creamy, flavorful and all around delightful…and I couldn’t stop thinking about it over the next week, so I proceeded to look up recipes for roasted red pepper bisque because I desperately wanted to recreate it!!! I had a hard time finding a recipe that embodied the flavors I remembered (especially because most recipes called for red peppers, not roasted red peppers), so I created my own – I hope you find it as satisfying as we did. Enjoy!
3 TBSP Butter
7 Garlic Cloves, Minced
1 Medium Red Onion, Diced
7 Roasted Red Peppers, Cut into Sizable Chucks
1 Cup Chicken Broth
1/2 TSP Ground Thyme
1 TSP Fresh Rosemary
1/2 TSP Salt
1 Cup Half & Half
Prepare vegetables for cooking by dicing the onion, cutting the rosemary, and chopping the roasted red peppers.
Heat butter, onion, and garlic in large saucepan over medium heat. Cook, stirring occasionally, until translucent (about 5 minutes).
Stir in roasted red peppers, chicken broth, thyme, rosemary and salt. Bring to a boil and simmer over medium heat until vegetables are tender, about 5-7 minutes. Remove from heat and let cool for 5 minutes.
Use an immersion blender to puree the red pepper mixture in the saucepan, until smooth. Add half & half to pureed mixture and use the immersion blender once again to thoroughly combine. Return bisque to stovetop and cook, stirring occasionally, until warm (about 5 minutes). Be careful not to let the soup boil.
Note: If you do not have an immersion blender, transfer mixture to the pitcher of a blender or bowl of a food processor and puree until smooth, then return mixture to saucepan and whisk in the half & half.
Divide evenly into 3 bowls and serve immediately.
Yields 3 Servings
Weight Watchers: 1 bowl bisque = 8 points plus