Photo of Spanish-spiced roasted pepper bisque by WW

Spanish-spiced roasted pepper bisque

Total Time
1 hr 15 min
15 min
50 min
This rich, thick soup gets a touch of sweetness and amazing texture from sweet potato.


Red bell pepper(s)

10 medium, halved, seeded and cored

Olive oil

1 tsp(s), extra virgin


1 cup(s), chopped

Kosher salt

2 tsp(s), divided

Minced garlic

2 tsp(s)

Sweet potato(es)

1 large, peeled and diced

Reduced-sodium chicken broth

2 cup(s)

Bay leaf

1 leaf/leaves

Ground cumin

½ tsp(s)


½ tsp(s), smoked

Plain lowfat Greek yogurt

2 tbsp(s)


1 tsp(s)

Fresh oregano

2 tsp(s), chopped


  1. Preheat broiler to high. Line two baking sheets with foil.
  2. Spread peppers in a single layer, skin-side up, on prepared baking sheets; broil, one pan at a time, until skins are blistered and blackened, about 10 to 15 minutes. Wrap up peppers tightly in foil; set aside about 10 minutes, to steam and for skins to loosen. When peppers are cool enough to handle, remove blackened pepper skin with your hands (discard skin); coarsely chop peppers.
  3. Heat oil in a medium saucepan over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until softened, about 5 to 7 minutes. Add garlic; cook 1 minute. Add sweet potato, roasted peppers, broth, bay leaf, cumin and paprika; bring to a boil over high heat. Reduce heat to low, cover pan and simmer until sweet potato is soft, about 5 minutes. Remove bay leaf; stir in yogurt, honey and remaining 1 teaspoon salt.
  4. Remove from heat and puree soup in pot using an immersion blender (or puree in a regular blender in batches). Serve garnished with fresh oregano.
  5. Yields about 3/4 cup per serving.


We prefer the flavor of fresh roasted peppers in this soup but in a pinch, you can substitute 4 cups of rinsed and drained bottled roasted peppers.