Spanish-spiced roasted pepper bisque
1
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 50 min • Serves: 6 • Difficulty: Easy
This rich, thick soup gets a touch of sweetness and amazing texture from sweet potato.
Ingredients
Red bell pepper
10 medium, halved, seeded and cored
Olive oil
1 tsp(s), extra virgin
Onion
1 cup(s), chopped
Kosher salt
2 tsp(s), divided
Minced garlic
2 tsp(s)
Sweet potato
1 large, peeled and diced
Reduced-sodium chicken broth
2 cup(s)
Bay leaf
1 leaf/leaves
Ground cumin
½ tsp(s)
Paprika
½ tsp(s), smoked
Plain lowfat Greek yogurt
2 tbsp(s)
Honey
1 tsp(s)
Fresh oregano
2 tsp(s), chopped
Instructions
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.
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