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Spanish roasted-pepper bisque

2
Points®
Total Time
1 hr 10 min
Prep
12 min
Cook
28 min
Serves
4
Difficulty
Easy
This soup is so luscious and silky smooth, you will want to curl up with a warm mug full on cold afternoon. The deep flavor of roasted red peppers is complemented perfectly by the smoky paprika and sweet potato which, once pureed, adds great texture to thicken the soup just enough. Ready in just over an hour, this is one to prep and cook on an easy-going weekend day for weekday lunches or a light supper dish. Serve with slices of crispy baguette topped with melted manchego cheese to keep the Spanish theme. Perfect for dipping, the toast will ensure not a drop of the soup is missed. In warmer months, this soup is wonderful served at room temperature with a side of peppery arugula dressed with lemon vinaigrette.

Ingredients

Bell pepper

10 item(s), medium, halved

Olive oil

1 tsp

Onion

1 medium, chopped

Kosher salt

2 tsp

Garlic

1 clove(s), minced

Ground cumin

½ tsp

Paprika

½ tsp, smoked

Low sodium vegetable broth

2 cup(s)

Uncooked sweet potato

1 large, peeled and diced

Bay leaf

1 leaf/leaves

Plain low fat Greek yogurt

2 Tbsp

Honey

1 tsp

Fresh oregano

1 Tbsp, small leaves, (optional)

Instructions

  1. Preheat broiler. Line large rimmed baking sheet with foil.
  2. Arrange half of peppers in single layer, skin side up, on prepared baking sheet. Broil 5 inches from heat until skins are blistered and blackened, about 10 minutes. Transfer peppers (still on foil) to work surface and wrap in foil. Repeat with remaining peppers. Let peppers steam about 15 minutes. When cool enough to handle, peel off blackened skin from peppers. Coarsely chop.
  3. Heat oil in medium saucepan over medium-high heat. Add onion and 1 teaspoon salt and cook, stirring occasionally, until onion is softened, about 5 minutes. Add garlic, cumin, and paprika and cook, stirring constantly, until fragrant, 30 seconds.
  4. Add broth, sweet potato, roasted peppers, and bay leaf and bring to boil. Cover, reduce heat, and simmer until sweet potato is very tender, about 8 minutes. Remove and discard bay leaf. Stir in yogurt, honey, and remaining 1 teaspoon salt. Let soup stand 5 minutes to cool slightly.
  5. Pour soup, in batches, into blender and puree. Return soup to saucepan and cook over low heat, stirring often, until hot, about 2 minutes. (Add water, a few tablespoons at a time, if needed, to thin soup.) Serve sprinkled with oregano, if desired.
  6. Per serving (generous 1 cup)

Notes

To store leftovers, transfer the soup to an airtight container and let cool. Cover and refrigerate up to 4 days or freeze up to 3 months.

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