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Photo of Spanish-spiced roasted pepper bisque by WW

Spanish-spiced roasted pepper bisque

1
Points® value
Total Time
1 hr 15 min
Prep
15 min
Cook
50 min
Serves
6
Difficulty
Moderate
This rich, thick soup gets a touch of sweetness and amazing texture from sweet potato which purees beautifully adding body to the bell pepper. Ready in just over an hour, make a batch of this silky soup 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 cool and crunchy green salad dressed with balsamic vinaigrette.

Ingredients

Red bell pepper

10 medium, halved, seeded and cored

Olive oil

1 tsp, extra virgin

Uncooked onion

1 cup(s), chopped

Kosher salt

2 tsp, divided

Jarred minced garlic

2 tsp

Uncooked sweet potato

1 large, peeled and diced

Reduced sodium chicken broth

2 cup(s)

Bay leaf

1 leaf/leaves

Ground cumin

½ tsp

Paprika

½ tsp, smoked

Plain low fat Greek yogurt

2 Tbsp

Honey

1 tsp

Fresh oregano

2 tsp, 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. Yields about 3/4 cup per serving.

Notes

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.

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