Spanish-Spiced Roasted Pepper Bisque
- Total Time
- 1:15
- Prep
- 0:15
- Cook
- 0:50
- Serves
- 6
- Difficulty
- Moderate
This rich, thick soup gets a touch of sweetness and amazing texture from sweet potato.
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sweet red pepper(s)10 medium, halved, seeded and cored
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olive oil1 tsp, extra virgin
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uncooked onion(s)1 cup(s), chopped
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kosher salt2 tsp, divided
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minced garlic2 tsp
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uncooked sweet potato(es)1 large, peeled and diced
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reduced-sodium chicken broth2 cup(s)
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bay leaf1 leaf/leaves
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ground cumin½ tsp
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paprika½ tsp, smoked
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plain low fat Greek yogurt2 Tbsp
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honey1 tsp
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fresh oregano2 tsp, chopped
- Preheat broiler to high. Line two baking sheets with foil.
- 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.
- 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.
- 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.