Spanish-Spiced Roasted Pepper Bisque
- Total Time
This rich, thick soup gets a touch of sweetness and amazing texture from sweet potato.
sweet red pepper(s)10 medium, halved, seeded and cored
olive oil1 tsp, extra virgin
uncooked onion(s)1 cup(s), chopped
kosher salt2 tsp, divided
minced garlic2 tsp
uncooked sweet potato(es)1 large, peeled and diced
reduced-sodium chicken broth2 cup(s)
bay leaf1 leaf/leaves
ground cumin½ tsp
paprika½ tsp, smoked
plain low fat Greek yogurt2 Tbsp
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.