Roasted Red Pepper and Tomato Basil Bisque

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The rich blend of roasted peppers and tomatoes make this soup a treat.
Servings Prep Time Cook Time
8 30 mins 30 mins

Ingredients

Directions

1. Preheat oven to 450° F (230° C).
2. Drain juice from whole tomatoes into crock being used to prepare soup.
3. On large roasting pan, add tomatoes (cut in half) and red peppers (seeded and cut into rough chunks).
4. Drizzle 3 tablespoons over tomatoes and peppers. Sprinkle minced garlic over tomatoes and peppers. Splash with balsamic and then toss gently to coat all pieces.
5. Roast for approximately 30 minutes.
6. Add can of crushed tomatoes and chicken broth to crock with juice drained off the whole tomatoes. Cook at medium heat until roasted vegetables are done. Add contents of entire roasting pan, yummy juices and sweet delicious vegetavles.
7. Once flavors marry, add parmesan cheese and cream. Using immersion mixer or blender, puree the soup to creamy consistency.
8. Dish up 1 cup servings and garnish with crumbled feta cheese and sprig of flat leaf Italian parsley.

Nutrition summary

There are 182 calories in 1 serving of Roasted Red Pepper and Tomato Basil Bisque.
Calorie split: 46% fat, 42% carbs, 12% protein.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
182
 
% Daily Values*
Total Fat
10.12g
13%
Saturated Fat
3.669g
18%
Trans Fat
0g
Polyunsaturated Fat
0.691g
Monounsaturated Fat
5.2g
Cholesterol
15mg
5%
Sodium
627mg
27%
Total Carbohydrate
20.45g
7%
Dietary Fiber
4.5g
16%
Sugars
5.55g
Protein
6.04g
Vitamin D
-
Calcium
99mg
8%
Iron
1.95mg
11%
Potassium
734mg
16%
Vitamin A
72mcg
8%
Vitamin C
25.3mg
28%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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