Red Pepper Bisque with Asiago Crisps {#PepperParty}

Creamy Red Pepper Bisque topped with Asiago Crisps is an easy yet elegant meal.

Roasted Red Pepper Bisque with Asiago Crisps

Welcome back to the pepper party! We’re continuing the fun today and Wednesday with two more great giveaways thanks to our sponsor, Divemex. I LOVE all the pepper recipes and ideas that have been shared so far, and I can’t wait to see what everyone else has up their sleeves this week!

Today, we’re giving away a Wusthof Classic 8-inch Chef’s Knife (worth $190). A sharp chef’s knife is one of my kitchen essentials, and this knife is top notch – I just know you’ll love it!

Roasted Red Pepper Bisque with Asiago Crisps

Now, you didn’t think I’d be able to make it through the party without making a soup recipe did you? Obviously, not. Seriously, sometimes I feel like I should start a second blog devoted entirely to soup, since I’m sure you all get sick of it sometimes. I can’t help it though!

This Red Pepper Bisque is surprisingly easy to make, featuring just a few simple ingredients, but it’s incredibly rich and satisfying. Asiago crisps and a hunk of crusty baguette make the perfect accompaniments.

Roasted Red Pepper Bisque with Asiago Crisps

Red Pepper Bisque with Asiago Crisps
 
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 3 red bell peppers
  • 1 large tomato
  • 2 cups chicken stock
  • ¼ teaspoon smoked paprika
  • 1 pinch cayenne pepper
  • ¼ cup fat free half and half or light cream
  • 4 ounces shredded Asiago cheese
Preparation
  1. Heat your broiler. Put the peppers directly under the heat source and broil until the skin blisters and chars, about 5 minutes on each side (keep a close eye on them as cooing time will vary based on your broiler). Let cool. Remove the skin and seeds and chop the peppers into 2-inch pieces.
  2. Cut the tomato into quarters. Remove the skin and seeds.
  3. Add the peppers, tomato, chicken stock, smoked paprika, and cayenne to a medium pot. Simmer 10 minutes, or until the vegetable are very soft and the liquid is mostly absorbed. Transfer to a blender or food processor and blend until smooth (about 30 seconds). Return to pan and stir in heal and half; heat through.
  4. Set a nonstick pan over medium-high heat. Divide the Asiago into four small piles in the hot pan; cook until the cheese begins to crisp, about 1 minute. (The cheese will melt, then begin to bubble. It will be ready to flip with the edges start to brown and the top looks mostly dry) Use a fork to gently flip it over; cook 30 seconds on the other side. Remove from the pan and let cool.
  5. Divide the soup between four bowls. Float asiago crisps in each bowl.
Nutrition Information
Calories: 150 Fat: 9 Carbohydrates: 9 Fiber: 2.5 Protein: 9

prize graphic bloga Rafflecopter giveaway

Be sure to check out all of today’s other great bell pepper recipes from other #pepperparty participants!

Stuffed Bell Peppers with Chicken and Cheddar by Cook the Story
Roasted Red Pepper Hummus by What Jew Wanna Eat
Curried Cashew Pepper Patties {gluten free} by Chocolate & Carrots
Roasted Red Pepper and Onion Dip by Juanita’s Cocina
Sweet Pepper-Masa Cake by Culinary Adventures with Camilla
Breakfast Casserole by Mother Thyme
Onions and Peppers Naan Pizzas by poet in the pantry
Steak Fajitas with Drunken Peppers by Cravings of a Lunatic
Chile-Red Pepper & Ginger Soy Beef Lettuce Cups by White Lights on Wednesday
Moroccan Style Stuffed Peppers by Frugal Antics of a Harried Homemaker
Souffleed Green Peppers by Jane’s Adventures in Dinner
Cheesy Polenta Stuffed Peppers by Cooking In Stilettos
Homemade Sofrito by Food Snob 2.0
Roasted Red Pepper Cheesy Corn Cakes from It’s Yummi!
Spinach, Pepper, Mushroom and Tomato Frittata by Take A Bite Out of Boca
Roasted Red Pepper Bisque by Quarter Life (Crisis) Cuisine
Mini Asian Vegetable Pizzas by Mom’s Test Kitchen
Blue Cheese Pepper Poppers by {i love} my disorganized life
Goat Cheese with Bell Pepper Spread by The Redhead Baker
Sweet and Sour Chicken and Bell Peppers by Daily Dish Recipes

Disclosure: Divemex generously provided the giveaway prizes. I was not compensated in any way for participating in the pepper party. The growers of Divemex specialize in greenhouse grown peppers in state of the art facilities that facilitate the production of the highest quality peppers in some of the safest facilities anywhere. But most importantly, as a Fair Trade Certified company, they have an unwavering commitment to social responsibility that puts workers first.

Comments

  1. I saw the photo of this soup on facebook or instagram or twitter yesterday (can’t remember) and have not stopped drooling since!!

  2. Stuffed peppers!

  3. not a bell pepper liker so i don’t use them at all.

  4. saladgoddess says:

    This looks fantastic! I’ll make it with vegetable stock! I love roasted red peppers on sandwiches and rajas is one of my favorite dishes. Or chiles rellenos…

  5. Gregory Dailey says:

    yumm

  6. I cook with peppers all the time. I blend red peppers into my tomato sauce and also salsa. Adds thickness and sweet

  7. What Is Cooking Now? says:

    Beautiful dish and a beautiful knife!

  8. Love your giveaway. The best knives! Love your recipes!

  9. This soup looks amazing!

  10. Love to make vegetarian fajitas. Got my knives 28 years ago as a wedding gift so would love a new one!

  11. Yum! I could easily make this vegan to be even healthier!

  12. Bonnie Ferguson says:

    This soup sounds wonderful. Can’t wait to try it.

  13. Hi, I used your recipe as inspiration and made a variation of it on my blog. It was delicious, thank you!

    http://didntreadinstructions.blogspot.com/2014/03/roasted-red-pepper-soup-blended.html

Trackbacks

  1. […] Red Pepper Bisque with Asiago Crisps by Healthy.Delicious […]

Leave a Comment

*

Rate this recipe: