Red Pepper Bisque

Makes 4 servings


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1 jar (12 oz.) canned red peppers
1 can (14 1/2 oz., or 1 3/4 cups) chicken broth
1 onion (1/2 lb.), chopped
1 russet potato (1/2 lb.), peeled and thinly sliced
Plain nonfat yogurt


Pour red peppers with juice into a 2- to 3-quart pan. Add broth, onion, and potato. Boil gently, covered, until potato begins to fall apart, about 20 minutes. Purée soup in a blender or food processor, reheat if necessary, then ladle into bowls. Add yogurt and salt to taste.

Created date

October 2003

Nutritional Information

Calories 111
Caloriesfromfat 6.5 %
Protein 3 g
Fat 0.8 g
Satfat 0.3 g
Carbohydrate 22 g
Fiber 1.8 g
Sodium 232 mg
Cholesterol 1.6 mg