Red Pepper Bisque

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 111
  • Calories from fat: 6.5%
  • Protein: 3g
  • Fat: 0.8g
  • Saturated fat: 0.3g
  • Carbohydrate: 22g
  • Fiber: 1.8g
  • Sodium: 232mg
  • Cholesterol: 1.6mg


  • 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
  • Salt


  1. 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.
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