Yield
5 servings (serving size: 1 cup bisque and 2 teaspoons sour cream mixture)

How to Make It

Step 1

Combine first 4 ingredients in a small bowl; stir well, and set aside.

Step 2

Chop bell peppers; set aside. Heat oil in a Dutch oven over medium heat. Add onion and carrot; sauté 8 minutes or until vegetables are lightly browned. Stir in bell peppers, tomato paste, and next 4 ingredients (tomato paste through garlic); cook 5 minutes, stirring frequently. Stir in rice, water, and broth, scraping skillet to loosen browned bits. Bring to a boil; partially cover, reduce heat, and simmer for 15 minutes.

Step 3

Place broth mixture in a food processor; process until smooth. Return puree to pan, and stir in 1/2 cup milk, 1/4 teaspoon salt, and black pepper. Cook over medium heat until thoroughly heated (do not boil). Ladle bisque into bowls; top with sour cream mixture.

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