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Southwest Roasted Red Pepper Bisque With Cilantro Cream

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

Ingredients

  • 1/3 cup finely chopped fresh cilantro
  • 1/4 cup low-fat sour cream
  • 2 teaspoons 2% low-fat milk
  • 1/2 teaspoon salt
  • 1 1/2 pounds red bell peppers (3 large), roasted and peeled
  • 2 teaspoons olive oil
  • 2 cups chopped onion
  • 1/2 cup chopped carrot
  • 1 tablespoon tomato paste
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • Dash of ground red pepper
  • 2 garlic cloves, minced
  • 3/4 cup cooked long-grain rice
  • 1/2 cup water
  • 2 (10 1/2-ounce) cans low-salt chicken broth
  • 1/2 cup 2% low-fat milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Nutrition Information

  • calories 167
  • caloriesfromfat 29 %
  • fat 5.4 g
  • satfat 1.8 g
  • monofat 2.3 g
  • polyfat 0.8 g
  • protein 5.5 g
  • carbohydrate 26.1 g
  • fiber 4.3 g
  • cholesterol 7 mg
  • iron 3.3 mg
  • sodium 426 mg
  • calcium 84 mg

How to Make It

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

  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.

  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.