Southwest Roasted Red Pepper Bisque With Cilantro Cream



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

Recipe from

Cooking Light

Nutritional 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


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


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

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.

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.

October 1997
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