Name: Super-Quick Sweet Red Pepper and Green Chile Bisque
Ingredients: 2 tablespoons olive oil; 1 medium sweet onion, thinly sliced; 1 carrot, finely diced (wash, but don’t peel); 2 cloves garlic, minced; 1 (16-ounce) jar sweet red roasted peppers, drained; 1 (4-ounce) can whole green chiles, drained; 1 cups organic chicken or vegetable broth; ¼ cup cashew or oat milk (soy or almond OK, too); Salt and pepper, to taste; Tortilla chips, for garnish

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How this works

Super-Quick Sweet Red Pepper and Green Chile Bisque

With the help of a few pantry items and a quick sauté, you won’t believe how quickly this recipe comes together.

Course: Entree

Keyword: bisque, chicken mushroom soup, fall 2018, green chiles, red roasted pepper

Servings:

Calories: 149kcal

Author: Kimberly Lord Stewart

Ingredients

2 tablespoons olive oil
1 medium sweet onion, thinly sliced
1 carrot, finely diced (wash, but don’t peel)
2 cloves garlic, minced
1 (16-ounce) jar sweet red roasted peppers, drained
1 (4-ounce) can whole green chiles, drained
1 cups organic chicken or vegetable broth
¼ cup cashew or oat milk (soy or almond OK, too)
Salt and pepper, to taste
Tortilla chips, for garnish

Instructions

Heat a soup pot over medium-low heat. Add oil, onion and carrot. Sauté 13 minutes, or until onions and carrot are soft. Add garlic, and sauté until fragrant.
Place onion, carrot and garlic in a blender. Add red peppers, chiles, broth and milk. Puree on high speed, about 5 minutes, until very smooth.
Return to heat, and warm up (do not allow to boil). Season to taste with salt and pepper.
Serve with tortilla chips.

Nutrition

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