Go Back
+ servings
Super-Quick Sweet Red Pepper and Green Chile Bisque
Print Recipe
No ratings yet

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: 4
Calories: 149kcal
Author: Kimberly Lord Stewart


  • 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


  • 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.


Calories: 149kcal | Carbohydrates: 11g | Protein: 9g | Fat: 4g | Sodium: 510mg | Fiber: 3g | Sugar: 2g