Summer Bisque

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Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 4 Servings
Calories: 131kcal

Ingredients

  • 1 Tbsp Extra-virgin olive oil plus more for finishing
  • 1/4 cup Onion finely chopped
  • 2 cloves Garlic minced
  • 4 cups Chicken broth
  • 1.5 cups Roasted red peppers drained
  • 1/4 cup Sliced almonds
  • 4 sprigs Fresh thyme
  • 1 tbsp Tomato paste more if needed
  • 8 Crackers
  • Fresh parsley garnish
  • Red pepper flakes optional

Instructions

  • In a pot, heat the oil over medium heat. Add the onion and garlic; saute until soft.
  • Stir in the broth, roasted peppers, almonds, thyme, tomato paste, and season with salt and pepper. Simmer, stirring occasionally, for about 20 minutes.
  • Remove the thyme sprigs. Using a blender, immersion blender, or food processor, blend until smooth. Return to the pot.
  • Taste and adjust the seasoning with salt as needed. Simmer until the soup starts to have body and thickens up so it coats the back of a spoon. (Add more tomato paste if needed a little at a time to thicken to your desired consistency).
  • Serve with crackers. Drizzle the top of the soup with olive oil, season with salt and pepper. Garnish with parsley and red pepper flakes.

Nutrition

Calories: 131kcal | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 1664mg | Potassium: 387mg | Fiber: 2g | Sugar: 2g | Vitamin A: 387IU | Vitamin C: 45mg | Calcium: 73mg | Iron: 2mg

Summer Bisque

No ratings yet
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 Servings
Calories 131 kcal

Ingredients
 
 

  • 1 Tbsp Extra-virgin olive oil plus more for finishing
  • 1/4 cup Onion finely chopped
  • 2 cloves Garlic minced
  • 4 cups Chicken broth
  • 1.5 cups Roasted red peppers drained
  • 1/4 cup Sliced almonds
  • 4 sprigs Fresh thyme
  • 1 tbsp Tomato paste more if needed
  • 8 Crackers
  • Fresh parsley garnish
  • Red pepper flakes optional

Instructions
 

  • In a pot, heat the oil over medium heat. Add the onion and garlic; saute until soft.
  • Stir in the broth, roasted peppers, almonds, thyme, tomato paste, and season with salt and pepper. Simmer, stirring occasionally, for about 20 minutes.
  • Remove the thyme sprigs. Using a blender, immersion blender, or food processor, blend until smooth. Return to the pot.
  • Taste and adjust the seasoning with salt as needed. Simmer until the soup starts to have body and thickens up so it coats the back of a spoon. (Add more tomato paste if needed a little at a time to thicken to your desired consistency).
  • Serve with crackers. Drizzle the top of the soup with olive oil, season with salt and pepper. Garnish with parsley and red pepper flakes.

Nutrition

Calories: 131kcalCarbohydrates: 11gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 1664mgPotassium: 387mgFiber: 2gSugar: 2gVitamin A: 387IUVitamin C: 45mgCalcium: 73mgIron: 2mg
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