SMOKY & SPICY VEGETABLE BISQUE
I like to serve this soup with a side of bruschetta or a caprese salad to make a complete meal. It is also suitable as a first course. Adjust the amount of chipotle pepper to make it more or less spicy, depending on your preference.-Juliana Inhofer, Rocklin, California
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Line a 15x10x1-in. baking pan with foil and coat the foil with cooking spray. Place the onions, tomatoes, red pepper and garlic in pan. Drizzle with oil and toss to coat., Bake, uncovered, at 425° for 40-45 minutes or until tender and browned, stirring occasionally., In a large saucepan, combine the broth, half-and-half, chopped basil, chipotle pepper, pepper, salt and roasted vegetables. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes. Cool slightly. , In a blender, process soup in batches until smooth. Return all to the pan; heat through. Garnish with basil leaves if desired.
Nutrition Facts : Calories 157 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 528mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 3g fiber), Protein 5g protein.
BUTTERNUT SQUASH BISQUE
Great use for all that early fall vegetable! Nice start for a fall day dinner or lunch.
Provided by PHONELADY55
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
- Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
- In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.
Nutrition Facts : Calories 247.8 calories, Carbohydrate 21.8 g, Cholesterol 48.4 mg, Fat 18.2 g, Fiber 3.9 g, Protein 2.7 g, SaturatedFat 9.1 g, Sodium 820.1 mg, Sugar 5 g
CREAMY VEGETABLE BISQUE
Made this soup up today as I wanted to make a broccoli soup that avoided the usual roux thickener. It is so delicious that my family has asked me to make another pot tomorrow! The spices add a 'barely-there' subtleness. If you like your soup more heartily-spiced, just add more.
Provided by evelynathens
Categories Vegetable
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Place all the ingredients from the water through to the ginger in a saucepan. Bring to the boil and cook until all the vegetables are tender. Adjust salt and pepper to taste.
- Puree the soup in a blender and return to pot. Add half and half and the cheese and stir until the cheese has melted into the soup.
Nutrition Facts : Calories 204.1, Fat 10.9, SaturatedFat 6.7, Cholesterol 33.4, Sodium 196.5, Carbohydrate 18.6, Fiber 2.1, Sugar 2.1, Protein 10.2
CREAMY LOBSTER BISQUE
Steps:
- 1 bunch fresh chives, for garnish
- For the lobster broth: Heat a large soup pot on medium and add the butter, olive oil, garlic, carrots, celery and onions. Add the sea salt and some freshly cracked pepper and saute for about 8 minutes. Deglaze the pan with the brandy and burn off the alcohol. Pour in the white wine and reduce for 1 to 2 minutes. Add the vegetable stock, tomato paste, peppercorns, lobster carcasses (keep meat for later), bay leaves, parsley and thyme. Top of with water, just enough to cover the shells. Turn the heat down to medium-low and simmer, partially covered, for 1 hour.
- For the dark roux: Heat a small saucepan on medium. Add the butter and flour and whisk continuously until amber in color and nutty smelling, 6 to 7 minutes. Remove from the heat.
- For the bisque: Using strainer and cheesecloth, strain the lobster broth into a medium pot. Add the dark roux, heavy cream and saffron and mix. Let reduce on medium-low heat until thick, another 15 to 20 minutes.
- For the lobster meat: Heat a big pan on medium-high and melt the butter. Add the lobster meat and saute until heated through, 1 to 2 minutes.
- Spoon the lobster meat into a big bowl, ladle on the lobster bisque and top with chives. Enjoy.
AUTUMN BISQUE
I like cozy comfort soups that taste creamy-without the cream. This one's full of good stuff like rutabagas, leeks, fresh herbs and almond milk. -Merry Graham, Newhall, California
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 18
Steps:
- Mix first 4 ingredients. Using a melon baller or 1-teaspoon measuring spoon, shape mixture into 12 balls. Freeze on a waxed paper-lined baking sheet until firm. Transfer to a freezer container; freeze up to 2 months., In a 6-qt. stock pot, heat oil over medium heat; saute rutabagas, celery root, leeks and carrot for 8 minutes. Add garlic; cook and stir for 2 minutes. Stir in stock, herbs, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 30-35 minutes. , Puree soup using an immersion blender. Or cool slightly and puree in batches in a blender; return to pan. Stir in milk; heat through. Removed herbed margarine from freezer 15 minutes before serving. Top servings with chives and margarine.
Nutrition Facts : Calories 146 calories, Fat 7g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges
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