Roasted Red Pepper Bisque Recipe

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Ingredients:

Serving

Directions:

Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes.
Peel off and discard charred skin. Remove stems and seeds; set peppers aside.
In a large saucepan, saute onion in butter until tender; cool slightly. In a blender, combine the onion mixture, 2 cups broth and roasted peppers; cover and process until smooth. Return to the pan.
Stir in cream and remaining broth; heat through (do not boil). Stir in salt and pepper. Sprinkle each serving with 1 tablespoon cheese. Yield: 6 servings (2 quarts).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	225.1 Kcal (942 kJ)
Calories from fat	133.83 Kcal
		% Daily Value*
Total Fat	14.87g	23%
Cholesterol	43.62mg	15%
Sodium	749.62mg	31%
Potassium	578.73mg	12%
Total Carbs	15.27g	5%
Sugars	7.4g	30%
Dietary Fiber	3.72g	15%
Protein	6.22g	12%
Vitamin C	213.9mg	356%
Iron	0.1mg	0%
Calcium	173.4mg	17%

Amount Per 100 g
Calories	57.38 Kcal (240 kJ)
Calories from fat	34.12 Kcal
		% Daily Value*
Total Fat	3.79g	23%
Cholesterol	11.12mg	15%
Sodium	191.1mg	31%
Potassium	147.54mg	12%
Total Carbs	3.89g	5%
Sugars	1.89g	30%
Dietary Fiber	0.95g	15%
Protein	1.59g	12%
Vitamin C	54.5mg	356%
Calcium	44.2mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

5

Points
6

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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