Directions:
- Combine first 4 ingredients in a small bowl; stir well, and set aside.
- Chop bell peppers; set aside. Heat oil in a Dutch oven over medium heat. Add onion and carrot; sauté 8 minutes or until vegetables are lightly browned. Stir in bell peppers, tomato paste, and next 4 ingredients (tomato paste through garlic); cook 5 minutes, stirring frequently. Stir in rice, water, and broth, scraping skillet to loosen browned bits. Bring to a boil; partially cover, reduce heat, and simmer for 15 minutes.
- Place broth mixture in a food processor; process until smooth. Return puree to pan, and stir in 1/2 cup milk, 1/4 teaspoon salt, and black pepper. Cook over medium heat until thoroughly heated (do not boil). Ladle bisque into bowls; top with sour cream mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 144.66 Kcal (606 kJ) | ||
| Calories from fat | 37.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.2g | 6% | |
|---|---|---|---|
| Cholesterol | 5.49mg | 2% | |
| Sodium | 418.87mg | 17% | |
| Potassium | 380.74mg | 8% | |
| Total Carbs | 22.58g | 8% | |
| Sugars | 9.03g | 36% | |
| Dietary Fiber | 3.88g | 16% | |
| Protein | 3.62g | 7% | |
| Vitamin C | 115.6mg | 193% | |
| Vitamin A | 2.9mg | 95% | |
| Iron | 46.6mg | 259% | |
| Calcium | 85.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 44.69 Kcal (187 kJ) | ||
| Calories from fat | 11.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.3g | 6% | |
|---|---|---|---|
| Cholesterol | 1.7mg | 2% | |
| Sodium | 129.41mg | 17% | |
| Potassium | 117.63mg | 8% | |
| Total Carbs | 6.98g | 8% | |
| Sugars | 2.79g | 36% | |
| Dietary Fiber | 1.2g | 16% | |
| Protein | 1.12g | 7% | |
| Vitamin C | 35.7mg | 193% | |
| Vitamin A | 0.9mg | 95% | |
| Iron | 14.4mg | 259% | |
| Calcium | 26.5mg | 9% | |
* 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.
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