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Roasted Red Pepper Corn Bisque

  • Preparation Time
    Prep:
    35 min.
  • Cooking Time
    Cook:
    45 min.
  • Serves
    Serves:
    4-6

Our Red Pepper Bisque is incredibly rich and satisfying.

Recipe tags: vegetable base, moderate difficulty, main, stew

Ingredients

Quantity Ingredient
6 slices bacon cooked, crumbled, set aside (about 1/2 cup)
3 Tbsp canola oil
1 cup finely chopped, yellow onion
1 rib celery, peeled and finely chopped (about ½ cup)
3 cloves garlic, peeled and minced
3 medium potatoes, peeled and finely chopped (about 3 cups)
3 cup water
1 Tbsp Better Than Bouillon® Baked Ham Base
1 Tbsp Better Than Bouillon® Vegetarian No Chicken Base
½ cup roasted bell peppers, coarsely chopped (may use jarred)
2 cups frozen whole kernel corn, rinsed and drained
¼ tsp ground thyme
¼ tsp black pepper
1 pint half-and-half

Directions

  • 1

    In a large non-stick frying pan, over medium heat, fry bacon until done, set aside.

  • 2

    In a large soup pot, heat oil over medium-low heat. Add onion, celery, garlic and potato, cook and stir until vegetables are crisp-tender, about 10-12 minutes.

  • 3

    Add water, whisk in Ham and Vegetarian No Chicken Bases. Add bell pepper, corn, thyme and black pepper, stir to combine. Cover and bring to a boil, stirring occasionally.

  • 4

    Reduce heat to medium-low, cover and simmer until potato is tender, stirring occasionally.

  • 5

    Remove soup from heat and puree soup with a hand held immersion blender or an electric blender. If using an electric blender, process in batches, cover blender container and blend until smooth.

  • 6

    Return blended soup to medium-low heat. Slowly stir in half-and-half. Cook and stir, until heated through.

  • 7

    Garnish each serving with bacon crumbles.

Serve with warm whole-wheat rolls and sliced tomatoes.