Roasted Red Pepper Corn Bisque

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Our Red Pepper Bisque is incredibly rich and satisfying.

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

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^® 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

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.

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