We loveeeee creamy soups! And that’s why I’ve decided to give it a try to make “Paleo Roasted Red Bell Pepper Bisque”. I tell you, we really liked it. This bisque will be on my regularly 🙂
8 medium sweet red peppers
1 large onion, chopped
2 tablespoons ghee or butter
3 cups chicken broth, divided
2 cups coconut milk or half-and-half cream
1/2 teaspoon salt
1/2 teaspoon white pepper
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.
Yield: 6 servings (2 quarts).