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Rosted Red Pepper And Tomato Bisque

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Member since 2006

Serves | Prep Time | Cook Time


1 tablespoon olive oil
3 red bell peppers, seeded and cut in quarters
1 large red onion, peeled and sliced
8 whole garlic cloves, peeled
3 cups canned diced tomatoes
1 1/2 teaspoons dry oregano
1 quart chicken stock
1 tablespoon chopped fresh basil
1 tablespoon sugar
1 1/4 teaspoons salt
1/4 teaspoon black pepper
3 tablespoons heavy cram
8 teaspoons nonfat sour cream
1/2 cup whole-wheat croutons

Preheat oven to 400F. Coat a baking sheet with olive oil. Place peppers, skin side up on baking sheet. Fill in spaces with sliced onion and garlic cloves. Roast for 15 to 20 minutes or until skins of peppers turns brown. Run peppers under cold

water and remove skins. Set aside.

In a large saucepan, combine tomatoes, oregano and chicken stock. Bring to a boil, reduce heat to medium low and simmer for 1 minute. Add peppers, onions and garlic. Cook for 10 minutes. Transfer to blender container and puree until smooth.

Place back in saucepan and add basil, sugar, salt and pepper.

Cook briefly. Remove from heat and add heavy cream.

Portion 3/4 cup in a bowl. Garnish with 1 teaspoon nonfat sour cream and 1 tablespoon whole-wheat croutons.

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