Delicious served hot or cold, this cheerful Roasted Yellow Pepper Bisque with Cashew Gremolata is über versatile. As with all bell peppers, the yellow beauties are chock full of vitamin C, a key antioxidant for the brain. In fact, yellow peppers have four times more vitamin C than a medium orange!
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Roasted Yellow Pepper Bisque with Cashew Gremolata
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Ingredients
Bisque
- 1 Tbsp extra-virgin olive oil plus extra to grease pan and brush peppers
- 6 large, firm yellow bell peppers
- 1 sweet onion peeled and diced
- 1 stalk celery diced
- 1 large carrot peeled and diced
- 2 large Yukon Gold potatoes peeled and diced
- 2 garlic cloves peeled and minced
- 1 Tbsp minced fresh thyme
- 1 bay leaf
- 4 cups low-sodium vegetable or chicken stock gluten free if desired
- 1/2 tsp smoked paprika
- 2 Tbsp lemon juice optional
Cashew Gremolata
- 1/4 cup raw cashews toasted and finely chopped
- 1/4 cup minced fresh parsley
- Zest from 1 orange
- 1 large garlic clove finely minced
- Hot chili oil optional
- Prepared dairy-free and/or gluten-free croutons optional
Instructions
- Preheat oven broiler and place rack in highest position. Grease baking sheet with olive oil.
- Cut peppers in half and remove stems and seeds. Place cut side down on baking sheet. Lightly brush with olive oil. Broil until skins blacken, about 8 minutes. Transfer to bowl and tightly seal to steam. Set aside until peppers are cool enough to handle. Alternatively, broil whole peppers on a barbecue, turning with long-handled tongs until peppers are blackened and blistered. Place in bowl and tightly seal to steam and cool.
- In large, heavy saucepan, heat oil. Add onion, celery, and carrot and sauté until onion is clear. Add potato, garlic, thyme, and bay leaf and sauté for 1 minute. Add stock and paprika and bring to a gentle boil. Cover, reduce heat, and simmer until potato is fork-tender.
- While potato is cooking, peel skin from peppers. Chop peppers and place in bowl. Add any juices that may have collected. When potato is tender, remove bay leaf. Add roasted peppers and any juices to saucepan with potatoes. Stir together.
- Transfer mixture to high-speed blender and puree until smooth and creamy. Alternatively, puree using handheld stick blender. Return to saucepan and heat through just until piping hot. Add lemon juice, if you wish.
- In bowl, stir together gremolata ingredients.
- Serve soup with gremolata scattered over top. Dot with hot chili oil and a smattering of finely diced croutons, if you wish.
Recipe Notes
Mood boost!
An excellent way to make this soup extra feel-good is to add canned white beans (such as kidney or navy beans) in place of potato. Beans provide essential mood-lifting folate. Plus, when you puree them with the other soup ingredients, the beans create a creamy and silky-smooth texture.
Nutrition Facts
Roasted Yellow Pepper Bisque with Cashew Gremolata
Amount Per Serving
Calories 194
Calories from Fat 54
% Daily Value*
Total Fat 6g
9%
Saturated Fat 1g
5%
Sodium 72mg
3%
Total Carbohydrates 31g
10%
Dietary Fiber 4g
16%
Sugars 3g
Protein 7g
14%
* Percent Daily Values are based on a 2000 calorie diet.
