Sunday, October 2, 2011

Roasted Pepper Bisque

Creamy, Spicy, Bold....  and the soup is good too!
Complexity Level:  Easy
Roasted Pepper Bisque
What You Need:
3 Large Bell Peppers
1 Jalepeno
1 bunch Garlic
1 Lime
1 tsp Salt
1 13.5 oz. can Light Coconut Milk*
Cilantro to garnish

To start, roast your peppers and garlic over flame to cook the meat but crisp the skin.  Remove from heat and de-seed the bell peppers, leaving the jalepeno seeds for added heat.  Squeeze the garlic from the skin, and place into a blender.  Add the peppers, salt, juice of the lime, and coconut milk, and liquidify.  Pour into a sauce pan over medium heat.  When simmering lower and serve.  Pictured with fresh chopped cilantro as a garnish.  Vegan, elegant, too good to be true!

Simple but so rich in flavor and texture no one needs to know how little effort it took to make!

*As a vegan I often use coconut milk in place of cream.  If not a coconut fan, use heavy cream instead.  Equally as rich, but without the hint of the islands!




  1. Absolutely amazing flavor and super simple to make!

  2. I love recipes using peppers! Looks delicious :)

  3. Ducky -- let me know if you try it... I was sold from bowl 1!

  4. Interesting twist with the coconut milk!

  5. Thanks Jen and Kelly! Teh coconut milk works great with the peppers! I can't wait to hear how it goes!!!


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