Red Pepper Bisque
6 ingredients
1 steps
Ingredients
- 1 jar (12 oz.) canned red peppers
- 1 can (14 1/2 oz., or 1 3/4 cups) chicken broth
- 1 onion (1/2 lb.), chopped
- 1 russet potato (1/2 lb.), peeled and thinly sliced
- Plain nonfat yogurt
- Salt
Directions
-
1Pour red peppers with juice into a 2- to 3-quart pan. Add broth, onion, and potato. Boil gently, covered, until potato begins to fall apart, about 20 minutes. Puree soup in a blender or food processor, reheat if necessary, then ladle into bowls. Add yogurt and salt to taste.
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