RECIPE FROM MY COOKBOOK AVOCADO OBSESSION!

Roasted Yellow Pepper And Avocado Bisque

While a rich, velvety bowl of this creamy bisque will nourish you in the cooler weather,
it’s just as delicious chilled—so eat it year-round!

You can store leftovers in an airtight container in the refrigerator for a week
or freeze it for up to 4 months.

If you and dairy get along,
top each bowl with a healthy dollop of Greek yogurt before serving.

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Roasted Yellow Pepper and Avocado Bisque

Servings: 4 to 6

Author: lauren paige richeson

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

While a rich, velvety bowl of this creamy bisque will nourish you in the cooler weather,
it’s just as delicious chilled—so eat it year-round!

You can store leftovers in an airtight container in the refrigerator for a week
or freeze it for up to 4 months.

If you and dairy get along, top each bowl with a healthy dollop of Greek yogurt before serving.

Ingredients

4 large yellow bell peppers, seeded and halved
5 garlic cloves
1 large yellow onion, chopped
2 tablespoons olive oil
1 (15-ounce) can diced tomatoes
1 cup coconut milk
2 cups vegetable broth
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
1 teaspoon dried basil
Sea salt
Freshly ground black pepper
2 medium avocados, pitted and peeled

Instructions

Line a baking sheet with foil and arrange the bell peppers on it, cut-side down. Add the garlic and onion, and drizzle everything with oil. Place the baking sheet on the middle rack of the oven and broil on low until peppers are blackened across the top, about 4 to 5 minutes.
In a large pot, place the tomatoes, coconut milk, broth, cumin, paprika, cayenne pepper, basil, and salt and pepper to taste. Stir together and let simmer for 8 to 10 minutes. Remove from heat and let cool slightly.
In a blender, combine the cooled tomato mixture, roasted vegetables, and avocado. Working in batches if necessary, blend the ingredients until smooth, using caution as the liquid might be hot. You can also add the roasted vegetables to the pot and blend with an immersion blender. Return the soup to the pot and simmer for 10 more minutes.
To serve, divide the soup into individual bowls and top with more freshly ground black pepper.

Notes:

You can also roast the vegetables in step 1. Place them on a foil-lined baking sheet and bake at 400°F for 20 minutes, flip the peppers, and bake for 20 minutes more.

Check on your onions and garlic at the halfway point, as they might be done roasting before the peppers.