Monday, October 24, 2011

"Roasted Vegetable" Bisque

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Day2 of BM9: This probably has to be be the leanest version of bisque made with reduced fat milk and very less butter. I make this for my son who is four and who still has some issues with "food of texture". The creaminess of the soup and the slightly sweet tastes makes him down this without much grumbling.
  • 2 Medium Zucchini, cut into thick slices
  • 2-oz Orange Pumpkin, skin peeled and cut into big chunks
  • 5 Medium Carrots, peeled and cut into thick sticks
  • 10-12 Mini Red Bell Peppers or 3 Large Red Peppers
  • 1 Large Yellow Onion, fine diced
  • 2 Roma Tomatoes, fine diced
  • 6-7 Small Garlic cloves
  • 3 Dry Red Chili
  • Cracked Pepper from the Pepper mill
  • A handful of Cilantro or Parsley
  • 1 Tbsp Butter
  • 4-5 Cups Reduced Fat milk, slightly warmed
  • 4 Tbsp Olive Oil
  • Salt as needed
  • Preheat the oven to 375 degrees F.
  • Add the cut Zucchini, Pumpkin, Carrots and Red Bell Peppers into a large baking tray.
  • Pour 2 tbsp of Oil and some cracked pepper. Don't add salt.
  • Roast for about 40-45 minutes.
  • Let the roasted vegetable rest for a bit.
  • In a deep stock pot, add the Olive Oil and saute garlic and red chilies.
  • Add the onion and the butter. Saute until the onions until translucent.
  • Add the chopped tomatoes and saute for a couple of minutes. Soon after, throw in the chopped cilantro.
  • Transfer the cooled vegetables into the stock pot.
  • Add the warmed milk and sprinkle a little salt.
  • Using an immersion blender, puree the vegetable.

  • Once it reaches the smooth bisque-like consistency, switch off the blender. Check for salt. Adjust if necessary. Add more milk if its too thick. Boil for 4-5 minutes.
  • Ladle the soup into a bowl and enjoy it while its still warm with some crusty bread.
Makes 7-8 Servings.

  • MIL wanted some texture in her soup. So she boiled some Red lentils and dumped it into her soup bowl before consuming. It was a welcome twist that one can and should try! She still favors my Red Lentil Soup I made ages ago. Check it out as well..
  • Makes 4 Generous Servings.

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  1. with all these wonderful soups coming in I think I will have to go on a soup diet!!

  2. Love the vegetables used. Immersion blender is so handy right? Love it.

    Event: Halloween Fiesta

  3. Soup looks very you said adding lentils makes it more suitable for us..;)

  4. Definitely an inviting bowl of delicious silky soup,love it..

  5. love the roasted vegetable touch to the soup!!

  6. i love that this has all the veggies in it too!...good one!

  7. An inviting Bowl... Can I have all of it??

    How are you dear? Am here after a long long time......

  8. I did a similar soup last year.. except instead of mushing the whole thing up, added the milk while whipping the roasted veggies thru the food processor, & then strained the puree to make soup, the remaining veggies, were then sauteed into a subzee..


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XoXo, Cool Lassi(e)