Creamy Vegetable Bisque Recipes

Steps:

• Line a 15x10x1-in. baking pan with foil and coat the foil with cooking spray. Place the onions, tomatoes, red pepper and garlic in pan. Drizzle with oil and toss to coat., Bake, uncovered, at 425° for 40-45 minutes or until tender and browned, stirring occasionally., In a large saucepan, combine the broth, half-and-half, chopped basil, chipotle pepper, pepper, salt and roasted vegetables. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes. Cool slightly. , In a blender, process soup in batches until smooth. Return all to the pan; heat through. Garnish with basil leaves if desired.

Steps:

• Place all the ingredients from the water through to the ginger in a saucepan. Bring to the boil and cook until all the vegetables are tender. Adjust salt and pepper to taste.
• Puree the soup in a blender and return to pot. Add half and half and the cheese and stir until the cheese has melted into the soup.

Steps:

• Melt butter in heavy medium saucepan over medium-low heat.
• Stir in next 6 ingredients.
• Cover and cook until vegetables are light brown, stirring occasionally, about 20 minutes.
• Mix in stock and salt and bring to a boil.
• Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes.
• Strain; discard solids and return soup to pan. (Can be prepared 1 day ahead. Cool, cover and refrigerate.).
• Scrape corn into bowl, using knife.
• Bring soup to boil in heavy medium saucepan.
• Add carrots and boil 5 minutes.
• Add green beans and pepper and boil 5 minutes.
• Add zucchini and boil 5 minutes.
• Add tomatoes and corn and bring to a simmer.
• Stir in cream and pepper; taste and adjust seasoning.
• Heat until soup is hot, about 5 minutes.
• Ladle into bowls, sprinkle with herbs and serve immediately.