Happy Fall Y’all! If you are like me, you are looking for some yummy recipes that are warm and comforting for this beautiful time of year.
It’s soup season and I have a wonderful recipe to share with you, a delicious creamy sweet pepper bisque! I am always looking for new and exciting things to add to my list of dinner time treats, and this one will be shared for years to come in my family. It was a hit!
With just the perfect blend of sweet with a little kick, this gluten and dairy free recipe is sure to do the trick. Curl up by the fireplace and soak in this amazing season. Enjoy!
4-5 tablespoons organic extra virgin avocado oil (or olive oil)
1 pound organic sweet peppers- chopped
1 jalapeño pepper (seeds removed)- minced
2 tablespoons fresh thyme
4 cloves garlic- minced
6 cups organic chicken broth (or vegetable broth)
1/2 teaspoon red pepper flakes
3 cups cooked organic long grain white rice (when cooking rice, substitute water for chicken or veggie broth)
Pour oil in pot over medium high heat.
Add sweet and jalapeño peppers and sauté for about 10 minutes or until they soften up a bit. Continue stirring during this time.
Add garlic and thyme. Stir for 5 more minutes.
Pour chicken or veggie broth in and add red pepper flakes. Stir to combine and continue heating for 10 minutes.
Remove from heat and in small batches, add to your blender. Blend until creamy.
When done mixing, add creamy soup back into your pot.