Smoky Chipotle Tomato Bisque
This Smoky Chipotle Tomato Bisque recipe is made with roasted butternut squash, corn and tomatoes for a healthy and comforting lunch and dinner. (gluten free, paleo, vegetarian, vegan)
Servings: 5 servings (makes 5 1/2 cups)
Ingredients
- 1 1/2 pounds fresh tomatoes, quartered (I used a mix of different types of tomatoes)
- 1 pound butternut squash, cubed
- 1 15-ounce can whole kernel corn, drained and rinsed
- 6 cloves garlic, peeled
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 1/2 cups broth (vegetable or chicken)
- 1/2 chipotle peppers in adobo sauce (or more depending on how spicy you want it)
Instructions
- Preheat oven to 400 degrees F. Add tomatoes, butternut squash, corn, garlic, olive oil and salt to a large sheet pan (or two smaller sheet pans). Mix everything together until well coated with olive oil and bake for 30 minutes.
- Remove from oven and transfer to a large blender. Add the broth and chipotle pepper in adobo. Puree until completely smooth. Taste and season with more salt if necessary. Feel free to add more chipotle pepper if you'd like it spicier.
- Serve with warm crusty bread, a dollop of Greek yogurt or sour cream, dried sage and freshly ground black pepper.
Notes
Makes a total of 5 1/2 cups.
Nutrition
Serving: 1heaping cup (about 1 cup + 1.5 tablespoons) | Calories: 172kcal | Carbohydrates: 25g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Potassium: 762mg | Fiber: 6g | Sugar: 11g | Vitamin A: 11050IU | Vitamin C: 56.1mg | Calcium: 80mg | Iron: 1.6mg