A fresh and creamy soup light enough to enjoy as a starter course even in summer... Creamy Tomato Bisque Peruvian-Style - at once familiar and exotic - will have you licking your bowl and asking for more!
1 cup half n half ((coconut creamer for dairy-free))
queso fresco (shaved, grated or crumbled)
cilantro or flat leaf parsley (chopped)
potato (fried crispy (see notes))
Categories
Soups and Stews
Cuisine
Peruvian
Steps
Preheat oven to 425°. Arrange vegetables and garlic on a baking sheet. Drizzle with olive oil, and sprinkle with sea salt. Roast until edges begin to caramelize. They don't have to be completely cooked.
Add caramelized vegetables to a Dutch oven. Pop the roasted garlic cloves out of their skins, and add to the vegetables. Add the dry sherry and 3 cups broth/stock, and bring to a boil. Reduce heat to a simmer. Simmer 10-15 minutes while you prep the garnishes. Vegetables should be very tender.
Using an immersion blender, puree until very smooth. I like to pour the puree through a strainer as it results in a very silky soup. This step is optional!
Add the puree back to the pot over medium heat. Add the peas and half n half, and cook about 5 minutes until everything is hot. DO NOT BOIL.
Ladle the soup into bowls. Garnish as desired. Enjoy!
Nutitrion
Serving Size: 1 serving
Calories: 263 kcal
Carbohydrates: 39 g
Protein: 8 g
Fat: 3 g
Reviews
Rachel D. on 2025-08-24 (5 stars): Delicious flavors and balance. I made this exactly as described with 4 cups of broth. I served it hot but it is tasty cold as well. Thank you!
