Fiery Red Pepper Bisque

Makes about 3 cups, 2 to 3 servings

1            dried ancho chile, rinsed, stemmed, and seeded
3            medium red bell peppers (about 1 pound)
1            ripe plum tomato
2            tablespoons extra virgin olive oil, divided, plus more for serving
1            medium shallot, peeled and chopped
1            carrot, peeled and chopped
½           teaspoon kosher salt, divided, plus more to taste
              freshly ground black pepper as needed
2            garlic cloves, peeled and finely chopped
1            tablespoon tomato paste
¼           teaspoon sweet paprika
              pinch hot paprika or cayenne, plus more to taste
1½         cups low-sodium chicken or vegetable broth
1            ounce day-old rustic white bread, crust discarded and torn into pieces
1            tablespoon sherry vinegar
              crushed red pepper flakes for serving
1            dried ancho chile, rinsed, stemmed, and seeded
3            medium red bell peppers (about 1 pound)
1            ripe plum tomato
2            tablespoons extra virgin olive oil, divided, plus more for serving
1            medium shallot, peeled and chopped
1            carrot, peeled and chopped
½           teaspoon kosher salt, divided, plus more to taste
              freshly ground black pepper as needed
2            garlic cloves, peeled and finely chopped
1            tablespoon tomato paste
¼           teaspoon sweet paprika
              pinch hot paprika or cayenne, plus more to taste
1½         cups low-sodium chicken or vegetable broth
1            ounce day-old rustic white bread, crust discarded and torn into pieces
1            tablespoon sherry vinegar
              Crushed red pepper flakes for serving

Nutritional information per 1 cup serving: Calories 198 (45% from fat) • carb. 23g • pro. 4g • fat 10g • sat. fat 1g • chol. 0mg • sod. 512mg • calc. 188mg • fiber 6g

1. In small bowl, add the dried ancho and enough hot water to cover, and let soak until softened, about 10 to 15 minutes.
2. Meanwhile, place a rack in the upper third of the oven and heat broiler. Arrange the peppers and plum tomato on a foil-lined baking sheet and broil, turning often, until blistered and charred on all sides. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. When cool enough to handle, peel and discard skins and seeds. Roughly chop and reserve.
3. Put 1 tablespoon of olive oil in a medium saucepan set over medium heat. Once hot, add the shallot, carrot, ¼ teaspoon salt, and ground black pepper, and cook, stirring occasionally until soft but not browned. Add garlic, tomato paste, sweet and hot paprika, or cayenne if using, and cook, scraping often, until tomato paste is deepened in color, about 2 minutes. Stir in the peppers, tomato, and remaining ¼ teaspoon salt and 1 tablespoon of oil. Add broth and increase heat to bring to a boil, then reduce and let simmer for 10 minutes. Remove from heat.
4. Toss the bread with the sherry vinegar and add it to the soup. Blend on Low using the Cuisinart® Hand Blender for about 20 seconds and then switch to High and blend until a very smooth soup is achieved.
5. Adjust seasoning to taste. Divide the soup among bowls. Drizzle with olive oil and sprinkle with crushed red pepper flakes, if desired. Serve immediately.