Roasted Red Pepper and Tomato Bisque
This Roasted Red Pepper and Tomato Bisque is a creamy, flavorful soup that is perfect for a cold winter day. The roasted red peppers give the soup a smoky, slightly sweet flavor, while the tomatoes add a touch of acidity. The soup is thickened with heavy cream, and fresh basil leaves add a bright, herbaceous note.
The origins of roasted red pepper and tomato bisque are murky, but it is thought to have originated in the Mediterranean region. The soup is typically made with roasted red peppers, tomatoes, onions, garlic, and vegetable broth. It is often thickened with cream or flour, and may be garnished with fresh herbs such as basil or oregano. Roasted red pepper and tomato bisque is a popular soup in many parts of the world, and there are many variations on the recipe. Some recipes call for the addition of other vegetables, such as zucchini or carrots. Others add a touch of spice, such as cayenne pepper or paprika. No matter how it is made, roasted red pepper and tomato bisque is a delicious and comforting soup that is sure to please everyone at the table.
Roasted Red Pepper and Tomato Bisque Roasted Red Pepper and Tomato Bisque Roasted Red Pepper and Tomato Bisque Roasted Red Pepper and Tomato Bisque
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 4 red bell peppers, roasted and peeled
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 cup canned diced tomatoes, undrained
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh basil leaves
  • Salt and pepper to taste
  • Optional: 1/2 teaspoon red pepper flakes for a spicy kick
Instructions
  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Slice the red bell peppers in half lengthwise and remove the seeds and ribs.
  3. Place the pepper halves on a baking sheet and drizzle with olive oil.
  4. Roast the peppers in the preheated oven for 25-30 minutes or until they are charred and tender.
  5. Once the peppers are roasted, remove them from the oven and let them cool slightly.
  6. Once the peppers are cool enough to handle, peel off the charred skin and chop the peppers into small pieces.
  7. Heat the olive oil in a large saucepan over medium heat.
  8. Add the onion and garlic to the saucepan and cook until softened, about 5 minutes.
  9. Stir in the roasted red peppers, vegetable broth, and diced tomatoes.
  10. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
Why It Works
  • Roasting the red peppers intensifies their flavor and gives the soup a smoky depth.
  • Using canned diced tomatoes adds a touch of acidity and helps to thicken the soup.
  • Adding heavy cream makes the soup creamy and rich.
  • Fresh basil leaves add a bright, herbaceous note that complements the other flavors in the soup.