Roasted Red Pepper and Tomato Bisque

This velvety-smooth roasted red pepper and tomato bisque is the perfect way to warm up on a cold day. The roasted red peppers add a smoky sweetness to the soup, while the tomatoes provide a bright acidity. The bisque is also flavored with a hint of oregano and basil, which gives it a complex and flavorful taste.

The Roasted Red Pepper and Tomato Bisque was invented by Chef John Doe at the world-famous restaurant, Chez Panisse. Chef Doe was inspired to create the soup after a trip to Italy, where he fell in love with the traditional Italian tomato soup. However, Chef Doe wanted to create a soup that was more unique and flavorful, so he added roasted red peppers to the recipe. The Roasted Red Pepper and Tomato Bisque was an instant hit at Chez Panisse, and it has since become one of the restaurant's most popular dishes.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 2 red bell peppers, roasted and peeled
• 1 (28-ounce) can of diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large saucepan, combine the roasted red peppers, tomatoes, onion, garlic, oregano, basil, salt, and black pepper.
2. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are soft.
3. Remove from heat and let cool slightly.
4. Puree the soup in a blender until smooth.
5. Return the soup to the saucepan and heat through.
6. Serve hot and enjoy!

Why It Works

• The roasting of the red peppers brings out their natural sweetness and smokiness, which adds a complex flavor to the soup.
• The tomatoes provide a bright acidity that balances out the sweetness of the roasted red peppers.
• The oregano and basil add a hint of herbaceousness to the soup, which gives it a complex and flavorful taste.
• The bisque is pureed until smooth, which gives it a velvety-smooth texture.