Roasted Red Pepper and Tomato Bisque
This roasted red pepper and tomato bisque is a creamy, flavorful soup that's perfect for a cold night. The roasted red peppers give the soup a slightly smoky flavor, while the tomatoes add sweetness and acidity. The heavy cream makes the soup rich and velvety, and the oregano and basil add a touch of herbaceousness. This soup is easy to make and can be tailored to your taste preferences. For a spicier soup, add a pinch of cayenne pepper. For a more tangy soup, add a squeeze of lemon juice.
This recipe for roasted red pepper and tomato bisque was inspired by a soup I had at a restaurant in Italy. The soup was so flavorful and comforting, I knew I had to try to recreate it at home. I experimented with different combinations of vegetables and spices, and I finally came up with this recipe that I think is even better than the original. This soup is perfect for a cold night, or for any time you're craving something warm and comforting.
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
  • 2 red bell peppers, roasted and peeled
  • 1 (28 ounce) can diced tomatoes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 cup heavy cream
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place the bell peppers on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly charred.
  3. Remove the bell peppers from the oven and let them cool slightly.
  4. Peel the bell peppers and remove the seeds and ribs.
  5. In a large saucepan, combine the bell peppers, tomatoes, onion, garlic, oregano, and basil.
  6. Bring to a boil over medium heat, then reduce heat and simmer for 15 minutes, or until the vegetables are soft.
  7. Puree the soup with an immersion blender or in a regular blender until smooth.
  8. Stir in the heavy cream and season with salt and pepper to taste.
Why It Works
  • Roasting the red peppers gives them a slightly smoky flavor, which adds depth to the soup.
  • The combination of tomatoes and roasted red peppers gives the soup a sweet and tangy flavor.
  • The heavy cream makes the soup rich and velvety.
  • The oregano and basil add a touch of herbaceousness to the soup.
  • This soup is easy to make and can be tailored to your taste preferences.