A creamy roasted red pepper tomato bisque with crispy croutons and blue cheese crumbles.
Roasted Red Pepper Tomato Bisque
Hello, 2015! How’d you get here so fast?
I thought I’d start the New Year with soup. Simple, timeless, and tasty. Oh, and comforting – for me, there’s nothing more soothing than a warm bowl of creamy soup. Especially this time of year after all of the holiday hustle and bustle has faded and we’re left with holiday decorations to pack up, a house to get back in order, and jobs to return to here in just a few days. Its sort of a melancholy time and soup goes well with that, especially a roasted red pepper tomato bisque that’s garnished with homemade croutons and blue cheese crumbles.
So let’s talk soup – it all starts with some butter, onion, carrot, celery, tomatoes and roasted red peppers that get cooked up in a big pot…
The croutons come together while the soup is simmering — just heat some oil and smashed garlic before tossing some bread cubes around in it…
Once the soup has simmered, puree it, strain it and then add the cream. Serve it with the croutons and some blue cheese crumbles.
So good and so perfect for this time of year.
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Roasted Red Pepper Tomato Bisque
A creamy roasted red pepper and tomato bisque garnished with croutons and blue cheese crumbles.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soups & Stews
For the Soup
- 4 tablespoons of butter
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 tablespoons of flour
- 1 (28) ounce can whole plum tomatoes
- 12-ounce jar whole roasted red peppers, drained and roughly chopped
- 3 sprigs fresh thyme
- 2 sprigs fresh parsley, plus more chopped for garnish
- 1 bay leaf
- 3 cups vegetable stock
- 1 cup cream
For the Garnish
- 1 1/2 tablespoon olive oil
- 2 garlic cloves, smashed
- 2 thick slices French bread cut into medium-sized cubes
- 1/4 cup blue cheese crumbles
- salt & pepper
- Melt 4 tablespoons of butter in a large pot over medium heat. Add the chopped onion, carrot, and celery. Cook the vegetables until they start to soften about 5-10 minutes. Add the flour to the vegetables and stir. Add the red peppers, tomatoes, and herbs. Break up the tomatoes with a spatula and let it all cook together for 2-3 minutes. Add the stock, bring it to a simmer. Let it simmer for 30 minutes, stirring occasionally.
- In a separate pan, heat the olive oil over medium heat. Add in the smashed garlic and let it cook for a few minutes in the oil (keep it moving around the pan). After a couple of minutes, transfer the garlic to the other pot with the soup, reserving the oil.
- Add the bread cubes to the oil and toss to coat them. Let them toast in the pan for just a few minutes. Keep a close eye on them because they can burn easily. Once toasted, remove the croutons from the pan and set aside.
- Once the soup has simmered for at least 30 minutes, remove the parsley, thyme stems, and bay leaf. Puree the soup using an immersion blender or stand blender. Wipe out the stock pot and pour the soup back into the pot through a fine mesh strainer. Discard the solids. Reheat the soup over medium heat. Once warmed, add the cream.
- Top each serving with the croutons, blue cheese crumbles, and chopped parsley.
The soup will keep in the refrigerator for up to 3 days. It can also be frozen – once the soup is strained store it in freezer bags. After it’s been reheated add the cream before serving.
- Calories: 551
- Fat: 43.6g
- Carbohydrates: 34.3g
- Fiber: 7.2g
- Protein: 10.9g