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Roasted Red Pepper Tomato Bisque

a bowl of soup garnished with croutons and parsley.
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5 from 9 reviews

Red pepper bisque is a creamy soup recipe with roasted red peppers, tomatoes, aromatics, and cream. It has the best velvety smooth texture and is so easy to make.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 yellow onion, chopped
  • 1 large carrot, chopped
  • 1 rib of celery, sliced
  • 1 tablespoon all-purpose flour
  • 1 (28-ounce) can crushed tomatoes
  • 1 (12-ounce) jar roasted red peppers, drained and roughly chopped
  • 1 bay leaf
  • 3 cups vegetable broth
  • 2 tablespoons chopped fresh parsley
  • 1 cup heavy cream
  • Optional garnished: croutons, parlsey and crumbled blue cheese

Instructions

  1. Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery and stir. Cook the veggies for five to 10 minutes or until softened.
  2. Add the flour and stir. Add the tomatoes, red peppers, bay leaf, and vegetable broth. Stir and bring the soup to a simmer. Adjust the heat to maintain the simmer for 30 minutes. Stir the soup occasionally as it cooks.
  3. Discard the bay leaf from the soup. Add the chopped parsley and stir. Blend the soup with an immersion blender until smooth. Stir the cream into the soup. Let it warm through for a minute or so before serving.
  4. For the garnishes: Ladle the soup into bowls. Top each serving with a few croutons, a sprinkle of blue cheese crumbles, and some parsley.

Notes

The soup will keep in the refrigerator for three to four days. You can also freeze the soup without the cream. Reheat the soup on the stove and add the cream before serving it.

Nutrition

Find it online: https://www.girlgonegourmet.com/roasted-red-pepper-tomato-bisque/