Roasted Red Pepper Tomato Bisque
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.
Print
Pin
Servings: 4 servings
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 1 large carrot, diced
- 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 (see note)
- 2 tablespoons chopped fresh parsley
- 1 cup heavy cream
- Optional garnishes: Blue cheese crumbles, croutons, and parsley (see note)
Instructions
- 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.
- Add the flour, stir, and then 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.
- Discard the bay leaf from the soup. Add the chopped parsley. 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. Ladle the soup into bowls, add the garnishes (if using) and serve.
Notes
You may want to add a little extra salt if you use low-sodium vegetable broth. Taste the soup before serving it and add extra if needed.
The soup is delicious plain, but adding the garnishes dresses it up. The blue cheese crumbles are my favorite, but you can use shredded Parmesan cheese, cheddar cheese, or some crumbled goat cheese.
You can make the soup ahead and freeze it for several months. For the best results, don't add the cream before you freeze it. Instead, add the cream after you've thaw and warmed the soup on the stove.
Nutrition Estimate
Calories: 331kcal | Carbohydrates: 29.1g | Protein: 5.9g | Fat: 23.3g | Saturated Fat: 14.2g | Polyunsaturated Fat: 7.4g | Trans Fat: 0.4g | Cholesterol: 64.4mg | Sodium: 819.3mg | Fiber: 6.9g | Sugar: 16.9g
Sign up here to get recipes delivered to your email!