Roasted Red Pepper and Tomato Bisque
A silky, deeply flavored bisque made from roasted red bell peppers and canned tomatoes, finished with cream and fresh basil. The roasting concentrates the sweetness and adds a gentle smokiness that plain tomato soup can't match.
Ingredients
- 4 medium red bell peppers, halved, seeded
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, smashed
- 2 cans canned whole peeled tomatoes
- 2 cups low-sodium vegetable broth
- 1/4 cup heavy cream
- 2 tbsp tomato paste
- 1/2 cup fresh basil leaves
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 1/2 tsp granulated sugar (optional, to balance acidity)
Instructions
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1
Position an oven rack 6 inches from the broiler and preheat to high. Place 4 medium halved, seeded red bell peppers cut-side down on a foil-lined baking sheet. Broil until the skins are deeply charred, 10 to 12 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam 10 minutes. Peel and discard the charred skins.
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2
Meanwhile, heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and cook until softened, about 6 minutes. Add 4 cloves smashed garlic cloves and 2 tbsp tomato paste and cook, stirring, 2 minutes more.
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3
Add the peeled roasted peppers, 2 cans canned whole peeled tomatoes (with their juice), and 2 cups low-sodium vegetable broth. Bring to a simmer and cook 10 minutes to blend the flavors.
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4
Remove from heat. Working in batches with a countertop blender (or using an immersion blender), blend the soup until completely smooth. Return to the pot over low heat.
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5
Stir in 1/4 cup heavy cream and most of the 1/2 cup fresh basil leaves. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Add 1/2 tsp granulated sugar (optional, to balance acidity) if the soup tastes too acidic.
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6
Serve hot, garnished with the remaining fresh fresh basil leaves leaves.