Roasted Red Pepper and Tomato Bisque

Name: Roasted Red Pepper and Tomato Bisque
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 medium red bell peppers, halved, seeded; 2 tbsp olive oil; 1 medium yellow onion, diced; 4 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)

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.

50 minEasyServes 4220 cal/serving

AmericanSoupBlenderVegetarianMediterraneanLow CarbGluten-FreeEgg-FreeNut-FreeSoy-FreeAlcohol-FreeCorn-Free

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Ingredients

4 medium red bell peppers, halved, seeded
2 tbsp olive oil
1 medium yellow onion, diced
4 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

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.
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 smashed garlic cloves and 2 tbsp tomato paste and cook, stirring, 2 minutes more.
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.
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.
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.
6

Serve hot, garnished with the remaining fresh fresh basil leaves leaves.

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Questions

What equipment do I need for Roasted Red Pepper and Tomato Bisque?

Beyond a knife and a board, the method uses an immersion blender (step 4) and a sheet pan (step 1). If you do not have one, a countertop blender, filled halfway with the lid vented, replaces the immersion blender.

Can I make Roasted Red Pepper and Tomato Bisque dairy-free?

Yes. The dairy in Roasted Red Pepper and Tomato Bisque is 1/4 cup heavy cream. Swap the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Is Roasted Red Pepper and Tomato Bisque gluten-free?

Yes. As written, nothing in the ingredient list for Roasted Red Pepper and Tomato Bisque is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

How many calories are in Roasted Red Pepper and Tomato Bisque?

One serving (the recipe makes 4) is about 220 calories, with 5 g protein, 20 g carbohydrate and 13 g fat, plus 4 g fiber and 1211 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Roasted Red Pepper and Tomato Bisque?

Yes. Refrigerate Roasted Red Pepper and Tomato Bisque for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing; cream and milk split in the freezer.

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