Roasted Red Pepper Bisque Soup
Indulge in the velvety, smoky flavors of Roasted Red Pepper Bisque Soup, a comforting and elegant dish that’s perfect for any season. This creamy soup begins with vibrant red bell peppers, roasted to perfection for a deep, sweet, and slightly charred taste. Combined with sautéed onions, fragrant garlic, a hint of smoked paprika, and a touch of heavy cream, this bisque achieves a luxurious texture that’s both hearty and refined. The addition of vegetable broth keeps it light, while fresh basil lends a burst of herbal brightness. Ready in just 45 minutes, it’s an easy yet impressive choice for a cozy dinner or a dinner party starter. Serve it with crusty bread or crunchy croutons to mop up every last spoonful of the rich, robust goodness. Perfect for fans of homemade comfort food, this recipe is a must-try for soup lovers!
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Recipe Information
Ingredients
- 4 whole red bell peppers
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 whole garlic cloves
- 4 cups vegetable broth
- 0.5 cups heavy cream
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh basil
- 1 serving crusty bread or croutons (optional, for serving)
Instructions
Preheat your oven to 450°F (230°C).
Cut the red bell peppers in half lengthwise and remove the seeds and cores. Place them cut-side down on a baking sheet lined with parchment paper.
Drizzle 1 tablespoon of olive oil over the peppers. Roast in the preheated oven for 20-25 minutes until the skin is charred and blistered.
Once roasted, transfer the bell peppers to a bowl and cover with plastic wrap or a plate. Let them steam for 10 minutes to loosen the skin.
While the peppers cool, dice the onion and mince the garlic.
Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
Add the minced garlic and cook for another minute until fragrant.
Peel the skin off the cooled red peppers and discard. Add the roasted peppers to the pot along with the vegetable broth, tomato paste, smoked paprika, salt, and black pepper.
Bring the mixture to a boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld together.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until creamy.
Stir in the heavy cream and adjust seasoning with additional salt and pepper if needed.
Ladle the bisque into bowls and garnish with fresh basil. Serve hot with crusty bread or croutons if desired.
Nutrition Facts
Calories |
1367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3730 mg | 162% | |
| Total Carbohydrate | 129.2 g | 47% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 38.7 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3185 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
