Roasted Red Pepper Tomato Bisque
Indulge in the comforting, velvety warmth of Roasted Red Pepper Tomato Bisque, a flavorful fusion of roasted red bell peppers, sweet roma tomatoes, and aromatic garlic, perfectly blended for a creamy, satisfying soup. This bisque stands out with its smoky undertones from oven-roasted vegetables and a delicate touch of paprika and thyme, making it an ideal choice for cozy dinners or elegant gatherings. With a quick prep time and a rich finish of heavy cream, it’s a gourmet twist on classic tomato soup that’s both simple and luxurious. Serve this wholesome bisque with fresh basil and crusty bread for a heartwarming meal that’s as stunning as it is delicious.
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Recipe Information
Ingredients
- 3 whole red bell peppers
- 4 whole roma tomatoes
- 1 large yellow onion
- 3 whole garlic cloves
- 3 tablespoons olive oil
- 4 cups vegetable broth
- 0.5 cups heavy cream
- 1 teaspoon paprika
- 0.5 teaspoons dried thyme
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 4 leaves fresh basil leaves
Instructions
Preheat your oven to 450°F (230°C).
Cut the red bell peppers in half lengthwise and remove the seeds. Place them cut-side down on a baking sheet lined with parchment paper.
Cut the roma tomatoes in half, and place them cut-side up on the same baking sheet. Add the peeled garlic cloves to the sheet.
Drizzle 2 tablespoons of olive oil over the red peppers, tomatoes, and garlic. Roast in the preheated oven for 25-30 minutes, or until the peppers are charred and the tomatoes are soft.
While the vegetables are roasting, chop the onion into small pieces.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Sauté the chopped onion for about 5-7 minutes until it becomes translucent.
Remove the roasted vegetables from the oven. Let the red peppers cool slightly before peeling off the charred skin.
Add the roasted tomatoes, peeled peppers, garlic, sautéed onion, vegetable broth, paprika, thyme, salt, and black pepper to the pot.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes to allow the flavors to meld.
Using an immersion blender (or transferring the soup in batches to a countertop blender), puree the soup until smooth and creamy.
Stir in the heavy cream and adjust seasoning with more salt or pepper if needed.
Serve hot, garnished with fresh basil leaves. Pair with crusty bread if desired.
Nutrition Facts
Calories |
1369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4671 mg | 203% | |
| Total Carbohydrate | 107.1 g | 39% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 39.2 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3361 mg | 72% | |
*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.
