Roasted Yellow Pear Tomato Yellow Pepper and Basil Bisque
Bright, velvety, and bursting with summer’s best flavors, this Roasted Yellow Pear Tomato, Yellow Pepper, and Basil Bisque is a must-try for soup lovers. Featuring the natural sweetness of roasted yellow pear tomatoes and bell peppers, the earthy aroma of garlic and onion, and the fresh, herbaceous punch of basil, this soup is a celebration of golden-hued produce. A light swirl of heavy cream lends a luxuriously smooth texture, while paprika adds a subtle smoky depth. Perfect for cozy lunches or light dinners, this bisque takes just under an hour to prepare and pairs beautifully with crusty bread for dipping. Enjoy this vibrant, nutrient-packed soup that’s as comforting as it is flavorful.
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Recipe Information
Ingredients
- 500 grams Yellow pear tomatoes
- 2 medium Yellow bell peppers
- 3 large Garlic cloves
- 1 medium Yellow onion
- 2 tablespoons Olive oil
- 750 milliliters Vegetable broth
- 125 milliliters Heavy cream
- 20 grams Fresh basil leaves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 2 slices Crusty bread (optional, for serving)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash the yellow pear tomatoes and yellow bell peppers thoroughly. Cut the tomatoes in half and the bell peppers into large chunks, discarding the seeds and stems.
Peel and slice the garlic cloves in half. Peel and roughly chop the yellow onion.
Place the tomatoes, peppers, garlic, and onion on the prepared baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt and black pepper. Mix to coat evenly.
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are softened and slightly caramelized.
Transfer the roasted vegetables to a large pot and add the vegetable broth. Bring to a simmer over medium heat.
Simmer for 10 minutes to allow the flavors to meld together.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender in batches and blend until creamy.
Return the pureed soup to the pot and stir in the heavy cream, fresh basil leaves, paprika, and any additional salt and pepper to taste. Simmer for another 5 minutes over low heat.
Serve hot, garnished with additional basil leaves if desired, alongside crusty bread for dipping.
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1028 mg | 45% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 10.5 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 834 mg | 18% | |
*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.
