Roasted Red Pepper Bisque Recipe

Name: Roasted Red Pepper Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 (1 lb) cans mancini sweet roasted peppers (1 Lb. 13 Oz. , Drained Reserve Liquid); 1/3 cup extra virgin olive oil; 3 bay leaves; 3 sweet onions (Chopped); 4 carrots (Chopped); 3 tablespoons chopped garlic; 1 teaspoon cayenne pepper (piment de espelette); 3 tablespoons fresh thyme (Chopped); 3 tablespoons fresh sweet marjoram (Chopped); 2 tablespoons celery salt; 2 tablespoons fresh cracked black pepper; 1/4 cup marsala wine; 1 teaspoon fine sea salt; 1 teaspoon fresh ground black pepper; 3 cups home made chicken stock; 1 cup roasted red pepper liquid; 2 teaspoons fine sugar; 1/2 teaspoon grated nutmeg; 1 cup heavy cream (Tempered); 1/4 cup fresh basil (Chiffonnade); 1/4 cup fresh parsley (Chopped); 1 cup creme fraiche

Servings: persons

2 (1 lb) cans mancini sweet roasted peppers (1 Lb. 13 Oz. , Drained Reserve Liquid)
1/3 cup extra virgin olive oil
3 bay leaves
3 sweet onions (Chopped)
4 carrots (Chopped)
3 tablespoons chopped garlic
1 teaspoon cayenne pepper (piment de espelette)
3 tablespoons fresh thyme (Chopped)
3 tablespoons fresh sweet marjoram (Chopped)
2 tablespoons celery salt
2 tablespoons fresh cracked black pepper
1/4 cup marsala wine
1 teaspoon fine sea salt
1 teaspoon fresh ground black pepper
3 cups home made chicken stock
1 cup roasted red pepper liquid
2 teaspoons fine sugar
1/2 teaspoon grated nutmeg
1 cup heavy cream (Tempered)
1/4 cup fresh basil (Chiffonnade)
1/4 cup fresh parsley (Chopped)
1 cup creme fraiche

1
In a Dutch oven heat olive oil, add bay leaves, onions, carrots and garlic. Saute until tender. Add piment de espelette, thyme, marjoram, celery salt, black pepper and saute 1-2 minutes.
2
Add Marsala wine and reduce by half. Season to taste with fine sea salt and black pepper.
3
Add chicken stock, roasted red peppers, red pepper liquid and fine sugar. Stir the bisque and bring to a slow boil. Reduce to a simmer stirring for 30-minutes.
4
In a sauce pan warm the heavy cream and whisk in fresh grated nutmeg. Season with sea salt and white pepper to taste.
5
Whisk in the warm cream into the bisque. Add fresh basil and parsley. Whisking the bisque bring to a slow boil for 10-minutes.
6
Remove the bisque from the heat and whisk in the Creme Fraiche. Puree the bisque and strain. Season with fine sea salt and white pepper to taste.
7
Serve Roasted Red Pepper Bisque in warm bowls.
8
Garnish with fresh parsley sprig.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 (1 lb) cans mancini sweet roasted peppers (1 Lb. 13 Oz. , Drained Reserve Liquid), 1/3 cup extra virgin olive oil, 3 bay leaves, 3 sweet onions (Chopped), and more.

Yes, Roasted Red Pepper Bisque falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Red Pepper Bisque

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