Roasted Red Pepper & Tomato Bisque Recipe

Name: Roasted Red Pepper & Tomato Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tablespoons Butter; 1 Onion, Diced; 1 Carrot, Diced; 1 stalk Celery, Diced; 1 Tablespoon Flour; 28 ounces, weight Canned Whole Plum Tomatoes; 12 ounces, weight Jarred Roasted Red Peppers, Drained And Roughly Chopped; 3 sprigs Fresh Thyme; 2 sprigs Fresh Parsley, Plus More For Garnish; 1 leaf Bay Leaf; 3 cups Chicken Or Vegetable Stock; 1-1/2 Tablespoon Olive Oil; 2 cloves Garlic, Mashed; 2 slices French Bread, Cut Into Medium Sized Cubes; 1 cup Cream; 1/4 cups Blue Cheese Crumbles; Salt And Pepper

Servings: persons

4 Tablespoons Butter
1 Onion, Diced
1 Carrot, Diced
1 stalk Celery, Diced
1 Tablespoon Flour
28 ounces, weight Canned Whole Plum Tomatoes
12 ounces, weight Jarred Roasted Red Peppers, Drained And Roughly Chopped
3 sprigs Fresh Thyme
2 sprigs Fresh Parsley, Plus More For Garnish
1 leaf Bay Leaf
3 cups Chicken Or Vegetable Stock
1-1/2 Tablespoon Olive Oil
2 cloves Garlic, Mashed
2 slices French Bread, Cut Into Medium Sized Cubes
1 cup Cream
1/4 cups Blue Cheese Crumbles
Salt And Pepper

1
In a stock pot melt butter over medium heat. Add the chopped onion, carrot and celery. Cook the vegetables until they start to soften about 5-10 minutes.
2
Add the flour to the vegetables and stir. Let it cook for another 2-3 minutes. Add the canned tomatoes and break them up using a spatula or wooden spoon. Next, add the roasted red peppers. Toss in the thyme, parsley, and bay leaf. Add the chicken or veggie stock. Let it all simmer for about 30 minutes or so, stirring occasionally,
3
In a separate pan, heat the olive oil over medium heat. Add the smashed garlic and let it cook for a few minutes in the oil (keep it moving around the pan). Then transfer the garlic into the other pot with the soup, reserving the oil. Add the bread cubes into the oil and toss to coat them. Let them toast in the pan for just a few minutes. Keep a close eye on them because they can burn easily! Once toasted, remove the croutons from the pan and set aside.
4
Once the soup has simmered for at least 30 minutes, remove the parsley, thyme stems, and bay leaf. Puree the soup using an immersion blender or in small batches in a stand blender.
5
Wipe out the stock pot and then strain the soup back into the pot using a fine mesh strainer. Discard the solids. Add the cream to the soup and stir to combine and heat over medium-low heat. Slowly reheat the soup over medium low heat then serve. Top each serving with the croutons, blue cheese crumbles, and chopped parsley.

959

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 17 ingredients. The key ingredients include: 4 Tablespoons Butter, 1 Onion, Diced, 1 Carrot, Diced, 1 stalk Celery, Diced, and more.

Yes, Roasted Red Pepper & Tomato 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 & Tomato Bisque

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