Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Soup Base
Garnish
Method
Soup Preparation
- 1
- 2
Add Garlic
Stir in minced garlic and cook for another minute until fragrant.
- 3
Combine Peppers and Tomatoes
Add the chopped roasted red peppers and canned diced tomatoes (with juice) to the pot. Stir well to combine.
- 4
Add Broth and Seasonings
Pour in the vegetable broth and add salt, black pepper, dried basil, dried oregano, and red pepper flakes. Bring the mixture to a boil.
- 5
Simmer the Soup
Once boiling, reduce the heat to low and let it simmer for 15-20 minutes, allowing the flavors to meld together.
- 6
Blend the Soup
Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches.
- 7
Add Cream
Stir in the heavy cream and heat the soup gently without boiling. Adjust seasonings to taste.
Serving
- 8
Garnish
Ladle the soup into bowls and garnish with chopped fresh basil and a sprinkle of grated Parmesan cheese.
- 9
Serve
Serve hot and enjoy your delicious roasted red pepper tomato bisque!