Roasted Red Bell Pepper And Tomato Bisque Recipe

Preparation Steps

1. 1

   Roast the Vegetables

   Preheat your oven to 400°F (200°C). Cut the red bell peppers in half and remove the seeds. Place them cut-side down on a baking sheet along with the whole tomatoes. Drizzle with 2 tablespoons of olive oil and roast in the oven for about 25-30 minutes, or until the skins are blistered and charred.

2. 2

   Sauté the Aromatics

   In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 5-7 minutes.

3. 3

   Combine Ingredients

   Once the peppers and tomatoes are roasted, remove them from the oven and let them cool slightly. Peel off the charred skins, then chop them roughly. Add the roasted vegetables to the pot with the onions and garlic, along with the vegetable broth, salt, black pepper, and dried basil. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.

4. 4

   Blend the Bisque

   Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, blend just half of it. Stir in the heavy cream and adjust seasoning to taste.

5. 5

   Serve

   Ladle the bisque into bowls, garnish with fresh basil leaves, and serve hot.