Roasted Red Bell Pepper Bisque Recipe

Directions

1. 1

   Roasting the Peppers

   Preheat your oven to 450°F (230°C). Cut the red bell peppers in half, remove seeds and stems, and place them on a baking sheet, cut side down. Drizzle with olive oil and roast in the oven for about 20-25 minutes until the skins are blistered and charred. Remove from oven and let cool.

2. 2

   Sautéing the Vegetables

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

3. 3

   Blending the Soup

   Once the roasted peppers are cool enough to handle, peel off the skins and chop them roughly. Add the roasted peppers to the pot along with the vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.

4. 4

   Finishing Touches

   Using an immersion blender, blend the soup until smooth. Stir in the heavy cream and heat through. Adjust seasoning with more salt and pepper to taste.

5. 5

   Serving

   Ladle the bisque into bowls and garnish with fresh basil leaves. Serve warm.