Roasted Red Pepper Bisque With Arugula & Shrimp Recipe

Cooking Instructions

1. 1

   Roasting the Peppers

   Preheat the oven to 400°F (200°C). Cut the red bell peppers in half, remove the seeds, and place them on a baking sheet. Drizzle with olive oil and roast in the oven for about 25-30 minutes until the skin is charred and blistered. Remove from the oven and place in a bowl, covering it with plastic wrap for about 10 minutes to steam. Once cooled, peel off the skins and set aside.

2. 2

   Sautéing the Aromatics

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

3. 3

   Blending the Soup

   Add the roasted red peppers to the pot along with the vegetable broth, smoked paprika, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and heat through.

4. 4

   Cooking the Shrimp

   In a separate skillet, add a splash of olive oil and heat over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they are pink and opaque. Drizzle with lemon juice and set aside.

5. 5

   Serving the Soup

   Ladle the roasted red pepper bisque into bowls, top with fresh arugula, and add the cooked shrimp on top. Serve immediately.