Roasted Pepper And Tomato Bisque Recipe
Make Roasted Pepper And Tomato Bisque Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Liquids
Spices
Garnish (optional)
Method
Preparation
- 1
Roast the Vegetables
Preheat your oven to 400°F (200°C). Cut the red bell peppers in half, remove the seeds and stems. Cut the Roma tomatoes in half as well. Place them cut side up on a baking sheet along with the whole unpeeled garlic cloves and the halved red bell peppers.
- 2
Add Olive Oil and Seasoning
Drizzle the vegetables with olive oil and sprinkle with salt, black pepper, dried basil, and dried oregano. Toss gently to coat.
- 3
Roast
Roast in the oven for about 25-30 minutes or until the bell peppers are charred and the tomatoes are soft.
Cooking
- 4
Sauté Aromatics
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped yellow onion, diced carrot, and diced celery. Sauté until the vegetables are tender and the onion is translucent, about 5-7 minutes.
- 5
- 6
Add Broth
Pour in the vegetable broth. Bring the mixture to a simmer and cook for an additional 10 minutes to allow flavors to meld.
- 7
Blend the Bisque
Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender. If using a blender, be cautious with hot liquids.
Serving
- 8
Final Adjustments
Taste and adjust seasoning as necessary. If the bisque is too thick, add more vegetable broth to reach desired consistency.
- 9
Serve
Ladle the bisque into bowls, and garnish with fresh basil leaves and a dollop of crème fraîche if desired. Serve warm.