Roasted Pepper & Tomato Bisque Recipe

Preparation Instructions

1. 1

   Prepare the Vegetables

   Preheat your oven to 400°F (200°C). Cut the red bell peppers in half, remove the seeds, and place them skin side up on a baking sheet. Cut the roma tomatoes in half and add them to the baking sheet. Drizzle with olive oil and roast for 25-30 minutes, until the peppers are charred and the tomatoes are soft.

2. 2

   Sauté the Aromatics

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

3. 3

   Blend the Soup

   Once the peppers and tomatoes are roasted, add them to the pot with the sautéed onion and garlic. Pour in the vegetable broth and season with salt and black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes. Use an immersion blender or transfer to a blender to purée the soup until smooth.

4. 4

   Add Fresh Basil

   Stir in the fresh basil leaves and let it cook for an additional 5 minutes. Adjust seasoning as needed.

5. 5

   Serve

   Ladle the bisque into bowls and top with goat cheese croutons and a drizzle of pesto before serving.