Roasted Red Pepper Bisque Recipe

Prepare vegetables

In a medium saucepan or Dutch oven, heat 1 tablespoon olive oil and 2 tablespoons unsalted butter over medium heat until butter melts and begins to shimmer.

Add the finely chopped onion and diced carrot. Sauté for 6–8 minutes, stirring occasionally, until the onion is translucent and the carrot is softened but not browned.

Add the minced garlic and tomato paste; cook 1–2 minutes, stirring constantly, until garlic is fragrant and the tomato paste darkens slightly.

Make a roux

Sprinkle 2 tablespoons all-purpose flour over the vegetables and stir continuously for 1–2 minutes to cook the raw flour taste and form a light roux.

Deglaze and simmer

If using, pour in 1/4 cup dry white wine to deglaze the pan, scraping any browned bits from the bottom. Cook until the wine reduces by about half, 1–2 minutes. Gradually whisk in 3 cups vegetable or chicken stock to avoid lumps.

Add 3 cups roasted red peppers, 1/2 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon sugar (if using). Bring to a gentle simmer, reduce heat, and cook uncovered for 12–15 minutes to allow flavors to meld.

Blend until smooth

Remove the pot from heat and let cool slightly (5 minutes). Using an immersion blender, blend the soup until completely smooth. Alternatively, carefully transfer in batches to a blender and puree until silky; return to the pot.

Stir in 1/2 cup heavy cream and adjust seasoning to taste with additional salt, pepper, or a pinch more sugar if tomatoes/peppers are acidic. Reheat gently over low heat—do not boil after adding cream—to warm through, about 3–4 minutes.

If you prefer an extra-silky bisque, pass the blended soup through a fine-mesh sieve into a clean pot, using a spatula to press solids through. Discard solids.

While the bisque simmers, prepare the crab: pick through 8 ounces lump crab meat to remove any shells and excess cartilage; pat dry gently with paper towels.

In a small skillet, melt 1 tablespoon unsalted butter over medium-low heat. Add 1 tablespoon finely minced shallot and sauté 1–2 minutes until softened but not browned.

Add the crab meat to the shallot and butter and warm gently for 1–2 minutes, stirring carefully to avoid breaking up large lumps. Remove from heat immediately—do not overcook.

Stir in 1 teaspoon lemon juice, 1 tablespoon finely chopped fresh chives, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon olive oil (optional) to finish. Taste and adjust seasoning.

Keep the crab warm while you finish the soup. For a more pronounced texture, you can briefly sear the crab in a hot skillet with a little oil for 20–30 seconds per side for light color, but this is optional.

Divide the hot bisque among 4 warmed bowls (about 1 1/4 cups per bowl).

Spoon roughly 2 ounces of the warmed crab meat onto the center of each bowl of bisque.

Finish each bowl with a few microgreens or a small basil leaf, a light drizzle (about 1/2 teaspoon) of extra-virgin olive oil, and a tiny sprinkle (about 1/8 teaspoon) of smoked paprika for color and aroma.

Serve immediately with crusty bread or crostini on the side.