Roasted Red Pepper Tomato Bisque Recipe

Directions

1. 1

   Prepare the Ingredients

   Chop the onion and mince the garlic. Set aside.

2. 2

   Cook the Base

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

3. 3

   Add Tomatoes and Peppers

   Stir in the canned diced tomatoes (with juices) and roasted red bell peppers. Cook for an additional 5 minutes.

4. 4

   Add Broth and Seasonings

   Pour in the vegetable broth, and add dried basil, salt, and black pepper. Bring to a simmer and let cook for 15 minutes.

5. 5

   Blend the Soup

   Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer to a blender and blend in batches.

6. 6

   Finish with Cream

   Stir in the heavy cream and heat through for another 5 minutes. Adjust seasoning to taste.

7. 7

   Serve

   Serve the bisque hot with slices of Grand Central bread on the side.