Tomato-roasted Red Pepper Bisque Recipe

Roast peppers (if not pre-roasted)

Preheat the oven to 450°F (230°C). Place whole red bell peppers on a parchment-lined baking sheet and roast until skins are blackened and blistered on all sides, 20–25 minutes, turning occasionally. Transfer peppers to a bowl and cover tightly with plastic wrap or place in a sealed paper bag for 10 minutes to steam — this loosens the skins. Peel off skins, remove stems and seeds, and roughly chop the flesh.

Prepare tomatoes

While peppers roast, core and halve the tomatoes. If you prefer a slightly sweeter, concentrated flavor, roast the tomato halves alongside the peppers for 15–20 minutes until softened and lightly caramelized. Otherwise use them raw for a brighter bisque.

Sauté aromatics

In a large heavy-bottomed pot over medium heat, warm 3 tablespoons Raineri olive oil. Add chopped onion and carrot and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the garlic and tomato paste and cook 1–2 minutes more until fragrant and the paste darkens slightly.

Combine and simmer

Add the chopped roasted red peppers and prepared tomatoes to the pot. Pour in 4 cups stock, stir to combine, and bring to a gentle simmer. Add 1 teaspoon sugar to balance acidity and season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Reduce heat and simmer gently, uncovered, for 20–25 minutes to allow flavors to meld and vegetables to become very tender.

Blend until smooth

Remove the pot from heat and let cool for 5 minutes. Working in batches, carefully transfer the soup to a high-speed blender and purée until completely smooth. Alternatively, use an immersion blender directly in the pot and blend until velvety. Return the puréed soup to the pot and reheat gently over low heat.

Finish with cream

Stir in 1 cup heavy cream (reserve a few tablespoons for garnish if desired) and 1 teaspoon vinegar to brighten the flavor. Warm through gently for 3–5 minutes — do not boil once the cream is added. Taste and adjust seasoning with extra salt, pepper, or a pinch more sugar if needed.

Ladle the bisque into warmed bowls. Swirl a small spoonful of crème fraîche or extra cream into each bowl if using. Drizzle about 1/2 teaspoon Raineri olive oil over each bowl for a glossy finish and flavor (reserve remaining oil for other bowls). Sprinkle micro basil over the top — either whole or chiffonade the leaves for a more delicate presentation. Finish with an extra grind of black pepper.

Serve immediately with crusty bread or crostini. Leftover bisque can be cooled, refrigerated up to 3 days, or frozen for up to 3 months. Reheat gently over low heat, adding a splash of stock or cream if it thickens.