Red Pepper Bisque Recipe

Inspired by Wild River Grille

Time50m

Serves4

cilantro crème fraiche

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Ingredients

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Ingredients for Red Pepper Bisque

4 cups Red bell peppers

1 medium Onion

3 cloves Garlic cloves

4 cups Vegetable broth

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 cup Cilantro

1 cup Sour cream

2 tablespoons ReaLime juice

Method

Instructions for Red Pepper Bisque

Prepare the Vegetables

Roast the red bell peppers in an oven at 450°F (230°C) for about 20 minutes until the skins are blistered. Remove from oven, place in a bowl, and cover with plastic wrap to steam for 10 minutes. Once cooled, peel and chop the peppers.

Sauté Aromatics

In a large pot, heat the olive oil over medium heat. Add chopped onion and minced garlic, sautéing for about 5 minutes until softened and fragrant.

Combine Ingredients

Add the roasted red peppers to the pot along with the vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.

Blend the Soup

Using an immersion blender or a regular blender, blend the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.

Make the Cilantro Crème Fraiche

In a small bowl, mix together the sour cream, chopped cilantro, and lime juice until well combined.

Serve

Ladle the bisque into bowls and top each serving with a dollop of cilantro crème fraiche. Enjoy!