Roasted Tomato And Pepper Bisque Recipe

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Roasted Tomato and Pepper Bisque

Carla Davis


This is one of my husband's favorite soups and it especially good on a cold winter day with a nice crusty bread or a grilled cheese sandwich.

★★★★★ 1 vote
1 Hr
1 Hr


2 medium
onions, yellow, chopped
celery stalks, chopped
2 medium
carrots, chopped
6 clove
garlic, chopped
2 large
red bell peppers, large chop
2 can(s)
28 oz ea, whole tomatoes
6 Tbsp
olive oil
4 c
chicken broth
1/2 c
heavy cream
4 Tbsp
unsalted butter
2 tsp
dried basil leaves
salt and pepper to taste
shredded parmesan cheese
garlic croutons


1Drain tomatoes, reserve liquid. Combine tomatoes and red bell pepper on roasting pan, drizzle with 4 tablespoons of olive oil. Roast at 450 degrees for 20 minutes.
2Saute onion, carrot, celery and garlic in 2 tablespoons olive oil until soft. Add broth, reserved tomato juice and roasted tomatoes and pepper and basil in pot and simmer about 20 minutes. Turn off heat and stir in butter and cream.
3Cool mixture about 30 minutes. Use food processor or blender to puree. Serve soup hot. Garnish with fresh shredded Parmesan cheese and garlic croutons.

About this Recipe

Course/Dish: Vegetable Soup
Hashtags: #red, #PEPPERS, #tomatoes