Roasted Tomato and Pepper Bisque

Name: Roasted Tomato and Pepper Bisque
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 6
Ingredients: 2 medium onions, yellow, chopped; 2 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

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By Carla Davis
@Makeitagain

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.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

1 Hr

Cook:

1 Hr

Ingredients

2 medium

onions, yellow, chopped
2

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
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How to Make Roasted Tomato and Pepper Bisque

Step-by-Step

Drain 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.
Saute 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.
Cool mixture about 30 minutes. Use food processor or blender to puree. Serve soup hot. Garnish with fresh shredded Parmesan cheese and garlic croutons.

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