Roasted Tomato and Pepper Bisque

Roasted Tomato And Pepper Bisque

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Carla Davis

By
@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 vote

Comments:
Serves:
6
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

How to Make Roasted Tomato and Pepper Bisque

Step-by-Step

  1. 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.
  2. 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.
  3. Cool mixture about 30 minutes. Use food processor or blender to puree. Serve soup hot. Garnish with fresh shredded Parmesan cheese and garlic croutons.

Printable Recipe Card

About Roasted Tomato and Pepper Bisque

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



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