Roasted Tomato Red Pepper Bisque is rich and velvety, so enjoy it. With its mix of roasted tomatoes and red bell peppers, this soup is a real treat for the taste buds. It tastes great and is creamy, making it perfect for cozy nights and making you want more.
Ingredients: 6 large tomatoes, halved. 2 red bell peppers, seeded and quartered. 1 onion, diced. 4 cloves garlic, minced. 2 tablespoons olive oil. 4 cups vegetable broth. 1 cup heavy cream. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh basil leaves for garnish.
Instructions: Preheat oven to 400F 200C. Place tomatoes and red bell peppers on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for 30-40 minutes or until vegetables are tender and slightly caramelized. In a large pot, saut diced onion and minced garlic in olive oil until softened. Add the roasted tomatoes and red bell peppers to the pot, along with vegetable broth, dried basil, and dried oregano. Simmer for 20 minutes, allowing flavors to meld. Using an immersion blender, blend the soup until smooth and creamy. Stir in heavy cream and season with salt and pepper to taste. Simmer for an additional 10 minutes. Serve hot, garnished with fresh basil leaves. Enjoy the sumptuous spoonfuls of this delightful Roasted Tomato Red Pepper Bisque!
Prep Time: 20 minutes
Cook Time: 60 minutes
Philippe Dobbel
