Red Pepper Bisque

Roasted Red Pepper Bisque

This is a favorite of mine.

I love things that are tasty and nutritionally perfect. (I get to define perfect.)

If you make it all completely from scratch, it’s a little time intensive. But fear not! There are short cuts! I like to keep broth in the freezer so I can make soup when the weather says, “make soup!” And I love pureed vegetable soups because they are a great way to get veggies in your diet. You can also get delicious results by using jarred red peppers and canned tomatoes, and it will cut your prep time in half. If you use ready made broth, choose a low salt version.

This soup is great served with crusty no knead bread, topped with melted mozzarella.

Here’s a little video on how to roast your own tomatoes and peppers, as well as blending the soup in a blender.


Red Pepper Bisque
Author: 
Recipe type: soup
Cuisine: healthy
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Red peppers and tomatoes combined in a flavor-filled and healthy soup. Enhanced with not one, but two or three types of dried pepper spice.
Ingredients
  • 3 roasted red peppers
  • 3 roma tomatoes, roasted
  • 1 carrot, diced
  • 1 rib celery, diced
  • ½ onion, diced
  • 2-3 pints broth, chicken or vegetable
  • ½ tsp. kosher salt
  • ½ tsp. Aleppo pepper
  • ¼ tsp. smoked paprika
  • ⅛ tsp. white pepper
  • ½ pint heavy cream
Instructions
  1. Saute the diced carrot, celery and onion in a tablespoon or so of olive oil in a large saucepan over medium to low heat just until softened. You don't want any color on the veg.
  2. Add 1 cup of broth and bring to a boil, then reduce the heat to low. Cover the pot and simmer about 15 mins until the veg are completely soft. The carrots will take the longest so test them with a fork.
  3. Add in the tomatoes, peppers and 2 cups of broth. Remove from heat.
  4. Puree the mixture. An immersion blender is the easiest way to do this, but you can do it in a regular blender if you remove the stopper from the lid and cover that with a towel, being very careful to do it in small batches so you do not burn yourself. See my YouTube video (link above) for tips on this.
  5. At this point I recommend you strain the mixture so that you have a nice, smooth soup. You don't have to, but I like it better this way.
  6. If the soup is too thick, add more broth.
  7. Return the mixture to the pan and heat, then add the spices and taste. Season as desired.
  8. Finish by adding ½ to 1 cup of heavy cream. Your choice! Taste for seasoning and adjust as needed.

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