Imagine a warm, velvety soup that embraces the essence of roasted red peppers and ripe tomatoes, creating a symphony of flavors that will transport you to a cozy evening by the fireplace. This Roasted Red Pepper and Tomato Bisque is a culinary masterpiece that will tantalize your taste buds and leave you craving for more.
Crafted with the finest ingredients and a touch of love, this bisque is a true testament to the art of cooking. The roasted red peppers lend a smoky depth, while the tomatoes provide a bright and tangy contrast, creating a harmonious balance that will dance on your palate. Whether you’re seeking comfort on a chilly day or simply indulging in a flavor-packed meal, this bisque is sure to satisfy your cravings.
Ingredients:
- 4 large red bell peppers
- 3 tablespoons olive oil, divided
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 cans (14.5 oz each) diced tomatoes
- 4 cups vegetable or chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 cup heavy cream (optional)
- Fresh basil leaves, for garnish
Instructions:
- Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until charred on all sides. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skins, remove the seeds and stems, and roughly chop the peppers.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, or until translucent. Add the minced garlic and cook for another minute, until fragrant.
- Add the chopped roasted red peppers, diced tomatoes (with their juices), broth, smoked paprika, dried basil, and dried thyme to the pot. Season with salt and black pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, allowing the flavors to meld together.
- Using an immersion blender or a regular blender (working in batches if necessary), blend the bisque until smooth and creamy. If using a regular blender, be cautious of the hot liquid and vent the lid to allow steam to escape.
- Return the blended bisque to the pot and stir in the remaining 1 tablespoon of olive oil and the heavy cream (if using). Adjust the seasoning with salt and pepper as needed.
- Serve the Roasted Red Pepper and Tomato Bisque hot, garnished with fresh basil leaves, crispy croutons, or a drizzle of olive oil or cream. Enjoy this cozy and flavorful delight!
