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- 4 large red bell peppers - 2 tablespoons olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 2 cans (14 oz each) diced tomatoes, undrained - 2 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and freshly ground black pepper to taste - 1 cup heavy cream (or coconut cream for a dairy-free option) - Fresh basil leaves for garnish I love using fresh ingredients in my Roasted Red Pepper Tomato Bisque. The red bell peppers bring a sweet and smoky flavor. Choosing ripe, red peppers is key. You want peppers that feel firm and heavy when you pick them. Olive oil adds richness and helps sauté the onions and garlic. I prefer using a small onion because it blends well and adds a nice depth. Garlic makes everything better and gives the bisque a warm aroma. Canned tomatoes save time and add a rich flavor. I use diced tomatoes that are undrained for extra moisture. Vegetable broth brings the whole dish together. I like to use low-sodium broth to control the salt. Spices like dried basil and oregano enhance the taste. Salt and freshly ground black pepper are essential for balancing flavors. Finally, cream adds a velvety texture. For a lighter option, you can use coconut cream, which works just as well. Don’t forget fresh basil leaves for garnish. They add a beautiful touch and a hint of freshness. This bisque is comforting and perfect for a cozy night in. - Preheat the oven and prepare the baking sheet: First, set your oven to 425°F (220°C). While it heats up, grab a baking sheet. Line it with parchment paper. This will help keep your peppers from sticking. - Roast the red bell peppers: Take four large red bell peppers and slice them in half. Remove the seeds and stems. Place them cut side down on the lined baking sheet. Roast them for 25-30 minutes. You want the skins to bubble and char. When done, let them cool for easier handling. - Sauté the onions and garlic: In a large pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add one small chopped onion. Sauté it for about 5 minutes. You want it soft and translucent. - Combine all soup ingredients: Next, stir in 2 minced garlic cloves. Sauté for one more minute. After that, peel the cooled red peppers. Chop them into bite-sized pieces. Add them to the pot along with 2 cans of undrained diced tomatoes, 2 cups of vegetable broth, 1 teaspoon of dried basil, and 1 teaspoon of dried oregano. Stir well and bring the mixture to a gentle boil. - Simmer and blend the bisque: Reduce the heat to a simmer. Let it cook for about 15 minutes. This allows all the flavors to come together. After simmering, use an immersion blender to puree the soup until smooth. If you don’t have one, you can carefully blend it in batches. - Finish with cream and seasoning: Stir in 1 cup of heavy cream or coconut cream. Season with salt and freshly ground black pepper to taste. Gently heat the bisque through but do not let it boil again. Now, your Roasted Red Pepper Tomato Bisque is ready to serve! Enjoy it hot with a garnish of fresh basil leaves. - You can adjust seasonings to fit your taste. Try adding more basil or oregano. - A splash of balsamic vinegar adds a nice depth to the flavor. It brightens the soup. - For the perfect creamy texture, blend the soup until it is silky and smooth. - If you want a lighter option, use coconut cream instead of heavy cream. It adds a sweet touch without the heaviness. {{image_4}} You can change a few ingredients to fit your needs. If you want a dairy-free bisque, swap heavy cream for coconut cream. It adds a nice, creamy texture without dairy. The coconut flavor is subtle and blends well with the roasted peppers. For the broth, use chicken broth instead of vegetable broth, if you prefer. This adds a rich flavor that pairs well with the tomatoes and peppers. You can also try low-sodium options to control the saltiness. To make your bisque even better, consider some tasty add-ins. Croutons or toasted bread add a nice crunch. They are great for dipping and add texture to each spoonful. You can also include other vegetables. Try adding spinach or kale for some greens. These vegetables cook quickly and blend well into the bisque. You can even stir in some cooked corn or zucchini for a sweet bite. To store leftover bisque, let it cool first. Place the cooled bisque in an airtight container. Make sure to leave some space at the top for expansion. Store it in the fridge for up to five days. I recommend using glass containers. They keep the flavor fresh and are easy to clean. For freezing, use freezer-safe containers. Leave some room at the top since liquids expand when frozen. You can also use freezer bags. Just squeeze out as much air as possible before sealing. The bisque will last in the freezer for about three months. When you're ready to enjoy it, thaw the bisque in the fridge overnight. To reheat, warm it slowly on the stove. Stir it gently to keep the texture nice and creamy. You can also add a splash of water or broth if it seems too thick. Enjoy your warm, comforting bisque! How long does Roasted Red Pepper Tomato Bisque last in the fridge? Roasted Red Pepper Tomato Bisque stays fresh for about 3 to 4 days in the fridge. Store it in an airtight container. This way, it keeps its rich flavors and creamy texture well. Can I use fresh tomatoes instead of canned? Yes, you can use fresh tomatoes! Use about 4 cups of chopped fresh tomatoes. Make sure to peel them first for a smooth soup. They will add a vibrant taste to the bisque. What are the best side dishes to serve with bisque? I love pairing this bisque with crusty bread or a fresh salad. Grilled cheese sandwiches also make a great match. These sides complement the soup's rich, creamy flavors. How can I make this recipe vegan? To make the bisque vegan, swap heavy cream for coconut cream. Use vegetable broth, and ensure all ingredients are plant-based. This keeps the soup creamy while staying true to vegan principles. This blog post covered how to make a delicious Roasted Red Pepper Tomato Bisque. You learned about the main ingredients, step-by-step cooking instructions, and tips for extra flavor. I also shared storage tips and answered common questions. In conclusion, this bisque is easy and fun to make. Feel free to experiment with ingredients and flavors. Enjoy the comforting taste with your family and friends!

Roasted Red Pepper Tomato Bisque

Indulge in the rich flavor of Roasted Red Pepper Tomato Bisque, a comforting soup perfect for any season! This easy recipe combines roasted bell peppers, aromatic spices, and creamy goodness for a delightful dish your family will love. From roasting the peppers to blending the perfect consistency, this bisque is a treat for the senses. Click through to explore the full recipe and elevate your culinary skills today!
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Ingredients
  

4 large red bell peppers

2 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic, minced

2 cans (14 oz each) diced tomatoes, undrained

2 cups vegetable broth

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

1 cup heavy cream (or coconut cream for a dairy-free option)

Fresh basil leaves for an aromatic garnish

Instructions
 

Prepare to Roast: Preheat your oven to 425°F (220°C). Line a spacious baking sheet with parchment paper to prevent sticking.

    Roasting the Peppers: Slice the red bell peppers in half and carefully remove the seeds and stems. Arrange them cut side down on the lined baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the skins are nice and charred and bubbly. Once roasted, remove from the oven and allow to cool slightly for easier handling.

      Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion and sauté for about 5 minutes or until it becomes translucent and soft.

        Add Garlic: Stir in the minced garlic and continue to sauté for an additional minute, allowing the garlic to release its fragrance without burning.

          Prepare Roasted Peppers: After the roasted peppers have cooled enough to handle, peel off the charred skin and chop the flesh into bite-sized pieces.

            Combine Ingredients: Add the undrained diced tomatoes, chopped roasted peppers, vegetable broth, dried basil, and dried oregano to the pot with the sautéed onions and garlic. Stir well and bring the mixture to a gentle boil. Reduce heat to a simmer and let it cook for about 15 minutes to allow flavors to meld.

              Blend the Bisque: Using an immersion blender, carefully puree the soup until it reaches a silky smooth consistency. If you don’t have an immersion blender, carefully transfer batches of the soup to a standard blender and blend until smooth.

                Finish with Cream: Stir in the heavy cream (or coconut cream) and season with salt and freshly ground black pepper to taste. Gently heat the bisque through without bringing it to a boil.

                  Serve and Garnish: Ladle the bisque into bowls while hot, and finish off with a few fresh basil leaves for a delightful aroma and presentation.

                    - Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6 servings

                      - Presentation Tips: For an elevated look, drizzle a swirl of cream on top of each bowl before garnishing with fresh basil. Add a sprinkle of cracked black pepper for contrast and an extra burst of aroma. Enjoy your delicious bisque!