Indulgent Red Pepper Tomato Bisque for Cozy Nights

This Indulgent Red Pepper Tomato Bisque is a creamy, comforting soup that perfectly balances the tanginess of tomatoes with the sweetness of roasted red peppers.

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Course: Soups

Cuisine: American

Keyword: bisque, comfort food, creamy soup, red pepper, tomato, Vegetarian

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: bowls

Calories: 350kcal

Equipment

Large pot
Immersion Blender

Ingredients

For the Base

2 tablespoons Unsalted Butter Switch to olive oil for a dairy-free version.
1 Medium Yellow Onion Shallots make a milder alternative.
1 Large Carrot Consider using parsnips for a unique twist.
1 Rib of Celery Fennel offers a delightful change in taste.
2 tablespoons All-Purpose Flour Opt for cornstarch to keep it gluten-free.

For the Soup

1 28-ounce can Crushed Tomatoes Fire-roasted versions provide a smoky depth.
1 12-ounce jar Roasted Red Peppers Homemade roasted peppers elevate the dish.
1 Bay Leaf Be sure to discard it before blending.
3 cups Vegetable Broth Low-sodium broth allows for better salt control.

For the Finish

2 tablespoons Chopped Fresh Parsley Basil can be used for a different herbal flavor.
1 cup Heavy Cream Coconut cream is perfect for a dairy-free alternative.

Instructions

Step‑by‑Step Instructions for Red Pepper Tomato Bisque

Begin by melting 2 tablespoons of unsalted butter in a large pot over medium heat. Once the butter is bubbling, add 1 chopped medium yellow onion, 1 diced large carrot, and 1 sliced rib of celery. Sauté for about 5-10 minutes until softened and translucent.
Sprinkle 2 tablespoons of all-purpose flour over the sautéed vegetables. Stir well and cook for an additional 2 minutes to help thicken the bisque.
Pour in a 28-ounce can of crushed tomatoes, 1 bay leaf, and 3 cups of vegetable broth. Stir and bring to a gentle simmer for about 30 minutes, stirring occasionally.
Carefully remove the bay leaf and puree the soup with an immersion blender until smooth.
Stir in 1 cup of heavy cream and heat over low for an additional minute, just until warmed through.
Ladle into warm bowls, garnishing with fresh parsley. Optionally, add garnishes like blue cheese crumbles or croutons.

Notes

Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months without cream, adding it back when reheating. For a thicker bisque, simmer uncovered longer to evaporate excess liquid.

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