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Roasted Pepper and Tomato Bisque

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soups
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 4 large red bell peppers, roasted, peeled, and seeded
  • 4 large ripe tomatoes, halved
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 cups vegetable or chicken broth
  • ½ cup heavy cream or coconut milk
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • Salt and black pepper, to taste
  • Fresh basil leaves, for garnish

Instructions
 

  • Step 1: Preheat oven to 425°F (220°C) and roast bell peppers and tomatoes with olive oil, salt, and pepper for 20–25 minutes. Cool slightly and peel peppers.
  • Step 2: In a large pot, heat olive oil and sauté onion and garlic 3–4 minutes until soft.
  • Step 3: Add roasted vegetables, smoked paprika, thyme, and broth. Simmer 10 minutes.
  • Step 4: Blend mixture with an immersion blender until smooth and creamy.
  • Step 5: Stir in cream or coconut milk, season to taste, and heat gently.
  • Step 6: Serve hot, garnished with fresh basil leaves.