Roasted Red Pepper & Tomato Bisque

Name: Roasted Red Pepper & Tomato Bisque
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 3 large red bell peppers, halved and seeded; 4 large Roma tomatoes, halved; 1 onion, chopped; 3 cloves garlic; 3 cups vegetable broth; 1/4 cup heavy cream; 1 tbsp olive oil; 1 tsp smoked paprika

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Indulge in the rich, complex flavors of this Roasted Red Pepper & Tomato Bisque. This elegant soup starts with fresh red bell peppers and ripe tomatoes, roasted until their natural sugars caramelize, deepening their flavor. They're then blended with sautéed onions, garlic, and vegetable broth into a perfectly smooth puree. A splash of heavy cream adds a luxurious silkiness and balances the soup's gentle acidity. With a beautiful coral color and a taste that's both comforting and sophisticated, this bisque is perfect for a starter at a dinner party or a cozy solo meal with a slice of crusty bread. It's a fantastic way to enjoy vegetables in a decadent, restaurant-style format.

speichern

A creamy bowl of roasted red pepper and tomato bisque with a swirl of cream

Prep Time15 min

Cook Time40 min

Servings4 servings

Equipment

Baking sheetBlenderLarge pot

Instructions

1
Preheat oven to 425°F (220°C). Place pepper and tomato halves on a baking sheet, drizzle with oil, and roast for 25 minutes until softened and charred.
2
In a pot, sauté chopped onion until soft. Add garlic and smoked paprika, cook for 1 minute.
3
Add the roasted vegetables (peel skins off peppers if desired) and vegetable broth to the pot. Simmer for 10 minutes.
4
Carefully blend the soup until completely smooth using an immersion blender or regular blender.
5
Return soup to pot, stir in cream, and warm through. Season with salt and pepper. Serve with a drizzle of cream.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.