Creamy Roasted Red Pepper Tomato Bisque
A creamy, vibrant soup combining roasted red peppers and ripe tomatoes, enriched with fresh vegetables, herbs, and a touch of cream. Perfect for a quick, comforting meal or make-ahead option.
Equipment
- 1 Large Pot
- 1 Cutting board
- 1 Chef’s knife
- 1 Wooden Spoon or Spatula
- 1 immersion blender (or countertop blender)
- Measuring cups and spoons
Ingredients
- 4 tbsp unsalted butter
- 1 medium yellow onion chopped
- 1 large carrot diced
- 1 rib celery sliced
- 1 tbsp all-purpose flour
- 28 oz can crushed tomatoes
- 12 oz jar roasted red peppers drained and roughly chopped
- 1 bay leaf
- 3 cups vegetable broth low-sodium preferred
- 2 tbsp fresh parsley chopped
- 1 cup heavy cream
- Optional garnishes: Blue cheese crumbles croutons, additional parsley
Instructions
- Prepare the Vegetables: Start by gathering all your vegetables. Peel and chop the yellow onion into small, even pieces to ensure they cook evenly. Dice the large carrot into uniform cubes, and slice the celery rib into thin, bite-sized pieces.Having your vegetables prepped before turning on the heat will make the cooking process smooth and efficient.
- Melt Butter and Sauté Vegetables: Place a large pot over medium heat and add the unsalted butter. Allow it to melt completely, coating the bottom of the pot. Once melted, add the chopped onions, diced carrots, and sliced celery. Stir frequently using a wooden spoon or spatula. Cook the vegetables gently for 5 to 10 minutes, until they are tender and aromatic. The onions should turn translucent, and the carrots and celery should soften without browning.
- Incorporate the Flour: Sprinkle the all-purpose flour evenly over the softened vegetables. Stir continuously to combine the flour with the butter and vegetables. Cooking the flour for 1 to 2 minutes will help remove its raw taste and create a subtle thickening base for your bisque. This step ensures a smooth, creamy texture later.
- Add Tomatoes and Roasted Red Peppers: Pour the crushed tomatoes into the pot, followed by the roughly chopped roasted red peppers. Stir thoroughly to combine, ensuring that the flour-coated vegetables are fully incorporated into the tomato and pepper mixture.The vibrant colors of the tomatoes and peppers will begin to blend, giving your soup a rich, inviting hue.
- Season and Simmer: Add the bay leaf to the pot, then pour in the vegetable broth. Stir gently, ensuring all ingredients are evenly distributed. Bring the soup to a gentle simmer over medium heat. Once simmering, reduce the heat slightly to maintain a steady simmer. Allow the soup to cook uncovered for about 30 minutes, stirring occasionally to prevent sticking or scorching. This simmering step helps the flavors meld and intensifies the natural sweetness of the vegetables.
- Remove Bay Leaf and Add Fresh Herbs: After 30 minutes of simmering, carefully remove the bay leaf from the soup. Chop fresh parsley and stir it into the pot. The parsley adds a bright, herbaceous note that complements the richness of the roasted peppers and tomatoes. Taste the soup and adjust seasoning with salt or pepper as needed, keeping in mind that optional garnishes may also add flavor.
- Blend the Soup Until Smooth: Using an immersion blender, carefully blend the soup directly in the pot until it reaches a silky, smooth consistency. If you prefer, you can transfer the soup in batches to a countertop blender, blending until creamy. Blending not only enhances the texture but also fully integrates the roasted peppers and tomatoes for a velvety bisque.
- Stir in the Cream: Lower the heat to very low and gradually stir in the heavy cream, ensuring it fully incorporates into the soup. Allow the bisque to warm gently for 1 to 2 minutes, without boiling, to avoid curdling the cream. This step enriches the flavor and gives the soup a luscious, creamy texture.
- Serve and Garnish: Ladle the bisque into bowls and add optional garnishes such as blue cheese crumbles, croutons, or a sprinkle of fresh parsley. These additions add extra texture, flavor, and visual appeal. Serve immediately while warm. This bisque pairs beautifully with crusty bread or a light salad for a complete, satisfying meal.
- Tips for Leftovers: If making ahead, allow the soup to cool completely before storing in an airtight container. Refrigerate for up to 4 days, or freeze for several months without the cream. When reheating, gently warm the soup on the stove and stir in cream just before serving to maintain its silky consistency.
Notes
- Use low-sodium vegetable broth to control salt levels.
- Freshly chopped parsley adds brightness, but dried parsley can be used in a pinch.
- For a richer flavor, roast the peppers yourself instead of using jarred.
- Adjust cream quantity for a lighter or more indulgent bisque.
- Optional garnishes like blue cheese, croutons, or extra herbs elevate presentation and taste.
- This bisque can be made ahead and frozen; add cream only when reheating.
- Taste and adjust seasoning at the end; flavors concentrate during simmering.
