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Creamy Tomato Bisque with Roasted Bell Peppers

Creamy Tomato Bisque with Roasted Bell Peppers Comfort Food

This Creamy Tomato Bisque with Roasted Bell Peppers is a cozy dish perfect for any gathering, easy to make and satisfying.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bisque
  • 2 tablespoons Olive Oil Substitute with butter for a richer flavor.
  • 1 medium Yellow Onion Shallots can be used for a milder taste.
  • 2 stalks Celery Leeks work well if you need a substitute.
  • 2 cups Cherry Tomatoes Grape tomatoes or heirlooms are great alternatives.
  • 1 large Red Bell Pepper Yellow or orange bell peppers can be used.
  • 1 teaspoon Kosher Salt Consider using sea salt instead.
  • 1 teaspoon Coarse Ground Black Pepper Switch to white pepper for a milder option.
  • 1/4 teaspoon Red Pepper Flakes Feel free to omit for a milder soup.
  • 1 teaspoon Paprika Use smoked paprika for an exciting variation.
  • 1 teaspoon Dried Basil Fresh basil can be used; increase amount for more flavor.
  • 3 cloves Garlic Add more cloves for an intense garlic taste.
  • 4 cups Veggie or Chicken Broth Homemade is best, water is a last-minute substitute.
  • 1 can Crushed Tomatoes San Marzano tomatoes are highly recommended.
  • 1 teaspoon White Sugar Honey is a good natural sweetener alternative.
  • 1 cup Heavy Cream Coconut milk caters to dairy-free diets.

Equipment

  • Oven
  • Baking Sheet
  • Dutch oven
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Set aside a baking sheet lined with parchment paper.
  2. Combine olive oil, cherry tomatoes and sliced red bell pepper in a bowl. Toss with kosher salt and black pepper.
  3. Spread tomatoes and bell peppers on the baking sheet and roast for 20-30 minutes until softened and caramelized.
  4. In a Dutch oven, heat olive oil over medium heat. Add diced onion and celery, seasoning with salt, pepper, red pepper flakes, paprika and basil. Sauté for 5-6 minutes.
  5. Stir in minced garlic and cook for another 30 seconds until fragrant.
  6. Add roasted veggies to the pot with broth, crushed tomatoes and sugar. Simmer for 30-40 minutes.
  7. Use an immersion blender to blend the soup until completely smooth.
  8. Stir in heavy cream, adjust seasoning and serve with a drizzle of cream on top.

Nutrition

Serving: 1bowlCalories: 380kcalCarbohydrates: 30gProtein: 6gFat: 25gSaturated Fat: 15gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 7gVitamin A: 1000IUVitamin C: 40mgCalcium: 100mgIron: 2mg

Notes

Taste and adjust seasoning before serving. Use ripe tomatoes for optimal sweetness, and always roast your vegetables for best flavor.

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