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Creamy Tomato Bisque with Roasted Bell Peppers

Savor Homemade Creamy Tomato Bisque with Roasted Bell Peppers

Delight in a comforting, gluten-free and vegetarian creamy tomato bisque with roasted bell peppers, perfect for any busy weeknight.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 4 cups
Course: Soups
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with butter
  • 1 medium Yellow Onion Shallots can be used as a milder alternative
  • 2 stalks Celery Leeks may serve as a substitute
  • 2 cups Cherry Tomatoes Grape or heirloom varieties can be substituted
  • 1 medium Red Bell Pepper Yellow or orange can be used as alternatives
  • 1 teaspoon Kosher Salt Consider sea salt as an alternative
  • 1 teaspoon Coarse Ground Black Pepper White pepper may be used for a milder flavor
  • 1/2 teaspoon Red Pepper Flakes Can be omitted for milder soup
  • 1 teaspoon Paprika Smoked paprika can be a variation
  • 1 teaspoon Dried Basil Fresh basil may be used; increase quantity when substituting
  • 3 cloves Garlic More cloves can be added for intense garlic taste
For the Creaminess
  • 4 cups Veggie or Chicken Broth Homemade broth adds richness
  • 1 can Crushed Tomatoes San Marzano tomatoes are recommended
  • 1 teaspoon White Sugar Honey can be an option
  • 1 cup Heavy Cream Coconut milk can cater to dairy-free diets

Equipment

  • Dutch oven
  • Baking Sheet
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine 2 tablespoons of olive oil with the cherry tomatoes and sliced red bell pepper. Season with kosher salt and pepper.
  3. Spread the seasoned tomatoes and red bell pepper on a baking sheet. Roast in the oven for 20-30 minutes until tender.
  4. Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add diced onion and celery, season, and sauté until translucent.
  5. Add in minced garlic and stir for another 30 seconds.
  6. Combine roasted tomatoes and pepper with broth, crushed tomatoes, and sugar in the Dutch oven. Bring to a simmer for 30-40 minutes.
  7. Use an immersion blender to puree the soup until smooth.
  8. Stir in heavy cream until smooth. Adjust seasoning if necessary.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 25gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 1500IUVitamin C: 60mgCalcium: 100mgIron: 2mg

Notes

Consider making a double batch and freezing half for busy weeknights.

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