Roasted Red Pepper Tomato Bisque

Indulge in the comforting, velvety warmth of Roasted Red Pepper Tomato Bisque, a flavorful fusion of roasted red bell peppers, sweet roma tomatoes, and aromatic garlic, perfectly blended for a creamy, satisfying soup. This bisque stands out with its smoky undertones from oven-roasted vegetables and a delicate touch of paprika and thyme, making it an ideal choice for cozy dinners or elegant gatherings. With a quick prep time and a rich finish of heavy cream, it’s a gourmet twist on classic tomato soup that’s both simple and luxurious. Serve this wholesome bisque with fresh basil and crusty bread for a heartwarming meal that’s as stunning as it is delicious.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 whole red bell peppers
• 4 whole roma tomatoes
• 1 large yellow onion
• 3 whole garlic cloves
• 3 tablespoons olive oil
• 4 cups vegetable broth
• 0.5 cups heavy cream
• 1 teaspoon paprika
• 0.5 teaspoons dried thyme
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 4 leaves fresh basil leaves

Directions

Step 1

Preheat your oven to 450°F (230°C).

Step 2

Cut the red bell peppers in half lengthwise and remove the seeds. Place them cut-side down on a baking sheet lined with parchment paper.

Step 3

Cut the roma tomatoes in half, and place them cut-side up on the same baking sheet. Add the peeled garlic cloves to the sheet.

Step 4

Drizzle 2 tablespoons of olive oil over the red peppers, tomatoes, and garlic. Roast in the preheated oven for 25-30 minutes, or until the peppers are charred and the tomatoes are soft.

Step 5

While the vegetables are roasting, chop the onion into small pieces.

Step 6

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Sauté the chopped onion for about 5-7 minutes until it becomes translucent.

Step 7

Remove the roasted vegetables from the oven. Let the red peppers cool slightly before peeling off the charred skin.

Step 8

Add the roasted tomatoes, peeled peppers, garlic, sautéed onion, vegetable broth, paprika, thyme, salt, and black pepper to the pot.

Step 9

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes to allow the flavors to meld.

Step 10

Using an immersion blender (or transferring the soup in batches to a countertop blender), puree the soup until smooth and creamy.

Step 11

Stir in the heavy cream and adjust seasoning with more salt or pepper if needed.

Step 12

Serve hot, garnished with fresh basil leaves. Pair with crusty bread if desired.

Nutrition Facts

Serving size	1873.8 grams (1873.8g)

Amount per serving	% Daily Value*
Calories	1369

Total Fat 92.10g	118%
Saturated Fat 32.60g	163%
Polyunsaturated Fat 6.80g
Cholesterol 120mg	40%
Sodium 4671mg	203%
Total Carbohydrate 107.10g	39%
Dietary Fiber 25.70g	92%
Total Sugars 39.20g
Protein 24.80g	50%

Vitamin D 0IU	0%
Calcium 241mg	19%
Iron 9mg	47%
Potassium 3361mg	72%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.1%

Protein: 7.3%

Carbs: 31.6%