Roasted Red Pepper & Tomato Bisque
"Warm,creamy, and perfect for cold weather! Also a great way to get veggies into your meal, even if you don't like some of them!"
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 1 yellow onion, Finely Chopped
- 3 celery ribs, Finely Chopped
- 4 large garlic cloves, Finely Minced
- 2 (14 1/2 ounce) cans fire-roasted tomatoes
- 1 whole roasted red pepper, Peeled, Seeded, and Sliced
- 3 tablespoons unsalted butter
- 1⁄4 cup heavy whipping cream
- 5 cups chicken stock
directions
- In a large stock pot, melt 3 tbsp of butter. Add onion, celery, and garlic. Over medium heat, cook till soft and translucent.
- Add tomatoes (in juice)and roasted red pepper, bring to boil, reduce heat to low.
- Simmer for 20-30 minutes, stirring occasionally.(If too much liquid is absorbed, add 1/2 cup of chicken stock.).
- Add stock and whipping cream, stir to combine.
- In small increments, puree till mostly smooth. In another pot, place pureed soup and heat on low till all of the mixture has been pureed. Or, if you want to keep it to one dish, place pureed soup in original pot.
- Enjoy! This soup freezes well, so feel free to double the recipe for another night! We like to top with croutons!
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Reviews
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I made this a few weeks ago & have been meaning to come back & rate it. This is a delightful soup! I added a little salt, some crushed red pepper flakes & basil (stopped at 4 c chicken stock) & served this with broiled cheese melted on garlic ciabatti bread type sandwiches. It was a very yummy meal! Thank-you for sharing this recipe! -
I have been making this recipe since 2010....<br/>It is Everyone's favorite!<br/>I personally roast the Red Peppers, Tomato's and garlic on an open fire outside which takes extra time but it is WELL worth it.<br/>Tomorrow is my son's birthday and guess what he wants for his birthday dinner.<br/>Yep! <br/>The ingredients are wonderful when put together, but its a moms love that makes it all come true.<br/>So Thank You to Manda C for this GREAT Recipe.<br/>Tess -
I had this at a restaurant and enjoyed it; notwithstanding, I am not a tomato fan at all. I did a google search of the name of the restaurant soup and found this recipe which was an identical name match. This soup was okay, granted, I only had 32 ounces of chicken broth -- to this end, oddly, it still seemed more acidic that the restaurant version I really enjoyed. Before serving, I did top it off with some cooked white corn and cilantro, which, I thought added a very nice touch. Overall, I would not make this again. -
I used what I had on hand, a fresh red and yellow bell pepper and quite a few fresh tomatoes. I roasted them in the oven then added them to the recipe when it called for it. The end result was a bit thinner than I was hoping for, but tasted fabulous. (I stopped adding chicken stock at 3 cups) I added Gruyere cheese on top and served it with sourdough bread. Rave reviews! -
Incredible recipe! I found it trying to duplicate something I'd had at a restaurant. I doubled it and added fresh lemon juice and cubed/sauteed chicken breast. Delicious!!! -kmf
RECIPE SUBMITTED BY
I'm a twentysomething that has been cooking anything and everything, since I was in elementary school. I was blessed with parents who cook, believe in the family table, and can't wait to do the same for my family.
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<br>I am currently self-employed and plan on going back to school in the fall. Even with all that going on, I find time to cook because it beats the heck out of campus food!
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<br>I'm passionate about education, animals, and cooking. I believe all three can be combined, but so far, the only results I have witnessed is a begging dog at the table. Haha!
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<br>My favorite part about cooking is the satisfaction of meeting one of life's most basic needs. Not only meeting that need, but satisfying the soul! And I REALLY love the fact that if I cook, my sweet man cleans!
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