Smoky Tomato and Roasted Red Pepper Bisque

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can roasted red peppers, drained and roughly chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh basil leaves for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and red bell pepper, cooking for another 3 minutes.
3. 3 Add crushed tomatoes, roasted red peppers, smoked paprika, thyme, and vegetable broth. Bring to a simmer.
4. 4 Let the soup cook for 20 minutes to allow flavors to meld.
5. 5 Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
6. 6 Stir in heavy cream and season with salt and pepper to taste.
7. 7 Simmer gently for another 5 minutes. Serve hot, garnished with fresh basil leaves.

Equipment

• Large pot
• Immersion blender or regular blender

Variations

• Add a splash of hot sauce for a spicy kick.

Substitutions

• If roasted red peppers are not available, use fresh red bell peppers roasted in the oven.

Pairings

• Grilled cheese sandwich
• Crusty bread

Nutrition

Tips

• For a vegan version, substitute the heavy cream with coconut milk.
• This soup tastes even better the next day as the flavors deepen.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat gently.

Serving Suggestions

• Pair with a crusty baguette or grilled cheese sandwich.

FAQ