Roasted Red Pepper and Tomato Bisque
Image: My Intuitive Health
Roasted Red Pepper and Tomato Bisque
Servings
4
Ingredients
For the Soup
- 1 onion, diced
- 3 large carrots, peeled and diced
- 1 celery stalk, diced
- 2 cloves of garlic, minced
- 3 tbsp of olive oil
- 1 28-ounce can of whole plum tomatoes
- 1 12-ounce jar of roasted red peppers that have been drained and roughly chopped
- 1 tsp of freshly chopped thyme (about 3 sprigs)
- 1 bay leaf
- 3 cups of chicken of vegetable broth
- Salt & Pepper to taste
Instructions
In a large soup pan, add olive oil, onion, carrots, and celery. Cook for 10 minutes until soft. Add the minced garlic and cook for another 2 minutes. Add the whole can of tomatoes to the pot and start to break them up with a wooden spoon. Next add the drained roasted red peppers, thyme, bay leaf, broth, salt, and pepper. Let simmer for about 30 minutes, stirring occasionally. Next, pure the soup using an immersion blender or a large high-speed blender. Taste for seasoning and adjust salt/pepper accordingly. Option to add ¼ cup of cream at the end for a creamy finish.
To serve, ladel soup into a bowl and serve with toasted bread, croutons, or grilled cheese! I took a piece of a baguette, drizzled it with olive oil, and topped it with shredded truffle cheese. I baked it at 400 degrees until the cheese was melted and the bread was crispy (5-10 minutes). Enjoy!
