Indulge in a velvety symphony of flavors with our Roasted Red Pepper and Tomato Bisque! This soul-warming concoction is a true culinary delight, bursting with the unmistakable sweetness of roasted red peppers and the vibrant tanginess of ripe tomatoes. Prepare to be swept away by the irresistible aroma that will fill your kitchen and tantalize your taste buds.
Crafted with utmost care and attention to detail, this bisque is a labor of love that delivers a delightfully smooth and creamy texture with every spoonful. Whether you’re seeking a cozy meal to share with loved ones or a comforting indulgence on a chilly evening, this recipe promises to become an instant classic in your culinary repertoire.
Ingredients:
- 4 large red bell peppers
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for added heat)
- 1 (28 oz) can diced tomatoes
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
Instructions:
- Preheat your oven to 425°F (220°C). Place the red bell peppers on a baking sheet and roast them for about 25-30 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and let cool slightly.
- Once the peppers are cool enough to handle, peel off the skins and remove the stems and seeds. Roughly chop the roasted peppers and set them aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent. Add the minced garlic and cook for another minute, stirring frequently.
- Add the chopped roasted red peppers, smoked paprika, cayenne pepper (if using), and diced tomatoes with their juices to the pot. Stir to combine and let the mixture simmer for about 10 minutes.
- Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to low and let the bisque simmer for an additional 15 minutes.
- Remove the pot from the heat and use an immersion blender to purée the bisque until smooth and creamy. Alternatively, you can work in batches and carefully transfer the hot mixture to a blender or food processor, and then return the puréed bisque to the pot.
- Stir in the heavy cream and season with salt and freshly ground black pepper to taste.
- Ladle the Roasted Red Pepper and Tomato Bisque into bowls and garnish with fresh basil leaves. Serve hot and enjoy this velvety, flavor-packed delight!