In this recipe, I am using roasted tomato and red pepper to create subtle sweetness with a hint of smokiness. I also remove the skins after to create a smoother texture. Make sure to add cream when the soup is not boiling as it will curdle.
Roasted Tomato and Red Pepper Bisque
Ingredients
- 4 Tomatoes
- 2 Red Bell Peppers
- 1 onion
- 1 carrot
- 1 celery
- 3 cloves garlic, minced
- 1 can crushed tomato 28 ounce
- 2 cups water
- 2 tbsp chicken broth mix
- 1 tbsp brown sugar
- 10 basil leaves
- 1 cup cream
- Salt and pepper to taste (I didn’t put any)
- Add 1 to 2 cups of water at the end
Instructions
- Roast tomato and red bell pepper with olive oil, salt and pepper at 450ºF for 40 minutes. Remove skin from tomato and red bell pepper when finished.
- Sauté onion, carrot, celery and garlic until fragrant. Add roasted tomato and red bell pepper. Stir in crushed tomato, water, chicken broth mix, brown sugar and bring it to a boil. Simmer for 30 minutes. Add basil
- Blend the soup in a blender until smooth. Return to stove, add 1 to 2 cups of water (depends how thick you like the soup) and bring it to a boil. Add 1 cup of cream at the end. Make sure the soup is not boiling as it will prevent cream from curdling in soup.