Velvety roasted red pepper bisque packed with roasted red bell peppers, garlic, onion and finished with cream for the perfect texture and robust flavor.
Indulge in the rich and velvety goodness of our roasted red pepper bisque. This delightful soup is sure to warm you up on a chilly evening and satisfy your cravings for something creamy and flavorful. Made with roasted red peppers, a medley of aromatic herbs, and a hint of cream, this bisque is a true culinary masterpiece.
Whether you’re a seasoned soup maker or a beginner in the kitchen, this recipe is easy to follow and guarantees impressive results. So grab your apron and get ready to create a bowl of warm comfort that will leave you craving more. Don’t settle for ordinary soups; elevate your dining experience with our roasted red pepper bisque.
How To Make Roasted Red Pepper Bisque
Ingredient you’ll need
- Jar of roasted red bell peppers
- Onion
- Carrot
- Celery
- Garlic
- Vegetable broth
- Heavy cream
- Basil
- Dried herbs (listed below)
Quick tip that isn’t in the instructions
- You can blend the soup with an immersion blender or a standing blender. Immersion if you something a bit chunkier and standing for something super smooth.
Making roasted red pepper bisque the easy way
- Before starting, chop up all the vegetables.
- In a pot on medium high heat with a little oil, sauté the celery, garlic, carrot and onion. Cook these ingredients until they become soft, and the onions have change color. Season lightly with salt and pepper.
- Now, add in the chopped roasted red bell peppers. Then pour the vegetable broth over everything.
- Bring to a boil then lower to a simmer. Allow the soup to simmer until the broth reduces slightly to where the level is slightly below the veggies. The veggies should be soft at this point, and it’ll take about 10 minutes.
- Now, blend in the pot or transfer to a blender. If using a standing blender pour the soup back into the pot after blending.
- Lower the heat and add in the basil, dried herbs, and apple cider vinegar. Lastly, add in the heavy cream. Taste for salt and pepper before serving for the final touches then enjoy.
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Roasted Red Pepper Bisque
Ingredients
- 24 ounce jar of roasted red bell peppers, chopped
- 1 medium yellow onion, diced
- 4 cloves garlic, minced or pressed
- 1 large carrot, peeled & chopped
- 2 ribs celery, minced
- 4 cup vegetable broth
- 1/2 cup heavy cream
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1 tablespoon apple cider vinegar or lemon juice
- salt & pepper to taste
Instructions
- Before starting, chop up all the vegetables.
- In a pot on medium high heat with a little oil, sauté the celery, garlic, carrot and onion. Cook these ingredients until they become soft, and the onions have change color. Season lightly with salt and pepper.
- Now, add in the chopped roasted red bell peppers. Then pour the vegetable broth over everything.
- Bring to a boil then lower to a simmer. Allow the soup to simmer until the broth reduces slightly to where the level is slightly below the veggies. The veggies should be soft at this point, and it’ll take about 10 minutes.
- Now, blend in the pot or transfer to a blender. If using a standing blender pour the soup back into the pot after blending.
- Lower the heat and add in the basil, dried herbs, and apple cider vinegar. Lastly, add in the heavy cream. Taste for salt and pepper before serving for the final touches then enjoy.