Roasted Red Pepper Bisque
Velvety roasted red pepper bisque packed with roasted red bell peppers, garlic, onion and finished with cream for the perfect texture and robust flavor.
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Servings: 8 serving
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.
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