Roasted Red Pepper Bisque
Indulge in the rich and creamy flavors of our Roasted Red Pepper Bisque. This hearty soup is packed with the smoky sweetness of roasted red peppers, a hint of spice, and a velvety texture. Perfect for a cozy evening or a comforting meal any time of year.
Ingredients
- 4 red peppers
- 2 tbsp olive oil
- 1 garlic clove minced
- 2 cup yellow onion diced
- 3 tbsp all-purpose flour
- 5 cup low sodium vegetable broth
- 1 lb potatoes peeled and diced
- 2 tbsp tomato paste
- 2 tbsp whole milk
- 1 cup half and half
- 1/4 cup fresh cilantro chopped
- 2 tsp salt
- 1/2 tsp black pepper
Instructions
- Using direct heat and turning frequently, char the peppers on all sides.
- Place peppers in a paper bag for 15 minutes.
- Remove the skin and seeds, chop finely.
- In a stock pot, sauté the onions and garlic in olive oil until golden brown.
- Dust with flour to make roux.
- Add vegetable broth, bring soup to a boil.
- Add peppers, potatoes, and tomato paste.
- Simmer for 30 minutes.
- Puree soup.
- Return soup to a simmer.
- Heat half and half and milk until just below a simmer.
- Whisk in hot half and half, milk, cilantro, salt, and pepper.
- Simmer for an additional 5 minutes and serve.