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Roasted Tomato Red Pepper Bisque ~ Sumptuous Spoonfuls #tomato #redpepper #soup #recipe

Roasted Tomato Red Pepper Bisque

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 1 1/2 - 2 quarts of soup 1x

Ingredients

Scale

For roasting:

  • 1 teaspoon avocado oil
  • About 2.5 lb. fresh garden tomatoes (or canned)
  • 1012 small sweet red peppers or 23 red bell peppers
  • 1014 cloves of garlic, left in the peel
  • 1 medium yellow onion, peeled
  • 12 carrots, peeled & chopped
  • 1/2-inch piece of jalapeno (or other hot pepper)

For the soup:

  • 1 teaspoon avocado oil
  • 2 cups chicken or vegetable broth
  • 1 bay leaf
  • 1 cup fat free half & half (or regular half & half or milk)
  • 2 oz. Greek cream cheese (or Neufchatel)
  • 3 sprigs fresh thyme leaves
  • 1 sprig fresh oregano
  • 2 Tablespoons ground almonds

For garnish (optional):

  • Squares of Naan toasted with garlicky olive oil
  • Blue cheese crumbles
  • Fresh thyme and/or oregano leaves

Instructions

  1. Preheat the oven to 350 F. Spray a large rimmed baking sheet with cooking spray and then smear the avocado oil all over it. Slice the tomato in thick chunks. Lay all the veggies in a single layer in the prepared pan, set it in the oven and roast at 350 F for about 45 minutes.
  2. Once roasted, remove from the oven and let cool a while, until cool enough to handle. Peel the garlic cloves and chop the onion into smaller bits.
  3. Heat the avocado oil in a medium saucepan. Add the onion, carrot, peppers and garlic and cook briefly to ensure the onion is very soft and translucent. Add the tomatoes, broth and bay leaf. Bring to a boil, then reduce to a simmer and cook uncovered for 20 – 30 minutes.
  4. Let the soup cool slightly, then remove the bay leaf and pour the soup into a blender. Add the half & half, the cream cheese, herbs and almonds and blend until smooth.
  5. Return to the pot and heat until nice and hot (but not boiling). Serve garnished with toasted Naan, blue cheese crumbles and fresh thyme and/or oregano leaves. Enjoy!

Notes

For a gluten free recipe, skip the toasted naan or use gluten free croutons in place of the naan.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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