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Sensational Roasted Red Pepper Bisque: 1 Great Secret

Roasted Red Pepper Bisque
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Enjoy this deeply flavorful and creamy Roasted Red Pepper Bisque. Roasting the peppers brings out a wonderful smoky sweetness that makes this soup truly special. It is simple to make and perfect for sharing.

Ingredients

Scale
  • 4 large red bell peppers
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Optional Garnish: Fresh basil or croutons

Instructions

  1. Preheat your broiler or oven to 400°F (200°C). Place the whole red peppers on a baking sheet.
  2. Roast or broil the peppers, turning occasionally, until the skin is completely blackened and blistered on all sides. This takes about 15-20 minutes under the broiler.
  3. Transfer the hot peppers immediately to a bowl and cover tightly with plastic wrap or place them in a sealed paper bag. Let them steam for 10 minutes. This loosens the skins.
  4. Once cool enough to handle, peel the charred skin off the peppers. Remove the stems and seeds. Roughly chop the roasted flesh.
  5. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  6. Add the minced garlic and smoked paprika. Cook for one minute until fragrant.
  7. Stir in the chopped roasted red pepper flesh and the broth. Bring the mixture to a simmer.
  8. Reduce the heat and let it simmer gently for 10 minutes to allow the flavors to meld.
  9. Carefully transfer the soup mixture to a blender (or use an immersion blender). Blend until perfectly smooth and creamy. Work in batches if using a standard blender, leaving the lid slightly vented to allow steam to escape.
  10. Return the smooth soup to the pot. Stir in the heavy cream, salt, and pepper. Heat through gently; do not boil after adding the cream.
  11. Taste and adjust seasoning as needed. Serve warm with your favorite garnish.

Notes

  • For a deeper smoky flavor, you can roast the peppers over an open gas flame if available.
  • If you want a thinner soup, add a little extra broth until you reach your desired consistency.
  • Make sure to scoop out all the seeds and white pith from the peppers before blending for the best flavor.

Nutrition

Find it online: https://savorsensations.com/roasted-red-pepper-bisque-creamy-soup-recipe/