Roasted Red Pepper Tomato Bisque (Creamy)

If you’re craving a comforting bowl of soup that’s bursting with flavor and silky smooth texture, look no further than this Roasted Red Pepper Tomato Bisque (Creamy). This recipe blends the natural sweetness of roasted red peppers with the tangy brightness of tomatoes, simmered gently with aromatic herbs and finished with a splash of heavy cream for the perfect velvety finish. It’s a deliciously wholesome soup that’s easy enough for a weeknight dinner but elegant enough to serve when entertaining guests. Whether you’re a seasoned soup lover or just looking to try something new, this bisque will quickly become a favorite in your recipe collection.

Top Reasons to Make Roasted Red Pepper Tomato Bisque (Creamy)

• Rich, Creamy Texture: The addition of heavy cream transforms this bisque into a luscious, silky delight that’s satisfying and comforting.
• Vibrant Flavors: Roasting red peppers intensifies their sweetness, while fresh or canned tomatoes add a bright, tangy base.
• Simple Ingredients: With pantry staples like garlic, onion, and dried herbs, this recipe is accessible and budget-friendly.
• Versatile and Customizable: You can easily swap ingredients or adjust seasoning to your taste, making it perfect for any season.
• Perfect for Any Occasion: Serve it as a starter, light lunch, or even a cozy dinner paired with crusty bread or a salad.

What to Buy

• Roasted Red Peppers: 2 cups, peeled and chopped – you can roast your own or buy jarred roasted peppers for convenience.
• Diced Tomatoes: 2 cups, either canned or fresh depending on availability and preference.
• Onion: 1 medium onion, finely chopped to build the flavor base.
• Garlic: 3 cloves, minced – essential for that aromatic punch.
• Vegetable Broth: 4 cups – opt for a low-sodium broth to control saltiness.
• Heavy Cream: 1 cup – this is what makes the bisque creamy and indulgent.
• Olive Oil: 2 tablespoons for sauteing and enhancing flavor.
• Dried Basil: 1 teaspoon for a subtle herbal note.
• Dried Oregano: 1 teaspoon to complement the tomatoes and peppers.
• Salt and Pepper: To taste – essential seasonings to bring everything together.
• Fresh Basil: For garnish, adding a fresh, bright finish.

Gear Up: What to Grab

• Large Soup Pot or Dutch Oven: Ideal for simmering all the ingredients evenly.
• Blender or Immersion Blender: To puree the soup until smooth and creamy.
• Cutting Board and Knife: For chopping the peppers, onion, and garlic.
• Measuring Cups and Spoons: Accuracy matters for the best flavor balance.
• Ladle: For serving and transferring the soup.

Method: Roasted Red Pepper Tomato Bisque (Creamy)

Step 1: Prepare Your Ingredients

Begin by peeling and chopping your roasted red peppers into bite-sized pieces. If you’re roasting fresh peppers, place them under a broiler or over an open flame until charred, then seal in a bowl with plastic wrap for 10 minutes to loosen the skin before peeling. Chop your onion finely and mince the garlic cloves. If using fresh tomatoes, dice them; canned diced tomatoes can be used straight from the can.

Step 2: Sauté Aromatics

Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and cook until translucent and fragrant, about 5 minutes. Then add the minced garlic and cook for an additional minute, stirring constantly to avoid burning.

Step 3: Combine Main Ingredients

Add the roasted red peppers, diced tomatoes, dried basil, and oregano to the pot. Stir everything together and cook for a few minutes to meld the flavors.

Step 4: Add Broth and Simmer

Pour in the vegetable broth, stir well, and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for 20-25 minutes. This simmering step allows the flavors to develop fully.

Step 5: Blend Until Smooth

Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until completely smooth. Alternatively, carefully transfer the soup in batches to a blender. Be cautious of the hot liquid.

Step 6: Add Cream and Adjust Seasoning

Return the blended soup to low heat and stir in the heavy cream. Allow it to warm through without boiling. Taste and season with salt and pepper as needed.

Step 7: Serve and Garnish

Ladle the bisque into bowls and garnish with fresh basil leaves. Serve immediately with a side of crusty bread or a light salad for a perfectly balanced meal.

What to Use Instead

• Heavy Cream: Substitute with coconut cream or cashew cream for a dairy-free alternative.
• Vegetable Broth: Chicken broth can be used if preferred.
• Fresh Basil: Try fresh parsley or thyme for a different herbal twist.
• Roasted Red Peppers: Grilled red bell peppers work beautifully as well.

Steer Clear of These

• Unroasted Peppers: The roasting process adds essential depth and sweetness, so avoid skipping this step.
• Overcooking the Garlic: Burnt garlic turns bitter and can ruin the flavor.
• Boiling After Adding Cream: High heat can cause the cream to curdle; keep the heat gentle.
• Using Too Much Salt Early On: It’s better to season gradually to avoid an overly salty soup.

Storing, Freezing & Reheating

This Roasted Red Pepper Tomato Bisque (Creamy) stores beautifully. Let the soup cool to room temperature, then transfer it to airtight containers.

• Refrigeration: Store in the fridge for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally.
• Freezing: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat slowly to preserve the creamy texture.
• Reheating Tips: Avoid high heat to keep the cream from separating. Stir in a splash of broth or cream if the soup thickens too much.

Common Qs About Roasted Red Pepper Tomato Bisque (Creamy)

Can I make this bisque vegan?

Absolutely! Simply replace the heavy cream with coconut cream or a cashew-based cream alternative. Use vegetable broth as usual, and you’ll have a delicious vegan version that’s just as creamy and flavorful.

What’s the best way to roast red peppers?

Roasting peppers under a broiler or directly over a gas flame until the skin chars and blisters makes peeling easy and enhances their sweetness. Once charred, place them in a covered bowl or sealed plastic bag to steam for 10 minutes, which loosens the skin for easy removal.

Can I use fresh tomatoes instead of canned?

Yes! Fresh tomatoes can add a brighter flavor. Be sure to choose ripe, flavorful tomatoes and dice them before adding. You may need to cook the soup a little longer to soften fresh tomatoes fully.

Is this soup suitable for meal prep?

Definitely! This bisque keeps well and tastes even better the next day as flavors meld. Portion it out for lunches or dinners throughout the week, making it a great meal prep option.

One Pan, More Ideas

• Try a Creamy Asparagus Soup for a fresh springtime twist on creamy vegetable soups.
• For a bright, fresh condiment, whip up a batch of Roasted Cherry Tomato Salsa Fresca to serve alongside grilled dishes or sandwiches.
• Experiment with a roasted vegetable medley to complement your bisque as a side dish.
• Make homemade garlic bread to dip into the creamy bisque for an indulgent touch.

Bring It to the Table

When serving your Roasted Red Pepper Tomato Bisque (Creamy), presentation matters. Ladle the soup into warm bowls and garnish with a few fresh basil leaves or a drizzle of olive oil for a vibrant finish. Pair it with a crisp green salad or a warm baguette for a complete, satisfying meal. This bisque also shines as a starter for a larger dinner, offering a welcoming, flavorful introduction to your menu.

This soup is as beautiful as it is delicious — a comforting embrace in a bowl that’s perfect any time of year. With its rich, creamy texture and vibrant flavors, the Roasted Red Pepper Tomato Bisque (Creamy) will quickly become a go-to recipe in your kitchen. Give it a try and watch it become a family favorite!

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