Roasted Red Pepper & Tomato Bisque

I remember my first time tasting tomato bisque, I was about 16 and at an adorable little restaurant in my hometown, called Patina Green. I was immediately hooked. Unfortunately, at the time I had no idea how easy something as fancy sounding as a bisque was to prepare, so I continued to buy it by the cup. Today I know that making this taste bud pleasing dish is as simple as it can get, and I would love to share my recipe with you all! Keep in mind, this soup can be changed drastically depending on how you choose to season it. With this batch I chose the more traditional Italian route, however, you can have fun with it! Maybe instead of Italian seasoning you could use curry powder, and top with diced roasted potatoes and onions, or spice with cumin and top with fire roasted corn and pico de gallo? The options are endless. Let me know what you end up trying!

One of the wonderful things about bisque, is that it can be served on it's on as a main dish with a beautiful french banquette, an herbaceous arugula salad, or simply with saltines. Bisque is deceivingly filling and hearty, so you soup skeptics should give this recipe a try.

Ingredients: Serves 6 (1 Cup Serving Size)

28 oz diced tomatoes (I use Trader Joe's Organic)

28 oz water

1 Roasted Red Pepper, whole (I used jarred for this recipe, but freshly roasted is even better! If using fresh, remove stem and seeds prior to adding to pot)

1/4 C Raw Cashews (Optional. Adds extra creaminess, protein and a small amount of good fat to the soup. Omit for "Fat Free" version, and less calories.)

4 button mushrooms, halved

7 cloves garlic, whole

1 carrot, large chunks

2 celery stalks, large chunks

2 small golden potatoes, quartered

1/2 yellow onion, quartered

1 tsp vegetable bouillon (Optional. If not using, you will need additional salt)

1 tsp Italian seasoning

1 dash red pepper flakes

Sea Salt & Black Pepper to taste

Fresh Herbs to Garnish (I used Parley & Basil)

I love how easy this soup is to throw together, everything goes in either whole, or extremely thick which cuts way down on prep time.

Method:

In a medium pot bring all ingredients to a boil, cover and reduce to low, allow to simmer until all veggies and cashews are tender. (About 15 minutes)

Carefully transfer the chunky soup into a high powered blender and puree on high until smooth and creamy. *Depending on the size of your food processor you may need to do this step in batches.

Top with fresh herbs, and enjoy!

*Left overs can be stored in the fridge for up to 5 days, and in the freezer for up to 6 months.

Did you try this recipe? If so, post a picture to Facebook or Instagram and tag @MyRiddleKitchen

© 2023 by Salt & Pepper. Proudly created with Wix.com