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Here are the ingredients you need for a rich, cozy Roasted Red Pepper Tomato Bisque: - 4 large red bell peppers - 2 tablespoons olive oil - 1 small onion, chopped - 2 cloves garlic, minced - 2 cans (14 oz each) diced tomatoes, undrained - 2 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup heavy cream (or coconut cream for a dairy-free option) - Fresh basil leaves for garnish Each ingredient plays a key role in making this bisque comforting and flavorful. The red bell peppers provide a sweet, smoky taste when roasted. Olive oil adds richness while the onion and garlic bring depth. Diced tomatoes offer a juicy base, and vegetable broth keeps the soup light yet savory. The herbs—basil and oregano—infuse the soup with aromatic notes. Finally, the cream adds a deliciously smooth texture. You can easily adjust any ingredient based on your taste or dietary needs, making this recipe truly versatile. To start, I cut the red bell peppers in half. I remove the seeds and stems. I place them cut side down on a baking sheet. Roasting them brings out their sweet flavor. I set my oven to 425°F (220°C) and roast for about 25-30 minutes. The skins should be charred and blistered. Once done, I let them cool. While the peppers roast, I chop one small onion. I also mince two cloves of garlic. Both will add great flavor to the soup. Next, I heat two tablespoons of olive oil in a large pot over medium heat. I add the chopped onion and sauté it. I cook until it becomes soft and clear, which takes about five minutes. Then, I add the minced garlic and sauté for one more minute. The smell is amazing! Now, I peel off the charred skin from the roasted peppers. I chop the flesh into pieces. I add these pieces to the pot, along with two cans of diced tomatoes (with their juices), two cups of vegetable broth, one teaspoon of dried basil, and one teaspoon of dried oregano. I bring the mixture to a boil. Once it boils, I reduce the heat and let it simmer for about 15 minutes. After simmering, I use an immersion blender to puree the bisque until it’s smooth. If I don't have an immersion blender, I can carefully transfer the soup to a regular blender in batches. I blend until it reaches a silky texture. Finally, I stir in one cup of heavy cream or coconut cream for a dairy-free option. I season the bisque with salt and pepper to taste. I heat it through but avoid boiling. Now, it is ready to serve! To get the best flavor, you need to char the bell peppers well. When you roast them, the skins should blister and blacken. This gives the soup a smoky taste. To roast, cut the peppers in half, remove seeds, and place them cut side down on a baking sheet. Bake at 425°F (220°C) for 25-30 minutes. If you prefer, you can grill or broil them instead. Just watch closely to avoid burning. For a smooth and creamy bisque, you can adjust the consistency. If it's too thick, add more vegetable broth. If too thin, let it simmer longer. Balancing flavors is key. Taste and add salt, pepper, or herbs as needed. Fresh basil can brighten the soup. Don't skip this step; it adds great flavor. Garnishing can elevate your bisque. Try adding fresh basil leaves on top for color and taste. You can also drizzle a bit of cream for a rich look. Serve the soup in a bowl or a mug for a cozy feel. Pair it with crusty bread for a complete meal. {{image_2}} If you want a dairy-free option, use coconut cream. It gives the soup a rich texture. Simply swap the heavy cream for one cup of coconut cream. This still keeps the bisque creamy and delicious. The coconut adds a subtle sweetness. It pairs well with the roasted peppers and tomatoes. To make the soup heartier, consider adding protein. Chicken or tofu works great. For chicken, use cooked, shredded pieces. Stir them in just before serving. If you prefer tofu, use firm or extra-firm. Cube it and add it to the pot while simmering. Both options make the soup filling and satisfying. If you like heat, spice it up! You can add chili flakes or your favorite hot sauce. A pinch of chili flakes gives a nice warmth. If you enjoy more heat, add a few drops of hot sauce. This adds a fun kick and enhances the flavor. Adjust to your liking, and enjoy your cozy soup! To store leftovers of your roasted red pepper tomato bisque, let it cool first. Transfer the soup to an airtight container. You can keep it in the fridge for up to 4 days. When you are ready to eat, check for any off-smells or changes in color before reheating. If you want to freeze your bisque, let it cool completely. Use freezer-safe containers or bags for storage. Leave some space at the top for expansion. You can freeze the bisque for up to 3 months. When you’re ready to enjoy it again, thaw it in the fridge overnight. To safely reheat your bisque, pour it into a pot. Heat it on medium-low heat, stirring often. Make sure it warms through but does not boil. If you prefer the microwave, use a microwave-safe bowl. Heat in short bursts, stirring in between, until hot. Enjoy your cozy soup! Yes, you can use fresh tomatoes. About six medium tomatoes will work well. Just chop them up. You may need to add more broth to keep the soup smooth. Fresh tomatoes add a bright taste, but make sure they are ripe. To change the heat level, add more or fewer peppers. You can also add a pinch of chili flakes. If you want it milder, skip the flakes and use less garlic. Taste as you go to find your perfect spice. Serve the bisque hot in bowls. Add a drizzle of olive oil or a dollop of cream on top. Fresh basil leaves make a nice garnish. Pair it with crusty bread for a cozy meal. Yes, you can make this bisque a day ahead. Just store it in the fridge in an airtight container. When you’re ready to eat, heat it on the stove over low heat. Stir well to combine before serving. You can use coconut cream for a dairy-free option. Silken tofu is another great choice. Just blend it until smooth and stir it in. Both options will give you a creamy texture without dairy. This article covered how to make Roasted Red Pepper Tomato Bisque. You learned about the ingredients, preparing them, and the steps to cook the soup. I shared tips for roasting peppers and serving ideas to make your dish shine. In the end, this soup is a simple and tasty meal. Feel free to experiment with variations to suit your taste. Enjoy making this bisque for family and friends!

Roasted Red Pepper Tomato Bisque

Indulge in a bowl of comfort with this Roasted Red Pepper Tomato Bisque recipe! Packed with rich flavors from roasted red peppers, tomatoes, and fresh herbs, this creamy soup is perfect for any season. It’s simple to make, ready in just an hour, and offers a delightful twist with a dairy-free option. Click through to discover the full recipe and bring warmth and taste to your dining table!
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Ingredients
  

4 large red bell peppers

2 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, minced

2 cans (14 oz each) diced tomatoes, undrained

2 cups vegetable broth

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

1 cup heavy cream (or coconut cream for a dairy-free option)

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

    Cut the red bell peppers in half and remove the seeds and stems. Place them cut side down on the prepared baking sheet. Roast in the oven for about 25-30 minutes, or until the skins are charred and blistered. Remove from the oven and let cool slightly.

      While the peppers are roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

        Add the minced garlic and sauté for another minute, until fragrant.

          Once the roasted peppers are cool enough to handle, peel off the charred skin and chop the flesh into pieces.

            Add the diced tomatoes (with their juices), chopped roasted peppers, vegetable broth, dried basil, and dried oregano to the pot with the onions and garlic. Bring to a boil, then reduce heat and simmer for about 15 minutes.

              Use an immersion blender to puree the bisque until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until silky.

                Stir in the heavy cream (or coconut cream) and season with salt and pepper to taste. Heat through but do not boil.

                  Serve hot, garnished with fresh basil leaves.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6 servings