Roasted Red Pepper and Tomato Bisque Soup

Perfect Roasted Red Pepper and Tomato Bisque Soup

Scrumptious homemade red pepper and tomato bisque soup you’ll make over and over again!

 

I recently started back up with Produce on Wheels, if you don’t know what that is. It’s a great way to get fresh produce for next to nothing. For a $10 donation you can get up to 60lbs worth of seasonal fruits and vegetables. That’s a lot of produce. As I have used services like Produce on Wheels, I know finding uses or ways to store it all before it goes bad, can be pretty intimidating. So I created this recipe to help you tastefully purpose some of their common veggies available.

Roasted Red Pepper and Tomato Bisque Soup

Here’s what you’ll need:

2 Large Red Peppers

12 Medium Tomatoes

1 head of Garlic peeled

1/4 C. Olive Oil

2 Tbsp Italian Seasoning

1 tsp Salt

2 Tbsp Unsalted Butter

2 Tbsp Flour

1 tsp Garlic Powder

2 tsp Brown Sugar

1 tsp Dried Basil

1/2 tsp Salt

Dash of pepper

1 C. Chicken Stock

1/2 C. Heavy Cream or whole milk

First things first, wash your produce well and place them on a cookie sheet. Preheat your oven to 250 degrees.

Because this is a slow roast, you’ll need to plan ahead on this. Once your veggies are on the tray, drizzle them with your olive oil. Then sprinkle your Italian seasoning and salt over them and place them in the oven for at least 4 hours. Take them out and let them cool off for 30 minutes to an hour. When cooled, throw it all in a blender. I even scrape all that seasoned oil in for added flavor. Puree your roasted red peppers, tomatoes, and garlic until quite smooth. You’ll have approximately two pints of soup starter.

**At this point, if you don’t want to make the soup now. You can fill two pint size jars with your pureed veggies. You can refrigerate them for up two weeks, or freeze them for up to two months.**

Next, you’ll make a small roux. Melt down your butter on a low heat, once completely melted whisk in your flour. Slowly stir in your chicken stock. After you have incorporated the stock add 4 cups of your roasted red pepper and tomato puree. Cook on medium heat for 15 minutes, stirring constantly.

Finally, add remaining seasonings and heavy cream or milk. Bring your soup to your desired heat and serve immediately. My homemade roasted red pepper and tomato bisque soup is so tasty, you’ll want to make enough to freeze and keep on hand.

We love to enjoy our bisque with a creamy  grilled cheese made with mayo, and both American and provolone cheese.

 

 

Perfect Roasted Red Pepper and Tomato Bisque Soup

 

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