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Roasted Red Pepper and Tomato Bisque
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Baking sheet
  • Large pot
  • Immersion blender

Ingredients
  

  • 4 large red bell peppers
  • 6 medium tomatoes
  • 1 medium yellow onion
  • 3 garlic cloves
  • 2 cups low-sodium vegetable broth
  • 1 tablespoon olive oil
  • 1/4 cup fresh basil leaves
  • 1/2 teaspoon ground black pepper
  • 1/2 cup low-fat milk

Instructions
 

  • Preheat the oven to 425°F. Halve the red bell peppers and tomatoes. Place them on a baking sheet along with the onion cut into wedges and the whole garlic cloves. Drizzle with olive oil.
  • Roast the vegetables for 25 minutes until the peppers and tomatoes soften and the edges begin to brown.
  • Transfer the roasted vegetables to a large pot. Add the low-sodium vegetable broth and bring to a simmer over medium heat.
  • Remove from heat. Use an immersion blender to puree the mixture until smooth, or carefully transfer to a blender in batches.
  • Stir in the low-fat milk and ground black pepper. Return to low heat and warm through for 2 to 3 minutes.
  • Chop the fresh basil and stir it into the bisque just before serving.

Notes

Roast the vegetables until the skins on the peppers loosen slightly for easier blending and deeper flavor. If the bisque thickens too much after blending, add a splash more low-sodium broth to reach your preferred consistency. Leftovers store well in the refrigerator for up to three days and reheat gently on the stovetop without separating.
Course: Soup
Cuisine: American
Equipment: Baking sheet, Large pot, Immersion blender