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Roasted Red Pepper & Tomato Bisque

5.0(5)

Warm,creamy, and perfect for cold weather! Also a great way to get veggies into your meal, even if you don't like some of them!

by Manda C·published 2009-01-06

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Servings

(6–8)

Total time

40 min

prep 15 min

Calories / serving

195 kcal

Ingredients (8)

serves

1 yellow onion, Finely Choppedonion
3 celery ribs, Finely Choppedcelery
4 large garlic cloves, Finely Mincedgarlic
2 (14 1/2 ounce) cans fire-roasted tomatoesfire-roasted-tomato
1 whole roasted red pepper, Peeled, Seeded, and Slicedbell-pepper
3 tablespoons unsalted butterbutter
1/4 cup heavy whipping creamheavy-cream
5 cups chicken stockchicken-stock

Instructions (6 steps)

01In a large stock pot, melt 3 tbsp of butter. Add onion, celery, and garlic. Over medium heat, cook till soft and translucent.
02Add tomatoes (in juice)and roasted red pepper, bring to boil, reduce heat to low.
03Simmer for 20-30 minutes, stirring occasionally.(If too much liquid is absorbed, add 1/2 cup of chicken stock.).
04Add stock and whipping cream, stir to combine.

In small increments, puree till mostly smooth. In another pot, place pureed soup and heat on low till all of the mixture has been pureed. Or, if you want to keep it to one dish, place pureed soup in original pot.

06Enjoy! This soup freezes well, so feel free to double the recipe for another night! We like to top with croutons!

Nutrition (per serving)

Calories: 195 kcal
Protein: 7 g
Fat: 12 g
Saturated fat: 7 g
Carbs: 16 g
Fiber: 2 g
Sugar: 8 g
Sodium: 504 mg
Cholesterol: 35 mg

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Roasted Red Pepper &amp; Tomato Bisque

Roasted Red Pepper & Tomato Bisque