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Roasted Red Pepper Bisque

Despite its sophisticated taste, this roasted pepper bisque is surprisingly simple to prepare. With just a few basic ingredients and straightforward steps, you'll have a gourmet-worthy bisque ready to enjoy in no time.
5 from 6 votes
Imprimer Pin
Type de plat: Soup
Cuisine: internationnal
Keyword: bell pepper, soup
Temps de préparation: 15 minutes
Temps de cuisson: 50 minutes
Temps total: 1 heure 5 minutes
Portions: 6
Calories: 177kcal
Auteur: Sophie Viau

Ingrédients

  • 4 large red bell peppers
  • 2 teaspoons garlic powder or 2 garlic cloves
  • 2 tablespoons olive oil
  • 1 medium-sized onion diced
  • 1 tablespoon balsamic vinegar
  • 4 cups chicken broth or vegetable stock
  • 1 cup heavy cream
  • Sea Salt and black pepper to taste
  • Fresh basil or parsley for garnish

Instructions

  • Start by preheating your oven to 450°F .
  • Cut the pepper in four and remove the seed and place on a large baking sheet lined with parchment paper, and lightly coat them with olive oil and garlic powder. Roast them in the oven for about 20-25 minutes, or until the skin starts to blister and blacken. Once done, transfer the peppers to a bowl, cover it with plastic wrap, and let them steam for about 10 minutes. This will make peeling them a breeze!
  • After the steaming process, remove the skins from the roasted red bell peppers. Dice them into small pieces and set them aside.
  • In a large pot, heat the olive oil over medium heat. Add the diced onions and minced garlic, and sauté onion until they become translucent and fragrant.
  • Pour the balsamic vinegar and roasted red bell peppers into the pot. Season with salt, and pepper, and give everything a gentle stir.
  • Pour in the chicken broth, and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer, cover the pot, and let it cook for about 15-20 minutes
  • Use an immersion blender (or transfer the mixture to a blender) and carefully blend everything until smooth and creamy.
  • Stir in the heavy cream, and let the bisque simmer for another 5 minutes to allow all the flavors to meld together beautifully.
  • Ladle the luscious bisque into bowls. You can even drizzle a bit of extra cream on top for a touch of elegance.

Notes

Tips

Here are some helpful tips to make your Creamy Roasted Red Peppers Bisque even more delightful:
  • Roasting the Red Bell Peppers: For the best flavor, make sure to roast the red bell peppers until the skin is nicely blistered and blackened. This process brings out their natural sweetness and imparts a smoky aroma to the bisque. Don't rush it; the extra roasting time is worth it!
  • Removing the Pepper Skin: When peeling the roasted red bell peppers, you can do it easily by gently pulling off the skin with your hands. If any stubborn bits remain, use a knife to scrape them away. This step ensures a smooth bisque without any unwanted texture.
  • Consistency Control: If you prefer a thicker bisque, let it simmer a bit longer to reduce the liquid. Conversely, if you desire a thinner consistency, you can add a bit more vegetable broth or water until it reaches your desired thickness.
  • Creamy Dreams: While heavy cream creates the ultimate creamy indulgence, you can also use alternatives like coconut milk or a blend of half-and-half for a lighter version. These substitutions still offer a luxurious texture and bring their unique flavors to the dish.
  • Pairing Perfection: Serve the bisque with a side of crusty bread or homemade croutons for some added crunch. The contrast between the creamy bisque and the crispy bread is a match made in culinary heaven!
  • Make It Ahead: You can prepare the bisque in advance and store it in the refrigerator. Reheat it gently on the stovetop over low heat before serving, and it will taste just as delicious as when it was freshly made.

Nutrition

Calories: 177kcal | Carbohydrates: 14g | Protéines: 2g | Fat: 13g | Lipides saturés: 5g | Choléstérol: 27mg | Sodium: 485mg | Potassium: 397mg | Fibre: 4g | Sucre: 8g | Vitamine A: 5645IU | Vitamine C: 208mg | Calcium: 40mg | Fer: 1mg